Papas Fritas
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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The exact origins of French fries are debated, with both Belgium and France claiming their invention. Stories suggest fried potatoes emerged during times when fish, a common food staple, was scarce. Another theory suggests that street vendors in Paris began selling fried potatoes just before the French Revolution.
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French fries are a globally recognized and beloved side dish or snack, deeply integrated into fast food culture and casual dining worldwide. They represent comfort food and are often associated with social gatherings and celebrations.
Fast Food Staple
French fries are a cornerstone of fast-food menus globally, often paired with burgers, chicken, and other popular items. They are seen as an essential part of the fast-food experience.
Cultural Variations
While the basic preparation remains the same, cultural adaptations exist. For example, in Belgium, fries are often served with a variety of sauces, including mayonnaise, aioli, and curry ketchup. In Canada, poutine combines fries with cheese curds and gravy.
Social Food
French fries are often enjoyed in social settings, such as sporting events, movie nights, and casual gatherings with friends and family. They are easily shared and contribute to a convivial atmosphere.
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The primary flavors are savory and salty, with a satisfying textural contrast between a crisp exterior and a soft, fluffy interior.
The main ingredient is potatoes, typically russet or Yukon Gold varieties, which are peeled, cut into strips, and deep-fried in oil. Salt is the essential seasoning, often applied immediately after frying. Variations may include different oils (vegetable, peanut, beef tallow), seasonings (pepper, garlic powder, paprika), or toppings (cheese, gravy, sauces).
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Potato Selection
Choose starchy potatoes like russets or Yukon Golds for a fluffy interior and crispy exterior. Avoid waxy potatoes, which tend to become soggy when fried.
Double Frying
For optimal crispness, employ a double-frying technique. Fry the potatoes at a lower temperature (around 325°F/160°C) to cook them through, then fry them again at a higher temperature (around 375°F/190°C) to achieve a golden-brown color and crispy texture.
Salting Technique
Salt the fries immediately after removing them from the fryer. This allows the salt to adhere to the hot, slightly oily surface, ensuring even distribution and maximum flavor.
Soaking potatoes
Soaking the potato strips in cold water for at least 30 minutes before frying helps remove excess starch, which contributes to a crispier final product and prevents them from sticking together during frying.
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