Every thing about FRENCH FRIES&CHIPS | Vahrehvah :
French fries & chips make kids run to the nearest food chains that have sprung open in large numbers catering a variety of flavored chips. They are heartthrob snacksfor one and all and cannot resist their taste buds from eating the French fries and chips. It is a snackthat can be eaten any time and any where. Nobody would say no to the French fries or chips.
French fries are strips of peeled potatothat has been deep fried in oil and lightly salted or seasoned Potato chipshave increasingly become popular in the USA, UK and many other countries and they are the number one snackwith hundreds of bags of potato chips consumed per person each year. There are new potato chip flavors coming out frequently to try to grab our taste buds.
Potato chips came to be by way of an angry chef. In 1853, at the Moon Lake Lodge in Saratoga, New York, George Crum was preparing meals for his elite patronage.French fries were very popular at the time, having been discovered by Thomas Jefferson while in France. Crum served the fries thick, as was the French custom. One patron kept sending them back saying they were too thick.
Crum decided to slice a potatoso thin it could not be pierced with a fork. He then stir-fried the slices until they were golden brown and crunchy. The patron loved them, and the American potato chip was born. The demanding patron was rumored to be none other than Cornelius Vanderbilt.
Anyone can make French fries & Chips at home. Use firm potatoeswith less moisture in it and can be sliced in a food processor or a slicer. Peel the potatoesand cut into strips or shape of your choice. In France, the thick-cut fries are called "pommes frites", about 10mm; thinner variants are "pommes allumettes" (matchstick potatoes), ±7mm, and "pommes pailles" (potato straws), 3–4 mm (roughly ⅜ , ¼ and ⅛ inch respectively).
The two-bath technique is standard "waffle fries" are not typical French fried potatoes, but actually crisps obtained by quarter turning the potatobefore each next slide over a grater and deep-frying just once. Wash the potatoeswell in running water and remove the starch from them. Place the sliced potatoesin large bowl and add water. Cook the potatoestill they are about 60% cooked.
Drain the water from the potatoesand allow drying thoroughly dabbing them with a towel or cloth. Heat oil in a heavy bottomed pan and heat the oil to 360º. Larger cuts will take about 6 to 7 minutes to fry. Remove from oil and place on a cloth or paper towel, sprinkle salt and chilli powder and mix. The French fries are ready to eat. Remember don't overcrowd your fries.
Overcrowding will cause breakage and uneven cooking. To use less oil, prepare your French fries in several batches. French Fries are the best food around, whether your preference is standard-cut, shoestring-cut, steak-cut, waffle-cut, western steak fries, or even spiral-cut fries. Few have not been tempted by the beckoning aroma. They're great in summerand are warming on a cold winter day.
For potato chips, look for firm potatoes. Scrub potatoes clean or peel them thoroughly. Then slice them evenly and as thinly as you like. You can use a slicer or a sharp knife and and cut the potatoesinto thin and even slices. Rinse potato slices in water. Drain potato slices and dry them thoroughly with a clean kitchen towel or layers of paper towels. In a large pan add vegetable oil and heat to about 320 degrees. In you don't have a frying thermometer, just drop a dried slice of potato in the oil, if it sizzles immediately but gently, the oil is the right temperature.
Add a single layer of potato slices to the oil. Fry potato slices until they are golden or brown on both sides, about 3 minutes per batch. Use a slotted spoon to transfer the potato chips to layer of paper towels or a cooling rack set over a baking sheet to drain. Sprinkle with salt or other seasonings, if you like, and let cool completely before eating (they crisp up as they sit). Repeat frying in batches until all potatoesare cooked.
Serve thepotato chips the same day they are made or store in an air-tight container at room temperature for up to two days. Better made potato chips are the ones low in fat and calories. There are many low fat potato chips varieties available on the market however; low fatpotato chips may encourage some people to consume more for the same number of calories.
Potato chips also contain large amounts of sodium in the form of salt. The salt gives chips the flavor and taste which many people find addictive in potato chips. A problem for the dieter as it causes the body to hold water. Some research suggests that many people may be carrying up to 5 pounds of excess water weight just through high levels of sodium intake. High sodium intakes have also been linked to an increase in blood pressure.
Potato chips don't have much in the way of nutritional value either. Normally natural potatoeshelp contribute to a person's vitaminC intake, mainly due to the volume of potato portions eaten. The way potato chips are prepared causes mostvitaminC to be destroyed, plus eating more to achieve good vitaminC intake will only result in excess calories.