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Chip pans are named for their traditional use in frying chips.Most french fries are produced from frozen potatoes which have been blanched or at least air-dried industrially.The expression "french fried potatoes" first occurred in print in English in the 1856 work Cookery for Maids of All Work by E. – 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." This account referred to thin, shallow-fried slices of potato (French cut) – it is not clear where or when the now familiar deep-fried batons or fingers of potato were first prepared.In the early 20th century, the term "french fried" was being used in the sense of "deep-fried" for foods like onion rings or chicken.Also, given 18th century economic conditions: "It is absolutely unthinkable that a peasant could have dedicated large quantities of fat for cooking potatoes. At least one source says that "french fries" for deep-fried potato batons was also introduced when American, Canadian, and British 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 other troops when they took over the western end of the front.The exact times of the two baths depend on the size of the potatoes.For example, for 2–3 mm strips, the first bath takes about 3 minutes, and the second bath takes only seconds.
in an item in 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".
As the place of origin of the potato, the earliest records of fries are found in Latin America.
One of the first documented mentions is given by Chilean criollo Francisco Núñez de Pineda y Bascuñán in his work Cautiverio feliz (1673), where he says that Mapuche women "sent fried and stewed potatoes" in a dinner while he stayed in the Fort Nativity during 1629.
"Pommes frites" or just "frites" (French), "frieten" (a word used in Flanders and the southern provinces of the Netherlands) or "patat" (used in the north and middle parts of the Netherlands) became the national snack and a substantial part of several national dishes, such as Moules-frites or Steak-frites.
Fries are very popular in Belgium, where they are known as frieten (in Dutch) or frites (in French), and the Netherlands, where among the working classes they are known as patat in the north and, in the south, friet(en).
Vacuum fryers are suitable to process low-quality potatoes with higher sugar levels than normal, as they frequently have to be processed in spring and early summer before the potatoes from the new harvest become available.