French fries - Wikipedia

In France and other French-speaking countries, fried potatoes are formally pommes de terre frites, but more commonly pommes frites, patates frites, or simply ... Frenchfries FromWikipedia,thefreeencyclopedia Jumptonavigation Jumptosearch Deep-friedstripsofpotato "Fries"and"Hotchips"redirecthere.Forotheruses,seeFries(disambiguation)andHotchips(disambiguation). FrenchfriesAlternativenamesChips,fingerchips,fries,frites,hotchips,steakfries,slapchipsCourseSidedishorsnack,rarelyasamaindishPlaceoforiginBelgiumorFrance(disputed)RegionorstateWesternEuropeServingtemperatureHotMainingredients Potatoes Oil Salt VariationsCurlyfries,shoestringfries,steakfries,sweetpotatofries,chilicheesefries,poutineOtherinformationOftenservedwithsaltandasideofketchup,mayonnaise,vinegar,barbecuesauce,orothersauceCookbook:Frenchfries Media:Frenchfries Frenchfries(NorthAmericanEnglish),chips(BritishEnglish),[1]fingerchips(IndianEnglish),[2]french-friedpotatoes,orsimplyfries,arebatonnetorallumette-cut[3]deep-friedpotatoes,probablyoriginatingfromFrance.Theyarepreparedbycuttingpotatoesintoevenstrips,dryingthem,andfryingthem,usuallyinadeepfryer.Pre-cut,blanched,andfrozenrussetpotatoesarewidelyused,andsometimesbakedinaregularorconvectionoven;airfryersaresmallconvectionovensmarketedforfryingpotatoes. Frenchfriesareservedhot,eithersoftorcrispy,andaregenerallyeatenaspartoflunchordinnerorbythemselvesasasnack,andtheycommonlyappearonthemenusofdiners,fastfoodrestaurants,pubs,andbars.Theyareoftensaltedandmaybeservedwithketchup,vinegar,mayonnaise,tomatosauce,orotherlocalspecialities.Friescanbetoppedmoreheavily,asinthedishesofpoutineorchilicheesefries.Frenchfriescanbemadefromsweetpotatoesinsteadofpotatoes.Abakedvariant,ovenfries,useslessornooil.[4] Contents 1Preparation 1.1Chemicalandphysicalchanges 2Etymology 3Origin 4Globaluse 5Variants 6Accompaniments 7Nutrition 8Legalissues 9Seealso 10Citations 11Generalbibliography 12Externallinks Preparation[edit] Pommesfriteswithamayonnaisepacket Ahamburgerwithcrispyfries Thestandardmethodforcookingfrenchfriesisdeepfrying,whichsubmergestheminhotfat,nowadaysmostcommonlyoil.[5]Vacuumfryersproducepotatochipswithloweroilcontent,whilemaintainingtheircolourandtexture.[6] Thepotatoesarepreparedbyfirstcuttingthem(peeledorunpeeled)intoevenstrips,whicharethenwipedofforsoakedincoldwatertoremovethesurfacestarch,andthoroughlydried.[7][8]Theymaythenbefriedinoneortwostages.Chefsgenerallyagreethatthetwo-bathtechniqueproducesbetterresults.[7][9][10]Potatoesfreshoutofthegroundcanhavetoohighawatercontent—resultinginsoggyfries—sopreferenceisforthosethathavebeenstoredforawhile.[11] Inthetwo-stageortwo-bathmethod,thefirstbath,sometimescalledblanching,isinhotfat(around160 °C/320 °F)tocookthemthrough.Thisstepcanbedoneinadvance.[7]Thentheyaremorebrieflyfriedinveryhotfat(190 °C/375 °F)tocrisptheexterior.Theyarethenplacedinacolanderoronaclothtodrain,salted,andserved.Theexacttimesofthetwobathsdependonthesizeofthepotatoes.Forexample,for2–3 mmstrips,thefirstbathtakesabout3minutes,andthesecondbathtakesonlyseconds.[7] Sincethe1960s,mostfrenchfrieshavebeenproducedfromfrozenpotatoeswhichhavebeenblanchedoratleastair-driedindustrially.[12]Startinginthe1960s,morefastfoodrestaurantshavebeenusingfrozenfrenchfries.[11]MostchainsthatsellfreshcutfriesusetheIdahoRussetBurbankvarietyofpotatoes.IthasbeenthestandardforfrenchfriesintheUnitedStates.[11]Theusualfatformakingfrenchfriesisvegetableoil.Inthepast,beefsuetwasrecommendedassuperior,[7]withvegetableshorteningasanalternative.Infact,McDonald'susedamixtureof93%beeftallowand7%cottonseedoiluntil1990,whentheyswitchedtovegetableoilwithbeefflavouring.[13][14]HorsefatwasstandardinnorthernFranceandBelgiumuntilrecently,[15]andishighlyrecommendedbysomechefs.[16] Chemicalandphysicalchanges[edit] Frenchfriesarefriedinatwo-stepprocess:thefirsttimeistocookthestarchthroughouttheentirecutatlowheat,andthesecondtimeistocreatethegoldencrispyexteriorofthefryatahighertemperature.Thisisnecessarybecauseifthepotatocutsareonlyfriedonce,thetemperaturewouldeitherbetoohot,causingonlytheexteriortobecookedandnottheinside,ornothotenoughwheretheentirefryiscooked,butitscrispyexteriorwillnotdevelop.Althoughthepotatocutsmaybebakedorsteamedasapreparationmethod,thissectionwillonlyfocusonfrenchfriesmadeusingfryingoil.Duringtheinitialfryingprocess(approximately150 °C),wateronthesurfaceofthecutsevaporatesoffthesurfaceandthewaterinsidethecutsgetsabsorbedbythestarchgranules,causingthemtoswellandproducethefluffyinteriorofthefry.[17] Thestarchgranulesareabletoretainthewaterandexpandduetogelatinisation.Thewaterandheatbreaktheglycosidiclinkagesbetweenamylopectinandamylosestrands,allowinganewgelmatrixtoformviahydrogenbondswhichaidinwaterretention.Themoisturethatgetstrappedinbetweenthegelmatrixisresponsibleforthefluffyinteriorofthefry.Thegelatinisedstarchmoleculesmovetowardsthesurfaceofthefries"formingathicklayerofgelatinisedstarch"andthislayerofpre-gelatinisedstarchwillturnintothecrispyexteriorafterthepotatocutsarefriedforasecondtime.[18]Duringthesecondfryingprocess(approximately180 °C),theremainingwateronthesurfaceofthecutswillevaporateandthegelatinisedstarchmoleculesthatcollectedtowardsthepotatosurfacearecookedagain,formingthecrispyexterior.Thegolden-browncolourofthefrywilldevelopwhentheaminoacidsandglucoseontheexteriorparticipateinaMaillardbrowningreaction.[17] Etymology[edit] IntheUnitedStatesandmostofCanada,thetermfrenchfries,sometimescapitalisedasFrenchfries,orshortenedtofries,referstoalldishesoffriedelongatedpiecesofpotatoes.Variantsinshapeandsizemayhavenamessuchascurlyfries,shoestringfries,etc.[19]IntheUnitedKingdom,Australia,SouthAfrica,IrelandandNewZealand,thetermchipsisgenerallyusedinstead,thoughthinlycutfriedpotatoesaresometimescalledfrenchfriesorskinnyfries,todistinguishthemfromchips,whicharecutthicker.IntheUSorCanadathesemorethickly-cutchipsmightbecalledsteakfries,dependingontheshape.ThewordchipsismoreoftenusedinNorthAmericatorefertopotatochips,knownintheUKandIrelandascrisps.[20] ThomasJeffersonhad"potatoesservedintheFrenchmanner"ataWhiteHousedinnerin1802.[21][22]Theexpression"frenchfriedpotatoes"firstoccurredinprintinEnglishinthe1856workCookeryforMaidsofAllWorkbyE.Warren:"FrenchFriedPotatoes.–Cutnewpotatoesinthinslices,puttheminboilingfat,andalittlesalt;frybothsidesofalightgoldenbrowncolour;drain."[23]Thisaccountreferredtothin,shallow-friedslicesofpotato(frenchcut)–itisnotclearwhereorwhenthenowfamiliardeep-friedbatonsorfingersofpotatowerefirstprepared.Intheearly20thcentury,theterm"frenchfried"wasbeingusedinthesenseof"deep-fried"forfoodslikeonionringsorchicken.[24][25] Onestoryaboutthename"frenchfries"claimsthatwhentheAmericanExpeditionaryForcesarrivedinBelgiumduringWorldWarI,theyassumedthatchipswereaFrenchdishbecauseFrenchwasspokenintheBelgianArmy.[26][27]ButthenameexistedlongbeforethatinEnglish,andthepopularityofthetermdidnotincreasefordecadesafter1917.[28]Atthattime,theterm"frenchfries"wasgrowinginpopularity–thetermwasalreadyusedintheUnitedStatesasearlyas1899–althoughitisn'tclearwhetherthisreferredtobatons(chips)orslicesofpotatoe.g.inaniteminGoodHousekeepingwhichspecificallyreferences"KitchenEconomyinFrance":"TheperfectionofFrenchfriesisduechieflytothefactthatplentyoffatisused".[29] Origin[edit] SteakfritesinFontainebleau,France TheBelgianfoodhistorianPierreLeclercqhastracedthehistoryofthefrenchfryandassertsthat"itisclearthatfriesareofFrenchorigin".[30]Friesarefirstmentionedin1775inaParisianbook,andthefirstrecipeformodernFrenchfriesisintheFrenchcookbookLacuisinièrerépublicainein1795.TheybecameanemblematicParisiandishinthe19thcentury.FrédéricKrieger,aBavarianmusician,learnedtocookfriesataroasteronrueMontmartreinParisin1842,andtooktherecipetoBelgiumin1844,wherehewouldcreatehisbusinessFritzandsell"lapommedeterrefriteàl'instardeParis"'Paris-stylefriedpotatoes'.[31][32]ThemodernstyleoffriesborninParisaround1855isdifferentfromthedomesticfriedpotatothatexistedinthe18thcentury. In1673,FranciscoNúñezdePinedamentionedeating"papasfritas"in1629,butitisnotknownwhatexactlythesewere.FriesmayhavebeeninventedinSpain,thefirstEuropeancountryinwhichthepotatoappearedfromtheNewWorldcolonies.[33]ProfessorPaulIlegems,curatoroftheFrietmuseuminBruges,Belgium,believesthatSaintTeresaofÁvilaofSpaincookedthefirstfrenchfries,andrefersalsotothetraditionoffryinginMediterraneancuisineasevidence.[34][35] TheFrenchandBelgianshaveanongoingdisputeaboutwherefrieswereinvented.[36] ABelgianfritesshop ThemythofBelgianfriesdatesfromaround1985.FromtheBelgianstandpoint,thepopularityoftheterm"frenchfries"isexplainedas"Frenchgastronomichegemony"intowhichthecuisineofBelgiumwasassimilatedbecauseofalackofunderstandingcoupledwithasharedlanguageandgeographicproximityofthecountries.[36]TheBelgianjournalistJoGérard [fr]claimedthata1781familymanuscriptrecountsthatpotatoesweredeep-friedpriorto1680intheMeusevalleyasasubstituteforfryingfishwhentheriverswerefrozen.[27][34]Gérardneverproducedthemanuscriptthatsupportsthisclaim,and"thehistoricalvalueofthisstoryisopentoquestion".[37]Inanycase,itisunrelatedtothelaterhistoryofthefrenchfry,asthepotatodidnotarriveintheregionuntilaround1735.Inanycase,given18th-centuryeconomicconditions:"itisabsolutelyunthinkablethatapeasantcouldhavededicatedlargequantitiesoffatforcookingpotatoes.Atmosttheyweresautéedinapan".[38] Globaluse[edit] "Pommesfrites"orjust"frites"(French),"frieten"(awordusedinFlandersandthesouthernprovincesoftheNetherlands)or"patat"(usedinthenorthandcentralpartsoftheNetherlands)becamethenationalsnackandasubstantialpartofseveralnationaldishes,suchasMoules-fritesorSteak-frites.[39]FriesareverypopularinBelgium,wheretheyareknownasfrieten(inDutch)orfrites(inFrench),andtheNetherlands,whereamongtheworkingclassestheyareknownaspatatinthenorthand,inthesouth,friet(en).[40]InBelgium,friesaresoldinshopscalledfriteries(French),frietkot/frituur(BelgianDutch),snackbar(DutchinTheNetherlands)orFritüre/Frittüre(German).TheyareservedwithalargevarietyofBelgiansaucesandeateneitherontheirownorwithothersnacks.Traditionallyfriesareservedinacornetdefrites(French),patatzak[41]/frietzak/fritzak(Dutch/Flemish),orFrittentüte(German),awhitecardboardcone,thenwrappedinpaper,withaspoonfulofsauce(oftenmayonnaise)ontop. InFranceandotherFrench-speakingcountries,friedpotatoesareformallypommesdeterrefrites,butmorecommonlypommesfrites,patatesfrites,orsimplyfrites.Thewordsaiguillettes("needle-ettes")orallumettes("matchsticks")areusedwhenthefrenchfriesareverysmallandthin.OneenduringoriginstoryholdsthatfrenchfrieswereinventedbystreetvendorsonthePontNeufbridgeinParisin1789,justbeforetheoutbreakoftheFrenchRevolution.[42]However,areferenceexistsinFrancefrom1775to"afewpiecesoffriedpotato"andto"friedpotatoes".[43]EatingpotatoesforsustenancewaspromotedinFrancebyAntoine-AugustinParmentier,buthedidnotmentionfriedpotatoesinparticular.AnoteinamanuscriptinU.S.presidentThomasJefferson'shand(circa1801–1809)mentions"Pommesdeterrefritesàcru,enpetitestranches"("Potatoesdeep-friedwhileraw,insmallslices").TherecipealmostcertainlycomesfromhisFrenchchef,HonoréJulien.[21] Thethick-cutfriesarecalledpommesPont-Neuf[7]orsimplypommesfrites(about10 mm);thinnervariantsarepommesallumettes(matchstickpotatoes;about7 mm),andpommespaille(potatostraws;3–4 mm).(Roughly0.4,0.3and0.15inchrespectively.)Pommesgaufrettesarewafflefries.ApopulardishinFranceissteakfrites,whichissteakaccompaniedbythinfrenchfries.Currywurstandfries,Germany FrenchfriesmigratedtotheGerman-speakingcountriesduringthe19thcentury.InGermany,theyareusuallyknownbytheFrenchwordspommesfrites,oronlyPommesorFritten(derivedfromtheFrenchwords,butpronouncedasGermanwords).[44]Oftenservedwithketchupormayonnaise,theyarepopularasasidedishinrestaurants,orasastreet-foodsnackpurchasedatanImbissstand(snackstand).Sincethe1950s,currywursthasbecomeawidely-populardishthatiscommonlyofferedwithfries.Currywurstisasausage(oftenbratwurstorbockwurst)inaspicedketchup-basedsauce,dustedwithcurrypowder.[45]FishandchipsThestandarddeep-friedcutpotatoesintheUnitedKingdomarecalledchips,andarecutintopiecesbetween10and15 mm(0.39and0.59 in)wide.Theyareoccasionallymadefromunpeeledpotatoes(skinsshowing).Britishchipsarenotthesamethingaspotatochips(anAmericanterm);thosearecalled"crisps"inBritain.IntheUK,chipsarepartofthepopular,andnowinternational,fastfooddishfishandchips.IntheUK,chipsareconsideredaseparateitemtofrenchfries.Chipsareathickercutthanfrenchfries,theyaregenerallycookedonlyonceandatalowertemperature.[46][47][48]From1813on,recipesfordeep-friedcutpotatoesoccurinpopularcookbooks.[49]Bythelate1850s,atleastonecookbookrefersto"FrenchFriedPotatoes".[50] ThefirstcommerciallyavailablechipsintheUKweresoldbyMrs.'Granny'DuceinoneoftheWestRidingtownsin1854.[51]AblueplaqueinOldhammarkstheoriginofthefish-and-chipshop,andthusthestartofthefastfoodindustryinBritain.[52]InScotland,chipswerefirstsoldinDundee:"inthe1870s,thatgloryofBritishgastronomy–thechip–wasfirstsoldbyBelgianimmigrantEdwardDeGernierinthecity'sGreenmarket".[53]InIrelandthefirstchipshopwas"openedbyGiuseppeCervi",anItalianimmigrant,"whoarrivedthereinthe1880s".[54]Itwasestimatedin2011thatintheUK,80%ofhouseholdsboughtfrozenchipseachyear.[55]AlthoughfrenchfrieswereapopulardishinmostBritishCommonwealthcountries,the"thinstyle"frenchfrieshavebeenpopularisedworldwideinlargepartbythelargeAmericanfastfoodchainssuchasMcDonald's,BurgerKing,andWendy's.[56] IntheUnitedStates,theJ.R.SimplotCompanyiscreditedwithsuccessfullycommercializingfrenchfriesinfrozenformduringthe1940s.Subsequently,in1967,RayKrocofMcDonald'scontractedtheSimplotcompanytosupplythemwithfrozenfries,replacingfresh-cutpotatoes.In2004,29%oftheUnitedStates'potatocropwasusedtomakefrozenfries–90%consumedbythefoodservicessectorand10%byretail.[57]TheUnitedStatesisalsoknownforsupplyingChinawithmostoftheirfrenchfriesas70%ofChina'sfrenchfriesareimported.[58][59]Pre-madefrenchfrieshavebeenavailableforhomecookingsincethe1960s,havingbeenpre-fried(orsometimesbaked),frozenandplacedinasealedplasticbag.[60]Somefast-foodchainsdipthefriesinasugarsolutionorastarchbatter,toaltertheappearanceortexture.[61]FrenchfriesareoneofthemostpopulardishesintheUnitedStates,commonlybeingservedasasidedishtoentreesandbeingseeninfastfoodrestaurants.TheaverageAmericaneatsaround30poundsoffrenchfriesayear.[62]ApopularQuébécoisdishispoutine,suchasthisonefromLaBanquiserestaurantinMontreal.Itismadewithfrenchfries,cheesecurdsandgravy.ThetownofFlorenceville-Bristol,NewBrunswickinCanada,headquartersofMcCainFoods,callsitself"theFrenchfrycapitaloftheworld"andalsohostsamuseumaboutpotatoescalledPotatoWorld.[63]McCainFoodsistheworld'slargestmanufactureroffrozenfrenchfriesandotherpotatospecialities.[64]FrenchfriesarethemainingredientintheCanadian/Québécoisdishknownaspoutine,adishconsistingoffriedpotatoescoveredwithcheesecurdsandbrowngravy.Poutinehasagrowingnumberofvariations,butitisgenerallyconsideredtohavebeendevelopedinruralQuébecsometimeinthe1950s,althoughpreciselywhereintheprovinceitfirstappearedisamatterofcontention.[65][66][67]Canadaisalsoresponsibleforproviding22%ofChina'sfrenchfries.[68][59] InSpain,friedpotatoesarecalledpatatasfritasorpapasfritas.Anothercommonform,involvinglargerirregularcuts,ispatatasbravas.Thepotatoesarecutintobigchunks,partiallyboiledandthenfried.Theyareusuallyseasonedwithaspicytomatosauce.[69]FriesareacommonsidedishinLatinAmericancuisineorpartoflargerpreparationslikethesalchipapasinPeruorchorrillanainChile.[70][71]Whilsteating'regular'crispyfrenchfriesiscommoninSouthAfrica,aregionalfavourite,particularlyinCapeTown,isasoftsoggyversiondousedinwhitevinegarcalled"slap-chips"(pronounced"slup-chips"inEnglishor"slaptjips"inAfrikaans).[72][73][74]Thesechipsaretypicallythickerandfriedatalowertemperatureforalongerperiodoftimethanregularfrenchfries.[72]Slap-chipsareanimportantcomponentofaGatsbysandwich,alsoacommonCapeTowndelicacy.[72]Slap-chipsarealsocommonlyservedwithdeepfriedfishwhicharealsoservedwiththesamewhitevinegar.Friedpotato(フライドポテト,Furaidopoteto)isastandardfastfoodsidedishinJapan.[75]InspiredbyJapanesecuisine,okonomiyakifriesareservedwithatoppingofunagisauce,mayonnaise,katsuobushi,noriseasoning(furikake)andstir-friedcabbage.[76] Variants[edit] Achildholdingtornadofries Frenchfriescomeinmultiplevariationsandtoppings.Someexamplesinclude: Air-friedfries-friesdonebyairfryer Carneasadafries–friescoveredwithcarneasada,guacamole,sourcreamandcheese.[77] Cheesefries–friescoveredwithcheese.[78] Chilicheesefries–friescoveredwithchiliandcheese.[79] Crinkle-cutfries–alsoknownas"wavyfries",thesearecutinacorrugated,ridgedfashion.[19] Curlyfries–characterisedbytheirhelicalshape,cutfromwholepotatoesusingaspecialisedspiralslicer.[19] Currychips–friescoveredincurrysauce.[80] Dirtyfries–friescoveredinmeltedcheesewithvarioustoppingssuchasbacon,pulledpork,chiliorgravy.[81] Frenchfrysandwich[82]–suchasthechipbutty,horseshoesandwichandthemitraillette. Kimchifries–friestoppedwithcaramelisedbaechu-kimchiandgreenonions[83][84][85] Microwavefries–friesthatarecookedinthemicrowave;somefrozenfrieshaveinstructionsformicrowaving.[86] Ovenfries–friesthatarecookedintheovenasafinalstepinthepreparation.[87] Potatowedges–thick-cut,elongatedwedge-shapedfrieswiththeskinlefton.[19] Poutine–adishconsistingoffriestoppedwithcheesecurdsandgravyandprincipallyassociatedwiththeCanadianprovinceofQuébec.[88] Shoestringfries–thin-cutfries.[19] Steakfries–thick-cutfries.[19] Sweetpotatofries–friesmadewithsweetpotatoesinsteadoftraditionalwhitepotatoes.[89] Tornadofries–spiral-cutpotatoesthatareplacedonaskewerandthendeepfried.[19] Triple-cookedchips–friesthataresimmered,cooledanddrainedusingalow-temp-long-time(LTLT)cookingtechnique;theyarethendeepfriedatjust130 °C,cooledandfinallydeepfriedat180 °C.[90] Wafflefries–lattice-shapedfriesobtainedbyquarter-turningthepotatobeforeeachnextslideoveragrateranddeep-fryingjustonce.[19] Air-friedfries Chilifries Chilicheesefries Crinkle-cutfries Curlyfries Currychips Dirtyfries Shoestringfrieswithbluecheesedressing Sweetpotatofries Wafflefries Accompaniments[edit] Mainarticle:Listofaccompanimentstofrenchfries Friestendtobeservedwithavarietyofaccompaniments,suchassaltandvinegar(malt,balsamicorwhite),pepper,Cajunseasoning,gratedcheese,meltedcheese,mushypeas,heatedcurrysauce,curryketchup,hotsauce,relish,mustard,mayonnaise,bearnaisesauce,tartarsauce,chili,tzatziki,fetacheese,garlicsauce,frysauce,butter,sourcream,ranchdressing,barbecuesauce,gravy,honey,aioli,brownsauce,ketchup,lemonjuice,piccalilli,pickledcucumber,pickledgherkins,pickledonionsorpickledeggs.[91]InAustralia,apopularflavouringaddedtochipsischickensalt. Nutrition[edit] Friesfryinginoil Oven-bakedfries Frenchfriesprimarilycontaincarbohydrates(mostlyintheformofstarch)andproteinfromthepotato,andfatabsorbedduringthedeep-fryingprocess.Salt,whichcontainssodium,isalmostalwaysappliedasasurfaceseasoning.Forexample,alargeservingoffrenchfriesatMcDonald'sintheUnitedStatesis154gramsandincludes350 mgofsodium.The510caloriescomefrom66 gofcarbohydrates,24 goffatand7 gofprotein.[92] Anumberofexpertshavecriticisedfrenchfriesforbeingveryunhealthy.AccordingtoJonathanBonnetinaTimemagazinearticle,"friesarenutritionallyunrecognisablefromaspud"becausethey"involvefrying,salting,andremovingoneofthehealthiestpartsofthepotato:theskin,wheremanyofthenutrientsandfiberarefound."[93]KristinKirkpatrickcallsfrenchfries"anextremelystarchyvegetabledippedinafryerthatthenloadsontheunhealthyfat,andwhatyouhaveleftisafoodthathasnonutritionalredeemingvalueinitatall."[93]DavidKatzstatesthat"Frenchfriesareoftenthesuper-fattysidedishtoaburger—andbothareoftenusedasvehiclesforthingslikesugar-lacedketchupandfattymayo."[93]EricMorrissette,spokespersonforHealthCanada,statesthatpeopleshouldlimittheirintakeoffrenchfries,buteatingthemoccasionallyisnotlikelytobeahealthconcern.[93] Fryingfrenchfriesinbeeftallow,lard,orotheranimalfatsaddssaturatedfattothediet.Replacinganimalfatswithtropicalvegetableoils,suchaspalmoil,simplysubstitutesonesaturatedfatforanother.Formanyyearspartiallyhydrogenatedvegetableoilswereusedasameansofavoidingcholesterolandreducingsaturatedfattyacidcontent,butintimethetransfatcontentoftheseoilswasperceivedascontributingtocardiovasculardisease.[94]Startingin2008,manyrestaurantchainsandmanufacturersofpre-cookedfrozenfrenchfriesforhomereheatingphasedouttransfatcontainingvegetableoils.[95][96] Frenchfriescontainsomeofthehighestlevelsofacrylamidesofanyfoodstuff,andexpertshaveraisedconcernsabouttheeffectsofacrylamidesonhumanhealth.[97][98]AccordingtotheAmericanCancerSociety,itisnotclearasof2013[update]whetheracrylamideconsumptionaffectspeople'sriskofgettingcancer.[97]Ameta-analysisindicatedthatdietaryacrylamideisnotrelatedtotheriskofmostcommoncancers,butcouldnotexcludeamodestassociationforkidney,endometrialorovariancancers.[98]Alower-fatmethodforproducingafrenchfry-likeproductistocoat"frenched"orwedgepotatoesinoilandspices/flavouringbeforebakingthem.Thetemperaturewillbelowercomparedtodeepfrying,whichreducesacrylamideformation.[99] Legalissues[edit] InJune2004,theUnitedStatesDepartmentofAgriculture(USDA),withtheadvisementofafederaldistrictjudgefromBeaumont,Texas,classifiedbatter-coatedfrenchfriesasavegetableunderthePerishableAgriculturalCommoditiesAct.Thiswasprimarilyfortradereasons;frenchfriesdonotmeetthestandardtobelistedasaprocessedfood.[100][101]Thisclassification,referredtoasthe"Frenchfryrule",wasupheldintheUnitedStatesCourtofAppealsfortheFifthCircuitcaseFlemingCompanies,Inc.v.USDA.[102][103] Seealso[edit] Foodportal Avocadofries Freedomfries Frenchfryvendingmachine Germanfries Listofdeepfriedfoods Mitraillette Pommesdauphine Pommesduchesse Pommessoufflées Citations[edit] ^"chip:definitionofchipinOxforddictionary(BritishEnglish)".Oxforddictionaries.com.12September2013.Retrieved16September2013. ^IndianEnglish,"fingerchip".CambridgeDictionaryOnline. ^TaihuaMu,HongnanSun,XingliLiu,PotatoStapleFoodProcessingTechnology,p.14,Springer,2016ISBN 9811028338. ^"Chunkyovenchips".BBCGoodFood.BBC.Retrieved7March2016. 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