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French fries

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French Fries
A bowl of french fries
Alternative namesChips, fries, french-fried potatoes, steak fries, wedges
CourseSide dish or, rarely as a main dish
Place of originWestern Europe
Serving temperatureHot
Main ingredientsPotatoes

French fries (North American English, sometimes capitalized[1]), fries,[2] or french-fried potatoes and, in the United Kingdom, Australia 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.[4] French fries are known as frites or pommes frites in many parts of Europe, and have names that mean "french potatoes" in others (Icelandic Franskar kartöflur, Finnish Ranskalaiset perunat).

Etymology

Oven baked fries

The phrase 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 is used with a plural feminine substantive, as in pommes de terre frites ("deep-fried potatoes").[5][6] Thomas Jefferson at a White House dinner in 1802 served "potatoes served in the French manner".[5][7][8] In the early 20th century, the term "French fried" was being used for foods such as onion rings or chicken, apart from potatoes.[9][10]

The verb "to french", though not attested until after "French fried potatoes" had appeared, can refer to "julienning" of vegetables as is acknowledged by some dictionaries,[11] while others only refer to trimming the meat off the shanks of chops.[12] 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.

Culinary origin

Belgium

Belgian historian Jo Gerard 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][16]

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.[16]

Whether the Belgians invented them or not, "Frieten" 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".

Recipes for fried potatoes in French cookbooks date to Menon's Les soupers de la cour (1755). 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[17] 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".[18]

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, 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.[19][15]

Spreading popularity

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."[20] Thick-cut British chips are sometimes, but not exclusively, made from unpeeled potatoes to enhance their flavor and nutrional content, and are not necessarily served as crisp as the European French Fry due to their higher relative water content.

United States influence

French fry production at a restaurant with thermostatic temperature control.

Although the thicker cut British style of fried potato (known as chips) 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 such as McDonald's.[citation needed]

Pre-made french fries have been available for home cooking since the 1970s, usually having been pre-fried (or sometimes baked), frozen and placed in a sealed plastic bag.

Later varieties of french fries include those which have been battered and breaded, and many U.S. fast food and casual-food chains have turned to dusting with kashi, dextrin, and flavors coating for crispier fries with particular tastes. Results with batterings and breadings, followed by microwaving, have not achieved widespread critical acceptance. Oven frying delivers a dish different from the traditionally fried item.[21]

Variants

There are variants such as "thick-cut fries", "steak fries", "shoestring fries", "jojo fries", "crinkle fries", and "curly fries". 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". Some restaurants in the southern and northeastern United States, particularly New Jersey, New York, Massachusetts, and Louisiana offer french fries made from sweet potatoes instead of traditional potatoes.

Sweet potato fries served in a restaurant in Harvard Square.

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 fries" 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]

Jean Ceustermans, 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]

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 caramelizes 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 fries appear to contain beef tallow, or shortening.[25]

Chili cheese fries
Curly fries (unseasoned)
Fish and chips.

Curly fries

Curly fries are a kind of french fry characterized by their unique spring-like shape. They are generally made from whole potatoes that are cut using a specialised spiral slicer. They are also typically characterized by the presence of additional seasonings (which give the fries a more orange appearance when compared to the more yellow appearance of standard fries), although this is not always the case.

Sometimes they are packaged for preparation at home, often in frozen packs. In the US they can also be found at a number of restaurants and fast food outlets like Arby's, where they are most often served with cups of dipping cheese; although other condiments, such as ketchup, fry sauce, or sweet chili sauce and sour cream, may be served with curly fries.

Fish and chips

Main article: fish and chips

Chips form part of the popular take-away meal fish and chips. They are slab-cut pieces of potato that have been deep-fried or baked.

In Australia, the United Kingdom, and Ireland, the term "French fries" was made popular[citation needed] 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.

Accompaniments

Main article: list of accompaniments with french 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, aioli, brown sauce, vinegar (especially malt vinegar), lemon, piccalilli, pickled cucumber, gherkins, very small pickled onions, or honey.[26][27]

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:

  • In Algeria, grilled Merguez: Frites-merguez.
  • In Australia and New Zealand, chips are accompanied by either tomato sauce (similar to ketchup), BBQ sauce or gravy.
  • In Belgium, steamed mussels: mosselen-friet (Dutch) or moules-frites (French), a popular summer dish when the mussels arrive, typically from Zeeland. Also biefstuk-friet or bifteck-frites (which may be served with beef or horse steak), with plainly seasoned fries or served with a Belgian sauce, and usually a simple salad. A quick and inexpensive traditional meal is a deep fried egg on top of a plate of chips. A Belgian tradition is putting mayonnaise on fries, although a typical frietkot will offer dozens of other sauces including ketchup.
  • In Canada, gravy and cheese curds: poutine.
  • In Denmark, french fries are served with fried fish fillets and danish remoulade sauce.
  • In France, grilled steak: steak-frites. In North of France, the Américain (American sandwich) is very popular and its consumption spreads in the entire country. In this sandwich, the French Fries are placed into a large piece of baguette, usually a third or half of it, cut in its length. A merguez, fried sausage or fried meat patty placed on top. Sauce is added. Usually, in the end, the baguette is pressed together.
  • In Germany, sausage with curry-flavored ketchup or ketchup covered with curry powder: Currywurst. The sausage is sometimes chopped into bite-sized chunks. Another popular way of serving fries is with mayonnaise and ketchup together. This is called Pommes rot-weiß or Pommes-Schranke
  • In Guernsey, 'chips cheese and gravy' (not to be confused with the Canadian poutine) is a popular late night meal, consisting of chips covered with grated cheddar cheese, coated in thick gravy.
  • In Greece, chips often accompany meat dishes, such as souvlaki.
  • In Hungary, Wiener Schnitzel or other roasted meat served with green salad, as a regular Sunday meal.
  • In the Middle East, French fries are served in pita bread with breaded chicken or falafel, along with cucumber and tomato, and condiments such as hummus, tahini, or tzatziki.
  • In Chile and Peru, chips are served with fried eggs, fried onions, and a steak in a national dish called "Bistec a lo Pobre" (Poor Man's Steak)
  • In the Netherlands, kroket, frikandel and Kaassoufflé (Cheesesoufflé) are the most common accompaniments. In the Netherlands fries are also usually eaten with Mayonaise.
  • In Norway, Finland, and Sweden, kebab, hamburgers, and sausages.
  • In Portugal, chips are served along with dry rice (arroz seco), a usual combination, that is not the complete dish, that can include grilled chicken (Piri-Piri chicken), espetada, omelette or eggs, beef (prego no prato), and several other dishes and lettuce. They are also eaten with Francesinha in Porto.
  • In Spain, fried eggs: huevos fritos con patatas.
  • In the United Kingdom, chips are a popular staple. "Chip shops" (or "chippies") commonly serve several dishes with chips such as cod ("fish and chips") and battered sausage. British cafes, on the other hand, serve more traditional fare, such as fried eggs (double egg and chips). Sometimes served with a British full breakfast.
  • In the United States, hamburgers: Burger and fries, and chili and melted American cheese: Chili cheese fries.
  • In South Africa, "slap chips" are served with a peri-peri or sweet chilli sauce with different strengths of hotness.

Health aspects

Fries cooking in oil.

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.[28][29][30] Many restaurants now advertise their use of unsaturated oils. Five Guys, for example, advertises their fries are prepared in peanut oil.

In 1994 Peter Stringfellow, the well-known owner of Stringfellows nightclub in London, 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.[31][32]

In New Zealand in 1995 some branches of the local fast food chain Georgie Pie took to calling their French fries "Kiwi Fries", in opposition to the French resumption of nuclear testing in the South Pacific.

In early 2003 some members of the United States Congress caused french fries to be renamed "freedom fries" in the restaurant of the House of Representatives 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.[33]

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 was primarily done for trade reasons – french fries do not meet the standard to be listed as a "processed food" – it received significant media attention partially due to the documentary Super Size Me.

See also

References

Notes
  1. ^ "french fries - Definition". Merriam-Webster Online Dictionary. 2007-04-25. Retrieved 2009-05-07.
  2. ^ "The American Heritage Dictionary, Fourth Edition, 2000". Bartleby.com. Retrieved 2009-05-07.
  3. ^ "french fry - Definition". Food & Culture Encyclopedia. Retrieved 2009-12-05.
  4. ^ Halliburton, Rachel; Muir, Jenni (2008). "London's best chips". Time Out London. p. 2. Retrieved 2008-05-14.
  5. ^ a b c Hess, Karen (2005). "The Origin of French Fries". PPC (Petits Propos Culinaires), journal of food studies and food history (3×/year by Prospect Books, Devon) (68): 39. Retrieved 23 March 2007. {{cite journal}}: Unknown parameter |month= ignored (help) Cite error: The named reference "ppc_hess1" was defined multiple times with different content (see the help page).
  6. ^ "Objets de la recherche : frite" (in French). ATILF Analyse et traitement informatique de la langue française, TLFi Le trésor de la langue française informatisé. Retrieved 23 March 2007. Part. passé substantivé au fém. de frire*, p. ell. de pommes de terre dans le syntagme pommes de terre frites. {{cite web}}: Unknown parameter |dateformat= ignored (help)CS1 maint: unrecognized language (link)
  7. ^ Suman Bandrapalli (May 2, 2000). "Where do French fries come from?". Christian Science Monitor. Retrieved 2009-07-05. Thomas Jefferson sampled them in Paris and brought the recipe home. At a White House dinner in 1802, the menu included "potatoes served in the French manner." But that's not how they got their name. {{cite news}}: Cite has empty unknown parameter: |coauthors= (help)
  8. ^ Fishwick, Marshall W (1998) [Summer 1998]. fee required "The Savant as Gourmet". The Journal of Popular Culture. vol 32 (part 1). Oxford: Blackwell Publishing: 51–58. doi:10.1111/j.0022-3840.1998.3201_51.x. {{cite journal}}: |volume= has extra text (help); Check |url= value (help)
  9. ^ Mackenzie, Catherine (7 April 1935). "Food the City Likes Best". The New York Times Magazine: SM18. Retrieved 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 …
  10. ^ Rorer, Sarah Tyson (c1902). "Page 211". Mrs. Rorer's New Cook Book. Philadelphia: Arnold & Company. p. 211. Retrieved 2007-04-12. French Fried Chicken {{cite book}}: Check date values in: |year= (help); External link in |chapterurl= (help); Unknown parameter |chapterurl= ignored (|chapter-url= suggested) (help)CS1 maint: year (link)
  11. ^ "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.)
  12. ^ "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)
  13. ^ "The One and Only Belgian fries website". Belgianfries.com. 2009-01-16. Retrieved 2009-05-07.
  14. ^ J. Gérard, Curiosités de la table dans les Pays-Bas Belgiques, s.l., 1781.
  15. ^ a b Ilegems, Paul (1993) [1993]. De Frietkotcultuur (in Dutch). Loempia. ISBN 90-6771-325-2.{{cite book}}: CS1 maint: unrecognized language (link)
  16. ^ a b "Geschiedenis van de friet" (in Dutch). Fritkot Max. Retrieved 25 October 2006. {{cite web}}: Unknown parameter |dateformat= ignored (help)CS1 maint: unrecognized language (link)
  17. ^ Ude, Louis. The French Cook
  18. ^ 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 {{cite book}}: Check |url= value (help); Check date values in: |year= (help); External link in |year= (help)CS1 maint: year (link)
  19. ^ Schoetens, Marc (December 13, 2005). "Heilige Teresa bakte de eerste frieten" (in Dutch). De Morgen. Retrieved October 25, 2006.{{cite news}}: CS1 maint: unrecognized language (link) (Feb 25 2007 found archived as "Nieuw boek van frietprofessor Paul Ilegems over frietkotcultuur" 20051213.3133206672696574)
  20. ^ "Dundee Fact File". Dundee City Council. Retrieved 20 March 2007. {{cite web}}: Unknown parameter |dateformat= ignored (help)
  21. ^ Gerdes, Sharon (1 December 2001). "Batters and Breadings Liven Tastes". Virgo Publishing © – Food Product Design. Retrieved 24 March 2007. {{cite web}}: Unknown parameter |dateformat= ignored (help)
  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" (in French). "Chef Simon" Sabine et Bertrand SIMON cole. Retrieved 9 April 2007. {{cite web}}: Unknown parameter |dateformat= ignored (help)CS1 maint: unrecognized language (link)
  24. ^ "Steppegras" (in Dutch). Restaurant Steppegras. Retrieved 17 April 2007. {{cite web}}: Unknown parameter |dateformat= ignored (help)CS1 maint: unrecognized language (link)
  25. ^ Poundstone, William (1983) [1983]. Big Secrets. William Morrow and Co. p. 23. ISBN 0-688-04830-7.
  26. ^ "Side Dishes: International French Fries". Food Services of America. Retrieved 28 November 2006. {{cite web}}: Unknown parameter |dateformat= ignored (help)
  27. ^ "Les sauces servies traditionnellement avec les frites en Belgique: Les pickles belges (Belgian Pickles)" (in French). belgourmet. Retrieved 12 January 2007. {{cite web}}: Unknown parameter |dateformat= ignored (help)CS1 maint: unrecognized language (link)
  28. ^ "Fats and Cholesterol". Harvard School of Public Health. Retrieved 14 September 2006. {{cite web}}: Unknown parameter |dateformat= ignored (help)
  29. ^ "Trans: The Phantom Fat". Nutrition Action Healthletter (Center for Science in the Public Interest). Retrieved 14 September 2006. {{cite web}}: Unknown parameter |dateformat= ignored (help)
  30. ^ Mayo Clinic Staff (22 June 2006). "Dietary fats: Know which types to choose © 1998-2006". Mayo Foundation for Medical Education and Research (MFMER). Retrieved 14 September 2006. {{cite web}}: Unknown parameter |dateformat= ignored (help)
  31. ^ Solomon, Nicola. "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 2007-03-25.
  32. ^ "Section 7 – Intellectual Property" (PDF). Semple Piggot Rochez Ltd. 2001. Retrieved 2007-03-25.
  33. ^ Bellantoni, Christina (2006-08-02). "Hill fries free to be French again ; GOP in House mum about it". Washington Times. pp. A.01. ISSN 0732-8494. {{cite news}}: |access-date= requires |url= (help)
Bibliography
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