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 snacks for one and all and cannot resist their taste buds from eating the French fries and chips. It is a snack that can be eaten any time and any where. Nobody would say no to the French fries or chips
. French fries are strips of peeled potato that has been deep fried in oil and lightly salted or seasoned Potato chips have increasingly become popular in the USA, UK and many other countries and they are the number one snack with 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 potato so 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 potatoes with less moisture in it and can be sliced in a food processor or a slicer. Peel the potatoes and cut into strips or shape of your choice. In France, the thick-cut fries are called "
, about 10 mm; thinner variants are "
(matchstick potatoes), ±7 mm, and "
(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 potato before each next slide over a grater and deep-frying just once. Wash the potatoes well in running water and remove the starch from them. Place the sliced potatoes in large bowl and add water. Cook the potatoes till they are about 60% cooked. Drain the water from the potatoes and 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 summer and are warming on a cold winter day. French fries are pretty versatile, but as far as they are crispy. French fries can contain a large amount of fat from frying. Some researchers have suggested that the high temperatures used for frying such dishes may have results harmful to health. 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 potatoes into 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 potatoes are cooked. Serve the potato 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 fat potato 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 potatoes help contribute to a person's vitamin C intake, mainly due to the volume of potato portions eaten. The way potato chips are prepared causes most vitamin C to be destroyed, plus eating more to achieve good vitamin C intake will only result in excess calories.
Summary: do i need to
- Oil - to fry
- potato -4-number
- salt - as per taste
- 1.Peel the potato cut into even size for french fries.2. Boil these in water still half cook and remove it a dry them in nice cloth.3. Take oil for Fry, deep fry these french fries sprinkle salt on top of it. 1. Peel the potato cut into chips shape with the craper and dip in water. 2. Take out from water dry them with a cloth. 3. Take oil for fry , add the chips into it remove when it becomes little white or golden colour. 4. Sprinkle salt as per taste.
Cooking time (duration): 25
Number of servings (yield): 4
Meal type: snack