Batata Frita
French fries.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Vasconcelos Hamburgueria
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The origin of fried potatoes, now globally known as French fries, is debated. Both Belgium and France claim their invention. One popular story claims that in Belgium, during a particularly cold winter when rivers froze and fishing became impossible, villagers fried potatoes as an alternative to their usual fried fish. In France, some believe they were first sold by street vendors in Paris around the late 18th century.
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French fries are a ubiquitous side dish and snack enjoyed globally, playing a significant role in fast food culture and casual dining.
Fast Food Staple
French fries are a core menu item at most fast food restaurants worldwide, often paired with burgers, chicken, and other quick-service meals.
Social Food
Fries are often shared and enjoyed in social settings, such as gatherings with friends and family.
Regional Variations
Different cultures have adapted fries to their local tastes, with variations in seasoning, dipping sauces, and serving styles. Think of poutine in Canada or loaded fries in the USA.
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The primary flavor profile of Batata Frita is savory, salty, and starchy, often enhanced by the oil used for frying.
The inherent flavor of the potato is key, influenced by the variety used (Russet, Yukon Gold, etc.). Frying in oil (vegetable, peanut, canola, or sometimes beef tallow) imparts a characteristic richness and crispness. Salt is crucial for enhancing the potato flavor. Additional seasonings like pepper, garlic powder, paprika, or herbs can further customize the flavor profile. The cooking process creates Maillard reaction products that are essential for creating a distinct complex flavour.
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Soaking Potatoes
Soaking cut potatoes in cold water for at least 30 minutes (or up to several hours) removes excess starch, resulting in crispier fries.
Double Frying
A double-frying method – once at a lower temperature to cook the inside and then at a higher temperature to crisp the outside – yields superior texture.
Proper Oil Temperature
Maintaining the correct oil temperature (around 325°F/160°C for the first fry and 375°F/190°C for the second) is critical for even cooking and crispness.
Seasoning Timing
Seasoning the fries immediately after removing them from the oil, while they are still hot, allows the salt and spices to adhere better.
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