Fries
French fries, presumably a core offering.
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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Burgheria 01 - Original Hamburger & Fries
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While often associated with France, the prevailing theory places the origin of French fries in Belgium. The name 'French' likely stems from the French language spoken in the region or a misunderstanding by American soldiers during World War I.
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French fries are a ubiquitous fast food staple, enjoyed worldwide and often seen as a symbol of comfort food and indulgence. They are deeply ingrained in fast-food culture and are a popular accompaniment to burgers, sandwiches, and other dishes.
Fast Food Staple
French fries are a cornerstone of fast food menus globally, often sold in large quantities and recognized instantly as a fast-food side dish.
Social Gathering Food
They are often shared among friends and family during casual gatherings, celebrations, and sporting events.
Regional Variations
Different regions have their own preferences for fry thickness, cut, seasoning, and dipping sauces, showcasing the dish's adaptability.
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The flavor of French fries is primarily derived from the potato itself, the oil used for frying, and added salt. The texture ranges from crispy on the outside to soft and fluffy on the inside.
The dominant flavor is the starchy sweetness of the potato, enhanced by the Maillard reaction during frying, which creates complex, savory flavors. The oil, traditionally beef fat but now more commonly vegetable oil, imparts its own subtle taste. Salt is crucial for bringing out the other flavors and providing a satisfying savory element. Variations include seasoned fries with spices like paprika, garlic powder, or herbs.
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Potato Selection
Choose starchy potatoes like Russet or Yukon Gold for the best texture. Lower moisture content allows for crispier fries.
Double Frying
Fry the potatoes twice: once at a lower temperature to cook them through, and again at a higher temperature to crisp the outside.
Soaking the Potatoes
Soaking the cut potatoes in cold water helps remove excess starch, resulting in crispier fries.
Oil Temperature
Maintain the correct oil temperature (around 325°F for the first fry and 375°F for the second) for optimal results. Use a thermometer to ensure accuracy.
Seasoning
Season fries immediately after frying while they are still hot, allowing the salt and spices to adhere properly.
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