WEBVTT

1
00:00:01.879 --> 00:00:06.599
<v Speaker 1>Welcome to the I Can't Sleep Podcast or I Help

2
00:00:06.639 --> 00:00:12.160
<v Speaker 1>You Drift Off one fact at a time. I'm your host,

3
00:00:12.240 --> 00:00:17.440
<v Speaker 1>Benjamin Boster, and to day's episode is about French fries.

4
00:00:21.760 --> 00:00:26.719
<v Speaker 1>French fries or simply fries, are also known as French

5
00:00:26.760 --> 00:00:33.479
<v Speaker 1>fried potatoes, chips and finger chips, or batinet or Julien

6
00:00:33.640 --> 00:00:40.240
<v Speaker 1>cut deep fried potatoes of disputed origin. They are prepared

7
00:00:40.280 --> 00:00:46.039
<v Speaker 1>by cutting potatoes into even strips, drying them, and frying them,

8
00:00:46.840 --> 00:00:52.640
<v Speaker 1>usually in a deep frar. Pre cut, blanched and frozen

9
00:00:52.719 --> 00:00:57.600
<v Speaker 1>Russa potatoes are widely used and sometimes baked in a

10
00:00:57.679 --> 00:01:04.599
<v Speaker 1>regular or convection oven, such as an air fryer. French

11
00:01:04.640 --> 00:01:09.680
<v Speaker 1>fries are served hot, either soft or crispy, and are

12
00:01:09.719 --> 00:01:13.799
<v Speaker 1>generally eaten as part of lunch or dinner, or by

13
00:01:13.840 --> 00:01:18.079
<v Speaker 1>themselves as a snack, and they commonly appear on the

14
00:01:18.120 --> 00:01:26.439
<v Speaker 1>menus of diners, fast food restaurants, pubs, and bars. They

15
00:01:26.480 --> 00:01:32.239
<v Speaker 1>are typically salted and may be served with ketchup, vinegar, mayonnaise,

16
00:01:32.680 --> 00:01:39.599
<v Speaker 1>tomato sauce, or other sauces. Fries can be topped more heavily,

17
00:01:40.120 --> 00:01:44.560
<v Speaker 1>as in the dishes of bututine loaded fries or chili

18
00:01:44.640 --> 00:01:49.400
<v Speaker 1>cheese fries and are occasionally made from sweet potatoes instead

19
00:01:49.439 --> 00:01:57.159
<v Speaker 1>of potatoes. The standard method for cooking French fries is

20
00:01:57.319 --> 00:02:02.599
<v Speaker 1>deep frying, which submerges in a hot fat, typically oil.

21
00:02:05.159 --> 00:02:09.080
<v Speaker 1>The potatoes are prepared by first cutting them, peeled or

22
00:02:09.199 --> 00:02:14.759
<v Speaker 1>unpeeled into even strips, which are then wiped off for

23
00:02:15.199 --> 00:02:19.599
<v Speaker 1>soaked in cold water to remove the surface starch, and

24
00:02:19.719 --> 00:02:25.120
<v Speaker 1>thoroughly dried. They may then be fried and one or

25
00:02:25.159 --> 00:02:31.080
<v Speaker 1>two stages. Chefs generally agree that the two bath technique

26
00:02:31.120 --> 00:02:36.840
<v Speaker 1>produces better results. Potatoes fresh out of the ground can

27
00:02:36.919 --> 00:02:41.599
<v Speaker 1>have too high a water content, resulting in soggy fries,

28
00:02:42.840 --> 00:02:46.000
<v Speaker 1>so preferences for those that have been stored for a while.

29
00:02:49.599 --> 00:02:54.280
<v Speaker 1>In the two stage or two bath method, the first bath,

30
00:02:54.439 --> 00:02:58.680
<v Speaker 1>sometimes called blanching, is in hot fat. To cook the

31
00:02:58.759 --> 00:03:04.439
<v Speaker 1>fries through this step can be done in advance. Then

32
00:03:04.520 --> 00:03:07.639
<v Speaker 1>they are more briefly fried and very hot fat to

33
00:03:07.759 --> 00:03:13.840
<v Speaker 1>crispy exterior. They are then placed in a colander or

34
00:03:13.879 --> 00:03:19.800
<v Speaker 1>on a cloth to drain, then served. The exact times

35
00:03:19.840 --> 00:03:22.479
<v Speaker 1>of the baths depend on the size of the fries.

36
00:03:24.159 --> 00:03:28.800
<v Speaker 1>For example, for two to three millimeters strips, the first

37
00:03:28.879 --> 00:03:32.800
<v Speaker 1>bath takes about three minutes and the second bath takes

38
00:03:32.800 --> 00:03:40.639
<v Speaker 1>only seconds. Since the nineteen sixties, most French fries in

39
00:03:40.680 --> 00:03:44.439
<v Speaker 1>the U s have been produced from frozen Russa potatoes

40
00:03:45.439 --> 00:03:49.159
<v Speaker 1>which have been blanched or at least air dried. Industrially,

41
00:03:51.159 --> 00:03:54.520
<v Speaker 1>the usual fat for making French fries is vegetable oil.

42
00:03:56.439 --> 00:04:00.800
<v Speaker 1>In the past, beef suet was recommended as superior, with

43
00:04:00.960 --> 00:04:06.479
<v Speaker 1>vegetables shortening. As an alternative. Mac Donald's used a mixture

44
00:04:06.560 --> 00:04:11.680
<v Speaker 1>of ninety three percent beef tallow and seven percent cottonseed

45
00:04:11.719 --> 00:04:16.120
<v Speaker 1>oil until nineteen ninety when they change to vegetable oil

46
00:04:16.240 --> 00:04:23.360
<v Speaker 1>with beef flavoring. French fries are fried in a two

47
00:04:23.399 --> 00:04:27.879
<v Speaker 1>step process. The first time is to cook the starch

48
00:04:28.040 --> 00:04:32.240
<v Speaker 1>throughout the entire cut at low heat, and a second

49
00:04:32.319 --> 00:04:36.040
<v Speaker 1>time is to create the golden, crispy exterior of the

50
00:04:36.120 --> 00:04:42.279
<v Speaker 1>fry at a high temperature. This is necessary because if

51
00:04:42.319 --> 00:04:46.560
<v Speaker 1>the potato cuds are only fried once, the temperature would

52
00:04:46.560 --> 00:04:50.319
<v Speaker 1>either be too hot causing only the exterior to be

53
00:04:50.399 --> 00:04:54.680
<v Speaker 1>cooked and not the inside, or not hot enough, where

54
00:04:54.680 --> 00:04:59.000
<v Speaker 1>the entire fry is cooked but its crispy exterior will

55
00:04:59.040 --> 00:05:04.839
<v Speaker 1>not develop. Although the potato cuds may be banked or

56
00:05:05.000 --> 00:05:10.040
<v Speaker 1>steamed as a preparation method, This section will only focus

57
00:05:10.079 --> 00:05:15.399
<v Speaker 1>on French fries made using frying oil. During the initial

58
00:05:15.519 --> 00:05:22.120
<v Speaker 1>frying process, approximately one hundred and fifty degrees celsius, water

59
00:05:22.279 --> 00:05:25.560
<v Speaker 1>on the surface of the cuts evaporates off the surface

60
00:05:26.519 --> 00:05:29.480
<v Speaker 1>and the water inside the cuts gets absorbed by the

61
00:05:29.519 --> 00:05:34.040
<v Speaker 1>starch granules, causing them to swell and produce the fluffy

62
00:05:34.319 --> 00:05:40.720
<v Speaker 1>interior of the fry. The starch granules are able to

63
00:05:40.800 --> 00:05:47.000
<v Speaker 1>retain the water and expand due to gelatinization. The water

64
00:05:47.120 --> 00:05:53.439
<v Speaker 1>and heat break the glycosidic linkages between amylopectin and amelose strands,

65
00:05:54.240 --> 00:05:58.240
<v Speaker 1>allowing a new gel matrix to form via hydrogen bonds,

66
00:05:59.199 --> 00:06:05.040
<v Speaker 1>which a in water retention. The moisture that gets trapped

67
00:06:05.079 --> 00:06:09.399
<v Speaker 1>within the gel matrix is responsible for the fluffy interior

68
00:06:09.480 --> 00:06:15.759
<v Speaker 1>of the fry. The gelatinized starch molecules move towards the

69
00:06:15.839 --> 00:06:21.000
<v Speaker 1>surface of the fries, forming a thick layer of gelatinized starch,

70
00:06:22.199 --> 00:06:27.000
<v Speaker 1>and this layer of pre gelatinised starch becomes the crisp exterior.

71
00:06:27.240 --> 00:06:30.240
<v Speaker 1>After the potato cuts are fried for a second time,

72
00:06:33.399 --> 00:06:37.600
<v Speaker 1>during the second frying process, approximately one hundred and eighty

73
00:06:37.639 --> 00:06:41.800
<v Speaker 1>degrees celsius, the remaining water on the surface of the

74
00:06:41.879 --> 00:06:47.480
<v Speaker 1>cuts evaporates, and the gelatinized starch molecules that collected towards

75
00:06:47.480 --> 00:06:52.879
<v Speaker 1>a potato surface are cooked again, forming the crisp exterior.

76
00:06:55.759 --> 00:06:58.759
<v Speaker 1>The golden brown color of the fry will develop when

77
00:06:58.759 --> 00:07:04.000
<v Speaker 1>the amino acids and glucose on the exterior participate in

78
00:07:04.079 --> 00:07:11.360
<v Speaker 1>a milard browning reaction. In the United States and most

79
00:07:11.360 --> 00:07:16.720
<v Speaker 1>of Canada, the term French fries or French fried potatoes,

80
00:07:17.560 --> 00:07:24.040
<v Speaker 1>sometimes capitalized as capital F French fries or shortened to fries,

81
00:07:25.120 --> 00:07:30.240
<v Speaker 1>refers to all dishes of fried elongated pieces of potatoes.

82
00:07:32.399 --> 00:07:36.680
<v Speaker 1>Variants in shape and size may have names, such as

83
00:07:36.839 --> 00:07:48.560
<v Speaker 1>curly fries, shoestring fries, etc. In Great Britain, Australia, South Africa, Ireland,

84
00:07:48.639 --> 00:07:53.160
<v Speaker 1>and New Zealand, the term chips is generally used, being

85
00:07:53.199 --> 00:07:59.279
<v Speaker 1>a popular dish. In most Commonwealth countries, however, the term

86
00:07:59.399 --> 00:08:03.319
<v Speaker 1>French fries, eyes or skinny fries is used for thinly

87
00:08:03.399 --> 00:08:08.240
<v Speaker 1>cut fried potatoes, which are distinguished from the more traditional

88
00:08:08.360 --> 00:08:15.720
<v Speaker 1>thick cut chips. In the US or Canada, these more

89
00:08:15.839 --> 00:08:19.879
<v Speaker 1>thickly cut chips might be called steak fries depending on

90
00:08:19.920 --> 00:08:24.879
<v Speaker 1>the shape, while the word chips is more commonly used

91
00:08:24.920 --> 00:08:29.319
<v Speaker 1>in North America, to refer to potato chips, commonly known

92
00:08:29.399 --> 00:08:35.639
<v Speaker 1>in the UK, Ireland, and South Africa as crisps. In

93
00:08:35.720 --> 00:08:39.600
<v Speaker 1>Australia and New Zealand, chips are often referred to as

94
00:08:39.720 --> 00:08:45.279
<v Speaker 1>hot chips to distinguish them from potato chips, although the

95
00:08:45.360 --> 00:08:53.080
<v Speaker 1>type of chip is often implied through context. Thomas Jefferson

96
00:08:53.240 --> 00:08:56.480
<v Speaker 1>had potatoes served in the French manner at a white

97
00:08:56.480 --> 00:09:02.120
<v Speaker 1>House dinner in eighteen o two. The expression French fried

98
00:09:02.159 --> 00:09:06.879
<v Speaker 1>potatoes first occurred and printed in English in the eighteen

99
00:09:07.120 --> 00:09:11.759
<v Speaker 1>fifty six work Cookery for Maids of All Work by

100
00:09:11.759 --> 00:09:19.799
<v Speaker 1>Eliza Warren. French fried potatoes. Cut new potatoes in thin slices,

101
00:09:20.639 --> 00:09:24.799
<v Speaker 1>put them in boiling fat and a little salt. Fry,

102
00:09:24.919 --> 00:09:31.320
<v Speaker 1>both sides of a light golden brown color. Drain. This

103
00:09:31.480 --> 00:09:36.440
<v Speaker 1>account referred to thin, shallow fried slices of potato. It

104
00:09:36.519 --> 00:09:39.919
<v Speaker 1>is not clear where or when the now familiar deep

105
00:09:40.039 --> 00:09:46.360
<v Speaker 1>fried battens or fingers of potato were first prepared. In

106
00:09:46.399 --> 00:09:51.120
<v Speaker 1>the early twentieth century, the term French fried was being

107
00:09:51.279 --> 00:09:54.559
<v Speaker 1>used in the sense of deep fried for foods like

108
00:09:54.679 --> 00:10:01.279
<v Speaker 1>onion rings or chicken. The term was in use in

109
00:10:01.320 --> 00:10:06.159
<v Speaker 1>the United States as early as eighteen eighty an eighteen

110
00:10:06.240 --> 00:10:12.200
<v Speaker 1>ninety nine item in Good Housekeeping specifically references kitchen economy

111
00:10:12.240 --> 00:10:17.080
<v Speaker 1>in France. The perfection of French fries is due chiefly

112
00:10:17.240 --> 00:10:21.720
<v Speaker 1>to the fact that plenty of fat is used. One

113
00:10:21.799 --> 00:10:24.960
<v Speaker 1>legend about the name French fries claims that when the

114
00:10:25.000 --> 00:10:29.679
<v Speaker 1>American expeditiary forces arrived in Belgium during World War One,

115
00:10:30.799 --> 00:10:34.840
<v Speaker 1>they assumed that chips were a French dish because French

116
00:10:35.000 --> 00:10:39.320
<v Speaker 1>was spoken in the Belgian Army, but the name was

117
00:10:39.399 --> 00:10:43.039
<v Speaker 1>used long before that in English, even in the U. S. Army,

118
00:10:44.159 --> 00:10:47.080
<v Speaker 1>and the popularity of the term did not increase for

119
00:10:47.200 --> 00:10:55.840
<v Speaker 1>decades after nineteen seventeen. The oldest documents where a fried

120
00:10:55.919 --> 00:11:00.919
<v Speaker 1>potato is mentioned are from Chile in sixteen twenty nine

121
00:11:01.559 --> 00:11:07.759
<v Speaker 1>in the city of Nacimiento, extracted from Happy Captivity, written

122
00:11:07.799 --> 00:11:12.840
<v Speaker 1>in sixteen seventy three by Chilean Francisco Nunas de Pineda,

123
00:11:13.879 --> 00:11:17.720
<v Speaker 1>where he narrates his experiences as a captive war soldier

124
00:11:17.759 --> 00:11:22.879
<v Speaker 1>in sixteen twenty nine at the hands of the Mapoche warriors.

125
00:11:24.279 --> 00:11:28.240
<v Speaker 1>In the text, he mentioned eating papas ritas bright potatoes

126
00:11:28.279 --> 00:11:32.840
<v Speaker 1>in sixteen twenty nine and Mapoche women sent fried and

127
00:11:32.960 --> 00:11:38.200
<v Speaker 1>stewed potatoes to the chiefs. The exact shape is unclear,

128
00:11:39.519 --> 00:11:44.639
<v Speaker 1>likely wide slices or cubes fried in lamb or iguanaco tallo,

129
00:11:45.120 --> 00:11:54.039
<v Speaker 1>which was customary. However, the cane shape originates from Europe.

130
00:11:54.320 --> 00:11:57.399
<v Speaker 1>French fries in their current form may have been invented

131
00:11:57.440 --> 00:12:01.559
<v Speaker 1>in Spain, the first European country in which the potato

132
00:12:01.639 --> 00:12:09.279
<v Speaker 1>appeared from the New World colonies. Professor Paul Ilgams, curator

133
00:12:09.360 --> 00:12:14.240
<v Speaker 1>of the Freed Museum in Bruges, Belgium, believes that Saint

134
00:12:14.320 --> 00:12:18.559
<v Speaker 1>Teresa of Avila of Spain cook the first French fries,

135
00:12:20.120 --> 00:12:23.799
<v Speaker 1>and refers also to the tradition of frye in Mediterranean

136
00:12:23.840 --> 00:12:31.159
<v Speaker 1>cuisine as evidence. The Belgian food historian Pierre la Clerc

137
00:12:31.799 --> 00:12:35.759
<v Speaker 1>has traced the history of the French fry and asserts

138
00:12:35.799 --> 00:12:38.559
<v Speaker 1>that it is clear that fries are of French origin.

139
00:12:39.879 --> 00:12:43.600
<v Speaker 1>It became an emblematic Parisian dish in the nineteenth century.

140
00:12:45.240 --> 00:12:49.759
<v Speaker 1>Frederic Krieger, a Bavarian musician, learned to cook fries at

141
00:12:49.799 --> 00:12:54.399
<v Speaker 1>a roaster en rue Montmontrey in Paris in eighteen forty

142
00:12:54.399 --> 00:12:58.600
<v Speaker 1>two and took the recipe to Belgium in eighteen forty four,

143
00:12:59.480 --> 00:13:04.399
<v Speaker 1>where he rated his business treats and sold Paris style

144
00:13:04.679 --> 00:13:10.159
<v Speaker 1>fried potatoes. The modern style of fries, born in Paris

145
00:13:10.240 --> 00:13:14.120
<v Speaker 1>around eighteen fifty five, is different from the domestic fried

146
00:13:14.159 --> 00:13:21.480
<v Speaker 1>potato that existed in the eighteenth century. From the Belgian standpoint,

147
00:13:22.320 --> 00:13:25.679
<v Speaker 1>the popularity of the term French fries is explained as

148
00:13:25.840 --> 00:13:30.600
<v Speaker 1>French gastronomic hegemony into which the cuisine of Belgium was

149
00:13:30.639 --> 00:13:34.879
<v Speaker 1>assimilated because of a lack of understanding, coupled with a

150
00:13:35.000 --> 00:13:42.679
<v Speaker 1>shared language and geographic proximity of the countries. The Belgian

151
00:13:42.799 --> 00:13:47.440
<v Speaker 1>journalist joe Gerrards claimed that as seventeen eighty one family

152
00:13:47.519 --> 00:13:52.600
<v Speaker 1>manuscript recounts that potatoes were deep fried prior to sixteen

153
00:13:52.679 --> 00:13:57.279
<v Speaker 1>eighty in the Meuse Valley as a substitute for frying

154
00:13:57.440 --> 00:14:03.879
<v Speaker 1>fish when the rivers were frozen. Gerrards never produced the

155
00:14:03.919 --> 00:14:08.360
<v Speaker 1>manuscript that supports his claim, and the historical value of

156
00:14:08.399 --> 00:14:13.639
<v Speaker 1>his story is open to question. In any case, it

157
00:14:13.759 --> 00:14:16.879
<v Speaker 1>is unrelated to the later history of the French fry,

158
00:14:17.919 --> 00:14:20.519
<v Speaker 1>as the potato did not arrive in the region until

159
00:14:20.559 --> 00:14:28.039
<v Speaker 1>around seventeen thirty five. Furthermore, given eighteenth century economic conditions,

160
00:14:28.600 --> 00:14:32.159
<v Speaker 1>it is absolutely unthinkable that a peasant could have dedicated

161
00:14:32.240 --> 00:14:37.000
<v Speaker 1>large quantities of fat for cooking potatoes. At most they

162
00:14:37.000 --> 00:14:43.799
<v Speaker 1>were sauteed in a pan. In France and other French

163
00:14:43.840 --> 00:14:49.360
<v Speaker 1>speaking countries, fried potatoes are formerly pommes de terre frite,

164
00:14:50.240 --> 00:14:56.360
<v Speaker 1>but more commonly palm's fried, fried apples, patatz fried or

165
00:14:56.519 --> 00:15:06.759
<v Speaker 1>simply frits. The words aguileads, needleds, or alamed match sticks

166
00:15:07.679 --> 00:15:10.559
<v Speaker 1>are used when the French fries are very small and

167
00:15:10.679 --> 00:15:16.919
<v Speaker 1>thin when enduring origin story holds that French fries were

168
00:15:16.960 --> 00:15:21.080
<v Speaker 1>invented by street vendors on the pont Neuf bridge in

169
00:15:21.240 --> 00:15:25.960
<v Speaker 1>Paris in seventeen eighty nine, just before the outbreak of

170
00:15:25.960 --> 00:15:32.039
<v Speaker 1>the French Revolution. However, a reference exists in France from

171
00:15:32.120 --> 00:15:36.519
<v Speaker 1>seventeen seventy five to a few pieces of fried potato

172
00:15:37.080 --> 00:15:44.080
<v Speaker 1>and to fried potatoes. Eating potatoes for sustenance was promoted

173
00:15:44.120 --> 00:15:49.639
<v Speaker 1>in France by Antoine Augustin Parmentier, but he did not

174
00:15:49.840 --> 00:15:55.679
<v Speaker 1>mention fried potatoes in particular. A note in a manuscript

175
00:15:55.799 --> 00:15:59.720
<v Speaker 1>in u S President Thomas Jefferson's hand circa eighteen o

176
00:15:59.799 --> 00:16:05.120
<v Speaker 1>one eighteen o nine mentions potatoes deep fried while raw

177
00:16:05.320 --> 00:16:10.720
<v Speaker 1>and small slices. The recipe almost certainly comes from his

178
00:16:10.919 --> 00:16:17.600
<v Speaker 1>French chef Honora Julien. The sick cut fries are called

179
00:16:17.759 --> 00:16:25.200
<v Speaker 1>palms pontu for simply palms freed about ten millimeters. Thinnervarians

180
00:16:25.320 --> 00:16:31.399
<v Speaker 1>are palms a lamed magtick potatoes about seven millimeters, and

181
00:16:31.679 --> 00:16:40.159
<v Speaker 1>palms pale potato straws four millimeters. Palms gufred are waffle fries.

182
00:16:41.919 --> 00:16:45.799
<v Speaker 1>A popular dish in France is steak fried, which is

183
00:16:46.159 --> 00:16:53.960
<v Speaker 1>steak accompanied by sin French fries. French fries migrated to

184
00:16:54.080 --> 00:16:59.840
<v Speaker 1>the German speaking countries during the nineteenth century. In Germany,

185
00:17:00.120 --> 00:17:03.559
<v Speaker 1>they are usually known by the French words palms freed

186
00:17:04.359 --> 00:17:10.799
<v Speaker 1>or only palms or freton, derived from the French words

187
00:17:11.200 --> 00:17:18.319
<v Speaker 1>but pronounced as German words. Often served with ketchup or mayonnaise,

188
00:17:19.119 --> 00:17:22.759
<v Speaker 1>they are popular as a side dish in restaurants or

189
00:17:22.839 --> 00:17:27.079
<v Speaker 1>as a street food snack purchased at an embustant snack stand.

190
00:17:29.039 --> 00:17:34.240
<v Speaker 1>Since the nineteen fifties, coreversed has become a widely popular

191
00:17:34.279 --> 00:17:40.119
<v Speaker 1>dish that is commonly offered with fries. Goreversed is a

192
00:17:40.240 --> 00:17:46.839
<v Speaker 1>sausage often broadwurst or bockhurst, and a spiced ketchup based

193
00:17:46.920 --> 00:17:56.119
<v Speaker 1>sauce dusted with curry powder and served with fries. The

194
00:17:56.160 --> 00:17:59.480
<v Speaker 1>standard deep fried cut potatoes in the United Kingdom are

195
00:17:59.519 --> 00:18:03.599
<v Speaker 1>called chip popes and are cut into pieces typically between

196
00:18:03.680 --> 00:18:09.519
<v Speaker 1>ten and fifteen millimeters thick. They are occasionally made from

197
00:18:09.680 --> 00:18:15.839
<v Speaker 1>unpeeled potatoes skin showing British chips are not the same

198
00:18:15.920 --> 00:18:20.039
<v Speaker 1>thing as potato chips, an American term. Those are called

199
00:18:20.119 --> 00:18:26.000
<v Speaker 1>crisps in the UK and some other countries. In the UK,

200
00:18:26.359 --> 00:18:30.400
<v Speaker 1>chips are part of the popular and now international fast

201
00:18:30.440 --> 00:18:33.960
<v Speaker 1>food dish fish and Chips, as well as many other

202
00:18:34.000 --> 00:18:38.720
<v Speaker 1>dishes in the UK. Chips are not the same as

203
00:18:38.759 --> 00:18:43.240
<v Speaker 1>French fries. Chips are more thickly cut than French fries,

204
00:18:44.079 --> 00:18:47.079
<v Speaker 1>and they can be cooked once or multiple times at

205
00:18:47.079 --> 00:18:54.839
<v Speaker 1>different temperatures. From eighteen thirteen on, recipes for deep fried

206
00:18:54.960 --> 00:19:01.119
<v Speaker 1>cut potatoes occur in popular cookbooks the late eighteen fifties.

207
00:19:01.799 --> 00:19:09.200
<v Speaker 1>At least one cookbook refers to French fried potatoes. The

208
00:19:09.240 --> 00:19:12.720
<v Speaker 1>first commercially available chips in the UK were sold by

209
00:19:12.880 --> 00:19:16.480
<v Speaker 1>Missus Granny Deuce in one of the West Writing towns

210
00:19:16.519 --> 00:19:21.960
<v Speaker 1>in eighteen fifty four. A blue plaque in Oldham marks

211
00:19:22.000 --> 00:19:25.680
<v Speaker 1>the origin of the fish and chip shop and thus

212
00:19:25.759 --> 00:19:31.519
<v Speaker 1>the start of the fast food industry in Britain. In Scotland,

213
00:19:31.599 --> 00:19:35.720
<v Speaker 1>chips were first sold in Dundee in the eighteen seventies,

214
00:19:36.160 --> 00:19:41.000
<v Speaker 1>that glory of British gastronomy. The chip was first sold

215
00:19:41.079 --> 00:19:45.720
<v Speaker 1>by Belgian immigrant Edouard de Gernier and the city's green Market.

216
00:19:48.160 --> 00:19:52.119
<v Speaker 1>In Ireland, the first chip shop was opened by Giuseppe Chervi,

217
00:19:52.599 --> 00:19:56.240
<v Speaker 1>an Italian immigrant who arrived there in the eighteen eighties.

218
00:19:57.839 --> 00:20:01.039
<v Speaker 1>It was estimated in twenty eleven that in the UK

219
00:20:01.960 --> 00:20:07.880
<v Speaker 1>eighty percent of households bought frozen chips each year. Although

220
00:20:08.000 --> 00:20:12.200
<v Speaker 1>chips were a popular dish in most Commonwealth countries, the

221
00:20:12.279 --> 00:20:17.000
<v Speaker 1>thin style French fries have been popularized worldwide, in large

222
00:20:17.079 --> 00:20:21.480
<v Speaker 1>part by the large American fast food chains such as

223
00:20:21.599 --> 00:20:31.440
<v Speaker 1>McDonald's and Burger King Palms. Freed or just freed French Freton,

224
00:20:32.039 --> 00:20:35.519
<v Speaker 1>a word used in Flanders and the southern provinces of

225
00:20:35.559 --> 00:20:40.079
<v Speaker 1>the Netherlands, or pata used in the north and central

226
00:20:40.119 --> 00:20:46.880
<v Speaker 1>parts of the Netherlands, became a national snack. Fries also

227
00:20:47.039 --> 00:20:49.839
<v Speaker 1>come in the form of a common Dutch street food

228
00:20:50.480 --> 00:20:57.319
<v Speaker 1>known as pataja orlac, translated to as war fries. It

229
00:20:57.440 --> 00:21:02.240
<v Speaker 1>consists of fries dressed with mayonnaise, a peanut based satte

230
00:21:02.440 --> 00:21:06.920
<v Speaker 1>sauce and garnished with diced raw onions, along with a

231
00:21:07.000 --> 00:21:14.759
<v Speaker 1>variety of other optional ingredients. The town of Florenceville, Bristol,

232
00:21:15.000 --> 00:21:20.720
<v Speaker 1>New Brunswick, and Canada, headquarters of Macane Foods, calls itself

233
00:21:20.880 --> 00:21:25.319
<v Speaker 1>the French Fry Capital of the World and also hosts

234
00:21:25.359 --> 00:21:31.960
<v Speaker 1>a museum about potatoes called Potato World. Macane Foods is

235
00:21:31.960 --> 00:21:35.759
<v Speaker 1>the world's largest manufacturer of frozen French fries and other

236
00:21:35.759 --> 00:21:41.960
<v Speaker 1>potato specialties. Canada is also responsible for providing twenty two

237
00:21:41.960 --> 00:21:49.160
<v Speaker 1>percent of China's French fries. French fries are the main

238
00:21:49.400 --> 00:21:54.640
<v Speaker 1>ingredient in the Quebequis dish known as putine, a dish

239
00:21:54.759 --> 00:22:00.359
<v Speaker 1>consisting of fried potatoes covered with cheese, curds and brown gravy.

240
00:22:01.640 --> 00:22:05.519
<v Speaker 1>Poutine has a growing number of variations, but it is

241
00:22:05.640 --> 00:22:09.640
<v Speaker 1>generally considered to have been developed in rural Quebec sometime

242
00:22:09.720 --> 00:22:14.400
<v Speaker 1>in the nineteen fifties, although precisely rare in the province,

243
00:22:14.440 --> 00:22:20.400
<v Speaker 1>had first appeared as a matter of contention in the

244
00:22:20.480 --> 00:22:24.279
<v Speaker 1>United States. The J. R. Simplot Company is credited with

245
00:22:24.400 --> 00:22:32.440
<v Speaker 1>successfully commercializing French fries and frozen form during the nineteen forties. Subsequently,

246
00:22:32.599 --> 00:22:37.359
<v Speaker 1>In nineteen sixty seven, Ray Crock of MacDonald's contracted the

247
00:22:37.400 --> 00:22:43.440
<v Speaker 1>Simplot Company to supply them with frozen fries, replacing fresh

248
00:22:43.519 --> 00:22:48.960
<v Speaker 1>cut potatoes. In two thousand four, twenty nine percent of

249
00:22:49.000 --> 00:22:52.759
<v Speaker 1>the United States potato crops were used to make frozen fries,

250
00:22:54.279 --> 00:22:58.920
<v Speaker 1>ninety percent consumed by the food services sector and ten

251
00:22:59.000 --> 00:23:05.039
<v Speaker 1>percent by retail. The United States supplies China with most

252
00:23:05.079 --> 00:23:09.039
<v Speaker 1>of their French fries, as seventy percent of China's French

253
00:23:09.079 --> 00:23:14.759
<v Speaker 1>fries are imported. Pre made French fries have been available

254
00:23:14.799 --> 00:23:19.279
<v Speaker 1>for home cooking since the nineteen sixties, having been pre

255
00:23:19.519 --> 00:23:24.680
<v Speaker 1>fried or sometimes baked, frozen and placed in a sealed

256
00:23:24.680 --> 00:23:30.559
<v Speaker 1>plastic bag. Some fast food chains dip the fries in

257
00:23:30.640 --> 00:23:34.359
<v Speaker 1>a sugar solution or a starch batter to alter the

258
00:23:34.440 --> 00:23:39.960
<v Speaker 1>appearance or texture. French fries are one of the most

259
00:23:40.079 --> 00:23:44.599
<v Speaker 1>popular dishes in the United States, commonly being served as

260
00:23:44.599 --> 00:23:48.920
<v Speaker 1>a side dish to main dishes and in fast food restaurants.

261
00:23:50.799 --> 00:23:54.640
<v Speaker 1>The average American eats around thirty pounds of French fries

262
00:23:54.680 --> 00:24:02.480
<v Speaker 1>a year. In Spain, fried potatoes are called patatas fritas

263
00:24:03.000 --> 00:24:09.640
<v Speaker 1>or papasritas. Another common form involving larger irregular cuts is

264
00:24:09.799 --> 00:24:16.440
<v Speaker 1>patatas bravas. The potatoes are cut into big chunks, partially

265
00:24:16.480 --> 00:24:21.720
<v Speaker 1>boiled and then fried. They are usually seasoned with a

266
00:24:21.759 --> 00:24:27.039
<v Speaker 1>spicy tomato. Sauce Fries are a common side dish in

267
00:24:27.119 --> 00:24:32.599
<v Speaker 1>Latin American cuisine or part of larger preparations such as

268
00:24:32.680 --> 00:24:40.960
<v Speaker 1>the sauchi papas in Peru or Choriana and Chile. Whilst

269
00:24:40.960 --> 00:24:44.920
<v Speaker 1>eating regular crispy French fries is common in South Africa,

270
00:24:45.920 --> 00:24:50.319
<v Speaker 1>a regional favorite, particularly in Cape Town, is a soft

271
00:24:50.440 --> 00:24:56.039
<v Speaker 1>soggi version doused in white vinegar called slap chips pronounced

272
00:24:56.039 --> 00:25:01.880
<v Speaker 1>slap chips in English or slap chips in Afrikaans. These

273
00:25:01.960 --> 00:25:05.440
<v Speaker 1>chips are typically thicker and fried at a lower temperature

274
00:25:05.559 --> 00:25:08.519
<v Speaker 1>for a longer period of time than regular French fries.

275
00:25:09.920 --> 00:25:13.920
<v Speaker 1>Slap chips are an important component of a Gatsby sandwich,

276
00:25:15.000 --> 00:25:20.559
<v Speaker 1>also a common Cape Town delicacy. Slap chips are also

277
00:25:20.720 --> 00:25:25.359
<v Speaker 1>commonly served with deep fried fish, which are also served

278
00:25:25.400 --> 00:25:32.559
<v Speaker 1>with the same white vinegar. French fries come in multiple

279
00:25:32.640 --> 00:25:40.079
<v Speaker 1>variations and toppings. Some examples include carne asada fries, fries

280
00:25:40.119 --> 00:25:47.640
<v Speaker 1>covered with carneasada, guacamole, sour cream, and cheese, cheese fries,

281
00:25:48.519 --> 00:25:54.599
<v Speaker 1>fries covered with cheese, chili cheese fries, fries covered with

282
00:25:54.720 --> 00:26:03.200
<v Speaker 1>chili and cheese, Choriana fries topped with sliced mead, caramelized onion,

283
00:26:03.839 --> 00:26:11.160
<v Speaker 1>and fried eggs. Curly fries characterized by their helical shape,

284
00:26:11.359 --> 00:26:18.680
<v Speaker 1>cut from whole potatoes using a specialized spiral slicer. Curry chips,

285
00:26:19.039 --> 00:26:25.880
<v Speaker 1>fries covered in curry sauce, dirty fries, Fries covered in

286
00:26:25.960 --> 00:26:31.559
<v Speaker 1>melted cheese with various toppings such as bacon, pulled pork, chili,

287
00:26:31.720 --> 00:26:40.200
<v Speaker 1>or gravy. French fries, sandwich fried potato with bread, including

288
00:26:40.200 --> 00:26:45.920
<v Speaker 1>the chip putty, orseshoe sandwich, French tacos and the maitriat

289
00:26:49.079 --> 00:26:54.319
<v Speaker 1>Greek fries. Fries topped with feta, cheese and various toppings

290
00:26:54.359 --> 00:27:02.079
<v Speaker 1>such as tomatoes, red onions, and tatigi chi fries, Fries

291
00:27:02.119 --> 00:27:08.240
<v Speaker 1>topped with caramelized bechu, kimchi and green onions. Loaded fries.

292
00:27:09.359 --> 00:27:16.000
<v Speaker 1>Fries topped with cheese and bacon. Microwave fries Fries that

293
00:27:16.000 --> 00:27:20.759
<v Speaker 1>are cooked in the microwave. Some frozen fries have instructions

294
00:27:20.759 --> 00:27:27.000
<v Speaker 1>for microwaving. Oven fries Fries that are cooked in the

295
00:27:27.039 --> 00:27:32.680
<v Speaker 1>oven is a final step in the preparation. Potato wedges,

296
00:27:33.519 --> 00:27:40.480
<v Speaker 1>sick cut elongated wedge shaped fries with the skin left on. Poutine,

297
00:27:41.519 --> 00:27:45.240
<v Speaker 1>a dish consisting of fries topped with cheese, curds and

298
00:27:45.319 --> 00:27:50.079
<v Speaker 1>gravy and principally associated with the Canadian province of Quebec,

299
00:27:52.839 --> 00:27:56.440
<v Speaker 1>salt and pepper chips, three and one chips, and the

300
00:27:56.519 --> 00:28:02.240
<v Speaker 1>spice bag. Various British Chinese these fusion and Irish Chinese

301
00:28:02.279 --> 00:28:11.279
<v Speaker 1>fusion dishes, shoes, string fries, thin cut fries, steak fries,

302
00:28:12.039 --> 00:28:18.559
<v Speaker 1>sick cut fries, sweet potato fries, fries made with sweet

303
00:28:18.599 --> 00:28:25.839
<v Speaker 1>potatoes instead of traditional white potatoes, Tornado fries, helico cut

304
00:28:25.880 --> 00:28:29.799
<v Speaker 1>potatoes that are placed on a skewer and then deep fried.

305
00:28:32.240 --> 00:28:37.119
<v Speaker 1>Triple cooked chips fries that are simmered, cooled, and drained

306
00:28:37.240 --> 00:28:41.680
<v Speaker 1>using a low temp long time cooking technique. They are

307
00:28:41.720 --> 00:28:46.680
<v Speaker 1>then deep fried at just one hundred and thirty degrees celsia's, cooled,

308
00:28:47.440 --> 00:28:51.920
<v Speaker 1>and finally deep fried at one hundred and eighty degrees celsius.

309
00:28:53.880 --> 00:28:59.279
<v Speaker 1>Waffle fries lattice shaped fries obtained by a quarter turning

310
00:28:59.319 --> 00:29:03.319
<v Speaker 1>the potatoes before each neck slide over a grater and

311
00:29:03.480 --> 00:29:11.319
<v Speaker 1>deep frying just ones, a baked variant. Oven fries uses

312
00:29:11.440 --> 00:29:17.920
<v Speaker 1>less or no oil. Garlic fries a variant that includes

313
00:29:18.000 --> 00:29:24.880
<v Speaker 1>garlic and parsley. Fries tend to be served with a

314
00:29:24.960 --> 00:29:30.200
<v Speaker 1>variety of accompaniments, such as salt, vinegar, malt, balsamic or

315
00:29:30.240 --> 00:29:37.720
<v Speaker 1>white pepper, cajun seasoning, grated cheese, melted cheese, mushy peas,

316
00:29:38.480 --> 00:29:47.759
<v Speaker 1>heated curry, sauce, curry, ketchup, hot sauce, relish, mustard, mayonnaise, breneise, sauce,

317
00:29:48.519 --> 00:29:57.400
<v Speaker 1>tartar sauce, chili, tatziki, feta, cheese, garlic sauce, fry sauce, butter,

318
00:29:58.079 --> 00:30:08.680
<v Speaker 1>sur cream, ranched, tre barbecue, sauce, gravy, honey, aoli, brown sauce, ketchup,

319
00:30:09.519 --> 00:30:17.680
<v Speaker 1>lemon juice, piccalilli, pickled cucumber, pickled gherkins, pickled onions, or

320
00:30:17.720 --> 00:30:23.960
<v Speaker 1>pickled eggs. In Australia, a popular flavoring added to chips

321
00:30:24.240 --> 00:30:32.839
<v Speaker 1>is chicken salt. French fries primarily contain carbohydrates, mostly in

322
00:30:32.839 --> 00:30:36.599
<v Speaker 1>the form of starch, with some fat absorbed during the

323
00:30:36.640 --> 00:30:43.319
<v Speaker 1>deep frime process and protein from the potato. Salt, which

324
00:30:43.400 --> 00:30:47.519
<v Speaker 1>contains sodium is almost always applied as a surface seasoning,