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More than one country wants to appropriate the history of fries: France is pulling the blanket over itself, claiming that this type of frying of potatoes was invented by street merchants in Paris in 1789. Belgian historians cite a 1781 manuscript detailing the process of frying potatoes, similar to frying them in a modern deep fat fryer. Spain, as the first country to bring potatoes in general, ascribes the origin of the fries to itself.
Be that as it may, gourmets all over the world do not get tired of thanking the one who came up with such a bright idea – to fry potatoes crispy, but soft like mashed potatoes inside. There are several myths associated with fried potatoes in oil, which are easy to refute, barely digging deeper.
Potatoes are made from powder
The adherents of this myth rest against the size of the potatoes, they say, it is impossible to cut such long sticks from real potatoes. In fact, there are varieties that are much larger than their counterparts in size: Santana, Innovator and Russet Bourbon.
When frying potatoes, vitamins do not remain in it.
Taking into account the initial processing and a special method of cleaning, which allows you to remove the peel, where the maximum amount of vitamins is located, most thinly, as well as the frying time – 3 minutes, the potatoes quite satisfy the needs of supporters of all sorts of usefulness and needs.
This is the most high-calorie food
Of course, French fries do not belong to the dietary table and are contraindicated for people suffering from gastrointestinal problems or overweight, but its calorie content per 100 g is 313 kcal, which is 15 percent of the average daily intake. Eating a cake is much more high-calorie!