French Fries chips (English and British Commonwealth), chip finger (Indian English), or French-fries is batonnet or allumette - cut fries. In the United States and most of Canada, the term fries refers to all the long-term fried potato dish pieces, while in England, Australia, South Africa (rare), Ireland and New Zealand, sometimes called fried potatoes or fried potatoes to distinguish them from chips, which are cut thicker.
The fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they usually appear on the menu of diners, fast food restaurants, pubs and bars. They are usually salty and, depending on the country, can be served with tomato sauce, vinegar, mayonnaise, tomato sauce, or other local foods. Fried can be topped more heavily, as in a dish of fried poutine and chili cheese. Chips can be made from kumara or other sweet potatoes rather than potatoes. Roasted variants, oven chips, use less oil or no oil. One of the most common fast food is fish and chips.
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The fries were prepared by peeling them first and cut the potatoes into small pieces. These are then removed or immersed in cold water to remove surface starch, and dried thoroughly. They are then fried in one or two stages. Chefs generally agree that the two-bath technique produces better results. Newly ground out potatoes can have too high water content - resulting in wet fries - so preference for potatoes has been temporarily stored.
In a two-stage or two-bath method, the first bath, sometimes called blanching, is in hot fat (about 160 ° C/320 ° F) to cook it. This can be done first. Then they are fried faster with very hot fat (190 ° C/375 ° F) to make the crisp outer. They are then placed in a sieve or on a cloth to be dried, salted, and served. The exact time of both baths depends on the size of the potato. For example, for 2-3mm strips, the first bath takes about 3 minutes, and a second bath only takes a few seconds. There are several common techniques for cooking French Fries. Deep frying is a method of cooking where food is submerged in hot fat, most commonly oil. Vacuum fryers are suitable for processing low quality potatoes that contain higher levels of sugar than usual, as they often have to be processed in the spring and early summer before potatoes from the new harvest are available. In the UK, the Chip pan is a deep cooking pot used for frying. The clam pan is named for their traditional use in fried chips.
Most fries are produced from frozen potatoes that have been flaked or at least industrial dried. Most chains that sell fresh fries depend on Idaho Russet Burbank variety of potatoes. It's standard for French fries. The usual fat to make fries is vegetable oil. In the past, beef suet was recommended as superior, with vegetable shortening as an alternative. In fact, McDonald's used a mixture of 93% beef fat and 7% cottonseed oil until 1990, when they switched to vegetable oil with cowhide. Beginning in the 60s, more fast food restaurants use frozen fries.
Maps French fries
Etymology
Thomas Jefferson had "French-served potatoes" at the White House dinner in 1802. The phrase "French fries" was first printed in English in 1856 by Cookie for Maids of All Work. Warren: "French Fried Potatoes - Cut new potatoes in thin slices, put in boiling fat, and a little salt, fry both sides of golden brown, drain." This account refers to thin and shallow cuts of french fries - it is unclear where or when the first known fry bars or fingers were prepared. At the beginning of the 20th century, the term "French fried" was used in the sense of "fried" for foods such as onion rings or chickens.
By country
Belgium and the Netherlands
There is a continuing dispute between France and Belgium about where the fries are found, with both countries claiming ownership. From the Belgian point of view, the popularity of the term "French fries" is described as a "French gastronomic hegemony" in which Belgian cuisine is assimilated for lack of understanding coupled with common language and geographical proximity between the two countries.
Belgian journalist Jo GÃÆ' Â © rard claims that a family script of 1781 recounted that potatoes were fried before 1680 in the Meuse valley, where it was then the Spanish Netherlands (contemporary Belgium): "The people of Namur, Andenne and Dinant had a habit fishing in the Meuse for small fish and fry, especially among the poor, but when the frozen streams and fishing become dangerous, they cut the potatoes in the form of small fish and put them in a frying pan like the one here. "GÃÆ' Â © rard has not produced a script that supports this claim due to the fact that it is unrelated to later history of French french fries, since the potatoes did not arrive in the region until about 1735. Also, given the economic conditions of the 18th century: "It is completely unthinkable that a farmer can dedicate a great fat for cooking potatoes.. At most they sautÃÆ' Â © ed in a pot... ".
The "french fries" for fried pots were also introduced when American troops arrived in Belgium during World War I. Belgium had previously served the love of British soldiers against chips and continued to serve them for Americans when they took over. the western front end. Americans brought them French fries because they were confident in France, with French being the local language and official language of the Belgian Army at the time. At that time, the term "French fries" became popular - this term has been used in the United States since 1899 - although it is unclear whether this refers to a stick (chip) or sliced ​​potatoes for example. in an item in Good Housekeeping that specifically refers "Kitchen Economy in France": "The perfection of French fries is mainly due to the fact that a lot of fat is used".
" Pommes frites " or just " frites " (French), " frieten " (Flemish) or " patat "(The Netherlands) became a national snack and most of several national dishes, such as Moules-frites or Steak-frites. French fries are very popular in Belgium, where they are known as frieten (in Dutch) or frites (in French), and Dutch, where among their working class known as patat in the north and, in the south, friet . In Belgium, French fries are sold in stores called friteries (French), frietkot / frituur (Dutch), or FritÃÆ'¼re / FrittÃÆ'¼re (Germany). They are served with a variety of Belgian sauces and eaten alone or with other snacks. Traditionally, French fries are served in cornet de frites (french), patatzak / frietzak / fritzak (Dutch/Flemish), or FrittentÃÆ'¼te (German), a white cardboard cone, then wrapped in paper, with a spoonful of sauce (often mayonnaise) on it.
Friteries and other fast food companies tend to offer a number of different sauces for fries and meat. In addition to ketchup and mayonnaise, popular choices include: aioli, sauce and house, Americaine sauce, Bicky Dressing, mayonnaise, mammoet sauce, peanut sauce, samurai sauce, , pepper sauce, tartar sauce, zigeuner sauce, and ÃÆ' la zingara.
Spanish
In Spain, French fries are called patatas fritas or papas fritas . The other common form, involving larger irregular pieces, is patatas bravas . Potatoes are cut into large pieces, partially boiled and then fried. They are usually flavored with spicy tomato sauce, and the dish is one of the most favored tapas by the Spaniards. French fries may have been found in Spain, the first European country where potatoes emerged from the New World colony, and regarded the first appearance of fries as an accompaniment to fish dishes in Galicia, which then spread to all parts of the country and then further, to "Dutch Spain" , which became Belgium over a century later. Professor Paul Ilegems, curator of the Frietmuseum in Bruges, Belgium, believes that Saint Teresa of ÃÆ' vila of Spain cooks the first fries, and also refers to the tradition of frying in Mediterranean cuisine as evidence.
French
In France and other French-speaking countries, the French fries are formally pexes de terre frites, but more commonly, pommes frites, patented frites, or just frites . Words of aiguillettes ("needles-ettes") or allumettes ("matches") are used when the fries are very small and thin. One of the original surviving stories says that French fries were discovered by a street vendor on the Pont Neuf bridge in Paris in 1789, just before the outbreak of the French Revolution. However, the reference is in French from 1775 to "a few pieces of fried potatoes" and "fries".
Eating potatoes for food was promoted in France by Parmentier Antoine-Augustin, but he did not mention french fries in particular. Many Americans linked the dish to France and offered as proof of notation by US President Thomas Jefferson: "Pommes de terre frites ÃÆ' cru, en petites tranches" ("Fried fries while raw, in small slices ") in a manuscript in the hands of Thomas Jefferson (circa 1801-1809) and the recipe almost certainly came from his French chef, HonorÃÆ' Â © Julien. In addition, beginning in 1813, the recipe for what can be described as "French fries" appears in popular American cookbooks. In the late 1850s, a cookbook was published that used the term French french fries. The piece of French fries is called Pommes Pont-Neuf or just pommes frites ( about 10 mm); the thinner variants are pommes allumettes (matchstick potatoes, about 7 mm), and pommes paille (potato straw 3-4 mm). (Approximately 0.4, 0.3 and 0.15 inches respectively.) Pommes gaufrettes is a waffle fries. A popular dish in France is steak-frites, a steak accompanied by thin fries. Canada
The town of Florenceville-Bristol, New Brunswick, the headquarters of McCain Foods, calls itself "the French french capital of the world" and also hosts a museum about potatoes called "Potato World". It is also one of the largest producers of frozen potatoes and other specialty potatoes in the world.
Frites are the main ingredients in known Canadian/QuÃÆ'Â © bÃÆ'Â|coffee dishes (in Canadian and French English) as poutine ; a dish consisting of fried potatoes coated in cheese curd and chocolate sauce. Poutine has an increasing number of variations but is generally considered to have been developed in rural Quebec sometime in the 1950s, although precisely where in the province first appeared was a matter of contention. Canada is also responsible for providing 22% of Chinese fries.
German, Austria, and Switzerland
French fries migrated to German-speaking countries during the 19th century. In Germany, where they are commonly known as French words pommes frites , or just Pommes or Fritten (derived from French but is pronounced as Words of Germany) . They are often served with mayonnaise, and are popular walking snacks offered by the Schnellimbiss kiosk ("quick bite"). Since the advent of Currywurst in the 1950s, a sausage paper tray (bratwurst or bockwurst) anointed with curry sauce, mixed with additional curry powder and fried potato side, has become a very popular fast food. eat. English and Irish
The standard piece of fries in England is called chips, and is cut between 10 and 15 mm (0.39 and 0.59 inches). They are sometimes made from unpeeled potatoes (showing skin). English chips are not the same as potato chips (American term); they are called "chips" in England. In the UK, chips are part of the popular fast-food and fast food chips and are now international.
The first chips fried in England were sold by Mrs. 'Duce' grandmother in one of the towns of West Riding in 1854. A blue plaque in Oldham marks the origin of fish and chips shops, and thus the commencement of fasting food industry in England. In Scotland, the first chips were sold in Dundee: "in the 1870s, the triumph of British gastronomy - chips - first sold by Belgian immigrant Edward De Gernier in the city of Greenmarket". In Ireland, the first chip shop "opened by Giuseppe Cervi", an Italian immigrant, "who arrived there in the 1880s". Estimated in the UK, 80% of households buy frozen chips every year.
United States
Although French fries are a popular dish in most of the British commonwealth countries, the "thin style" fries have been popularized around the world mostly by large American fast food chains like McDonald's, Burger King and Wendy's. In the United States, J. R. Simplot Company is credited with successfully commercializing fries in the frozen form during the 1940s. Furthermore, in 1967, Ray Kroc of McDonald's contracted the Simplot company to supply frozen fries, replacing fresh potatoes as ingredients. In 2004, 29% of US potato crops were used to make frozen fries - 90% consumed by the food service sector and 10% by retail. The United States is also known to supply China with most of their fries because 70% of Chinese fries are imported. French-made fries are available for home cooking since the 1960s, fried (or sometimes baked)), frozen and placed in sealed plastic bags. Some later fries of fries have been fried and breaded, and many fast-food chains in the US wipe potatoes with kashi, dextrin, and other flavored coatings for more crisp fries with special taste. French fries are one of the most popular dishes in the United States, usually served as a side dish for appetizers and are seen in fast food restaurants. The average American eats about 30 pounds of french fries per year.
Variant
There are several variants of fries. Partial list, in alphabetical order:
- Carne asada fries - French fries with carne asada, guacamole, sour cream and cheese
- Cheese fries (UK - chip cheesy) - fries with cheese
- French fries - (not to be confused with fried chillies) French fries with green chilies, common in the state of New Mexico USA
- French Fries - (not to be confused with French fries) French fries with chili con carne
- Cheese fries - French fries with chili and cheese
- Curly-cut fries - also known as "fries", they are cut in a bumpy, jagged way
- French fries - marked with their spring shape, are cut from whole potatoes using a special spiral slicer.
- Curry Chips - French fries with curry sauce, popular items served by chip shop in Ireland
- French fried sandwiches - like butty chips and Mitraillette
- French fries - French fries cooked in the oven as a final step in preparation (coated with oil during preparation at the factory), often sold frozen
- Potato wedges - thick fried potatoes with leather
- Poutine - a dish consisting of fried potatoes with cheese curd and a light brown sauce and mainly associated with Canadian province QuÃÆ' Â © bec
- Fried fries - thinly cut fries
- Steak fries - thick fries In France, when served with steak, Steak frites
- French fries - sweet potato fries made with sweet potatoes rather than traditional white potatoes
- French fries - spiral potatoes placed on a skewer and deep fried
- Waffle fries - grill-shaped fries obtained by rotating one quarter of the potato before each next slide above the grated and frying just once
Companion
Fries tend to be served with various accompaniments, such as salt and vinegar (malt, balsamic or white), pepper, Cajun seasoning, grated cheese, melted cheese, mushy peas, hot curry sauce, curry sauce (slightly spiced mixture), spicy sauce, favors, mustard, mayonnaise, bearnaise sauce, tartar sauce, chili, tzatziki, feta cheese, garlic sauce, fried sauce, butter, sour cream, ranch sauce, barbecue sauce, sauce, honey, aioli, chocolate sauce, tomato sauce, juice lemon, piccalilli, pickled cucumber, pickled pickles, pickled onions or pickled eggs.
Health aspects
French fries contain mainly carbohydrates (mostly in starch form) and protein from potatoes, and fats that are absorbed during the frying process. Salt, which contains sodium is almost always used as a surface spice. For example, a large portion of fries at McDonald's in the United States is 154 grams. 510 calories are from 66 g carbohydrates, 24 g fat, 7 g protein and 350 mg sodium.
French fries have been criticized by experts for being so unhealthy. According to Jonathan Bonnet, MD, in the TIME magazine article, "french fries are not recognizable from plants" because they "involve frying, filling, and removing one of the healthiest parts of the potato: the skin, where many nutrients and fibers are found. "Kristin Kirkpatrick, RD, calls french fries"... a deeply-soaked vegetable dipped in a frying pan that then contains unhealthy fats, and what's left is food that has no nutrient redemption value altogether. "David Katz, MD states that" French fries are often a super-fat side dish for burgers - and both are often used as vehicles for things like ketchup and mayo fat. "
Fried french fries in beef fat, lard, or other animal fat add saturated fats to the diet. Substituting animal fats with tropical vegetable oils, like palm oil, simply substituting one saturated fat with another. For years, partially hydrogenated vegetable oils are used as a means of avoiding cholesterol and reducing saturated fatty acids, but in time the trans fat content of these oils is thought to contribute to cardiovascular disease. Beginning in 2008, many restaurant chains and manufacturers of frozen fries cooked previously for home heating removed trans fats containing vegetable oils gradually
French fries contain some of the highest levels of acrylamide from any foodstuff, and concerns have been raised about the impact of acrylamide on human health. According to the American Cancer Society, it is unclear in 2013 whether the consumption of acrylamide affects the risk of people getting cancer. A meta-analysis shows that the acrylamide diet is not associated with the most common cancer risk, but it can not exclude simple associations for kidney, endometrial or ovarian cancer. The lower fat method to produce a product such as French fries is to coat "Frenched" or slices of potatoes in oil and herbs before baking. The heat will not be as high as frying, and it also reduces acrylamide.
Legal issues
In June 2004, the United States Department of Agriculture (USDA), with an adviser to a federal district judge from Beaumont, Texas, classified the layered fries as vegetables under the Perishable Agricultural Commodity Act . This is primarily for trade reasons; French fries do not meet the standards to be listed as processed foods. This classification, referred to as the "French rules of frying", is upheld in the United States Court of Appeals for the Fifth Circuit Fleming Companies, Inc. v. USDA .
In the United States, in 2002, the McDonald's Company agreed to donate to Hindus and other groups to settle lawsuits filed against the chain for mistakenly labeling fries and fries as vegetarians because beef extracts were added in their production.
See also
References
Bibliography
- Lingle, Blake (2016). Fries! Ã,: Picture Guides for Favorite World Food . New York: Princeton Architectural Press. ISBN: 9781616894580.
- Tebben, Maryann (2006). "French Fries: French Culinary Identity from Brillat-Savarin to Barthes (essay)". Convivium Artium . University of Texas at San Antonio . Retrieved December 28 2009 .
Source of the article : Wikipedia
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