ChefsBackyard

08/09/2026

Clean Your Grill Naturally: The Chef’s Backyard Guide to a Chemical-Free BBQ

There’s nothing quite like the sizzle of a steak hitting a hot grill in the backyard. But let’s be honest: the cleanup is usually the part we all dread. While it’s tempting to reach for those heavy-duty, industrial-strength grill cleaners, those harsh chemicals can leave behind more than just a clean surface—they leave behind toxic residues that can affect your food and your health....

There’s nothing quite like the sizzle of a steak hitting a hot grill in the backyard. But let’s be honest: the cleanup is usually the part we all dread. While it’s tempting to reach for those heavy-duty, industrial-strength grill cleaners, those harsh chemicals can leave behind more than just ...

08/09/2026

How to Make Perfect Homemade French Fries: The Restaurant-Style Double Fry Method

Ever wonder why soggy, limp fries happen at home, while restaurants get that ideal combination of a pillowy interior and a shatteringly crisp exterior? It all comes down to technique. In my latest video on Chef’s Backyard, I break down the classic, professional technique for making world-class French fries (pommes frites) right in your home kitchen. From knife work to water baths and the crucial double-fry, here is how you can elevate simple potatoes into a masterclass side dish....

Ever wonder why soggy, limp fries happen at home, while restaurants get that ideal combination of a pillowy interior and a shatteringly crisp exterior? It all comes down to technique. In my latest video on Chef’s Backyard, I break down the classic, professional technique for making world-class Fre...

08/09/2026

Want perfect, crispy restaurant-style French fries at home? In this video, Chef's Backyard demonstrates the double-fry method (blanching and crisping) to achieve ultra-crispy golden exterior fries with a soft, fluffy center every single time! 🍟
Learn essential culinary techniques including: • How to hand-cut potatoes into batonnets using a chef knife or a mandolin safely [01:03] • The secret step of soaking potatoes in a cold water bath to remove excess starch [00:32] • First Fry (Blanching): Cooking potatoes through at 300°F without browning [03:47] • Second Fry (Crisping): Achieving that iconic golden crunch at 375°F [06:55] • Delicious dipping sauce variations including Dutch-style mayonnaise, curry ketchup, and spicy ketchup [06:03]
⏱️ TIMESTAMPS
[00:00] - Introduction to Restaurant-Style French Fries (Pommes Frites)
[00:32] - Why you must soak and rinse potatoes in cold water
[01:03] - How to hand-cut potatoes into French fry shapes (batonnets)
[01:33] - Bonus tip: Making thin homemade potato chips
[02:37] - How to use a mandolin with a julienne setting safely
[03:41] - Step 1: Blanching the fries at 300°F
[05:12] - Pro kitchen tip: Pre-portioning and freezing blanched fries
[06:03] - Easy dipping sauce ideas (Curry Ketchup & Spicy Ketchup)
[06:55] - Step 2: The high-heat crisp fry at 375°F[07:44] - Seasoning and taste test!
Get the Chef's Backyard Flavor Formula Seasoning! Email: [email protected]
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08/08/2026

Here's the secret to Golden & crispy restaurant style french fries 🍟!

Most people will just cook the potato, but get a brown soggy potato stick. Watch and learn how restaurants have perfected the method to have a crispy outer edge, and a soft potato center.

Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube.

08/01/2026

What works better? A gadget poacher, or the vortex method?
Tune in to find out!

in this video, I poach eggs using a gadget poacher, versus the trad...

07/22/2026

# Cook Like a Pro: The Food Safety Rules Every Kitchen Needs

When you step into a professional kitchen, the intense focus isn't just on flavors, plating, or speed—it’s on food safety. Professional chefs and kitchen crews around the world follow strict, non-negotiable procedures long before the first pan hits the flame. Why? Because serving outstanding food starts with serving safe food. The good news is that you don't need a Michelin-starred setup to cook with the same rigor....

When you step into a professional kitchen, the intense focus isn't just on flavors, plating, or speed—it’s on food safety. Professional chefs and kitchen crews around the world follow strict, non-negotiable procedures long before the first pan hits the flame. Why? Because serving outstanding foo...

07/18/2026

Check out my latest video. I poached eggs, but showed you what most people are doing wrong, and ways to fix it, and make these the best poached eggs!

Stop ruining your poached eggs. In this video I'm showing you the e...

07/18/2026

The Magic of Emulsification: How to Elevate Your Cooking with Luxurious, Silky Sauces

Have you ever wondered what makes a perfect salad dressing cling beautifully to greens, or why a premium steak sauce feels incredibly rich without using heavy cream? The answer lies in a fundamental culinary concept: emulsification. At its core, emulsification is the science of forcing two liquids together that naturally hate each other—namely, oil and water. Left alone, these two will instantly separate into distinct layers....

Have you ever wondered what makes a perfect salad dressing cling beautifully to greens, or why a premium steak sauce feels incredibly rich without using heavy cream? The answer lies in a fundamental culinary concept: emulsification.At its core, emulsification is the science of forcing two liquids to...

07/17/2026

Easy peel hard boiled eggs: hot start method

07/17/2026

Perfectly cooked Hard boiled eggs taste test