Fried
The fried are cut potatoes of pieces lengthened and cooked in crackling, formerly in grease of ox and since rather in oil of Arachide, preferably in a dedicated machine (this one called fryer ).
They must be crusty and gilded outside and marrowy inside. When they are cut very fine, they bear the name apples matches (these last are definitely fattier and more lose their water weight with cooking).
This mode of cooking is particularly fatty, i.e. there is much oil…: whereas a potato contains only 0,5 % of Lipid S, a chip contains 25 roughly of it; %. The fat contents rate is depend on the volume report/ratio on surface of the fried one: the more finely the chip is cut, the more surface in contact with oil is large. The preparation in the form of Chips is thus even richer in greases.
The “mould-chips” for the Belgian and the “Fish and chips” for the Britanniques are pillars of popular food or at least of sound Folklore. But from now on the largest quantity is marketed as the systematic accompaniment of the Fast-food industry which receives them frozen and précuites.
Research is in hand to try to develop a film starch which would make it possible to reduce the dietetic defect all while maintaining the user friendliness for the chains.
Origin
A few centuries ago of that, the Meuse was much full of fish than today. The inhabitants of the area Namur oise were thus accustomed to plunging their line there and brought back small fish which they made fry. But the winter, the fish remained well hidden at the bottom of the river and the catches were rarer. To give pleasure with its family which claimed the remnants, Namurian had the idea to cut out potatoes, in which its cellar abounded, in the shape of small fish which it made fry like truths.As for the single savor of traditional Belgian chip, compared with all its homonyms, it is due to three details: double cooking, the White of ox and the Lard (fatty of pig).
A first passage in a grease not too hot (150 °C) makes it possible to cook the flesh of potato. A second passage, faster but at a higher temperature (190 °C), hardens the layer external of the flesh and gives to Belgian chip crusty sound. The traditional chips are cooked in an animal grease, said Blanc of ox , which makes certainly them much better fattier but nevertheless.
Lastly, the semantic origin of the " French fries" American is discussed. Some think that this expression comes from Ireland (large potato consumer) and was imported with the the United States by the immigrants fleeing the famine of their country. Indeed, the verb " to french" mean " couper" in Irish
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