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One can cook french fries using several techniques.
Deep frying submerges food in hot fat, most commonly oil.
A person from the US or Canada might instead refer to these more thickly-cut chips as steak fries or potato wedges, depending on the shape, as the word chips is more often used to refer to potato chips, known in the UK and Ireland as crisps.
Thomas Jefferson had "potatoes served in the French manner" at a White House dinner in 1802.
The exact times of the two baths depend on the size of the potatoes.
For example, for 2–3 mm strips, the first bath takes about 3 minutes, and the second bath takes only seconds.
Vacuum fryers are suitable to process low-quality potatoes with higher sugar levels than normal, as they frequently have to be processed in spring and early summer before the potatoes from the new harvest become available.
In the UK, a chip pan is a deep-sided cooking pan used for deep-frying.
One of the first documented mentions is given by Chilean criollo Francisco Núñez de Pineda y Bascuñán in his work Cautiverio feliz (1673), where he says that Mapuche women "sent fried and stewed potatoes" in a dinner while he stayed in the Fort Nativity during 1629.
At that time, the term "french fries" was growing in popularity – the term was already used in the United States as early as 1899 – although it isn't clear whether this referred to batons (chips) or slices of potato e.g.
in an item in Good Housekeeping which specifically references "Kitchen Economy in France": "The perfection of french fries is due chiefly to the fact that plenty of fat is used".
They are usually salted and, depending on the country, may be served with ketchup, vinegar, mayonnaise, tomato sauce, or other local specialties.
Fries can be topped more heavily, as in the dishes of poutine or chili cheese fries.