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Encyclopedia > French fried potatoes
French fries in a bowl.

French fries (North America; sometimes also uncapitalized as "french fries",[1] simply fries,[2] or chips (United Kingdom, Republic of Ireland, and some Commonwealth nations), are pieces of potato that have been deep-fried. Image File history File linksMetadata Download high resolution version (2605x1788, 1000 KB) Beschreibung Licensing File links The following pages link to this file: French fries Metadata This file contains additional information, probably added from the digital camera or scanner used to create or digitize it. ... Image File history File linksMetadata Download high resolution version (2605x1788, 1000 KB) Beschreibung Licensing File links The following pages link to this file: French fries Metadata This file contains additional information, probably added from the digital camera or scanner used to create or digitize it. ... North American redirects here. ... The Commonwealth of Nations as of 2007 Headquarters Marlborough House, London, UK Official languages English Membership 53 sovereign states Leaders  -  Queen Elizabeth II  -  Secretary-General Kamalesh Sharma Appointed 24 November 2007 Establishment  -  Balfour Declaration 18 November 1926   -  Statute of Westminster 11 December 1931   -  London Declaration 28 April 1949  Area  -  Total... For other uses, see Potato (disambiguation). ... A Deep fried Twinkie Breaded, deep-fried squid Deep frying is a cooking method whereby food is submerged in hot oil or fat. ...

Contents

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-grease 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").[3][4] Thomas Jefferson, famous for serving French dishes, wrote exactly the latter French expression.[3][5] In the early 20th century, the term "French fried" was being used for foods such as onion rings or chicken, apart from potatoes.[6][7] Sautéing is a method of cooking food using a small amount of fat in a shallow pan over relatively high heat. ... A Deep fried Twinkie Breaded, deep-fried squid Deep frying is a cooking method whereby food is submerged in hot oil or fat. ... In linguistics, a participle is an adjective derived from a verb. ... In linguistics, grammatical gender is a morphological category associated with the expression of gender through inflection or agreement. ... Thomas Jefferson (13 April 1743 N.S.–4 July 1826) was the third President of the United States (1801–09), the principal author of the Declaration of Independence (1776), and one of the most influential Founding Fathers for his promotion of the ideals of Republicanism in the United States. ... Onion Loaf Onion rings are a type of fast food commonly found in the United States, Canada, United Kingdom and other places. ... This article or section does not adequately cite its references or sources. ...


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,[8] while others only refer to trimming the meat off the shanks of chops.[9] In the UK, "Frenched" 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. Julienning is a method of food preparation in which the food item is cut into long thin (matchstick-sized) strips. ... Shank can refer to: A major scaffold protein that interacts indirectly with both NMDA receptors and metabotropic receptors. ...


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."[10][11][12] Motto: Dutch: Eendracht maakt macht; French: Lunion fait la force; German: Einigkeit macht stark (English: Strength lies in unity) Anthem: The Brabançonne Capital Brussels Largest city Brussels Official languages Dutch, French, German Government King Prime Minister Constitutional Monarchy Albert II Guy Verhofstadt Independence Belgian Revolution 1830 Area  â€¢ Total... This article or section should be merged with Seventeen Provinces The Spanish Netherlands was a portion of the Low Countries controlled by Spain from the sixteenth to the eighteenth century. ... The Meuse (Maas) at Maastricht Meuse near Grave The Meuse (Dutch & German Maas) is a major European river, rising in France and flowing through Belgium and the Netherlands before draining into the North Sea. ... The tower of Notre-Dame, seen from the citadel Dinant is a municipality located on the River Meuse in the Belgian province of Namur, Belgium. ... Liege or Liège has several meanings: A liege is the person or entity to which one has pledged allegiance. ... For other uses, see Fish (disambiguation). ... For other uses, see River (disambiguation). ... It has been suggested that this article or section be merged with vegetable oil. ...


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.[13][11] The Dutch (Ethnonym: Nederlanders meaning Lowlanders) are the dominant ethnic group[1] of the Netherlands[2]. They are usually seen as a Germanic people. ... The Southern Netherlands were a part of the Low Countries controlled by Spain (Spanish Netherlands, 1579-1713), Austria (Austrian Netherlands, 1713-1794) and France (1794-1815). ... For other uses, see Flanders (disambiguation). ... An entrepreneur (a loanword from French introduced and first defined by the Irish economist Richard Cantillon) is a person who operates a new enterprise or venture and assumes some accountability for the inherent risks. ... French fried potatoes, commonly known as French fries or fries (North America) or chips (United Kingdom, Republic of Ireland and Commonwealth) are pieces of potato that have been chopped into batons and deep fried. ... Het Steen, Antwerp, Belgium Het Steen is a historic medieval castle in the old city center of Antwerp, Belgium, one of Europes biggest ports. ...


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.[11] But the term "French fried potatoes" had been in use in America long before the Great War. “The Great War ” redirects here. ... Flag of Belgium The Land Component, formerly the Belgian Army, is the land-based armed force of the Belgian Armed Forces. ... Ypres, 1917, in the vicinity of the Battle of Passchendaele. ...


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. A snack food is seen in Western culture as a type of food that is not meant to be eaten as part of one of the main meals of the day (breakfast, lunch, supper). ... For other uses, see Europe (disambiguation). ...


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.[3] 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.[14] In addition, from 1813[15] 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".[16] For the pop band, see Presidents of the United States of America. ... Thomas Jefferson (13 April 1743 N.S.–4 July 1826) was the third President of the United States (1801–09), the principal author of the Declaration of Independence (1776), and one of the most influential Founding Fathers for his promotion of the ideals of Republicanism in the United States. ... This article is about culinary recipes. ... For other uses, see Chef (disambiguation). ... Ceremonies during the annexation of Hawaii. ... The Congress of Vienna by Jean-Baptiste Isabey, 1819. ... For the 2005 Missy Elliott album, see The Cookbook. ...


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'. Antoine Parmentier Antoine-Augustin Parmentier (Montdidier August 12, 1737 – December 13, 1813) is remembered as a vocal promoter of cultivating the potato as a food source (for humans) in France and throughout Europe. ...


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. For other uses, see Ketchup (disambiguation). ... Look up Mustard in Wiktionary, the free dictionary. ...


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. Frontispiece of Peter Martyr dAnghieras De orbe novo (On the New World). Carte dAmérique, Guillaume Delisle, 1722. ... This article is about a type of political territory. ... Galicia (Spain) - Wikipedia, the free encyclopedia /**/ @import /skins-1. ... This article or section should be merged with Seventeen Provinces The Spanish Netherlands was a portion of the Low Countries controlled by Spain from the sixteenth to the eighteenth century. ...


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.[17][13] A curator of a cultural heritage institution (e. ... For other uses, see Antwerp (disambiguation). ... Teresa of Ávila by Peter Paul Rubens Saint Teresa of Ávila (known in religion as Teresa de Jesús, baptised as Teresa de Cepeda y Ahumada) (March 28, 1515 - October 4, 1582) was a Spanish Roman Catholic mystic and monastic reformer. ... For other uses, see Tradition (disambiguation). ... Mediterranean cuisine is the cuisine of the areas around the Mediterranean Sea. ...


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."[18] For the larger local government district, see Metropolitan Borough of Oldham. ... This article is about the country. ... For other uses, see Dundee (disambiguation). ... Gastronomy is the study of relationship between culture and food. ... Immigration is the act of moving to or settling in another country or region, temporarily or permanently. ...


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.[19] Image File history File linksMetadata No higher resolution available. ... Image File history File linksMetadata No higher resolution available. ... Motto: (traditional) In God We Trust (official, 1956–present) Anthem: The Star-Spangled Banner Capital Washington, D.C. Largest city New York City Official language(s) None at the federal level; English de facto Government Federal Republic  - President George W. Bush (R)  - Vice President Dick Cheney (R) Independence - Declared - Recognized... Fast food is food prepared and served quickly at a fast-food restaurant or shop at low cost. ... McDonalds Corporation (NYSE: MCD) is the worlds largest chain of fast-food restaurants, primarily selling hamburgers, chicken, french fries, milkshakes and soft drinks. ... Burger King (NYSE: BKC), often abbreviated to BK, is a global chain of hamburger fast food restaurants. ... The J.R. Simplot Company, commonly referred to as Simplot, was founded in 1923 as a one-man business by 14-year-old John Richard Simplot near the small agricultural community of Declo, Idaho. ... For other uses, see Idaho (disambiguation). ... The 1950s decade refers to the years 1950 to 1959 inclusive. ... This article does not cite any references or sources. ... Ray Kroc (October 5, 1902 - January 14, 1984) took over and franchised the then single-restaurant McDonalds Corporation from 1955. ... John Richard Simplot (born January 4, 1909, in Dubuque, Iowa) is the founder of the J.R. Simplot Company, the largest supplier of french fries to McDonalds. ... For other uses, see Restaurant (disambiguation). ... The original In-N-Out in Baldwin Park, California only provided a basic menu for its customers. ... In-N-Out headquarters at University Tower in Irvine In-N-Out Burger is a privately owned and operated fast food restaurant chain in the Western United States. ... The original Nathans Nathans Famous is a chain of U.S.-based fast food restaurants specializing in hot dogs. ... Five Guys Famous Burgers and Fries is a fast casual restaurant chain that originated in the Washington, D.C., metropolitan area. ... Penn Station is a chain of East Coast sub restaurants found throughout the South and Midwest United States. ...


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.[20] is the 265th day of the year (266th in leap years) in the Gregorian calendar. ... Year 2007 (MMVII) is the current year, a common year starting on Monday of the Gregorian calendar and the AD/CE era in the 21st century. ... REPUBLIC OF THE PHILIPPINES Province of Benguet Region: Cordillera Administrative Region (CAR) Capital: La Trinidad, Benguet Founded: — Population: 2000 census—330,129 (43rd largest) Density—219 per km² (36th highest) Area: 2,599. ... quagmire:For alternate meanings see state university (disambiguation). ... For other uses, see Potato (disambiguation). ... The dry matter of a cheese is its solids, i. ... Look up content in Wiktionary, the free dictionary. ... For specific discussion of Western fast food chains, see fast food restaurant. ... There are very few or no other articles that link to this one. ...


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. Baking is the technique of cooking food in an oven by dry heat applied evenly throughout the oven. ... Packaged food aisles in a Fred Meyer store in Portland, Oregon A supermarket is a departmentalized self-service store offering a wide variety of food and household merchandise. ...


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, albeit different from the traditionally fried item.[21] Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch. ... Foodservice is a business term which is mostly synonymous with catering. ... Microwave oven A microwave oven, or microwave, is a kitchen appliance employing microwave radiation primarily to cook or heat food. ... Oven depicted in a painting by Millet An oven is an enclosed compartment for heating, baking or drying. ...


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: A side dish of salad accompanying a small pie A side dish, sometimes referred to as a side order or simply a side, is a food item that accompanies the entrée or main course at a meal. ...

  • 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.

For other uses, see Steam (disambiguation). ... Mussels A mussel is a bivalve shellfish that can be found in lakes, rivers, creeks, intertidal areas, and throughout the ocean. ... Capital Middelburg Largest city Terneuzen Queens Commissioner Karla Peijs Religion (1999) Protestant 35% Catholic 23% Area  â€¢ Land  â€¢ Water   1,788 km² (10th) 1,146 km² Population (2006)  â€¢ Total  â€¢ Density 380,186 (11th) 213/km² (10th) Anthem Zeeuws volkslied ISO NL-ZE Official website www. ... The English language is a West Germanic language that originates in England. ... The word Beefsteak has several meanings: Beefsteak plant, also known as perilla and shiso. ... This article deals with food. ... A steak (from Old Norse steik, roast) is a slice from a larger piece of meat, typically from red meat like beef, or fish. ... This article needs to be cleaned up to conform to a higher standard of quality. ... Although widely available, fish and chips have become particularly popular in seaside towns, for example here in Hunstanton, UK. The example shows modern packaging: traditionally, vendors sold fish and chips wrapped in newspaper — a practice now largely discontinued. ... COD may refer to many different topics, including: Cash on delivery Completion of discharge, shipping College of DuPage, a public Junior College with campuses in the suburbs of Chicago Call of Duty (series), a series of computer games Canadian Oxford Dictionary Carrier onboard delivery Catastrophic optical damage, a failure mode... A serving of fish and chips Fish and chips (sometimes written fish n chips), a popular take-away food with British origins, consists of deep-fried fish in batter or breadcrumbs with deep-fried chipped (slab-cut) potatoes. ... ... The Regency Cafe in Pimlico, London, is a well-preserved 1940s greasy spoon cafe. ... This article is about the food item. ... This article is about the prepared meat. ... Currywurst Currywurst is a German dish consisting of hot pork sausage (German: wurst) cut into slices and seasoned with curry sauce (regularly consisting of ketchup or tomato paste blended with curry) and generous amounts of curry powder, or a ready-made ketchup-based sauce seasoned with curry and other spices. ... Left to right: Chenjeh Kabab, Kabab Koobideh, Jujeh Kabab in an Afghan restaurant. ...

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". Image File history File links Metadata No higher resolution available. ... Image File history File links Metadata No higher resolution available. ... In-N-Out headquarters at University Tower in Irvine In-N-Out Burger is a privately owned and operated fast food restaurant chain in the Western United States. ... A crouton is a small piece of dry or fried bread, often seasoned, that is used to add texture and flavour to salads, notably the Caesar salad, and in soups. ... External links Wikibooks Cookbook has more about this subject: Spice Food Bacteria-Spice Survey Shows Why Some Cultures Like It Hot Citat: ...Garlic, onion, allspice and oregano, for example, were found to be the best all-around bacteria killers (they kill everything). ... Garlic powder is a spice, or powder, made from pounding garlic. ... Wikibooks Cookbook has more about this subject: Onion powder Onion powder is a spice used in cooking. ... Binomial name L.[1] Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. ... Capsicum fruit which comes in various shapes and colours can be used to make paprika. ... This article does not cite any references or sources. ... This article or section does not cite any references or sources. ...


In France, the thick-cut fries are called 'pommes Pont-Neuf'[22] 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.[23] A millimetre (American spelling: millimeter, symbol mm) is an SI unit of length that is equal to one thousandth of a metre. ... An inch (plural: inches; symbol or abbreviation: in or, sometimes, ″ - a double prime) is the name of a unit of length in a number of different systems, including English units, Imperial units, and United States customary units. ... It has been suggested that this article or section be merged into Potato chips. ... A typical cheese grater. ...


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.[24] For other uses, see Patent (disambiguation). ...


In Australia, the United Kingdom, Ireland and elsewhere, the term "French fries" was made popular by American fast-food franchises setting up restaurants and serving narrow-cut (shoestring) fries. Traditional "chips" in the United Kingdom and Ireland 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 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). An inch (plural: inches; symbol or abbreviation: in or, sometimes, ″ - a double prime) is the name of a unit of length in a number of different systems, including English units, Imperial units, and United States customary units. ... In materials science, hardness is the characteristic of a solid material expressing its resistance to permanent deformation. ... This article is about the mathematical concept. ... A serving of fish and chips Fish and chips (sometimes written fish n chips), a popular take-away food with British origins, consists of deep-fried fish in batter or breadcrumbs with deep-fried chipped (slab-cut) potatoes. ... A colloquialism is an informal expression, that is, an expression not used in formal speech or writing. ...


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.[25] This chef mainly uses a more traditional style after blanching (boiling, but not over cooking in water) the cut potatoes in boiling water.[26] Download high resolution version (1343x1105, 196 KB)fries cooking Photograph available under GFDL license. ... Download high resolution version (1343x1105, 196 KB)fries cooking Photograph available under GFDL license. ... Download high resolution version (1495x1210, 279 KB)fries draining Photograph available under GFDL license. ... Download high resolution version (1495x1210, 279 KB)fries draining Photograph available under GFDL license. ... Image File history File linksMetadata Size of this preview: 800 × 600 pixelsFull resolution (1600 × 1200 pixel, file size: 433 KB, MIME type: image/jpeg) [Image at Flickr|http://flickr. ... Image File history File linksMetadata Size of this preview: 800 × 600 pixelsFull resolution (1600 × 1200 pixel, file size: 433 KB, MIME type: image/jpeg) [Image at Flickr|http://flickr. ... Joël Robuchon (born 7 April 1945) is a celebrated French chef. ...


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

First the peeled and lengthwise crisscross cut potatoes are 'pre-fried' 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: A millimetre (American spelling: millimeter, symbol mm) is an SI unit of length that is equal to one thousandth of a metre. ...

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. [27]

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.[28][29] Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution‎ (2,816 × 2,112 pixels, file size: 3. ... Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution‎ (2,816 × 2,112 pixels, file size: 3. ... For other uses, see Ketchup (disambiguation). ... This article is about the dish. ... For the streetball player, see Philip Champion. ... Mustard on bread. ... For the song by The Smashing Pumpkins, see Mayonaise (song). ... Bearnaise sauce (French: Sauce Béarnaise) is a sauce of butter and egg yolks flavored with tarragon and shallots, with chervil, cooked in wine and vinegar to make a glaze. ... Chicken with tartar sauce Tartar sauce or tartare sauce is a thick white sauce made from mayonnaise and finely chopped pickled cucumber, capers, onions (or chives), and fresh parsley. ... Tzatziki in a glass bowl. ... Feta (Greek φέτα, feminine gender) is a classic curd cheese in brine whose tradition dates back to Greece thousands of years ago. ... Binomial name L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ... Fry sauce is a condiment common in Utah. ... Ranch dressing is an American condiment. ... The St. ... For other uses, see Gravy (disambiguation). ... A bottle of brown sauce, as defined by British cuisine Brown sauce can refer to one of two different sauces: In French cuisine and other cuisines based on it, it generally refers to a meat stock-based gravy-like sauce. ... Vinegar is sometimes infused with spices or herbs—as here, with oregano. ... This article is about the fruit. ... Piccalilli is a mustard pickle, which generally contains gherkins, cauliflower and onions, but may contain virtually any type of vegetable. ... A deli pickle. ... The gherkin is a variety of small cucumber commonly used for pickling. ... A jar of pickled onions The pickled onion is a popular pickled food consisting of small onions pickled in a solution of vinegar and salt, often with other preservatives and flavourings. ... For other uses, see Honey (disambiguation). ...


Australia

Chips are sometimes eaten with tomato sauce (which is in fact different from traditional 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 chili sauce and sour cream. For other uses, see Ketchup (disambiguation). ... This article is about common table salt. ... Chicken salt is a flavoured salt composed of herbs, spices, other flavourings and sometimes monosodium glutamate (MSG). ... For other uses, see Gravy (disambiguation). ... This article does not cite any references or sources. ... Sour cream is a dairy product rich in fats obtained by fermenting a regular cream by certain kinds of lactic acid bacteria. ...


Belgium

A typical frietkot in Brussels streets.

Even the smallest Belgian town has a frietkot (literally 'fries shack').[30] This Dutch language term also became adopted by the French speaking part of the country in addition to the French friterie; an equivalent though slightly less colloquial Dutch form for such vending stall is frietkraam, while a frituur — from French friture — can as well be in a proper shop possibly furnished with tables. Traditionally, take-away chips were picked by the fingers out of a tip bag wrapped from a square paper, while walking on the streets. By the 1970s and 80s with several meat accompaniments gaining popularity, more practical open carton boxes became standard and tiny plastic forks available. One can order a small or large portion, often three or four sizes are priced.
Fries with mayonnaise is a fastfood classic in Belgium, often eaten without any side orders. The limited choice around 1960 between a pickled herring, a cold large meatball boulet or red coloured garlic sausage cervela (both often served deep-fried later on), or a beef or (now rarely) horsemeat stew, became expanded by stoofvlees or stoofkarbonade and a wide variety of deep-fried meats as chicken legs, beef or pork sticks, minced beef and/or pork and/or chicken and/or turkey in all shapes (balls, sticks, sausages) mixed with a dosage of fat and condiments to one's preference, usually factory made. An example of an additional on-the-spot preparation is sometimes in Flanders called mammoet speciaal (mammoth special), a large frikandel (curryworst in the Antwerp and Flemish Brabant) deep-fried and cut so as to put chopped onion in the V-shaped length and dressed with mayonnaise (as real as factory made can be, not frietsaus--see below) and (curry-)ketchup. The earliest of the current wide array of sauces, are mayonnaise, frietsaus or sauce pommes-frites ("fry sauce" in English--see the sections on France and the Netherlands) and one called pickles which is actually piccalilly.[31][29] Though Belgians do not sprinkle vinegar on fries, they may eat them with cold mussels out of the shells preserved in vinegar, entirely uncomparable to the national dish with freshly boiled hot mussels served in the shells. Image File history File links Fritkot. ... Image File history File links Fritkot. ... For other places with the same name, see Brussels (disambiguation). ... A typical friterie in Brussels Friterie in Belgium (Brussels and Wallonia) and some parts of Northern France, frituur or fritkot in flanders is a traditional chip shop serving quick service fast food. ... For the song by The Smashing Pumpkins, see Mayonaise (song). ... A very popular Scandinavian food item, pickled herring has been around for a long time. ... Frikandel A frikandel (plural frikandellen) is a Dutch snack, a sort of minced-meat hot dog. ... For the song by The Smashing Pumpkins, see Mayonaise (song). ...


Bulgaria

In Bulgaria, a serving of fries can be ordered with a covering of sirene, a grated white brine cheese. http://malincho. ...


Canada

Poutine is a mixture of fries, cheese curd and hot gravy sauce

In Canada, French fries are the main component of a dish called 'poutine': a mixture of French fries with fresh cheese curds (sometimes rasped cheese), covered with a hot gravy (usually), hot chicken sauce (much less common), or chicken BBQ sauce (rarely). This dish is most popular in Quebec fast food chains such as La Belle Province, and Lafleur Restaurants; however, its popularity has begun to spread in Quebec, and then across Canada, and is also carried in national chains such as Harvey's[32] and New York Fries[33] as well as Canadian outlets of international franchises such as A&W[34] , Burger King[35] and Mc Donald's. (A similar variant, 'disco fries' is found in several New England cities.) Original flavour poutine from La Banquise with thin gravy and cheese curds Poutine (Quebec French pronunciation ) is a dish consisting of French fries topped with fresh cheese curds and covered with hot gravy (usually brown gravy) and sometimes other additional ingredients. ... Original flavour poutine from La Banquise with thin gravy and cheese curds Poutine (Quebec French pronunciation ) is a dish consisting of French fries topped with fresh cheese curds and covered with hot gravy (usually brown gravy) and sometimes other additional ingredients. ... Cheese curds are the fresh curds of cheddar cheese. ... For other uses, see Gravy (disambiguation). ... This article is about the Canadian province. ... The introduction to this article provides insufficient context for those unfamiliar with the subject matter. ... Lafleur Restaurants is a chain of family-owned fast food restaurants located in the metropolitain area of Montreal. ... Harveys may be a reference to: John Harvey & Sons, old established wine merchants of Bristol and makers of Harveys Bristol Cream sherry. ... New York Fries is a popular Canadian fast food restaurant that serves french fries as its main menu item. ... A&W is a brand name used by two companies: A&W Restaurants A&W Root Beer - once only at the restaurants, now available at supermarkets This is a disambiguation page — a navigational aid which lists other pages that might otherwise share the same title. ... Burger King (NYSE: BKC), often abbreviated to BK, is a global chain of hamburger fast food restaurants. ... McDonalds Corporation (NYSE: MCD) is the worlds largest chain of fast-food restaurants, primarily selling hamburgers, chicken, french fries, milkshakes and soft drinks. ... Disco fries is a dish made up of french fries covered in brown gravy, on top of which cheese is melted. ... This article is about the region in the United States of America. ...


Throughout Canada, white vinegar is a popular condiment for French fries. No other country is known to so enjoy white vinegar (as opposed to malt or other vinegars) on its fries (although it is served as an accompaniment for Fish and Chips in Australia). Most major Canadian fast-food outlets provide white vinegar packets next to their ketchup packets in their stores, and many restaurants keep white vinegar on their tables. That is not to say that the use of malt vinegar is not common – particularly amongst those of English heritage. In most traditional 'fish & chips' shops in Canada, malt vinegar is more prevalent. However, ketchup and mayonaise remain the most popular condiments used on French fries in Canada. In cooking, mayonnaise is a thick, creamy sauce, usually of a white or light yellow color, which is made and eaten cold. ...


In Newfoundland, "chips, dressing and gravy" (sometimes referred to by outsiders as "Newfie fries") comprise French fries topped with "dressing" (turkey stuffing made with summer savoury) and gravy. Another variation consists of topping the French Fries with either ground beef, hot dogs, dressing and cheese and topped with gravy. This article is about the Canadian province of Newfoundland and Labrador. ... Scene from an outport (small fishing village) in Newfoundland Newfie is a colloquial, and generally pejorative, term used in Canada for someone who is from Newfoundland. ... In cooking, stuffing is usually a mixture of various ingredients used to fill a cavity in another food item. ... Binomial name Summer savory (Satureja hortensis) (chubrica or чубрица in Bulgarian) is the better known of the Savory species. ...


Denmark

In Denmark the traditional accompaniment to French fries is remoulade sauce. Remoulade or rémoulade is a popular condiment in many countries, and was invented in France. ...


France

In France a common dish is fries and a steak called a «steak-frites» (steak-fries). French fries are also popular alongside the sandwich grec, roasted or fried chicken, and hamburgers. The fries are often accompagnied by ketchup, mayonnaise, "ketchup-mayo" (a mixture of the two), and sometimes a vaguely béarnaise-like sauce called "sauce pommes frites" (found also under the same name and with a similar form in French-speaking Belgium, and in Dutch-speaking Belgium and the Netherlands as frietsaus), which is available at local McDonald's restaurants and in bottled form in supermarkets. [36] Döner kebab sandwich served in a thick pita. ... Bearnaise sauce (French: Sauce Béarnaise) is a sauce of butter and egg yolks flavored with tarragon and shallots, with chervil, cooked in wine and vinegar to make a glaze. ...


Germany

In Germany, accompaniments are usually limited to ketchup and mayonnaise. The two are often offered together, commonly called Pommes rot-weiß ("fries, red and white"). Although mustard may also be available at the same fast food stand to serve with Bratwurst, it is not considered a French fry condiment. Curry ketchup is a common condiment when the French fries are served with a Currywurst. Larger currywurst outlets offer a variety of atypical sauces, such as aioli, wasabi mayonnaise, and honey mustard. Bratwurst with sauerkraut and potatoes A bratwurst (IPA: ) is a sausage composed of pork, beef, and sometimes veal. ...


New Zealand

In New Zealand, hot chips are usually served salted, and tomato sauce is a popular accompaniment. At fish & chip shops, where the chips are of a thicker cut, they are usually served with fried fish fillets, and without tomato sauce, though this is frequently available at an additional cost. United States-style takeaway outlets (such as McDonald's, Burger King) usually serve thin-cut chips (KFC is a notable exception), salted, with tomato sauce as an option. Pie carts and hot-food outlets at fairgrounds, stadiums and other events usually serve thick-cut chips in a large paper cup, invariably with tomato sauce drizzled over the chips. This article does not cite any references or sources. ... McDonalds Corporation (NYSE: MCD) is the worlds largest chain of fast-food restaurants, primarily selling hamburgers, chicken, french fries, milkshakes and soft drinks. ... Burger King (NYSE: BKC), often abbreviated to BK, is a global chain of hamburger fast food restaurants. ... KFC, also known as Kentucky Fried Chicken, is a food chain based in Louisville, Kentucky, known mainly for its fried chicken. ...


Netherlands

Dutch fries with tartar sauce, served in a cone.

In the Netherlands, vending points are often very similar to the ones in Belgium but called snackbars. Peanut sauce is popular (also called satay sauce, after the Indonesian meat sate on which the same sauce is used). The Dutch also use the word mayonnaise to refer to frietsaus (fries-sauce) a thicker, less acidic sauce made specially to accompany French fries (as made famous in the film Pulp Fiction). Another interesting combination is Patat Oorlog (Dutch for: French Fries War), which is French fries with a variety of sauces, a variety that differs from region to region, and even from one snackbar to another. While it sometimes means mayonnaise (or rather, frietsaus), peanut sauce and chopped raw onions, in other places it means the fries are accompanied with all condiments available. Dutch snackbars typically offer at least 8 condiments or combinations of them (the condiments are never free in Dutch snackbars), but some serve up to 40 different styles. The Dutch usually eat their fries with other popular deep-fried fast foods such as the kroket and frikandel. A well made fries recipe would give the fries a fried fish and pastry like fragrance. The texture of this fries indicates that it may have first been blanched before frying. Image File history File linksMetadata Download high resolution version (2304x1728, 2607 KB) Summary Michael Rosenberg (ME), http://www. ... Image File history File linksMetadata Download high resolution version (2304x1728, 2607 KB) Summary Michael Rosenberg (ME), http://www. ... This article is about the legume. ... Grilled beef satay. ... For the song by The Smashing Pumpkins, see Mayonaise (song). ... Pulp Fiction is a 1994 film by director Quentin Tarantino, who cowrote the film with Roger Avary. ... The croquet or croquette (kroket in Dutch) is a popular snack in the Netherlands. ... Frikandel A frikandel (plural frikandellen) is a Dutch snack, a sort of minced-meat hot dog. ...


Philippines

In the Philippines, they are often served with a sprinkling of powdered flavors, primarily cheese, sour cream or barbecue. In some fast food chains, these are topped with cheese sauce and minced bacon. Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ... Sour cream is a dairy product rich in fats obtained by fermenting a regular cream by certain kinds of lactic acid bacteria. ... A barbecue on a trailer at a block party in Kansas City. ... For other uses, see Bacon (disambiguation). ...


Sweden

In Sweden, the fries are called Pommes Frites (Pronounced Påmmfritt) is often served with any kind of sauce, mostly with ketchup. Dipping the fries in ice cream also occurs, although it is far from a common practice.


United Kingdom and the Republic of Ireland

In the United Kingdom and Republic of Ireland, traditionally chips are usually accompanied by salt and malt vinegar, and in some areas onion vinegar. The fondness for vinegar on chips has led to some outlets using spray misters, such as used for misting plants or spraying cleaning products, for the even distribution of vinegar to chips; this ensures an even coating of vinegar, meaning there are no "pools" where vinegar and salt form a small clump. In most of the UK, chicken nuggets and chips are popular with young children. In England and Wales, gravy and curry sauce are available from some chip shops. In Northern England, Scotland and South Wales, 'chips and gravy' is a popular dish, while in the South 'cheesy chips' (chips with grated cheddar thickly sprinkled on) are popular. In Britain and Ireland, the term french fries refers exclusively to the long thin version served in fast food establishments. The most common accompaniment for chips in England is tomato ketchup; other sauces used include barbecue sauce, burger sauce, mayonnaise, mustard and brown sauce or a combination thereof. When chips are served with other fried foods such as fish or battered sausage, mushy peas or baked beans are a popular addition. In the Midlands and some Northern regions of England a takeaway of chips with either mushy peas or baked beans is called a "pea mix" or "bean mix" respectively. Image File history File links Metadata Size of this preview: 450 × 600 pixelsFull resolution (1536 × 2048 pixel, file size: 1. ... Image File history File links Metadata Size of this preview: 450 × 600 pixelsFull resolution (1536 × 2048 pixel, file size: 1. ... A serving of fish and chips Fish and chips (sometimes written fish n chips), a popular take-away food with British origins, consists of deep-fried fish in batter or breadcrumbs with deep-fried chipped (slab-cut) potatoes. ... This article is about common table salt. ... Vinegar is often infused with spices or herbs—as here, with oregano. ... The United Kingdom of Great Britain and Northern Ireland is a country in western Europe, and member of the Commonwealth of Nations, the G8, the European Union, and NATO. Usually known simply as the United Kingdom, the UK, or (inaccurately) as Great Britain or Britain, the UK has four constituent... A chicken nugget is a piece of chicken, either whole or composed from a paste of finely minced meat, which is then coated in batter or breadcrumbs before being cooked. ... For other uses, see England (disambiguation). ... This article is about the country. ... For other uses, see Gravy (disambiguation). ... This article is about the dish. ... Fish and chips in wrapping paper Fish and chips is deep-fried fish in batter with deep-fried potatoes, and a popular take-away food. ... Northern England, The North or North of England is a rather ill-defined term, with no universally accepted definition. ... This article is about the country. ... Approximate extent of South East Wales. ... , This article is about the settlement in Somerset, England. ... This article is about the condiment; for the singers, see Las Ketchup. ... Mustard on bread. ... The HP Sauce logo HP sauce HP Sauce is a condiment; a popular brown sauce formerly produced in Aston, Birmingham, England, by HP Foods but now produced by H.J. Heinz in Elst, the Netherlands. ... A British meal of fish and chips served with mushy peas in the ramekin on the right. ... Baked beans and scrambled egg on toast. ...


In Scotland salt and vinegar tends to be served in most places, with salt and sauce (a mixture of brown sauce and vinegar) a local specialty served in Edinburgh and parts of Fife. Often the 'vinegar' is actually non-brewed condiment, a solution of acetic acid coloured with caramel. Fish and chips in parts of Scotland is more commonly called "a fish supper". This article is about the country. ... For other uses, see Edinburgh (disambiguation). ... This article is about the area in Scotland. ... Non-brewed condiment is a vinegar substitute created with water, acetic acid, flavourings and caramel colour. ... R-phrases , S-phrases , , , Flash point 43 °C Related Compounds Related carboxylic; acids Formic acid; Propionic acid; Butyric acid Related compounds acetamide; ethyl acetate; acetyl chloride; acetic anhydride; acetonitrile; acetaldehyde; ethanol; thioacetic acid; acetylcholine; acetylcholinesterase Supplementary data page Structure and properties n, εr, etc. ...


In Ireland, chips are served with salt and vinegar, with gravy, mayonnaise, pepper sauce, curry sauce, kebab sauce and mushy peas being common accompaniments. Fish and chips or kebab are common. Chips are also commonly served with any combination of coleslaw, curry sauce, garlic sauce and grated cheese which is known as a "garlic and cheese chip". "Burger sauce" is also very a popular accompaniment. There are thousands of varieties of hot sauce Hot sauce, chili sauce, or pepper sauce refer to any spicy sauce made from chili peppers and other ingredients. ... A serving of fish and chips Fish and chips (sometimes written fish n chips), a popular take-away food with British origins, consists of deep-fried fish in batter or breadcrumbs with deep-fried chipped (slab-cut) potatoes. ... Left to right: Chenjeh Kabab, Kabab Koobideh, Jujeh Kabab in an Afghan restaurant. ... A bowl of coleslaw Coleslaw (or cole slaw) is a salad consisting primarily and minimally of shredded, raw, white cabbage, although it often also includes shredded carrots. ... Grated cheese is a type of cheese that has gone through the process of being grated. ...


In the Isle of Man, chips are traditionally served with cheese and gravy.


United States

Sweet potato fries served with a restaurant meal in Harvard Square

In the United States, by far the most popular condiment for fries is ketchup, so much so that consumption of restaurant fries drives ketchup sales.[37] Occasionally mustard is used, and malt vinegar mainly available at restaurants which serve fish and chips. Fries are sometimes coated with melted cheese, called cheese fries. This can be in combination with chili, making chili cheese fries. A staple at many sports bars is fries with bleu cheese dressing as a dip, or sometimes ranch dressing. Binomial name (L.) Lam. ... For other uses, see Restaurant (disambiguation). ... Chess players in Harvard Square in August of 2005 Harvard Square is a large triangular area in the center of Cambridge, Massachusetts, at the intersection of Massachusetts Avenue, Brattle Street, and John F. Kennedy Street. ... For other uses, see Ketchup (disambiguation). ... Look up Mustard in Wiktionary, the free dictionary. ... Vinegar is often infused with spices or herbs—as here, with oregano. ... A bowl of chili con carne with beans and tortilla chips. ...

Steak fries are thicker-cut fries, often with the skins intact. They are often coated with spices or marinaded before cooking. They may be fried or baked in the oven.[39] Country of origin United States Region, town Source of milk Cow Pasteurised Yes Texture thick, viscous liquid Aging time n/a Certification Cheez Whiz is a thick processed cheese sauce or spread introduced by Kraft Foods in 1952. ... This article or section does not cite any references or sources. ... This article describes a kind of cheese produced primarily in the United States and Canada. ... Binomial name L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ... Disco fries is a dish made up of french fries covered in brown gravy, on top of which cheese is melted. ... This article is about the U.S. state. ... Look up diner in Wiktionary, the free dictionary. ... Checkers Drive-In Restaurants, Inc. ... Checkers Drive-In Restaurants Inc. ... Pittsburgh redirects here. ... The Cheese Steak variant of a Primanti Bros sandwich. ... A bowl of coleslaw Coleslaw (or cole slaw) is a salad consisting primarily and minimally of shredded, raw, white cabbage, although it often also includes shredded carrots. ... It has been suggested that Middle Atlantic States be merged into this article or section. ... Old Bay Seasoning is a blend of herbs and spices that is currently marketed by McCormick & Company. ... This article is about the U.S. State. ... This article is about the U.S. state. ... Fry sauce is a condiment common in Utah. ... This article is about the U.S. state. ... Official language(s) English Spoken language(s) English 74. ... Carne asada tacos. ... Sour cream is a dairy product rich in fats obtained by fermenting a regular cream by certain kinds of lactic acid bacteria. ... Guacamole // Guacamole is an avocado-based relish or dip from the time of the Aztecs. ... Carne asada fries are a local specialty found primarily in San Diego, California. ... Mexican cuisine is a style of food that originated in Mexico. ... Red states show the core of the South Central, states shown as pink may or may not be included in the South Central, and thus their inclusion or exclusion varies from source to source. ... For other uses, see Gravy (disambiguation). ... For other uses, see Chocolate (disambiguation). ... Marination, also known as marinading, is the process of soaking foods in a seasoned, often acidic, liquid before cooking. ...


Vietnam

In Vietnam, restaurants are usually found serving fries with sugar over a dollop of soft butter.


Health aspects

French fries can contain a large amount of fat (usually saturated) or oils from frying. Some researchers have suggested that the high temperatures used for frying such dishes may have results harmful to health (see acrylamides). In the United States about ¼ of vegetables consumed are prepared as French fries and are proposed to contribute to widespread obesity. Frying French fries in beef tallow, recently discarded from the McDonald's recipe, adds saturated fat to the diet. Replacing tallow with tropical oils such as palm oil simply substitutes one saturated fat for another. Replacing tallow with partially hydrogenated oil reduces cholesterol but adds trans fat, which has been shown to both raise LDL cholesterol and lower HDL cholesterol.[40][41][42] Many restaurants now advertise their use of unsaturated oils. Five Guys, for example, advertises their fries are prepared in peanut oil.[43] For other uses, see FAT. Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water. ... Saturated fat is fat that consists of triglycerides containing only saturated fatty acids. ... Oil painting is done on surfaces with pigment ground into a medium of oil - especially in early modern Europe, linseed oil. ... R-phrases , , , , , , , S-phrases , Flash point 138 °C Autoignition temperature 424 °C Except where noted otherwise, data are given for materials in their standard state (at 25 Â°C, 100 kPa) Infobox disclaimer and references The chemical compound acrylamide (acrylic amide) has the chemical formula C3H5NO. Its IUPAC name is 2... For other uses, see Vegetable (disambiguation). ... Tallow is rendered beef or mutton fat (suet). ... McDonalds Corporation (NYSE: MCD) is the worlds largest chain of fast-food restaurants, primarily selling hamburgers, chicken, french fries, milkshakes and soft drinks. ... Palm oil from Ghana with its natural dark color visible, 2 litres Palm oil block showing the lighter color that results from boiling. ... Cholesterol is a sterol (a combination steroid and alcohol). ... A trans fatty acid (commonly shortened to trans fat) is an unsaturated fatty acid molecule that contains a trans double bond between carbon atoms, which makes the molecule less kinked compared to cis fat. Research suggests a correlation between diets high in trans fats and diseases like atherosclerosis and coronary... Low-density lipoprotein (LDL) refers to a class and range of lipoprotein particles, varying somewhat in their size and contents, which carry cholesterol in the blood and around the body, for use by various cells. ... Five Guys Famous Burgers and Fries is a fast casual restaurant chain that originated in the Washington, D.C., metropolitan area. ...


Legal issues

In 1994, the well-known owner of Stringfellows nightclub in London, Peter Stringfellow, took exception to McCain Foods' use of the name "Stringfellows" for a brand of long thin French fries and took them to court. He lost the case (Stringfellows v McCain Food (GB) Ltd (1994)) on the basis that there was no connection in the public mind between the two uses of the name, and therefore McCain's product would not have caused the nightclub to lose any sales.[44][45] This article is about the capital of England and the United Kingdom. ... Peter Stringfellow (born October 17, 1940 in South Yorkshire, UK) is a multi-millionaire businessman and minor British celebrity. ... McCain Foods Limited, a privately owned company established in 1957 by the McCain brothers in Florenceville, New Brunswick, Canada, is the worlds largest producer of french fries and other oven-ready frozen foods. ...


In early 2003 some members of the US congress proposed calling French fries Freedom Fries in response to France's opposition to the proposed invasion of Iraq. By 2006 the menu at the House restaurant had reverted to calling them French fries.[46] Wikinews has related news: Capitol Hill fries and toast French again Freedom fries was a short-lived[1] name used by some in the United States for French fries, as a result of anti-French sentiment in the United States. ...


In June 2004, the United States Department of Agriculture, with the advisement of a federal district judge from Beaumont, Texas, classified batter-coated French fries as a vegetable under the Perishable Agricultural Commodities Act. Although this move was mostly for trade reasons (French fries do not meet the standard to be listed as a "processed food"), this received significant media attention partially due to the documentary Super Size Me. USDA redirects here. ... Location in the state of Texas Coordinates: , Counties Settled 1835 Incorporation 1838 Gentilic Beaumonter Government  - Type Council-Manager  - Mayor Becky Ames  - City Manager Kyle Hayes  - Mayor Pro - Tem Nancy Beaulieu Area  - City 222. ... For other uses, see Vegetable (disambiguation). ... Agricultural Marketing Service - Wikipedia, the free encyclopedia /**/ @import /skins-1. ... Food preservation is the process of treating and handling food in such a way as to stop or greatly slow down spoilage to prevent foodborne illness while maintaining nutritional value, texture and flavor. ... Super Size Me is an Academy Award-nominated 2004 documentary film, directed by and starring Morgan Spurlock, an American independent filmmaker. ...


See also

A Deep fried Twinkie Breaded, deep-fried squid Deep frying is a cooking method whereby food is submerged in hot oil or fat. ... A chip pan is a deep cooking pan used to fry chips, where the pan is filled with oil or fat, and the sliced potatoes added. ... Deep fryer for restaurant use. ... Vacuum fryers were originally developed for the potato chip production as they are fit to process low-quality potatoes that contain higher reducing sugar levels than normal, as they frequently have to be processed in spring and early summer before the potatoes from the new harvest become available. ... Fry sauce is a condiment common in Utah. ... Home fries are a type of potato dish made by frying diced, shredded, or sliced potatoes that have been par-cooked by boiling, baking, steaming, or microwaving. ... Wikinews has related news: Capitol Hill fries and toast French again Freedom fries was a short-lived[1] name used by some in the United States for French fries, as a result of anti-French sentiment in the United States. ... This article does not cite any references or sources. ...

Notes

  1. ^ french fries - Definition from the Merriam-Webster Online Dictionary
  2. ^ fry 1. The American Heritage® Dictionary of the English Language: Fourth Edition. 2000
  3. ^ a b c 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. 
  4. ^ 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, [[2007]]. “Part. passé substantivé au fém. de frire*, p. ell. de pommes de terre dans le syntagme pommes de terre frites.”
  5. ^ 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? 
  6. ^ 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 …” 
  7. ^ 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” 
  8. ^ "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.)
  9. ^ "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)
  10. ^ Specialities: Frites. Belgian Federal Government. Retrieved on 25 Oct, [[2006]].
  11. ^ a b c Geschiedenis van de friet (Dutch). Fritkot Max. Retrieved on 25 Oct, [[2006]].
  12. ^ Creemers, Jochen & Willekens, Kurt. Geschiedenis (Dutch). De Frietsite (JC webdesign) © 2003-2004. Retrieved on 25 Oct, [[2006]].
  13. ^ a b Ilegems, Paul [1993]. De Frietkotcultuur (in Dutch). Loempia. ISBN 90-6771-325-2. 
  14. ^ 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, [[2007]].
  15. ^ Ude, Louis. The French Cook
  16. ^ 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” 
  17. ^ 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)
  18. ^ Dundee Fact File. Dundee City Council. Retrieved on 20 Mar, 2007.
  19. ^ 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, [[2007]].
  20. ^ Inquirer.net, RP's new potato varieties good for French fries
  21. ^ Gerdes, Sharon (1 Dec 2001). Batters and Breadings Liven Tastes. Virgo Publishing © – Food Product Design. Retrieved on 24 Mar, [[2007]].
  22. ^ 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.
  23. ^ Les pommes gauffrettes (French). 'Chef Simon' Sabine et Bertrand SIMON. Retrieved on 9 Apr, [[2007]].
  24. ^ Steppegras (Dutch). Restaurant Steppegras. Retrieved on 17 Apr, [[2007]].
  25. ^ Steingarten, Jeffrey [1997]. The Man Who Ate Everything. Vintage Books, 409-411. ISBN 0-375-70202-4. 
  26. ^ Whittington, Richard ©. The Perfect Chip. Charlie Hicks Greengrocer, Hay on Wye, Hereford, UK. Retrieved on 16 Dec, [[2006]].
  27. ^ Poundstone, William [1983]. Big Secrets. William Morrow and Co., 23. ISBN 0-688-04830-7. 
  28. ^ Side Dishes: International French Fries. Food Services of America. Retrieved on 28 Nov, [[2006]].
  29. ^ a b Les sauces servies traditionnellement avec les frites en Belgique: Les pickles belges (Belgian Pickles) (French). belgourmet. Retrieved on 12 Jan, [[2007]].
  30. ^ Whether Herstappe's eighty-odd inhabitants have a 'frietkot'? Belgium's smallest municipality Saint-Josse-ten-Noode has at least one. frite(rie)s. EuroBRU portail de la capitale de l'Europe. Retrieved on 2007-07-27.
    *The figure of speech is obviously not exaggerated:
    * Bouillon, Pierre; Bodeux, Jean-Luc; D'Artois, Didier; De Boeck, Philippe; Deffet, Eric; Dellisse, Daniel; Detaille, Stéphane; Du Brulle, Christian; Fiorilli, Thierry; Huon, Julie; Lamquin, Véronique; Lefèvre, Gabrielle; Leroy, Marcel; Maron, Guy; Meuwissen, Eric; Moreau, Catherine; Pierre, Philippe; Saint-Ghislain, Valéry; Surmont, Eddy; Vanham, Vincent (2005-06-30). "Ouske c'est chez nous" (in French). Le Soir, édition Namur/Luxembourg: p. 1. Retrieved on 2007-07-27.  (See heading 'Fritkot')
    * Sambre, Pierre. "Belgitude > La frite dorée ; Gloire nationale: l'eclosion du cornet cool" (in French). Le Tribune de Bruxelles, free with newspapers La Libre Belgique, La Dernière Heure, etc: p. 40. Retrieved on 2007-07-27. 
  31. ^ Franquin (1973). Gaston Lagaffe aka Guust Flater: Gare aux gaffes d'un gars gonflé (jpg) (French). Editions Dupuis. Retrieved on 12 Jan, [[2007]]. “en crocquant quelques frites... Hmum.. Délicieuses...avec des pickles. (while eating some fries... Hmm.. Delightful... with piccalilly [Belgian pickles])” (publication date showing a sauce, outside Belgium rarely used with fries, to have been typical before far more kinds became available)
  32. ^ http://www.harveys.ca/eng/nutritional_info/Harveys_NAG_V2.pdf
  33. ^ http://www.southstburger.com/pdf/SOUTH_ST-launch_release4.pdf
  34. ^ Poutine - Large
  35. ^ Burger King - Our menu
  36. ^ "Sauce pommes frites" in Benedicta's "Oh Ouizz!" line
  37. ^ Vegetable Consumption Away from Home on the Rise
  38. ^ Sunset Grille Menu. Sunset Grille. Retrieved on 27 Jun, [[2006]].
  39. ^ Oven Steak Fries
  40. ^ Fats and Cholesterol. Harvard School of Public Health. Retrieved on 14 Sep, [[2006]].
  41. ^ Trans: The Phantom Fat. Nutrition Action Healthletter (Center for Science in the Public Interest). Retrieved on 14 Sep, [[2006]].
  42. ^ Mayo Clinic Staff (22 Jun 2006). Dietary fats: Know which types to choose © 1998-2006. Mayo Foundation for Medical Education and Research (MFMER). Retrieved on 14 Sep, [[2006]].
  43. ^ Five Guys
  44. ^ Sequel opportunities. AKME Publications – Akme Student Law Library, with permission: earlier published in the New Law Journal, 25 March 1994 and in abriged form in The Author of Spring 1994. Retrieved on 2007-03-25.
  45. ^ Section 7 – Intellectual Property (pdf). Semple Piggot Rochez Ltd (2001). Retrieved on 2007-03-25.
  46. ^ Bellantoni, Christina. "Hill fries free to be French again ; GOP in House mum about it", Washington Times, 2006-08-02, pp. A.01. Retrieved on 2008-01-07. 

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References

Wikimedia Commons has media related to:
French fries
Wikibooks Cookbook has an article on
French Fries
  • Bocuse, Paul. La Cuisine du marché, Paris, 1992.
  • Tebben, Maryann. “French” Fries: France’s Culinary Identity from Brillat-Savarin to Barthes (they come from chickens) (essay). online journal Convivium Artium: Food Representation in Literature, Film, and the Arts © 2006. Department of Modern Languages and Literatures, University of Texas at San Antonio. Retrieved on 7 Dec, [[2006]].

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External links

  • News on French Fries and Potato Processing
  • The Official French Fries Pages -- information and fan site

Notes


 
 

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