Nutrition of French Fries Nutrition Facts Baby Back Pork Ribs

Deep-fried strips of white potato

French fries

Alternative names	Chips, finger fries, fries, frites, hot chips, steak fries, slap fries
Course	Side dish or snack, rarely equally a main dish
Identify of origin	Belgium or France (disputed)
Region or state	Western Europe
Serving temperature	Hot
Main ingredients	Potatoes Oil
Variations	Curly fries, shoestring fries, steak fries, sweet potato fries, chili cheese fries, poutine
Other information	Often served with salt and a side of ketchup, mayonnaise, vinegar, barbecue sauce, or other sauce
Cookbook: French fries Media: French fries

French chips (North American English), chips (British English),^[1] finger chips (Indian English),^[2] french-fried potatoes, or simply fries, are batonnet or allumette-cut^[iii] deep-fried potatoes, originating from either Belgium or French republic. They are prepared by cutting the white potato into even strips, so drying and frying it, commonly in a deep fryer. Most french fries are produced from frozen russet potatoes.

French fries are served hot, either soft or crispy, and are generally eaten equally part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars. They are often salted and may be served with ketchup, vinegar, mayonnaise, love apple sauce, or other local specialities. Fries can exist topped more heavily, equally in the dishes of poutine or chili cheese fries. Chips can be made from sweetness potatoes instead of potatoes. A baked variant, oven chips, uses less or no oil.^[4]

Preparation

Pommes frites with a mayonnaise packet

A hamburger with crispy fries

The standard method for cooking french fries is deep frying, which submerges them in hot fat, nowadays virtually commonly oil.^[five] Vacuum fryers produce potato chips with lower oil content, while maintaining their colour and texture.^{[half dozen]}

The potatoes are prepared by first cutting them (peeled or unpeeled) into even strips, which are so wiped off or soaked in cold h2o to remove the surface starch, and thoroughly dried.^{[vii] [8]} They may then be fried in one or ii stages. Chefs generally agree that the two-bath technique produces improve results.^{[7] [9] [10]} Potatoes fresh out of the basis can have also high a water content—resulting in soggy chips—and so preference is for those that have been stored for a while.^[xi]

In the two-phase or two-bath method, the kickoff bath, sometimes called blanching, is in hot fat (around 160 °C/320 °F) to cook them through. This step can be done in accelerate.^[vii] Then they are more briefly fried in very hot fat (190 °C/375 °F) to crisp the outside. They are and so placed in a colander or on a cloth to drain, salted, and served. The exact times of the two baths depend on the size of the potatoes. For example, for 2–iii mm strips, the first bathroom takes about three minutes, and the second bath takes just seconds.^[7]

Since the 1960s, nigh french fries have been produced from frozen potatoes which take been blanched or at to the lowest degree air-dried industrially.^[12] Starting in the 1960s, more fast nutrient restaurants have been using frozen french chips.^[11] Most chains that sell fresh cut chips apply the Idaho Russet Burbank variety of potatoes. It has been the standard for french fries in the United states.^[11] The usual fatty for making french fries is vegetable oil. In the past, beef suet was recommended equally superior,^[vii] with vegetable shortening every bit an alternative. In fact, McDonald'due south used a mixture of 93% beef tallow and 7% cottonseed oil until 1990, when they switched to vegetable oil with beef flavouring.^{[13] [14]}

Chemical and concrete changes

French fries are fried in a two-stride process: the kickoff time is to cook the starch throughout the entire cut at low heat, and the 2nd time is to create the golden crispy exterior of the fry at a college temperature. This is necessary because if the potato cuts are only fried once, the temperature would either exist as well hot, causing only the outside to be cooked and not the inside, or non hot plenty where the entire fry is cooked, simply its crispy outside volition non develop. Although the potato cuts may exist broiled or steamed every bit a training method, this department will merely focus on french fries made using frying oil. During the initial frying process (approximately 150 °C), h2o on the surface of the cuts evaporates off the surface and the h2o inside the cuts gets absorbed by the starch granules, causing them to keen and produce the fluffy interior of the fry.^[xv]

The starch granules are able to retain the water and expand due to gelatinisation. The h2o and heat interruption the glycosidic linkages between amylopectin and amylose strands, assuasive a new gel matrix to form via hydrogen bonds which aid in water retention. The wet that gets trapped in between the gel matrix is responsible for the fluffy interior of the fry. The gelatinised starch molecules move towards the surface of the fries "forming a thick layer of gelatinised starch" and this layer of pre-gelatinised starch will turn into the crispy exterior after the murphy cuts are fried for a 2nd time.^[16] During the second frying process (approximately 180 °C), the remaining water on the surface of the cuts volition evaporate and the gelatinised starch molecules that collected towards the potato surface are cooked once again, forming the crispy exterior. The golden-brown colour of the fry volition develop when the amino acids and glucose on the outside participate in a Maillard browning reaction.^[15]

Etymology

In the Usa and most of Canada, the term french fries, sometimes capitalised as French chips, or shortened to chips, refers to all dishes of fried elongated pieces of potatoes. Variants in shape and size may have names such equally curly chips, shoestring fries, etc.^[17] In the United Kingdom, Australia, South Africa, Ireland and New Zealand, the term chips is by and large used instead, though thinly cut fried potatoes are sometimes called french fries or skinny fries, to distinguish them from fries, which are cut thicker. In the U.s.a. or Canada these more thickly-cut fries might be chosen steak fries, depending on the shape. The word fries is more oft used in Northward America to refer to potato chips, known in the Britain and Republic of ireland as crisps.^[18]

Thomas Jefferson had "potatoes served in the French manner" at a White House dinner in 1802.^{[19] [20]} The expression "french fried potatoes" first occurred in print in English in the 1856 work Cookery for Maids of All Work by Eastward. Warren: "French Fried Potatoes. – Cut new potatoes in thin slices, put them in humid fat, and a little salt; fry both sides of a light golden brown colour; drain."^[21] This business relationship referred to thin, shallow-fried slices of potato (french cut) – it is not clear where or when the now familiar deep-fried batons or fingers of potato were commencement prepared. In the early 20th century, the term "french fried" was being used in the sense of "deep-fried" for foods like onion rings or chicken.^{[22] [23]}

Origin

The French and Belgians take an ongoing dispute most where fries were invented, with both countries claiming buying.^[24] From the Belgian standpoint, the popularity of the term "french fries" is explained every bit "French gastronomic hegemony" into which the cuisine of Belgium was assimilated because of a lack of understanding coupled with a shared language and geographic proximity of the countries.^[24] Fries may have been invented in Spain, the offset European country in which the potato appeared from the New Globe colonies.^[25] Professor Paul Ilegems, curator of the Frietmuseum in Bruges, Belgium, believes that Saint Teresa of Ávila of Kingdom of spain cooked the offset french chips, and refers as well to the tradition of frying in Mediterranean cuisine as prove.^{[26] [27]}

The Belgian journalist Jo Gérard [fr] claimed that a 1781 family unit manuscript recounts that potatoes were deep-fried prior to 1680 in the Meuse valley, in what was and then the Spanish Netherlands (present-day Belgium): "The inhabitants of Namur, Andenne, and Dinant had the custom of fishing in the Meuse for small-scale fish and frying, especially amongst the poor, but when the river was frozen and fishing became hazardous, they cutting potatoes in the course of pocket-sized fish and put them in a fryer like those here."^{[28] [26]} Gérard has not produced the manuscript that supports this claim. In whatever example, it is unrelated to the later history of the french fry, as the murphy did not get in in the region until around 1735. Also, given 18th-century economic conditions: "Information technology is absolutely unthinkable that a peasant could take dedicated large quantities of fat for cooking potatoes. At most they were sautéed in a pan".^[29]

Ane story nearly the name "french fries" claims that when the American Expeditionary Forces arrived in Belgium during Earth War I, they assumed that chips were a French dish because French was spoken in the Belgian Regular army.^{[thirty] [28]} Merely the name existed long before that in English, and the popularity of the term did non increase for decades after 1917.^[31] At that time, the term "french chips" was growing in popularity – the term was already used in the United States equally early equally 1899 – although it isn't clear whether this referred to batons (chips) or slices of potato eastward.chiliad. in an item in Good Housekeeping which specifically references "Kitchen Economic system in France": "The perfection of French fries is due chiefly to the fact that enough of fat is used".^[32]

Global use

"Pommes frites" or just "frites" (French), "frieten" (a word used in Flanders and the southern provinces of holland) or "patat" (used in the north and cardinal parts of the Netherlands) became the national snack and a substantial role of several national dishes, such as Moules-frites or Steak-frites.^[33] Fries are very popular in Belgium, where they are known as frieten (in Dutch) or frites (in French), and the Netherlands, where among the working classes they are known equally patat in the north and, in the south, friet(en).^[34] In Belgium, chips are sold in shops called friteries (French), frietkot/frituur (Belgian Dutch), snackbar (Dutch in The Netherlands) or Fritüre/Frittüre (German language). They are served with a big diverseness of Belgian sauces and eaten either on their own or with other snacks. Traditionally fries are served in a cornet de frites (French), patatzak ^[35] /frietzak/fritzak (Dutch/Flemish), or Frittentüte (German language), a white paper-thin cone, so wrapped in paper, with a spoonful of sauce (often mayonnaise) on top.

In France and other French-speaking countries, fried potatoes are formally pommes de terre frites, simply more usually pommes frites, patates frites, or simply frites. The words aiguillettes ("needle-ettes") or allumettes ("matchsticks") are used when the french fries are very small and thin. 1 enduring origin story holds that french chips were invented past street vendors on the Pont Neuf bridge in Paris in 1789, just before the outbreak of the French Revolution.^[36] However, a reference exists in France from 1775 to "a few pieces of fried potato" and to "fried potatoes".^[37] Eating potatoes for sustenance was promoted in France by Antoine-Augustin Parmentier, but he did not mention fried potatoes in item. A note in a manuscript in U.S. president Thomas Jefferson's hand (circa 1801–1809) mentions "Pommes de terre frites à cru, en petites tranches" ("Potatoes deep-fried while raw, in modest slices"). The recipe almost certainly comes from his French chef, Honoré Julien.^[19]

The thick-cutting fries are called pommes Pont-Neuf ^[vii] or but pommes frites (about x mm); thinner variants are pommes allumettes (matchstick potatoes; well-nigh 7 mm), and pommes paille (white potato straws; 3–4 mm). (Roughly 0.4, 0.3 and 0.fifteen inch respectively.) Pommes gaufrettes are waffle fries. A popular dish in French republic is steak frites, which is steak accompanied past sparse french fries.

French fries migrated to the High german-speaking countries during the 19th century. In Germany, they are usually known by the French words pommes frites , or only Pommes or Fritten (derived from the French words, but pronounced every bit German language words).^[38] Ofttimes served with ketchup or mayonnaise, they are popular as a side dish in restaurants, or as a street-nutrient snack purchased at an Imbissstand (snack stand). Since the 1950s, currywurst has become a widely-popular dish that is commonly offered with fries. Currywurst is a sausage (often bratwurst or bockwurst) in a spiced ketchup-based sauce, dusted with curry pulverisation.^[39]

The standard deep-fried cut potatoes in the United Kingdom are called chips, and are cutting into pieces between 10 and 15 mm (0.39 and 0.59 in) wide. They are occasionally made from unpeeled potatoes (skins showing). British chips are not the same matter every bit tater chips (an American term); those are chosen "crisps" in Britain. In the United kingdom, fries are part of the popular, and now international, fast food dish fish and chips. In the Uk, chips are considered a split particular to french fries. Chips are a thicker cut than french fries, they are generally cooked only once and at a lower temperature.^{[40] [41] [42]} From 1813 on, recipes for deep-fried cut potatoes occur in popular cookbooks.^[43] Past the tardily 1850s, at to the lowest degree one cookbook refers to "French Fried Potatoes".^[44] The start commercially bachelor chips in the United kingdom of great britain and northern ireland were sold by Mrs. 'Granny' Duce in one of the West Riding towns in 1854.^[45] A blue plaque in Oldham marks the origin of the fish-and-chip shop, and thus the starting time of the fast food manufacture in United kingdom of great britain and northern ireland.^[46] In Scotland, chips were outset sold in Dundee: "in the 1870s, that celebrity of British gastronomy – the scrap – was first sold by Belgian immigrant Edward De Gernier in the city's Greenmarket".^[47] In Ireland the first chip shop was "opened by Giuseppe Cervi", an Italian immigrant, "who arrived there in the 1880s".^[48] It is estimated that in the UK, fourscore% of households buy frozen chips each year.^[49] Although french chips were a popular dish in virtually British Commonwealth countries, the "thin way" french fries have been popularised worldwide in large part past the large American fast nutrient bondage such as McDonald'southward, Burger Male monarch, and Wendy's.^[50] In the United States, the J. R. Simplot Visitor is credited with successfully commercializing french fries in frozen form during the 1940s. After, in 1967, Ray Kroc of McDonald's contracted the Simplot company to supply them with frozen fries, replacing fresh-cut potatoes. In 2004, 29% of the United States' potato crop was used to make frozen fries – 90% consumed by the food services sector and ten% past retail.^[51] The U.s. is besides known for supplying China with near of their french chips as 70% of Prc'southward french fries are imported.^{[52] [53]} Pre-fabricated french chips have been bachelor for home cooking since the 1960s, having been pre-fried (or sometimes baked), frozen and placed in a sealed plastic pocketbook.^[54] Some fast-food bondage dip the chips in a sugar solution or a starch batter, to change the appearance or texture.^[55] French fries are ane of the most popular dishes in the United states of america, commonly being served as a side dish to entrees and beingness seen in fast food restaurants. The average American eats around 30 pounds of french fries a year.^[56]

The town of Florenceville-Bristol, New Brunswick in Canada, headquarters of McCain Foods, calls itself "the French fry upper-case letter of the world" and likewise hosts a museum about potatoes called Potato World.^[57] McCain Foods is the globe's largest manufacturer of frozen french chips and other potato specialities.^[58] French fries are the main ingredient in the Canadian/Québécois dish known as poutine, a dish consisting of fried potatoes covered with cheese curds and brown gravy. Poutine has a growing number of variations, simply it is by and large considered to have been developed in rural Québec erstwhile in the 1950s, although precisely where in the province information technology first appeared is a matter of contention.^{[59] [threescore] [61]} Canada is besides responsible for providing 22% of China's french chips.^{[62] [53]}

In Kingdom of spain, fried potatoes are called patatas fritas or papas fritas. Some other common class, involving larger irregular cuts, is patatas bravas. The potatoes are cut into big chunks, partially boiled and then fried. They are normally seasoned with a spicy love apple sauce.^[63] Fries are a mutual side dish in Latin American cuisine or role of larger preparations similar the salchipapas in Peru or chorrillana in Chile.^{[64] [65]} Whilst eating 'regular' crispy french fries is common in South Africa, a regional favourite, particularly in Greatcoat Boondocks, is a soft soggy version doused in white vinegar called "slap-chips" (pronounced "slup-chips" in English language or "slaptjips" in Afrikaans).^{[66] [67] [68]} These fries are typically thicker and fried at a lower temperature for a longer period of time than regular french fries.^[66] Slap-chips are an important component of a Gatsby sandwich, likewise a mutual Cape Boondocks delicacy.^[66] Slap-fries are too commonly served with deep fried fish which are also served with the same white vinegar. Fried potato ( フライドポテト , Furaido poteto ) is a standard fast nutrient side dish in Japan.^[69] Inspired by Japanese cuisine, okonomiyaki fries are served with a topping of unagi sauce, mayonnaise, katsuobushi, nori seasoning (furikake) and stir-fried cabbage.^[70]

Variants

A child holding tornado fries

French fries come in multiple variations and toppings. Some examples include:

• Carne asada fries – chips covered with carne asada, guacamole, sour foam and cheese.^[71]
• Cheese chips – fries covered with cheese.^[72]
• Chili cheese chips – chips covered with chili and cheese.^[73]
• Cockle-cutting fries – too known equally "wavy fries", these are cut in a corrugated, ridged style.^[17]
• Curly fries – characterised by their helical shape, cut from whole potatoes using a specialised screw slicer.^[17]
• Back-scratch chips – fries covered in curry sauce.^[74]
• Dirty chips – fries covered in melted cheese with diverse toppings such equally bacon, pulled pork, chili or gravy.^[75]
• French fry sandwich^[76] – such as the chip butty, horseshoe sandwich and the mitraillette.
• Kimchi chips – chips topped with caramelised baechu-kimchi and greenish onions^{[77] [78] [79]}
• Oven fries – fries that are cooked in the oven as a final step in the training.^[80]
• Tater wedges – thick-cut, elongated wedge-shaped fries with the skin left on.^[17]
• Poutine – a dish consisting of fries topped with cheese curds and gravy and principally associated with the Canadian province of Québec.^[81]
• Shoestring fries – thin-cut chips.^[17]
• Steak chips – thick-cut fries.^[17]
• Sweet irish potato fries – fries fabricated with sweetness potatoes instead of traditional white potatoes.^[82]
• Tornado fries – spiral-cut potatoes that are placed on a skewer and then deep fried.^[17]
• Triple-cooked fries – fries that are simmered, cooled and drained using a depression-temp-long-time (LTLT) cooking technique; they are then deep fried at just 130 °C, cooled and finally deep fried at 180 °C.^[83]
• Waffle fries – lattice-shaped chips obtained past quarter-turning the murphy before each next slide over a grater and deep-frying but once.^[17]

• 

  Chili fries

• 

• 

  Cockle-cut fries

• 

• 

  Curry chips

• 

  Dirty fries

• 

  Shoestring fries with blue cheese dressing

• 

  Sweet potato fries

• 

  Waffle chips

Accompaniments

Fries tend to be served with a diverseness of accompaniments, such equally common salt and vinegar (malt, balsamic or white), pepper, Cajun seasoning, grated cheese, melted cheese, mushy peas, heated back-scratch sauce, curry ketchup, hot sauce, relish, mustard, mayonnaise, bearnaise sauce, tartar sauce, chili, tzatziki, feta cheese, garlic sauce, fry sauce, butter, sour cream, ranch dressing, barbecue sauce, gravy, love, aioli, brown sauce, ketchup, lemon juice, piccalilli, pickled cucumber, pickled gherkins, pickled onions or pickled eggs.^[84] In Australia, a popular flavouring added to chips is chicken table salt.

Nutrition

French fries primarily incorporate carbohydrates (mostly in the form of starch) and protein from the white potato, and fat captivated during the deep-frying process. Salt, which contains sodium, is almost always applied every bit a surface seasoning. For example, a large serving of french fries at McDonald's in the United states is 154 grams and includes 350 mg of sodium. The 510 calories come from 66 g of carbohydrates, 24 g of fat and vii g of protein.^[85]

A number of experts have criticised french chips for beingness very unhealthy. According to Jonathan Bonnet in a Time magazine article, "chips are nutritionally unrecognisable from a spud" because they "involve frying, salting, and removing one of the healthiest parts of the potato: the skin, where many of the nutrients and fiber are found."^[86] Kristin Kirkpatrick calls french fries "an extremely starchy vegetable dipped in a fryer that and so loads on the unhealthy fat, and what you have left is a nutrient that has no nutritional redeeming value in it at all."^[86] David Katz states that "French chips are often the super-fat side dish to a burger—and both are ofttimes used every bit vehicles for things like sugar-laced ketchup and fatty mayo."^[86] Eric Morrissette, spokesperson for Health Canada, states that people should limit their intake of french chips, simply eating them occasionally is non likely to be a wellness concern.^[86]

Frying french fries in beef tallow, lard, or other fauna fats adds saturated fat to the diet. Replacing creature fats with tropical vegetable oils, such as palm oil, simply substitutes 1 saturated fat for another. For many years partially hydrogenated vegetable oils were used as a means of avoiding cholesterol and reducing saturated fat acid content, but in time the trans fat content of these oils was perceived equally contributing to cardiovascular affliction.^[87] Starting in 2008, many restaurant chains and manufacturers of pre-cooked frozen french fries for abode reheating phased out trans fat containing vegetable oils.^{[88] [89]}

French fries contain some of the highest levels of acrylamides of whatever foodstuff, and experts have raised concerns about the effects of acrylamides on human wellness.^{[ninety] [91]} According to the American Cancer Social club, it is non articulate as of 2013^[update] whether acrylamide consumption affects people'due south risk of getting cancer.^[ninety] A meta-analysis indicated that dietary acrylamide is not related to the risk of near mutual cancers, but could not exclude a modest clan for kidney, endometrial or ovarian cancers.^[91] A lower-fat method for producing a french fry-like product is to glaze "frenched" or wedge potatoes in oil and spices/flavouring before blistering them. The temperature volition be lower compared to deep frying, which reduces acrylamide formation.^[92]

Legal issues

In June 2004, the United States Department of Agronomics (USDA), with the advisement of a federal district judge from Beaumont, Texas, classified concoction-coated french fries as a vegetable under the Perishable Agricultural Commodities Human activity. This was primarily for trade reasons; french chips do not meet the standard to be listed as a processed nutrient.^{[93] [94]} This classification, referred to as the "French fry rule", was upheld in the United States Court of Appeals for the 5th Circuit case Fleming Companies, Inc. v. USDA.^{[95] [96]}

Encounter also

• Avocado fries
• Freedom chips
• French fry vending machine
• German fries
• List of deep fried foods
• Mitraillette
• Pommes dauphine
• Pommes duchesse
• Pommes soufflées

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General bibliography

• Lingle, Blake (2016). Fries!: An Illustrated Guide to the World's Favorite Food. New York: Princeton Architectural Printing. ISBN9781616894580.
• Tebben, Maryann (2006). "French Fries: France's Culinary Identity from Brillat-Savarin to Barthes (essay)". Convivium Artium. University of Texas at San Antonio. Archived from the original on five May 2014. Retrieved 28 December 2009.

External links

giltnerhowely42.blogspot.com

Source: https://en.wikipedia.org/wiki/French_fries

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