Pommes of frites / Potato - Economy-point.org

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Pommes of frites (French for "[baked [ground] apples in oil] ", originally pommes de terre frites) or Pont Neuf potatoes, colloquially in Germany usually Pommes or frits mentioned, are frittierte, about finger for a long time from potatoes. Originally in Belgium and France resident, they are today world-wide common as supplement and lunch. In Germany they are one of the most popular cold treatment products; 2004 was set off from them scarcely 280,000 tons.

Preparation

For the preparation of Pommes frites peeled large potatoes are cut lengthwise in by scarcely a centimeter diameter, dried on an absorbent document easily and frittiert afterwards in vegetable oil or - as common in Belgium - with cattle kidney fat usually twice: with the first time at a temperature from approx. 140 to 180 "°C to it are pale yellow, after the cooling with the second time with approximately 190 "°C (in the proximity of the point of smoke), until they accepted a golden color. Frittiert one them in a passage, become them inside not even or outside too darkly. Too if many Pommes of frites are given at the same time to the fat, it cools down strongly and the potatoes excessively absorb much fat, since a protecting crust forms not immediately. Dripped off before serving the Pommes of frites and usually gesalzen.

For the catering trade and for the private need Pommes of frites are industrially manufactured as semifinished product. In addition they are chilled after the first Frittieren and must be frittiert only once or baked in the furnace. Industrially manufactured Pommes of frites is partly formed also out of

History

As inventors of the Pommes of frites the Belgians are considered. 1781 wrote Joseph "The inhabitants of Namur, Huy and Dinant have to fish the habit in the Maas, this catch then to frittieren, in order to extend their food note (above all poor people). If waters froze over and fishing are only with difficulty possible, the inhabitants potatoes in fish form cut and frittieren these then. This proceeding is more than 100 years old. "

The acceptance that Pommes of frites French origin are, lies in the circumstances of the 1. World war. From confusion over the European small state Geografie the frittierten potatoes of American soldiers falsely got the name french fries. The soldiers took the prescription also into the USA, and as constant companions of Big Mac & CO. popular become, this designation in the English-language area became generally accepted nearly everywhere. An exception is Great Britain: There the Pommes of frites chip is called.

Today Pommes of frites are considered outside meat, fish, Bratwurst and the like grilled of Belgium and France as rather simple supplement to. They are served frequently with Ketchup, Mayonnaise, mustard, peanut butter and the like, partly also with vinegar.

Health aspects

Pommes of frites are considered as particularly fetthaltig and calorie-rich. With correct preparation the fat portion holds itself however within limits. Particularly at lunch conditions it can occur however that the fat is too cool or used up, which makes it with difficulty digestible. In addition very fetthaltige Saucen possibly come such as Mayonnaise or peanut butter.

Prepare-caused Pommes of frites - depending upon Frittiertemperatur - can contain comparatively high quantities of acrylamide, which stands in the suspicion to be cancer-releasing. Preventing health authorities recommend now an appoximate value of maximally 175 "°C; for restaurants and cafeterias he is prescribed in North Rhine-Westphalia as border. Meanwhile also by Fritteusen manufacturers a maximum value of 170 is recommended "°C.

By the lower temperature Pommes will form frites on the other page more fetthaltiger and also less the desired flavour materials. Critics mark that with only occasional consumption and altogether balanced nutrition the increased acrylamide load can be regarded as a little precarious, particularly since a clear connection between the acrylamide admission by the food and the acrylamide content of the blood infrage stands.

Freedom Fries

During the Iraq war 2003 by some restaurants in the USA the there usual designation was replaced french fries by the term freedom fries frites for Pommes. Reason was that France rejected the Iraq war led from the USA. The mediale reporting in Germany that a general renaming had taken place, was however reisserisch and misleading. Renaming was to be found only very isolated and had neither short term general nor individual long-term meaning.