French_fried_potatoes, French_fried_potatoes Information, French_fried


net profit, routing switch, czech republic portal, network configuration, multimedia communications
november 1st, can find, flex builder us law firms, uk business lawyers, trustmark
rain forest, tree planting, arbor day vital records, social security death index, shade grown coffee

"Chips" redirects here. For other uses see Chip (disambiguation).

French fries in a bowl.

French fries (North America; sometimes also uncapitalized as "french fries"http://www.merriam-webster.com/dictionary/french+fries or simply frieshttp://www.bartleby.com/61/68/F0346800.html]), or chips (United Kingdom, Republic of Ireland, and some Commonwealth nations), are pieces of potato that have been deep-fried.

Culinary origin of the term

The straightforward explanation of the term is that it means potatoes fried in the French sense of the verb "to cook," which can mean either sautéing or deep-fat frying, while its French origin, frire, unambiguously means deep-frying : frites being its past participle used with a plural feminine substantive, as in pommes de terre frites ("deep-fried potatoes"). Hess, Karen (Nov 2005). "The Origin of French Fries". PPC (Petits Propos Culinaires), journal of food studies and food history (3×/year by Prospect Books, Devon) (68): p. 39 Retrieved on 23 Mar, 2007. Objets de la recherche : frite (French). ATILF Analyse et traitement informatique de la langue française, TLFi Le trésor de la langue française informatisé. Retrieved on 23 Mar, []. “Part. passé substantivé au fém. de frire*, p. ell. de pommes de terre dans le syntagme pommes de terre frites.” Thomas Jefferson, famous for serving French dishes, wrote exactly the latter French expression. Fishwick, Marshall W. "fee required The Savant as Gourmet". The Journal of Popular Culture vol 32 (part 1): p. 51-58. Oxford: Blackwell Publishing. doi:10.1111/j.0022-3840.1998.3201_51.x. ISSN 0022-3840. “Relevant quote for WP:VERIFY?” In the early 20th century, the term "French fried" was being used for foods such as onion rings or chicken, apart from potatoes. Mackenzie, Catherine (7 Apr 1935). "Food the City Likes Best". The New York Times Magazine: SM18. Retrieved on 2007-04-15. “… the chef at the Rainbow Room launches into a description of his special steak, its French-fried onion rings, its button mushrooms …” Rorer, Sarah Tyson [c1902]. "Page 211", Mrs. Rorer\'s New Cook Book. Philadelphia: Arnold & Company, p. 211. Retrieved on 2007-04-12. “French Fried Chicken”

The verb "to french," though not attested until after "French fried potatoes" had appeared^{[citation needed]}, can refer to "julienning" of vegetables as is acknowledged by some dictionaries,"french : (...) Usage: often capitalized – 1 : to trim the meat from the end of the bone of (as a chop) – 2 : to cut (green beans) in thin lengthwise strips before cooking" (Merriam-Webster\'s Collegiate Dictionary, 10th ed.) while others only refer to trimming the meat off the shanks of chops."to French: to prepare, as a chop, by partially cutting the meat from the shank and leaving bare the bone so as to fit it for convenient handling" (Oxford English Dictionary) In the UK, "French-trimmed" lamb chops (particularly for serving as a \'rack of lamb\') have the majority of the fat removed together with a small piece of fatty meat from between the ends of the chop bones, leaving mainly only the meat forming the "eye" of the chop attached.

Belgium

Belgians claim that "French" fries are in fact Belgian, but definitive evidence for the origin has not been presented. Belgian historian Jo Gerard recounts that potatoes were already fried in 1680 in the Spanish Netherlands, in the area of "the Meuse valley between Dinant and Liège, Belgium. The poor inhabitants of this region allegedly had the custom of accompanying their meals with small fried fish, but when the river was frozen and they were unable to fish, they cut potatoes lengthwise and fried them in oil to accompany their meals." Specialities: Frites. Belgian Federal Government. Retrieved on 25 Oct, []. Geschiedenis van de friet (Dutch). Fritkot Max. Retrieved on 25 Oct, []. Creemers, Jochen & Willekens, Kurt. Geschiedenis (Dutch). De Frietsite (JC webdesign) © 2003-2004. Retrieved on 25 Oct, [].

The Dutch concur with a Southern Netherlandish or Belgian origin when referring to Vlaamse frieten (\'Flemish fries\'). In 1857, the newspaper Courrier de Verviers devotes an article to Fritz (assumed pun with \'frites\'), a Belgian entrepreneur selling French fries at fairs, calling them "le roi des pommes de terre frites". In 1862, a stall selling French fried potatoes (see frietkot) called "Max en Fritz" was established near Het Steen in Antwerp. Ilegems, Paul [1993]. De Frietkotcultuur (in Dutch). Loempia. ISBN 90-6771-325-2.

A Belgian legend claims that the term "French" was introduced when British or American soldiers arrived in Belgium during World War I, and consequently tasted Belgian fries. They supposedly called them "French," as it was the official language of the Belgian Army at that time. But the term "French fried potatoes" had been in use in America long before the Great War.

Whether or not Belgians invented them, "frites" "quickly became the national snack and a substantial part of both national dishes — making the Belgians their largest per capita consumers,^{[citation needed]} and Europe, their "symbolic" creators.

France

Many Americans attribute the dish to France — although in France they are almost exclusively thought of as Belgian — and offer as evidence a notation by U.S. President Thomas Jefferson. "Pommes de terre frites à cru, en petites tranches" ("Potatoes deep-fried while raw, in small cuttings") are noted in a manuscript in Thomas Jefferson\'s hand (circa 1801-1809) and the recipe almost certainly comes from his French chef, Honoré Julien. It is worth noting, though, that France had recently annexed what is now Belgium, and would retain control over it until the Congress of Vienna of 1815 brought it under Dutch control. Ebeling, Charles (2005-10-31). French fried: From Monticello to the Moon, A Social, Political and Cultural Appreciation of the French Fry. The Chicago Literary Club. Retrieved on 12 Jan, []. In addition, from 1813Ude, Louis. The French Cook on, recipes for what can be described as French fries, occur in popular American cookbooks. By the late 1850s, one of these mentions the term "French fried potatoes." Warren, Eliza [uncertain: 1856, 1859?]. (at Google books) The economical cookery book for housewives, cooks, and maids-of-all-work, with hints to the mistress and servant. London: Piper, Stephenson, and Spence, p. 88. OCLC 27869877. “French fried potatoes”

Recipes for fried potatoes (not clearly specified how) in French cookbooks date back at least to Menon\'s Les soupers de la cour (1755). It is true that eating potatoes was promoted in France by Parmentier, but he did not mention fried potatoes in particular. And the name of the dish in languages other than English does not refer to France; in French, they are simply called "pommes de terres frites" or, more commonly, simply "pommes frites" or \'frites\'.

Poland

In Poland chips (fries) are a popular fast-food, with the Poles calling them "frytki". The usual elongated baton shape is now popular, but is not the original shape. The national recipe mandated slicing the potatoes into rings, and then frying them, usually accompanied by onions. Fries are served with ketchup, mustard or garlic sauce.

Spain

Some claim that the dish was invented in Spain, the first European country in which the potato appeared via the New World colonies, and assumes the first appearance to have been as an accompaniment to fish dishes in Galicia,^{[citation needed]} from which it spread to the rest of the country and further to the Spanish Netherlands, more than a century before Belgium was created there.

Professor Paul Ilegems, curator of the Friet-museum in Antwerp, Belgium, believes that Saint Teresa of Ávila fried the first chips, referring also to the tradition of frying in Mediterranean cuisine. Schoetens, Marc. "Heilige Teresa bakte de eerste frieten", De Morgen, December 13, 2005. (Dutch) (Feb 25 2007 found archived as "Nieuw boek van frietprofessor Paul Ilegems over frietkotcultuur" 20051213.3133206672696574)

United Kingdom

The first chip fried in Britain was apparently on the site of Oldham\'s Tommyfield Market in 1860. In Scotland, chips were first sold in Dundee, "...in the 1870s, that glory of British gastronomy – the chip – was first sold by Belgian immigrant Edward De Gernier in the city’s Greenmarket." Dundee Fact File. Dundee City Council. Retrieved on 20 Mar, [].

United States\' world-wide influence

Oven baked fries / chips

Although the thicker cut English style of fried potato was already a popular dish in most Commonwealth countries, the thin style of french fries has been popularized worldwide in part by U.S.-based fast-food chains like McDonald\'s and Burger King. This came about through the introduction of the frozen French fry invented by the J.R. Simplot Company of Idaho in the early 1950s. Before the handshake deal between Ray Kroc of McDonald\'s and Jack Simplot, potatoes were hand-cut and peeled in the restaurants, but Simplot\'s frozen product reduced preparation time and aided the expansion of the McDonald\'s franchise. One of the few fast-food chains that still prepares fresh potatoes on the premises is In-N-Out Burger. Others are Nathan\'s Famous, Five Guys, Harvey\'s in Canada, and Penn Station. Green, Frank (27 Jul 2003). In-N-Out Burger carves niche in the fast-food market. QSRWeb, portal for the Quick Service Restaurant industry. Retrieved on 24 Mar, [].

Philippines

On September 22, 2007, Benguet State University (BSU) announced that 4 potato varieties -- Igorota, Solibao, Ganza and a 4th one yet to be given an official tag -- possess more than 18% dry matter content required by fast-food chains to make crispy and sturdy French fries.Inquirer.net, RP\'s new potato varieties good for French fries

Recent developments

Frozen French fries most often have been pre-fried — it is not unheard of for these to be baked instead of fried — and are widely available in supermarkets.

By the start of the 21st century, frozen fries for home-cooking had become available, battered and breaded, and many U.S. fast-food and casual food chains had turned to dusting with kashi, dextrin and flavors coating for crispier fries with particular tastes. The food service sector is challenged to create time-saving "fries" that consumers find acceptable. Results with new batterings and breadings, followed by microwaving, remain sub-standard, though oven frying may deliver reasonable fries, be it different from the traditionally fried item. Gerdes, Sharon (1 Dec 2001). Batters and Breadings Liven Tastes. Virgo Publishing © – Food Product Design. Retrieved on 24 Mar, [].

Food pairings

Besides being a popular snack in themselves, French fried potatoes as a side dish to specific food or an integral part of a named dish often typify a country:

In Belgium, steamed mussels: mosselen-friet or moules-frites. After missing the popular dish for a few months, in summer, the Belgians rush to restaurants and fishmongers when the mussels arrive, typically from Zeeland. Another national dish is their biefstuk-friet in Dutch or bifteck-frites in French, which may disregard these terms\' English language origin as beefsteak and — for aficionados — be horse steak; the steak fries are plainly seasoned or served with one of the sauces the Belgians are praised for, and usually a simple salad, in restaurants or at home. A time and cost efficient traditional puts a deep fried egg on top of a plate of chips.
In France, grilled steak: steak-frites.
In Spain, fried eggs: huevos con patatas.
In the United Kingdom, chips are a massively popular staple dish, eaten 3 or more times a week on average. Chip shops (aka "chippies") commonly serve various delicacies alongside chips such as cod (fish and chips) and battered sausage (battered sausage and chips). British cafes, on the other hand, serve more traditional greasy spoon fare, such as fried eggs (for example, double egg and chips).
In the United States, hamburgers: Burger and fries.
In Germany, sausage with curry-flavored ketchup: Currywurst.
In Norway, Finland and Sweden, kebab, hamburgers and sausages.

Variants

Cutting fries at an In-N-Out Burger

French fries have numerous variants, from "thick-cut" to "shoestring", "joe joes", "crinkle", "curly" and many other names. They can also be coated with breading and spices, which include garlic powder, onion powder, black pepper, paprika and salt to create "seasoned fries", or cut thickly with the skin left on to create potato wedges, or without the skin to create "steak fries", essentially the American equivalent of the British "chip". Sometimes, French fries are cooked in the oven as a final step in the preparation (having been coated with oil during preparation at the factory): these are often sold frozen and are called "oven fries" or "oven chips".

In France, the thick-cut fries are called \'pommes Pont-Neuf\'Evelyn Saint-Ange, Paul Aratow (translator), La Bonne Cuisine de Madame E. Saint-Ange: The Essential Companion for Authentic French Cooking, Larousse, 1927, translation Ten Speed Press, 2005, ISBN 1-580-08605-5, p. 553. or simply \'pommes frites\', about 10 mm; thinner variants are \'pommes allumettes\' (matchstick potatoes), ±7 mm, and \'pommes pailles\' (potato straws), 3-4 mm (roughly ⅜, ¼ and ⅛ inch respectively). The two-bath technique is standard (Bocuse). \'Pommes gaufrettes\' or "waffle-cut potatoes" are not typical French fried potatoes, but actually crisps obtained by quarter turning the potato before each next slide over a grater and deep-frying just once. Les pommes gauffrettes (French). \'Chef Simon\' Sabine et Bertrand SIMON. Retrieved on 9 Apr, [].

A Belgian chef patented "steppegras" (\'prairie grass\'), his variety of extremely thin-cut French fried potatoes developed in 1968 while working in Germany. The name refers to a dish including its particular sauce, and to his restaurant. Steppegras (Dutch). Restaurant Steppegras. Retrieved on 17 Apr, [].

In the British Isles, Australia and elsewhere, the term "French fries" is only used by fast-food restaurants serving narrow-cut (shoestring) fries. Traditional "chips" in the United Kingdom are usually cut much thicker, typically between ⅜ and ½ inches (9.5-13 mm) square in cross-section and cooked twice, making them less crunchy on the outside and fluffier on the inside. Since the surface-to-volume ratio is lower, they have a lower fat content. Chips are part of the popular British take-away dish fish and chips. In Australia, the UK, Ireland, and New Zealand, few towns are without a chip shop (colloquially, a chippie/chippy).

Cooking

French fries cooking

French fries draining after cooking

Fries prepared at a restaurant with thermostat temperature control. (The lack of bubbles in oil indicates an oil temperature of less than 120 °C)

Some home cooks who prepare French fries from scratch cook them a single time in a generous amount of oil pre-heated to a temperature around 375 °F (190 °C, medium to high heat power dial settings depending on the amount of fries to available fryer heat power) until they are golden and slightly crisp. The method recommended by most cookbooks, and used by many restaurants, especially those reputed to have excellent French fries, cook them in two stages: first at a thermostat temperature at around 350 °F (177 °C), until the fries are nearly cooked but limp, still pale and not too dried; then, after they have been removed from the oil and allowed to cool, at a higher temperature, generally around 375 °F (190 °C), fries are fried again until they are golden and crisp, which normally takes less than a minute. A third method, attributed to the celebrated French chef Joël Robuchon for the home cook, is to put the sliced potatoes into a saucepan with just enough cold oil in it to cover the potatoes, then cook them over high heat until golden, stirring occasionally. Steingarten, Jeffrey [1997]. The Man Who Ate Everything. Vintage Books, 409-411. ISBN 0-375-70202-4. This chef mainly uses a more traditional style after blanching (boiling, but not over cooking in water) the cut potatoes in boiling water. Whittington, Richard ©. The Perfect Chip. Charlie Hicks Greengrocer, Hay on Wye, Hereford, UK. Retrieved on 16 Dec, [].

The Belgian way of cooking \'frites\' is generally in two stages.

First the peeled and lengthwise crisscross cut potatoes are \'pre-fried\' (\'voorgebakken\' in Dutch) for about 7 to 12 minutes in oil or – traditionally – beef dripping preheated to about 130 to 186 °C (medium-low to medium-high heat power dial settings depending on the amount of fries to oil and moisture removed by previous cooking time to allow the oil to cool), to cook the inner part without burning the outside, while some of the moisture is driven out and where the fragrance starts to develop. When the fries are added to the oil, the oil at first cools quickly (cooling dependng on amount of fries and previous cooking time) and is quickly kept at secret values (98 °C to 122 °C for relatively long cooking times) to prevent the potatoes from burning. The fries stay a pale beige to yellow color and not too dry when finished at this stage. The fries would not be burned with brown patches at this stage. Then they are taken out, tossed to avoid clumping, and generally allowed to cool down and dry for at least 30 minutes to make the fries more crispy and less greasy later. This intermediate product can be either frozen for \'instant\' deep-frying later, or as several batches of \'pre-fried\' fries prepared (e.g., when fries stands are opened for the day, or at home ahead of a company of guests) for rapid frying and almost simultaneously serving later.

The second stage where the cooked flavor is achieved involves frying for about two to five minutes in oil or beef fat preheated to 175 to 195 °C (as high as the oil or fat can safely stand, but without burning the fries before this time period: a too high temperature breaks it down to rather poisonous compounds) depending on the initial temperature of the fries. The (cool) batches must be small enough relative to the quantity of oil or fat for its preheated temperature to stay sufficiently high (125 °C to 160 °C depending on moisture cooked out from previous cooking time) already during the first half minute of the frying process. Generally the cook is guided more by the color of the product than by timing; and by experience with the particular variety of potato. As a rule-of-the-thumb, one might wait until the fries start to float near the surface. The oil temperature must reach specific values (115 °C to 125 °C for long cooking times, or 155 °C to 165 °C for short cooking times) for a specific amount of time after the fries has been precooked. The cooking task is to get sufficient cooking time (9 to 16 minutes) without allowing the fries to become too greasy. Can avoid the fries from becoming too greasy by cooking it at high oil temperatures at the start of the pre-cooking; once this stage has been achieved, the fries will not get much greasier when cooking for longer times later. Once more the fries are sturdily tossed and preferably also kind of centrifuged (vigorously swerving the batch around in a wide recipient, in the shape of the base of a cone upside down, held in front of the cook\'s belly – common for professional batch frying), and shortly tossed again – thus removing excessive fattiness and preventing loss of the outer crispness.

Ideally, the fries have a golden to golden-brown appearance and a bite through the crispy outside reveals a soft inside. For a given depth of the crispy crust, the balance with the soft cooked potato inside is determined by the thickness; no less than 13 mm traditionally to 10 mm towards the end of the 20th century, before frying, are typical for Belgium. Some restaurants may cut as thin as 5 mm. In a good professional friterie stand, the cut is done in a single action by driving the whole peeled potato standing vertically, through a horizontal raster of crosswise sharp blades. This easily removable (for cleaning) and exchangeable set of blades defines the thickness of the frites. Some potatoes like Bintjes or Russet potatoes can produce a fried fish, beefy and pastry like fragrance after being fried for a specific amount of time (over 10 minutes) above a specific temperature (118 °C).

Typically for U.S. fast-food restaurants, is a preparation prior to cooking:

In an interview, Burger King president Donald Smith said that his chain\'s fries are sprayed with a sugar solution shortly before being packaged and shipped to individual outlets. The sugar carmelizes in the cooking fat, producing the golden color customers expect. Without it, the fries would be nearly the same color outside as inside: pasty yellow. Smith believes that McDonald\'s also sugar-coats its fries. McDonalds was assumed to fry their fries for a total time of about 15 to 20 minutes, and with fries fried at least twice. The cooking time could be estimated be seeing the hollowness of the fries stick after breaking it. The secret oil temperature(s) was assumed to be such that the color of the fries would still be a pale beige before the final frying. The final frying time seems to be less than a four minutes at higher oil tempratures. The fries appear to contain beef lard, or shortening.

Poundstone, William [1983]. Big Secrets. William Morrow and Co., 23. ISBN 0-688-04830-7.

Accompaniments

Chili-cheese fries

French fries are almost always salted just after cooking. They are then served with a variety of condiments, notably ketchup, curry, curry ketchup (mildly hot mix of the former), hot or chili sauce, mustard, mayonnaise, bearnaise sauce, tartar sauce, tzatziki, feta cheese, garlic sauce, fry sauce, ranch dressing, barbecue sauce, gravy, brown sauce, vinegar (especially malt vinegar), lemon, piccalilli, pickled cucumber, gherkins, very small pickled onions, or honey. Side Dishes: International French Fries. Food Services of America. Retrieved on 28 Nov, []. Les sauces servies traditionnellement avec les frites en Belgique: Les pickles belges (Belgian Pickles) (French). belgourmet. Retrieved on 12 Jan, [].

Australia

Chips are sometimes eaten with tomato sauce (ketchup), but most often with salt and most shops offer a choice of plain or chicken salt (seasoned salt). When served at a Fish and Chip shop, where a thicker cut of chip is traditionally served, vinegar is also offered as a traditional accompaniment. Many shops may also offer gravy. Potato wedges are also popular which consist of a quartered, often with the skin left on, seasoned fried potato. Potato wedges are commonly eaten with sweet chilli sauce and sour cream.