French Fries

Gems Gems, October 24, 2018

Histroy of Fench fries

Despite the name, French fry is originated in Belgium. Lack of fried fish during winter forced Belgians to find an alternative resulted in fried potatoes.

How Fench fries got its name

American soldiers, who were stationed in Belgium during the World War I, gave the new food the name “French fries” as the official language of Belgium army was French. Fries served by French speaking people.

 

French fries are one of the most popular dish around the world. It is served under different names in different countries. In Belgium, you will get French fries with cooked mussels and fried egg on top. Fish and chips are popular in United Kingdom and in some parts of Canada. In Middle East, they wrap fries  and meat in pita bread and serve. French fries are served with grilled steaks in France. French fries topped with cheese curd and brown gravy is served as poutine in Canada

Quick Note in French Fries.

The size of the fries is of personal choice. Some like it thin and crispy, while others like it big with crispy outer cover and smooth inners. Try to find the best way you like.

Utensils you need

An electric fryer or a thick-bottomed frying pan with skillet

A thermometer to measure the temperature (right duration and temperature is important for a proper fry)

French fries

French fries

Fench Fries
 
Author:
 
Ingredients
  • Oil of your choice preferably vegetable Oil : 3 to 5 cups
  • Matured and well-formed potatoes (Its better not to use the younger ones): 800 grams
  • Salt to taste
Instructions
Preparation of the potatoes
  1. Peel rinse and dry the potatoes
  2. Cut the potatoes in to sticks 2½ to 3 inches long and ½ inch wide.
Initial preparation
  1. Divide the potatoes in to batched of 1 cup each
  2. Heat the oil to 325 F (163 C )
  3. Add one batch of potato cuts in to oil and fry for 4 to 5 minutes
  4. It should be very light brown in color.
  5. Keep aside the partially fried potatoes in a perforated vessel so that the excess oil drains out.
  6. Fry the whole potatoes in batches. Ensure to maintain the temperature of the oil between batches.
  7. This can be stored and kept for later use.
Final preparation.
  1. Heat the oil to 325 F and fry the potatoes in 1-cup batches until it is crisp and brown for 1 to 2 minutes
  2. Drain out the potatoes from oil and keep in a dish with clean tissue paper spread.
  3. Do not cover he fried potatoes with the lid as it will turn the fries soft and limp
  4. Sprinkle some salt and serve hot with tomato sauce.

 

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