French Fries: What’s So Good About Them?
The reason why french fries are so good is because they contain very high amounts of monounsaturated fats (MUFAs) which have been shown to reduce cholesterol levels and protect against heart disease. They may even lower blood pressure. The reason why they’re so healthy is because they contain vitamins A, C, E and K2 which are essential nutrients for human health.
Also, there’s no need to worry about saturated fat since these fats are not found in french fries at all. However, eating too much saturated fat increases your risk of developing coronary artery disease.
How Often Can I Eat French Fries?
There’s no hard and fast rule for when you can eat french fries every day. However, it seems like most experts recommend that you shouldn’t overdo them because they might cause weight gain or increase your risk of diabetes. If you do want to eat french fries every day, try to limit yourself to two or three servings per week.
If You Want To Avoid Heart Disease And Diabetes…
It’s best not to eat too many fried foods such as french fries and other processed foods that are high in fat and sugar. Instead, choose whole food sources of protein such as chicken wings or turkey bacon strips instead. In addition to avoiding fast food, you should also avoid sugary drinks and sodas that are high in fructose corn syrup because they contain empty calories that are very bad for your health.
The same thing goes for potatoes themselves. If you do choose to cook them at home, try to bake them instead of frying them in oil. When you eat out at a fast food restaurant, try to avoid the fries and order a side of steamed vegetables instead.
Ultimately, the choice is yours and your doctor can help you make the right decision.
What Are French Fries Made Of?
French fries are made from a starchy vegetable that has been cut into long strings and then deep fried in oil. The most common ingredients used to make them are potatoes, sweet potatoes, and yams. However, many restaurants also use other types of vegetables such as kale, cassava, and beetroot.
It’s very easy to make french fries at home because all you need to do is cut them up and then deep fry them. If you don’t feel like cooking, most fast food restaurants such as McDonald’s and Burger King sell them.
What’s Better: French Fries Or Potato Chips?
French fries probably contain more calories than potato chips (about 160 calories for four ounces whereas potato chips contain about 150 calories per four ounces). They contain more carbohydrates and less protein than potato chips, but they also contain more vitamins and minerals. It seems to be a draw as far as nutrition is concerned.
One of the main differences between the two foods is how they’re packaged and served. French fries are usually eaten as a side dish with meals whereas potato chips are often eaten as snacks. In addition, french fries are usually soft and easy to chew, whereas potato chips tend to be hard and taste bitter.
Most people seem to prefer one food over the other, but it really just comes down to personal preference.
Where Can You Find The Best French Fries?
If you want to know where you can find the best french fries in the country, there are several online sources that list the top ten restaurants in different parts of the US. Just perform a search using Google or Bing and you should get plenty of results.
How To Make French Fries In Your Own Kitchen
Making french fries at home is actually very easy. All you need are some fresh potatoes, vegetable oil, and salt. You can also add other ingredients such as chopped onions and peppers if you want to make them into seasoned fries.
First, wash and scrub your potatoes to remove the dirt. Then, cut the potatoes along their axis to make long strips. You can cut them into any thickness you want, but the typical thickness used by restaurants is one-eighth of an inch.
The next step is to put the potatoes into a large pot of boiling water for three minutes.
After three minutes, remove the potatoes and place them into a bowl of ice water to stop the cooking process. This will make them easier to handle because they won’t break apart when you move them around. Next, remove the potatoes from the bowl and pat them dry with a paper towel.
Choose a pot that is large enough to fit all the fries you need, and then fill it up with vegetable oil. We will assume you will use two cups of oil for this recipe. When the oil is hot (about 325 degrees Fahrenheit), add the potatoes into the pot a handful at a time.
Make sure the fries are separated so they don’t stick to each other. If they do happen to stick together, simply use a fork to separate them. This step will take about five minutes.
After the fries have cooked for about five minutes, take a wooden spoon and stir them around. Make sure the color of the fries is a nice brown (this will take about ten more minutes).
Once the fries are done cooking, strain them out with a strainer and place them on several layers of paper towels. This will remove the excess oil. You can place them in a bowl and add salt, or you can add the salt as you strain them out.
It’s really up to you!
There are many variations you can do with this recipe. For example, instead of cooking the fries, you can always buy some ready-made frozen fries from the supermarket and heat them up in the oven using the instructions on the back of the bag. It’s that easy!
Most restaurants will use canola oil instead of vegetable oil, but either one is fine.
If you want to get exotic, some chefs add herbs and spices to their fries. You can try this out if you want, but it’s not necessary.
One other thing you can do is make steak fries instead of the classic french fry that most people are familiar with. To make steak fries, just cut the potatoes into larger cubes rather than slicing them.
Sources & references used in this article:
Beauty and the Quest for Beauty in Science by H This – 2006 – Columbia University Press
From theoria to theory: Leadership without contemplation by RE Fry – 1972 – Chatto & Windus
Uncorked: The Science of Champagne-Revised Edition by D Orrell – 2012 – Yale University Press
Kitchen mysteries: Revealing the science of cooking by S Chandrasekhar – Physics Today, 2010 – lss.fnal.gov
Why we buy: The science of shopping–updated and revised for the Internet, the global consumer, and beyond by S Strogatz – 2004 – Penguin UK
Vision and design by P Case, R French, P Simpson – Organization, 2012 – journals.sagepub.com