Fat pie dating service
Fat pie dating service
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.
Belgian journalist Jo Gérard claims that a 1781 family manuscript recounts that potatoes were deep-fried prior to 1680 in the Meuse valley, in what was then the Spanish Netherlands (present-day Belgium): "The inhabitants of Namur, Andenne, and Dinant had the custom of fishing in the Meuse for small fish and frying, especially among the poor, but when the river was frozen and fishing became hazardous, they cut potatoes in the form of small fish and put them in a fryer like those here." Gérard has not produced the manuscript that supports this claim due to the fact that it is unrelated to the later history of the French fry, as the potato did not arrive in the region until around 1735.
Since a Frenchman (Parmentier) first made the potato popular, it is not surprising that the first reference to fried potatoes appears to come from France: in 1775, investigators there found fried potatoes in a dish.
Through the nineteenth century, fried potatoes became common enough that songs and engravings took the “Fried Potato Vendor” as a popular subject. In 1865, Gogué, in France, wrote to cut them either round or “in long and squared pieces”; in 1870, Cauderlier, in Belgium, also offered both options.
Traditionally fries are served in a cornet de frites (French), patatzak/frietzak/fritzak (Dutch/Flemish), or Frittentüte (German), a white cardboard cone, then wrapped in paper, with a spoonful of sauce (often mayonnaise) on top.
Friteries and other fast food establishments tend to offer a number of different sauces for the fries and meats.
Chips can be made from kumara or other sweet potatoes instead of potatoes.
A baked variant, oven chips, uses less oil or no oil.Also, given 18th century economic conditions: "It is absolutely unthinkable that a peasant could have dedicated large quantities of fat for cooking potatoes. At least one source says that "french fries" for deep-fried potato batons was also introduced when American, Canadian, and British soldiers arrived in Belgium during World War I.The Belgians had previously been catering to the British soldiers' love of chips and continued to serve them to the other troops when they took over the western end of the front.One can cook french fries using several techniques.Deep frying submerges food in hot fat, most commonly oil.Given the lag between practice and print, one cannot say that the five years’ difference is significant; the most likely hypothesis is that the practice grew up spontaneously and spread across both countries.