French fries
French fries (North American English, sometimes capitalized[1]), fries,[2] or french-fried potatoes or, in the United Kingdom, Australia, Ireland and New Zealand, chips[3] are thin strips of deep-fried potato. North Americans often refer to any elongated pieces of fried potatoes as fries, while in other parts of the world, long slices of fried potatoes are sometimes called fries to contrast them with the thickly cut strips, which are often referred to as chips especially in the United Kingdom.[4] French fries are known as frites or pommes frites in many parts of Europe, (in Germany, for instance, they are called pommes frites or more commonly pommes), and have names that mean "fried potatoes" or "french potatoes" in others (Icelandic Franskar kartöflur, Finnish Ranskalaiset perunat).
Culinary origin
Belgium
The Belgian journalist Jo Gérard recounts that potatoes were 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."[13][14][15]
Many Belgians believe 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.
"Les frites" (French) or "Frieten" (Dutch) became the national snack and a substantial part of several national dishes.
Many Belgians believe 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.
"Les frites" (French) or "Frieten" (Dutch) became the national snack and a substantial part of several national dishes.
France
In France, fried potatoes are called "pommes de terres frites" , "pommes frites" or more simply (and commonly) "frites".
Eating potatoes was promoted in France by 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 cuttings") in a manuscript in Thomas Jefferson's hand (circa 1801-1809) and the recipe almost certainly comes from his French chef, Honoré Julien.[5] In addition, from 1813[16] 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".[17]
Spain
In Spain, fried potatoes are called "patatas fritas". Another common form in which the potatoes are cut into irregular shapes and seasoned with a spicy tomato sauce, are called "patatas bravas".
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, which became Belgium more than a century later.
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
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, which became Belgium more than a century later.
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
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, lard, or other animal fats adds saturated fat to the diet. Replacing animal fats with tropical oils such as palm oil simply substitutes one saturated fat for another. Replacing animal fats with partially hydrogenated oil reduces cholesterol but adds trans fat, which has been shown to both raise LDL cholesterol and lower HDL cholesterol. Canola oil could also be used, but beef lard is generally more popular, especially amongst fast food outlets that use communal oil baths. The picture on the right shows French Fries being cooked on a gas stove for fast oil temperature re-gain and better heat control.[27][28][29] Many restaurants now advertise their use of unsaturated oils. Five Guys, for example, advertises their fries are prepared in peanut oil
ไม่มีความคิดเห็น:
แสดงความคิดเห็น