How To Make French Fries

French fries - Wikipedia. French fries. A serving of French fries. Alternative names. Chips, finger chips, fries, frites, hot chips, steak fries, potato wedges, wedges. Course. Side dish or snack, rarely as a main dish.

Place of origin. Belgium or France. Created by. Disputed. Serving temperature. Hot, generally salted. Main ingredients.

Variationscurly fries, shoestring fries, steak fries, sweet potato fries, Chili cheese fries, poutine,Other information. Often served with a side of ketchup, mayonnaise, vinegar, barbecue sauce, or other sauce.

Homemade french fries recipe with step by step photos – i love french fries who doesn’t!!! Fresh Apple Pie here. Homemade French Fries. Print this Recipe! Russet or Idaho potatoes, peeled.

A little truffle oil here, Parmesan there, a secret, and you've got gourmet french fry recipes including the elusive Garlic Fries recipe. Great party snack idea and. There is nothing better than a hot and fresh French fry - see how easy they are to make at home with this step-by-step guide. Now that you’re an expert in making super crispy French fries without frying them in oil, try your hand at fries made from other veggies like rutabaga or turnip.

Cookbook: French fries  Media: French fries. French fries (North American English), chips (British English),[1]fries,[2]finger chips (Indian English),[3] or French- fried potatoes are batonnet or allumette- cut deep- friedpotatoes. In the United States and most of Canada, the term fries refers to all dishes of fried elongated pieces of potatoes, while in the United Kingdom, Australia, South Africa (rarely), Ireland and New Zealand, thinly cut fried potatoes are sometimes called shoestring fries or skinny fries to distinguish them from the thicker- cut chips.

French fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars. Fries in America are generally salted and are almost always served with ketchup, but in many countries they have other condiments or toppings, like vinegar, mayonnaise, or other local specialties. Fries can be topped more heavily, as in the dishes of poutine and chili cheese fries. French fries can be made from sweet potatoes instead of potatoes. A baked variant of the French fry ("oven chips") uses less or even no oil.[4]Preparation. Pommes frites with a mayonnaise packet. French fries are prepared by first peeling and cutting the potato into even strips.

These are then wiped off or soaked in cold water to remove the surface starch, and thoroughly dried.[5][6] They may then be fried in one or two stages. Chefs generally agree that the two- bath technique produces better results.[5][7][8]In the two- stage or two- bath method, the first bath, sometimes called blanching, is in hot fat (around 1.

C / 3. 20 °F) to cook them through. This may be done in advance.[5] Then they are more briefly fried in very hot fat (1.

C / 3. 75 °F) to crisp the exterior. They are then 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 2–3mm strips, the first bath takes about 3 minutes, and the second bath takes only seconds.[5]Most French fries are produced from frozen potatoes which have been blanched or at least air- dried industrially.[citation needed] The usual fat for making French fries is vegetable oil. In the past, beef suet was recommended as superior,[5] with vegetable shortening as an alternative. In fact, Mc. Donald's used a mixture of 9.

Etymology. Thomas Jefferson had "potatoes served in the French manner" at a White House dinner in 1. The expression "French fried potatoes" first occurred in print in English in the 1. Cookery for Maids of All Work by E. Warren: "French Fried Potatoes. Cut new potatoes in thin slices, put them in boiling fat, and a little salt; fry both sides of a light golden brown colour; drain."[1. It is apparent that this account refers to thin, shallow- fried slices of potato – it is not clear where or when the now familiar deep- fried batons or fingers of potato were first prepared.

In the early 2. 0th century, the term "French fried" was being used in the sense of "deep- fried" for foods like onion rings or chicken.[1. It is unlikely that "French fried" refers to frenching in the sense of julienning, which is not attested until after French fried potatoes. Previously, frenching referred only to trimming meat off the shanks of chops.[1.

Culinary origin. Belgium. Some claim that fries originated in Belgium; there is an ongoing dispute between the French and Belgians about where they were invented, with both countries claiming ownership.[1. From the Belgian standpoint the popularity of the term "French fries" is explained as a "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 between the two countries.[1. Belgian journalist Jo Gérard claims that a 1. Meuse valley, in what was then the Spanish Netherlands (present- day Belgium): "The inhabitants of Namur, Andenne, and Dinant had the custom of fishing in the Meuse for small fish and frying, especially among the poor, but when the river was frozen and fishing became hazardous, they cut potatoes in the form of small fish and put them in a fryer like those here."[1. Gérard has not produced the manuscript that supports this claim, which, even if true, is unrelated to the later history of the French fry, as the potato did not arrive in the region until around 1. Also, given 1. 8th century economic conditions: "It is absolutely unthinkable that a peasant could have dedicated large quantities of fat for cooking potatoes.

At most they were sautéed in a pan..".[2. Some people believe that the term "French fries" for deep fried potato batons was introduced when American soldiers arrived in Belgium during World War I. The Belgians had previously been catering to the British soldiers' love of chips and continued to serve them to the Americans when they took over the western end of the front.[2.

The Americans supposedly took them to be French fried potatoes because they believed themselves to be in France, French being the local language and the official language of the Belgian Army at that time.[1. At that time, the term "French fries" was growing in popularity – the term was already used in America as early as 1.

Good Housekeeping which specifically references "Kitchen Economy in France": "The perfection of French fries is due chiefly to the fact that plenty of fat is used".[2. Pommes frites" or just "frites" (French), "frieten" (Flemish) or "patat" (Dutch) became the national snack and a substantial part of several national dishes, such as Moules- frites or Steak- frites.[2. France. In France and other French- speaking countries, fried potatoes are formally pommes de terre frites, but more commonly 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. One enduring origin story holds that French fries were invented by street vendors on the Pont Neuf bridge in Paris in 1. French Revolution.[2.

However, a reference exists in France from 1. Eating potatoes for sustenance was promoted in France by Antoine- Augustin Parmentier, but he did not mention fried potatoes in particular. Many Americans attribute the dish to France 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 slices") in a manuscript in Thomas Jefferson's hand (circa 1. French chef, Honoré Julien.[1. In addition, from 1.

French fries" occur in popular American cookbooks. By the late 1. 85. French fried potatoes.[2. Spain. In Spain, fried potatoes are called patatas fritas or papas fritas. Another common form, involving larger irregular cuts, is patatas bravas.

The potatoes are cut into big chunks, partially boiled and then fried. They are usually seasoned with a spicy tomato sauce, and the dish is one of the most preferred tapas by Spaniards.[citation needed] Fries may have been invented in Spain, the first European country in which the potato appeared from the New Worldcolonies, and assume fries' 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 then further away, to the "Spanish Netherlands", which became Belgium more than a century later. Diy Steamer more.

How to Make French Fries Using a Deep Fryer: 8 Steps. Wash six medium potatoes with clean water. Peeling them is optional unless they're very dirty. Cut the potatoes in half, then into quarters, and finally into strips. They don't have to be perfectly straight like the ones you see in a restaurant, just make them long. Heat the oil in the deep fryer to 4. F (2. 04 °C). 4. Get a basket or bowl ready to put the cooked fries in and line it with a paper towel.

To cook, put the potato strips into the deep fryer for 6–7 minutes or until they're golden and crispy. Check every so often and give the fries a good shake. Be careful, they will burn easily. After cooking, take out the fries and put them in the basket or serving bowl. Be careful—they will be very hot. Leave them to cool for a few minutes, if you want.