Arras. Find out who are the first world fries champions! 🍟 ; family fry category.
Arras. Find out who are the first world fries champions! ; 🍟 🍟 creative fry category .
Arras. Find out who are the first world fries champions! 🍟; authentic fry category.
Arras. Find out who are the first world fries champions! 🍟; fry sauce category.
Published on 9 October, 2023
The first world fry championship took place on one fine Saturday in Arras. In Northern France 🇫🇷.
A very successful first! This Saturday, October 7, 2023, the city of Arras (Pas-de-Calais) welcomed everything first world fry championship on the Grand’Place. Thousands of onlookers came to watch the events and taste good northern fries. At the end of the day, several titles were issued, here are the big winners of the competition.
The best “fryers” on the planet gathered in Arras this Saturday to sublimate potatoes. The candidates were divided into several categories: family fry, creative fry, authentic fry and fry sauce of the year.
Here are the winners:
●World Champion of family fries : Philippe Frenoi, amateur from Linselles, North.
●World Champion of creative fries : Clément Krupka, amateur from Val-de-Loire.
●World Champion of fried sauce of the year : Allan Gillery Pavard of the restaurant Le Verre Volé, Paris.
●World Champion of authentic fries : Aurèle Mestré from the Mestré chip shop, in Lille.
A very beautiful first edition which calls for others! See you next year?
Elected world fry champion, he reveals his trick.
This Saturday, the first International French Fry Championship took place in Arras, in Pas-de-Calais. Thirty competitors competed in their know-how to prepare delicious fries!
There were lots of people this Saturday for the first edition of the International French Fry Championship organized in Arras, in Pas-de-Calais. From 8 a.m. on the Grand-Place, competitors competed to see who makes the French fries the tastiest!
Each of the 31 competitors had two kilos of potatoes of your choice and ten liters of cooking liquid. A jury, made up of professionals from gastronomy, agriculture or communication, decided between the participants, who competed in four categories: authentic fries and fry sauce of the year (reserved for professionals), creative fries and family fries. (for amateurs).
Philippe Frenoi was named world champion in the “family fries” category. “For this competition, I used a variety of potatoes from Poland (Nicola) and I added Polish products to the vinegar like dill ¹ or marjoram ² . This must have made the difference and pleased the jury because all the candidates for this championship know how to cook potatoes and use beef fat.
¹ What Is Dill?
Dill immediately brings to mind dill pickles and potato salad today, but it has had a place for centuries in cuisines throughout Europe and Asia. Dill leaves are known as the dill weed herb, while dill seed is used as a spice. Fresh dill is in season in spring and early summer, but it is often grown in greenhouses so it is available year-round.
What Is Dill?
The dill plant (Anethum graveolens) provides feathery green leaves for the dill weed herb, while the flat, oval fruits make the dill seed spice. It's an annual herb related to celery that tends to replant itself and spread widely, which is good to know if you're considering planting it in your garden. Dill seeds are used in seasoning, such as in pickles. Like chervil, dill weed is delicate and works particularly well with eggs or in salads.
Fresh vs. Dried
You will find dried dill weed sold in the spice section of the supermarket, but the flavor is a pale substitute for fresh dill weed. If that is all you can source, use more of the dried herb to get dill flavor in your recipe. Dill seed will also be sold in dried form and that is acceptable for all uses for the seeds.
What Does It Taste Like?
Dill tastes grassy with a bit of anise-like licorice flavor. Be aware that once the weather turns hot, dill plants flower or "bolt." This bolting changes the flavor of the leaves, making them less aromatic and more bitter. Dill seed tastes like a mild version of caraway.
Cooking With Dill
Because it has such a unique taste, a small amount of dill can go a long way, which is why dill is so good to use as a garnish. The feathery texture of dill leaves looks beautiful and a small sprig of dill can add a noticeable aroma to a dish. Dill is also good in salads and is the key ingredient, along with buttermilk, in giving homemade ranch dressing its unique flavor.
When used in cooking, dill weed will lose flavor the longer it is cooked, so it should be added at the last minute only. The opposite is true for dill seed, which develops more aroma and flavor when heated. Recipes often call dill seed to be toasted in a hot frying pan before being added. As well, dill seeds are often used in pickling.
Recipes With Dill
As a garnish, dill is excellent on cold soups featuring beets, cucumbers, or yogurt, or on tzatziki, the traditional Greek cucumber yogurt salad. Dill weed pairs particularly well with all types of seafood. It is also good with spreads, sour cream, cream cheese, and lamb.
If you have to substitute dill weed and dill seed, 1 tablespoon chopped fresh dill is the equivalent of 1 teaspoon dried dill weed. Some recipes will call for weight rather than volume, or vice versa, and it's helpful to know that 1/2 ounce fresh dill yields about 1/2 cup leaves.
Where to Buy Dill
Dried dill weed and dill seed can be found in the spice section of the grocery store. Look for bunches of fresh dill in the produce or fresh herb section. Look for fresh dill with fresh-cut stems and unwilted leaves. Dill fronds are airy and delicate, and as such, they wilt and get bruised easily. Be sure to handle dill with care as you shop and take it home.
Storage
Once home, store stems of fresh dill weed loosely wrapped in plastic in the refrigerator and use within a day or two—dill tends to wilt and get mushy rather quickly after it's been picked.
To store it a bit longer, place a bunch of dill in a jar or glass of water (like flowers), then cover the top with plastic and put the whole thing in the fridge.
Dill doesn't keep much of its flavor if you dry it, but it freezes well. A good way to freeze it is to put the leaves in a blender or food processor. Pulse to finely chop the leaves and then add just enough water to just turn the chopped leaves into a paste. Spoon the paste into an ice cube tray, freeze, transfer the resulting cubes to a sealable plastic bag, and store in the freezer. Then add a dill ice cube anytime you want a burst of fresh dill flavor to soups.
² Marjoram
Marjoram is a cold-sensitive perennial herb or undershrub with sweet pine and citrus flavours. Marjoram is an aromatic herb long used in cooking and traditional medicine. It has several potential benefits, including reducing inflammation, relieving digestive issues, and regulating digestive issues, infections, and painful menstruation.
Marjoram is a perennial herb in the mint family. Marjoram has an earthy and woodsy flavor, with notes of balsam-like pine and citrus. Warm, sharp, and bitter.
Antioxidants help prevent cell damage caused by potentially harmful molecules called free radicals.
Several compounds in marjoram, such as carvacrol, have been shown to have antioxidant effects .
In particular, they may help reduce inflammation in your body.
While inflammation is a normal bodily response, chronic inflammation can increase your risk of certain diseases, including diabetes, cancer, and autoimmune disorders. Thus, reducing inflammation may lower your risk .
May have antimicrobial activity.
Marjoram has also demonstrated antimicrobial properties.
Common uses include applying its diluted essential oil to your skin to treat fungal infections, as well as taking supplements to help treat overgrowth of gut bacteria .
What’s more, this herb is utilized as a natural pesticide for various food crops.
May alleviate digestive issues.
Marjoram has historically been used to prevent digestive issues like stomach ulcers and certain foodborne illnesse.
A study of six herbs revealed that marjoram fought against Clostridium perfringens, a common foodborne pathogen .
In addition, a rat study noted that its extract protected against stomach ulcers.
Ladies. May help regulate your menstrual cycle and hormones.
Marjoram has been shown to stimulate menstrual flow.
Its extract or tea may help regulate your menstrual cycle, as well as restore hormone balance in non-pregnant women with an irregular cycle .
It may also help treat polycystic ovary syndrome (PCOS), a hormonal disorder with symptoms like irregular periods and acne. A study in 25 women with PCOS found that marjoram tea improved their hormonal profiles and insulin sensitivity.
How to add marjoram to your diet.
This herb is usually used in small quantities as a garnish or spice. Thus, you may have to drink its tea or take it in supplement form to experience its benefits.
Marjoram can also be incorporated into cooking oils by mixing 1 tablespoon (15 ml) of your favorite oil with 1 teaspoon (1 gram) of marjoram. You can use this mixture for everyday cooking or to marinate vegetables and meats.
When making soups or stews, try wrapping 2–3 tablespoons (6–9 grams) of marjoram in a small piece of cheesecloth and soaking it in your pot while cooking.
Substituting marjoram when cooking.
If you don’t have any marjoram on hand, you can substitute several other herbs.
Oregano works particularly well, though it’s stronger than marjoram — so you may want to use a little less.
Thyme and sage — while slightly different in flavor — can also serve as viable replacements. Use a 1:1 ratio for these herbs.
SUMMARY
While marjoram is traditionally used in small quantities in cooking, you can also drink its tea or take supplements to experience its benefits.
The “best fries in the world” are French… Here’s where to eat them!
Paris may have won the organization of the Summer Olympic Games 2024, but Arras doesn’t care! This Saturday, October 7, 2023, the northern commune hosted the very first world championship… of fries. After that of pâté-croute, oeuf meurette or even hare à la royale – the next editions of which will be held in the coming weeks – here is a new taste championship in France.
Organized as part of the Hauts-de-France European region of gastronomy 2023 program, under the leadership of the Arras Pays d’Artois tourist office, the event aimed to highlight this timeless emblem of local cuisine. North. And to publicize the real know-how it involves, through a competition whose winners were decided by a real jury.
To the rhythm of peelings and oil baths
Festive and relaxed, this championship! But also very serious, with candidates from all over the world, competing from 8 a.m. to the rhythm of peelings and oil baths. All day long, there was talk of beef fat, Bintje (a variety of potato from the Netherlands) and crispiness. The candidates had to pass the semi-finals before competing in a final round.
In the premier category of “authentic fries”, open only to catering professionals, there were seven in the running, coming from Arras, Lille, Paris but also from Cannes and even Quebec. And the winner is… Aurèle Mestre ³.
The best fries in the world, it’s at his place, in Lille, in the Friterie Mestré, that you have to go and taste them. And to accompany it, you will of course need the best fried sauce in the world! ♠︎Which was carried out by Allan Gilley Pavard ⁴, from the Verre stolen restaurant in Paris.
◆In the “Creative Fry” category, Clément Krupka ⁵, an amateur from Magny (Eure-et-Loire), won.
♣︎Finally, Philippe Frénoi ⁶, from Linselles (North), also an amateur, won the prize for best “family fries”.
³ Aurèle Mestré, rue Gambetta, first world champion of fries
History (of the potato) will record that Lille resident Aurèle Mestré became, on Saturday in Arras, the first world champion of fries, in the “authentic” category. This former engineer opened his chip shop only a year ago, rue Gambetta.
Aurèle Mestré opened his chip shop barely a year ago. The fruit of a professional reconversion. Aurèle Mestré, this Tuesday, in his chip shop on rue Gambetta, with the trophy of the 2023 world fry champion.
Published: October 10, 2023.
“Normally Tuesday is quiet. There was clearly a “world champion” effect! » It's almost 3 p.m. this Tuesday afternoon, and Aurèle Mestré is still tidying up the kitchen of her chip shop, cleaning the cooking baskets, the dishes... While responding to the journalists who invite themselves to collect the impressions of the first world fry champion, crowned Saturday in Arras. “I was even called by “Les Grosses Têtes” this morning! ", the boss is still surprised.
Check out the news on video here.
On Saturday, there were eight competing in the authentic category, that of professionals, including a Belgian (obviously), a Canadian, a Japanese (who runs a restaurant in Paris), an Englishman... The candidates had to peel their potatoes , then cook them. “I defended authentic fries, with a first cooking in sunflower oil, and a second in beef fat. " Perhaps the key to success, while the Japanese candidate had, for example, opted for an oil infused with ginger.
800 kg of potatoes per week.
Even if he admits to not being “very expressive in moments of joy”, the 32-year-old fry cook admits: “I was very happy! " A title which should reassure the former engineer, he who worked several years in the industry before reconverting and opening his chip shop barely a year ago on rue Gambetta, in place of the former bistro Le Galopin. “I always loved eating and cooking, so I quickly turned to the catering route. "
The potatoes (800 kg sold per week... before the coronation!) are peeled and cooked on site. Fresh and homemade, insists the man who prepares his own croquettes (shrimp, cheese, etc.) every day to accompany the portions of fries.
⁴ The best French fries in the world are French and here's where to enjoy it. Highlights: The first edition of the World French Fries Championship took place in Arras. 32 candidates came from all over the world to compete for the title. The verdict? The best fries in the world are made in Lille. The recipe for its success? A "first bath with oil and then a second with beef fat," says Aurèle Mestré, manager of the Friterie Mest Ré (1) The best fried sauce, reserved for professionals, was won by Allan Gilley Pavard of the restaurant Le verre volé.
To discover more interesting 🤔
Read also "Belgians or French: who invented French fries?" ⁷
On Saturday 7 October, the town of Arras hosted the first edition of the World French Fries Championship.
Here's the big winner.
Accompanying the fricadelle, the Welsh or the inevitable Flemish carbonnade, the fries are undoubtedly a gastronomic emblem of northern France. To promote its artisanal know-how and identify the best, the town of Arras hosted the first edition of the World French Fries Championship on Saturday 7 October. The event was organised as part of the Hauts-de-France European Regions of Gastronomy 2023 programme, under the leadership of the Arras Pays d'Artois tourist office. Thus, 32 candidates came from all over the world to compete for the title. A jury made up of professionals and French fry lovers was present, chaired by Jean-Paul Dambrine, founder of the Sensas chip shops and owner of the Momo chip shops and composed of four journalists who hosted the competition: Simond Colaono, Virginie Demange, Léna Malval, and the illustrious journalist and food critic François-Régis Gaudry, godfather of this first edition. So the verdict? The best fries in the world are made in Lille.
To discover more here .
Belgians or French: who invented French fries?⁷
A history of oil baths
To the rhythm of peeling and various oil baths, the candidates faced several tests, divided into four categories: the creative fries, the family fries, the fried sauce and the authentic fries. And this last category, reserved for professionals, was won by Aurèle Mestré, manager of the Friterie Mestré (1) in Lille for the past year. The recipe for its success? A "first bath with oil and then a second with beef fat, so as not to have too much this taste of marked beef and so that the potato remains in the center of the fries," he explained to France 3 Hauts-de-France.
High-level amateurs
Other French fry players stood out during this first edition, such as Allan Gilley Pavard of the restaurant Le verre volé (Paris), which won the title of "the best fried sauce". Clément Krupka, an amateur from the Val-de-Loire, did well in the "creative fries" category. The amateur Philippe Frénoi, from Linselles (Hauts-de-France), won the "family fries" category. With all due respect to the Belgians, the best fries in the world are indeed French!
(1) Friterie Mestré, 305 rue Léon Gambetta, 59260 Lille.
Tel.: 09.50.83.95.93.
⁵
⁶
⁷ The Origin of French Fries
French fries were almost certainly a product of street cooking, without any reliable originators. What we do know is that probably the first variation of the French fry was the Francophone ‘pomme frites’ or ‘fried potato.’ According to historians, French fries may just as easily have been a Belgian dish as a French dish.
Historians claim potatoes were introduced to Europe by the Spanish and so the Spanish might have had their own version of the fried potato. As it is well known that the potato originally grew in the ‘New World’ or the Americas, this is hardly surprising. Historian Paul Ilegems, the curator of the Frietmuseum or ‘Fries Museum’ in Bruges, Belgium, points out that deep frying is a traditional part of Mediterranean cuisine which lends credence to the idea that originally the Spanish introduced the concept of ‘French fries.’
The patatas bravas of Spain, with their irregularly cut home-style fries, might be the oldest version of French fries that we have, although, of course, it does not much resemble the ones that we are familiar with today.
Belgian historian of food, Pierre Leqluercq noted that the first recorded mention of French fries is in a Parisian book in 1775. He traced the history of French fries and found the first recipe of what is a modern-day French fry in a French cookbook from 1795, La cuisinière républicaine.
It was these Parisian fries that inspired Frederic Krieger, a musician from Bavaria who learned how to make these fries in Paris, to take the recipe to Belgium. Once there, he opened his own business and began to sell fries under the name ‘la pomme de terre frite à l’instar de Paris’ which translated to ‘Paris-style fried potatoes.’
Parmentier and Potatoes
An interesting fact about the French and potatoes is that the humble vegetable was regarded with deep suspicion at first. Europeans were convinced that potatoes brought diseases and might even be poisonous. They were aware of how potatoes might go green and thought that this not only tasted bitter but could even harm a person if they ate it. If not for the efforts of agronomist Antoine-Augustin Parmentier, potatoes may not have become popular in France for a very long time.
Parmentier came across the potato as a Prussian prisoner and was determined to popularize it among his people. He planted a potato patch, hired soldiers to guard it for the drama factor, and then allowed people to ‘steal’ his tasty potatoes so they could get a liking for the precious goods. By the end of the 18th century, the potato had become one of the most desired vegetables in France. While it was not fried potatoes that Parmentier was advocating, that dish eventually grew out of his efforts.
Are They Actually Belgian?
However, the question of who Invented french fries is a hotly disputed topic between the Belgians and the French. Belgium has even petitioned UNESCO so that the French fry may be recognized as a prominent part of Belgian cultural heritage. Many Belgians insist that the name ‘French fry’ is a misnomer, coming about because the wider world cannot differentiate between the different Francophone cultures.
Some sources, including Belgian journalist Jo Gerard and chef Albert Verdeyen, claim that French fries originated in Belgium long before they came to France. Folklore states they were invented in the Meuse Valley by the poor villagers living there. The citizens of this area were particularly fond of frying fish caught from the Meuse River. In 1680, during one very cold winter, the Meuse River froze over. Not being able to access the small fish that they caught from the river and fried, the people instead cut potatoes into strips and fried them in oil. And thus, the ‘French fry’ was born.
This story has been disputed by Leqlercq, who asserted first that potatoes were not introduced in the area until the 1730s and so French fries could not have been discovered until later. Further, he added that villagers and peasants would not have had the means to deep fry potatoes in oil or fat as that would have been much too expensive and they might have been lightly sauteed at best. Fat of any kind would not have been wasted on frying since it was difficult to obtain and was generally consumed by ordinary people raw on bread or on soups and stews.
Whatever the origins may have been, if you want to eat good fries while in the Francophone region, you should head to Belgium rather than France in this day and age. Made with quality Dutch potatoes, most French fries in Belgium are fried in beef tallow rather than oil and are considered a main dish in themselves rather than simply a side. In Belgium, French fries are the star player and not just an added garnish to a plate of hamburgers or sandwiches.
Why are They Called French Fries in America?
Ironically enough, the Americans are actually believed to have popularized the fried potatoes by the name French fries from their interactions with Belgians and not the French. French fried potatoes was how they referred to the preparation when they first came across it during World War I.
READ MORE: What Caused World War 1? Political, Imperialistic, and Nationalistic Factors
American soldiers arriving in Belgium during the war assumed that the dish was French since that was the language that the Belgian army spoke in general, not just the French soldiers. Thus, they called the dish French Fries. It is not clear how much of this story is the truth because there are indications that it was called French fries in English even before the American soldiers arrived on Europe’s shores. The term had steadily become more popular even in America in cookbooks and magazines in the 1890s, but it is unclear whether the French fries referred to therein were the fries as we know them today or the thin, round-shaped fries that we now know as chips.
And What Do the Europeans Have to Say about It?
The Europeans have differing opinions about this name. While some French proudly claim the French fry as their own and insist that the name is authentic, it is clear that many Belgians do not agree. They attribute the name to the cultural hegemony exercised by the French in the area.
Still, the Belgians have not made any move to have the name changed, only for their part in its history to be acknowledged. Indeed, the name ‘French fries’ has become so well-known in food history, become popular among cultures throughout the world, and has spawned such lively debates that it would be futile and foolish to do away with it.
The United Kingdom, which prides itself on always being different from both the United States as well as other European nations, does not call the fries French fries at all but chips. This is an example that most of Britain’s colonies follow as well, from Australia and New Zealand to South Africa. British chips are slightly different from what we know as French fries, their cut being thicker. Thinner fries may be referred to as skinny fries. And what Americans refer to as potato chips are called crisps by the denizens of the United Kingdom and Ireland.
Fried Potatoes By Any Other Name
While the general story is that it was the American soldiers during World War I who popularized the name ‘French fries,’ are there any other names that the fries could have been known by? ‘French fried’ by the 20th century was a synonym in the United States for ‘deep fried’ and was used in the case of fried onions and chicken as well.
But what were the other options? What else could French fries just as easily be known as, if this name had not become so iconic? And would the French fry by any other name taste just as good?
Pommes Frites
Pommes frites, ‘pommes’ meaning ‘apple’ and ‘frite’ meaning ‘fries’ is the name given to French fries in the French language. Why apple, you may ask. There is no knowing why that particular word came to be associated with the dish but it is universally the name for French fries in Belgium and France. They are the national snack there and are often served as steak-frites, alongside steak, in France. In Belgium, they are sold in shops called friteries.
Another name for French fries in France is pomme Pont-Neuf. The reason for this is that it was believed that French fries were first prepared and sold by cart vendors on the Pont Neuf Bridge in Paris. This was in the 1780s, just before the French Revolution broke out. It is also one reason that the name of the person who created this dish will perhaps never be known since it was common street food. While the potatoes sold then may not have been exactly the French fries that we know today, this is the most widely accepted version of the origin story of French fries.
Maybe They Should Be Called Francophone Fries
For those who do not adhere to the belief that the fries were of French origin, another name is preferable. According to Albert Verdeyen, a chef and author of the book Carrement Frites, meaning ‘Squarely Fries,’ they are actually Francophone Fries and not French Fries.
Even if the origins of the French fry are murky, what is certainly clear is that no country consumes French fries in the way Belgium does. After all, Belgium is the only country in the world to have an entire museum devoted to French fries. The difference between the Belgians and the rest of the world is that they love their fries just by themselves, with absolutely no need for other sides to distract from the greatness of potatoes double-fried in fat to crispy perfection.
Statistics have shown that Belgium consumes the largest amount of French fries in the world, a third more than the US does. They also have a huge number of French fry vendors, known as fritkots. There are 5000 vendors in Belgium, which given their small population, is a whopping number indeed. They might come close to being the national dish of Belgium.
If Francophone fries was not such a mouthful and French fries not so established a name, perhaps we should change the name if only to give the Belgians their due for their passion for the topic.
What Does Thomas Jefferson Have to Say?
Thomas Jefferson, that American President who was also a connoisseur of good food, had dinner at the White House in 1802 and served potatoes in the ‘French manner.’ This meant cutting potatoes into thin slices and shallow frying them. This is the recipe that has survived and has been preserved in Mary Randolph’s book, The Virginia House-Wife, from 1824. As per this recipe, the fries were probably not the long thin strips as we know them today but thin rounds of potatoes.
If this story is true, and it does seem to be, it would mean that Jefferson learned of the dish while he was in France as American Minister to France from 1784 to 1789. While there, James Hemming, his slave, trained as a chef and learned many of what would eventually become American classics, from French fries and vanilla ice cream to macaroni and cheese. As such, the idea of French fries was known in the US long before the First World War and discredits the popular theory of how French fries came to have that name.
Jefferson called his French fries ‘pommes de terre frites à cru en petites tranches’ which is an elaborate description rather than a name of a dish, meaning ‘potatoes deep-fried while raw, in small cuttings.’ Again, why choose the name ‘pommes’ instead of ‘patate’ which means ‘potato’ in French? There is no answer to that.
Still, French fries only became popular in the 1900s. Perhaps the general public was not enamored by the dish as their president was. It was first called ‘French fried potatoes’ before the name was shortened to ‘French frieds’ or ‘French fries.’
Freedom Fries?
During a brief period of history, French fries were also known by the name freedom fries in the United States. This only happened for a handful of years and it seems that most of the population was not on board with this idea since the name French fries was back in use quickly enough.
The idea to rename the French fries was the brainchild of a Republican politician from Ohio Bob Ney. The reason behind this was supposed to be patriotic in nature since France had refused to support America’s invasion of Iraq. Ney was the Chairman of the House Administration Committee and this committee had authority over House cafeterias. He declared that French fries and French toast should both be renamed Freedom fries and Freedom toast, in view of France turning its back on America. Ney’s ally in this was Walter B. Jones Jr.
When Ney left the committee in July 2006, the names were changed back. The ultra-patriotic yet ultimately silly gesture didn’t have too many fans.
French Fries the World Over
Wherever the French fry may have originated, it is America that popularized it throughout the world. Thanks to American fast food joints and franchises, everyone the world over knows about and eats French fries. Yes, there are certainly local versions. Different cultures prefer different condiments with their fries and may even be downright horrified by the other versions.
Potatoes are a favorite vegetable for many cultures. Given the profusion of dishes they appear in, one wonders what these cuisines did before they discovered potatoes. And even with the same dish, as with French fries, there are so many different ways in which potatoes are prepared, cooked, and served.
Variations
While French fries is the name given to the thinly cut strips of potato, fried in oil or fat, there are versions in Europe, the Americas, and Australia, that are slightly more thickly cut but still prepared in much the same way that French fries are. Called chips in Britain and its former colonies (different from the American potato chips) these are usually served with fried fish.
Thick-cut fries called steak fries are well-known in both the United States as well as in France, where they serve as a starchy, hearty side dish to a plate of grilled steak. In direct opposition to this are the shoestring fries, which are much more finely cut than the regular French fries. These are often served topped with a blue cheese dressing.
For the health conscious, there are oven fries or air fryer fries, which are cut, dried, and prepared in the oven or air fryer, foregoing the copious amounts of oil that deep frying them requires.
Another fun version of the dish is curly fries. Also called crinkle cut fries or even waffle fries, these are also French in origin, from the pommes gaufrettes. Sliced with a mandolin in a criss-cross pattern, it has much more surface area than regular French fries do. This allows it to fry better and be crispier in texture.
What is a French Fry?
French fries, which are called by various names throughout the world, are essentially fried potatoes that probably originated in either Belgium or France. French fries are made by cutting potatoes into long, even strips and then frying them.
Deep frying potatoes in oil or even hot fat is the usual method of preparation but they can also be baked in an oven or prepared by convection in an air fryer, which is a slightly healthier way of making them instead of the deep-fried version.
When served hot, French fries are crispy yet somehow soft potatoey goodness. They are a versatile side and can be served alongside sandwiches, burgers, and a variety of other things. They can be found in all kinds of restaurants and eateries around the world, whether that be pubs and diners, fast food joints, or chip chops in the United Kingdom.
Seasoned with salt and a variety of optional spices, French fries can be served with a bunch of condiments, which differ from place to place depending on which country you are in.
What Can You Serve Them With?
According to which country you were born in, you will have your French fried potatoes served with ketchup, mayonnaise, or some other condiment. While Americans are fond of their French fries with ketchup, the Belgians serve it with mayonnaise, and the British with fish and curry sauce or vinegar of all things!
East Asians may serve their French fries with soy sauce or chili sauce for a kick of spice. Canadians love their poutine, with French fries topped with cheese curds and gravy. Chili cheese fries have an elaborate topping of chili con carne and queso sauce.
That, of course, is to say nothing of the hamburgers and sandwiches which would be deemed incomplete meals without some thinly cut, crispy French fries on the side. French fries have become an integral side dish for meals of grilled steak, fried chicken, and fried fish of various kinds. You can never have too much fried food and one without the other does not feel right.
How to Best Consume Them: Differences of Opinion
How French fries are eaten is quite a point of controversy. Different cultures have different ways of serving the dish and each undoubtedly thinks theirs is the best way. The Belgian capital has hundreds of vendors selling fries every day. Served in a paper cone, they eat the fries with mayonnaise. At times, they might eat the fries topped with a fried egg or even with cooked mussels.
Canadians serve a dish called poutine, which is a plate full of French fries and cheese curds, topped with brown gravy. Where the Canadians came up with this recipe is not quite clear, but by all accounts it is delicious. This is a classic dish from Quebec.
A popular American favorite is chili cheese fries, a dish consisting of fries smothered in spicy chili and melted cheese. Australia adds a flavoring item called chicken salt to their fries. South Korea even eats its fries with honey and butter.
Fries are also a regular side dish eaten in various South American countries. Peru serves a dish called salchipapas which features beef sausages, fries, hot peppers, ketchup, and mayo. Chile’s chorrillana tops the fries with sliced sausages, fried eggs, and fried onions. Interestingly enough, Germany also serves their fries with eggs and currywurst, which features bratwurst, a ketchup-based sauce, and curry powder.
Fish and Chips by the British is a well-known and classic favorite. Once considered the national dish of England, they serve their thick-cut fries (known as chips) with battered and fried fish and an array of condiments, from vinegar to tartar sauce to mushy peas. Fish and chips shops in England even serve a unique type of sandwich with fries within a buttered bread roll, called a chip butty.
In Mediterranean countries, you can find fries wrapped in pita bread, whether that be in a Greek gyro or a Lebanese shawarma on the street corner. In Italy, some pizza shops even sell pizzas topped with French fries.
American Fast Food Chains
No American fast-food chain is complete without fries. Here, they cut their potatoes into thin strips and cover them in sugar solution. The sugar solution is what gives McDonald’s and Burger King’s fries that signature golden color inside and out, as double frying them would usually tend to color the fries much darker.
There is no denying America’s stamp on this food item, no matter its origins. Most people all over the world associate French fries with the US. The average American eats about 29 pounds of them on a yearly basis.
The J. R. Simplot Company is the one in the United States that successfully commercialized frozen fries in the 1940s. In 1967, McDonald’s reached out to them to supply McDonald’s with frozen fries. They provide frozen fries both for commercial produce in the food services sector and for home cooking, about 90 and 10 percent respectively.
Frozen French Fries
McCain Foods, the world’s largest producer of frozen potato products, is headquartered in the town of Florenceville, New Brunswick, Canada. The town calls itself the French fry capital of the world due to McCain’s production of fries. It also happens to be the home of a museum dedicated to potatoes called Potato World.
Co-founded by brothers Harrison McCain and Wallace McCain in 1957, they have outstripped their competition and they send their products all over the world. They have manufacturing facilities on six continents. Their main competitors are J. R. Simplot Company and Lamb Weston Holdings, both American.
No comments:
Post a Comment