More than You Ever Wanted to Know
about French Fries
Definitions! Regulations! Standards! Oh my!
While historical information about French Fries is hard to come by, scientific research has been done. The French Fry has been studied by some and regulated by others. While we're not sure if Thomas Jefferson's recipe called for shoestring or steak-cut potatoes, we know all about the modern French Fry.
From the Concice Encyclopedia of Foods and Nutrition (ISBN 0-8493-4455-7, pg. 869):
French-frying reduces the water content of potatoes to the extent that the cooked product contains over twice the solids, three to four times the calories and double the protein content of baked or boiled potatoes [from 4g to 8g]. Furthermore, each ounce (28g) contains almost one teaspoon (5 ml) of fat.
This is a bit misleading. Sure, the calorie content per ounce goes up, since the water content has been reduced to less than one-third of the original amount. Water is heavy -- heavier than protein and carbohydrates. And one teaspoon of fat per ounce (cooked) works out to about 1 2/3 teaspoons per 5.5 oz. raw potato. It's not so bad when you do the math.
From the Encyclopedia of Food Science, Food Technology and Nutrition (set ISBN 0.12.226850.4):
French Fry (Chips) frying times depend upon slice thickness and oil temperature, but commonly vary from 1-2.5 minutes in oil ranging from 160-190 degrees C [320-375 degrees F] to complete a 'par fry' (partially fried by removing moisture to less than 30-40%). Partially fried strips may undergo removal of excess surface oil by passing through a stream of air at 70 degrees C [160 degrees F] immediately upon exiting the fryer. The fried strips are then quick frozen. This operation rapidly reduces the product temperature to between -15 and -7 degrees C [5 and 19 degrees F] with refrigerated air or by application of liquid nitrogen (-50 degrees C [-60 degrees F]) directly to the product surface."
The Encyclopedia also notes that French Fries are generally cut to between 0.65 and 1.25 cm (1/4 and 1/2 inch) thick and that "Process Peel Removal" removes 10-50% of the weight of the tuber depending on the removal method (abrasive, caustic [lye] or steam). It also tells that the ideal specific gravity of a potato for making French Fries (industrially, at least) is 1.075-1.085, with a dry-matter content of 19.2-23.4%. Get out your hygrometers!
But when it comes to descriptions, the US government is not to be challanged. They have seven pages of description and regulation. The French Fry rules are in 7 CFR 52.2391-.2405. The Title is Subpart – United States Standards for Grades of Frozen French Fried Potatoes. We've entered the entire section of code because we think everyone should know as much as possible about French Fries!
Note: All quotes herein have been used under the Fair Use clause of Copyright Acts (Berne Convention and 17U.S.C.) which allows for "basic quotation necessary...for informational and discussional purposes." If you think there is a possible copyright infringement, please notify us.
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