need help
•
5 Jun 2006, 15:01
•
Journals
need a UK guy (or uberenglish) to correct my homework (speaking examns :s) LoL, tnx pm me @ rev.2 (Worm||)
rly need some1 :<
here is the whole thing;
Belgian Fries
***********
Of course, in good food tradition, the French claim to be the inventors of our beloved fries: they originated in Paris on the Pont Neuf (fries are still called like that in the chique French restaurants) somewhere in the middle of the 19th century. As with most "French" inventions, they forgot to note the name of the inventor and they are still searching for proof. As we will see later, even the word "French Fries" has nothing to do with the French.
Pictures and texts proof that fries were all around our country in the second half of the 19th century. The oldest written proof is dated 1862 and mentions a certain Fritz and the widow Descamps as owners of a fry stand on the Liège 'kermis'. In 1891 a picture of both stands was taken.
Jo Gerard, a famous Belgian historian, claims to have proof that fries were invented in the region of the Meuse in 1680. Based on an unpublished document, he writes that the poor inhabitants of this region ate mostly fish. When the river frooze, they cut their potatous in a fish-shape and fried them.
Why are they called "French Fries"?
Explanation 1: the French invented fries, that's why we call them French Fries. Wrong, as we have seen above.
Explanation 2: during the first World War, American soldiers came to our country and discovered our fries. As the inhabitants spoke French (the biggest battles were fought in Ieper near the French border), the soldiers called them French Fries. Wrong again.
In fact, the explanation is quite simple: in English, 'to french' means (or at least meant) 'to cut into lengthwise pieces'. You probably know 'frenched beans'. So logically, French Fries is short for 'frenched and fried potatoes'. In fact, the English call them 'chips', a word which has a similar meaning (a chipped piece of wood).
How to prepare Belgian Fries :
************************
The secret recipe! (don't tell anyone about it)
What do we need? Some fine potatoes (Bintje is the best, but in the US Yucon Gold or Russett will do fine), a sharp knife, a deep fryer, frying oil (any oil that can take the heat will do but will determine the taste of the fries), some kitchen paper and a bowl or an ovenplate.
Start by peeling the potatoes. Cut them in slices 1 cm (3/8") thick and finally cut them into fries of 1 cm square .. Dry the fries well in paper or a towel before putting them into the oil.
Note: some people like to put them in cold water for a few minutes: this washes out much of the starch and tends to make them less sticky after the first frying and more crispy after the second.
Heat the oil in a hot frying pan or deep fryer to a temperature of 160°C (320°F). Put in a handfull of fries: not more at once because the oil will cool down too much. Fry for a few minutes (4-8 depending on the thickness and the kind of potatoes), stir regularly to prevent sticking. Put the fries into a large bowl with kitchenpaper (or even better on an ovenplate) and let them cool down and 'sweat' for at least 1/2 hour.
Finally heat to 190°C (375°F) and fry for 2 minutes until crispy and golden brown. This way the fries will be crispy on the outside and soft on the inside, the way they should be!
Serve with a little salt (no vinegar pleeeeease) and some mayonaise.
A list of no-no's
Do not slice them too thin (see below). 1 cm square is the perfect dimension. Try to cut them rectangular: pointed ends tend to burn. You'll need more patatoes of course.
Do not put in too many fries at once: the oil will cool down and your fries will be too wacky and greasy.
Do not fry them the first time until they become brown.
Never put a lid on your frying pan: this makes your fries wacky.
Never use frozen fries! Go to a McDonalds if you like them ...
Notes
Some (Belgian) people pointed out that the temperatures mentioned where too high and even forbidden for healthreasons. This is true for professional frying equipment, not for home frying equipment.
In a lot of countries they make fries with unpeeled potatoes (USA, Ireland - see picture on the right). There's nothing wrong with that, it's probably healthier that way (the skin does contain a lot of vitamins), but in Belgium it's never done that way. If you like, just do it: it's a matter of taste.
In other countries (France, McDonalds :-)) they tend to cut the fries way too thin This is not good: the thicker the fries, the less fat they absorbe and the tastier they are.
Nutrition and health
Some foods have higher nutritional values than other. Potatoes are so nutritious that one serving will meet a person's daily nutrition requirements. They are very nourishing, appetising and a good source of energy, proteins, minerals and vitamins. Today's lifestyle related diseases are best prevented through nutrition therapy.
What's in it for you?
Carbohydrates are the body's source of energy. The carbohydrates in potatoes are complex, meaning they provide the body with a steady flow of energy for an extended period. In any balanced meal the carbohydrates should be 60% of the daily kilojoules, therefore potatoes should be an important part of the menu.
Proteins
Protein provides the body's main source of growth and tissue repair. Like most proteins of plant origin, potato protein is lacking in essential amino acids. If consumed in combination with animal protein foods like milk it becomes a complete protein food. The body only needs small amounts of protein per day (60 - 100 g)
Vitamins and minerals
Potatoes make a useful contribution to our daily mineral and vitamin intake. One portion of potatoes contains many of the B-complex vitamins and up to a third of our daily vitamin C requirement. Potatoes are also a rich source of potassium, phosphorous and fluoride and contain small amounts of iron and zinc which are readily absorbed.
Dietary fibre
Dietary fibre is such an important part of a healthy diet yet most of us still seem to lack sufficient amounts of it in our daily intake. There are two types of fibre : soluble and insoluble fibre. Soluble fibre dissolves in water to form a gel in the intestines which softens the stools, whereas insoluble fibre retains water, therefore increasing the stool volume. Fibre is important in preventing diseases like cancer, obesity, diabetes and in maintaining health. The recommended intake of fibre for adults is 20 - 30 g daily. Potatoes are a good source of fibre, particularly the skin.
Fat
Potatoes contain very small amounts of fat, only 0.1 % per 100 g, which makes them ideal for slimming. Remember the fat is added to potatoes via dressing or sauces.
Nutritional values
• Nutrients in 100/g of potatoes Unit Baked Potato Potato boiled with skin
• Water % 71.2 77
• Energy kj 456 365
• Carbohydrate g 23.3 18.6
• Protein g 2.3 1.9
• Fat g 0.1 0.1
• Fibre g 1.09 1.5
• Potassium mg 418 379
• Phosphorous mg 57 44
• Magnesium mg 27 22
• Vitamin C mg 13 13
• Calcium mg 10 4
• Sodium mg 8 1.04
• Niacin (Vit B3) mg 1.6 1.4
• Iron mg 1.4 0.3
• Thiamine (Vit B1) mg 0.11 0.11
• Riboflavin (Vit B2) mg 0.03 0.03
Source
MRC Food Composition Tables (1991)
Weight management with potatoes
Potatoes are ideal for weight management because they are high in carbohydrates and low in fat which is exactly what every healthy meal should be. When compared to other popular foods, potatoes have far less kiloJoules
• 100 g potatoes cooked in their skins 390 kj
• 100 g rice (cooked) 445 kj
• 100 g bread 1050 kj
Follow these tips to reach your ideal weight
• Eat frequent small meals rather than binging on large meals
• Eat plenty of fresh fruits and vegetables.
• The recommendation is five servings or portions of fruit and vegetables per day
• Prepare food if possible, without adding fat, when grilling, steaming or baking
Carbohydrates loading and potatoes
Potatoes are important for sports people who participate in events that last longer than 90 minutes. During sporting activity the energy in the body is in the form of glycogen which is stored in the liver. When the glycogen stores are depleted, the body has to use alternative energy sources like fat and protein. These are not ideal sources of energy causing fatigue and eventually the athlete might have to stop altogether.
To perform at optimum level during competitive events like marathons and cycling events, athletes start loading their carbohydrate levels three days before the big event. This is done by eating carbohydrate rich diets with minimal protein and fat.
Carbohydrates should be taken during as well as after exercise. Professor Tim Noakes, world renowned sports authority and author of numerous books, has found that potatoes are ideal for carbo-loading, because they are complex carbohydrates, providing the fuel as well as the necessary vitamins and minerals. Potatoes are rich in water so they keep in rehydration of lost water during exercise. Therefore, potatoes, if used as part of the carbo-loading diet, can improve performance.
Buying and handling
*****************
When buying potatoes, look for potatoes that are clean, firm and smooth with minimal bruises. Potatoes are sold loose or are available in various packages: 750 g, 1.5 kg, 2 kg, 3 kg, 4 kg, 5 kg,7 kg and 10 kg. Pay attention to the following information at the bottom or on the side of the pocket.
Classification
-----------------
Class 1: best quality potatoes
Class 2: 15 % of potatoes has external damage
Class 3: more than 25 % of potatoes are damaged
Size:
Baby Potatoes
Small, Medium
Large medium
Large
Cultivar
BP1
Up-To-Date (UTD)
Mondial etc
These names refer to different types of potatoes with individual qualities
Storage
******
Fresh potatoes can be stored successfully for 2 to 3 weeks in a cool, dark and dry place which is well ventilated. If potatoes are exposed to natural light (the sun) or artificial light, they become green. The green substance is not toxic but should be removed before cooking because it will impart a bitter taste to the potato. In warm places potatoes will shrivel and start sprouting.
In moist conditions potatoes will rot. Do not store potatoes in the refrigerator, because at temperatures below 5 °C (the fridge temperature is between 3 and 5 °C) the starch in potatoes is converted into simple sugars, so the potatoes will become glassy with a sweet taste.
Hints
****
Class 1 potatoes is not supposed to have any hint of greening
Questions & Answers
******************
Will I get sick or die if I eat potatoes with greening?
No, the green substance is the chlorophyll which is synthesized in plants. It is found in all green leafy plants.
Can I freeze raw potatoes?
No, fresh potatoes(like some other raw vegetables) cannot be frozen. You first have to cook potatoes to deactivate the enzymes. (Go to the section on How to prepare perfect potatoes)
Are sprouts growing out of potatoes poisonous?
No, but rather remove them before cooking potatoes.
What is the difference between table potatoes and seed potatoes?
Table potatoes are potatoes which are grown for consumption, whereas seed potatoes are seeds which new potatoes can be grown from.
What is the difference between new potatoes and baby potatoes?
New potatoes are harvested after 7 - 8 weeks of growing, before the skin hardens. They are small in size and have a nutty flavour. Because they are considered to be a delicacy, the price is usually higher. Baby potatoes are fully matured potatoes. Once potatoes have been harvested they are sorted according to their size.
Bintje
*****
Bintje (Munstersen x Fransen)
Agricultural characteristics
Maturity medium-early;rapid tuberization
Tubers of good shape, only slightly susceptible to internal bruising; fairly shallow eyes
Yield good
Dry matter content fairly good
Consumer quality neutral flavor, free from discolouration after cooking, fairly firm texture; widely used for direct domestic consumption and for commercial processing (in particular into chips and crisps)
Foliage rapid development, robust and vigorous stems, large leaves, good cover, good resistance to drought
Diseases susceptible to late blight, immune to virus A
Morphological characteristics
Plant stems fairly few, robust and vigorous, deep-purple in the leaf axils; leaves large, fairly rigid, dark-green and dull; primary leaflets large and oval with fairly shallow veins; inflorescences fairly small and rather few; small, white flowers
Tubers Long-oval; pale-yellow, predominantly smooth skin; pale-yellow flesh; fairly shallow eyes
Sprouts initially oval, later slenderly conical, blue-purple, densely hairy; terminal bud narrow, somewhat open-blue purple; fairly large number of stolonlike lateral branches
Books
*****
Potato Mosaic
This recipe book is our flagship. It will help you use the goodness form the earth in every meal from starters right through to main courses and salads, and even has a few surprises for the sweet tooth.
Potatoes - the Goodness of the Earth
This little recipe booklet gives you advice on healthy eating, the nutritional value of potatoes, slimming tips, info on carboloading etc. It also advises you on storing, handling and buying of potatoes and lots more.
The Perfect Potato Cookbook
Your manual to fast and easy meals that will not bust your budget.
Baby Potatoes
This little recipe booklet is filled with inspirational ways to use those delicious little delights we call baby potatoes.
rly need some1 :<
here is the whole thing;
Belgian Fries
***********
Of course, in good food tradition, the French claim to be the inventors of our beloved fries: they originated in Paris on the Pont Neuf (fries are still called like that in the chique French restaurants) somewhere in the middle of the 19th century. As with most "French" inventions, they forgot to note the name of the inventor and they are still searching for proof. As we will see later, even the word "French Fries" has nothing to do with the French.
Pictures and texts proof that fries were all around our country in the second half of the 19th century. The oldest written proof is dated 1862 and mentions a certain Fritz and the widow Descamps as owners of a fry stand on the Liège 'kermis'. In 1891 a picture of both stands was taken.
Jo Gerard, a famous Belgian historian, claims to have proof that fries were invented in the region of the Meuse in 1680. Based on an unpublished document, he writes that the poor inhabitants of this region ate mostly fish. When the river frooze, they cut their potatous in a fish-shape and fried them.
Why are they called "French Fries"?
Explanation 1: the French invented fries, that's why we call them French Fries. Wrong, as we have seen above.
Explanation 2: during the first World War, American soldiers came to our country and discovered our fries. As the inhabitants spoke French (the biggest battles were fought in Ieper near the French border), the soldiers called them French Fries. Wrong again.
In fact, the explanation is quite simple: in English, 'to french' means (or at least meant) 'to cut into lengthwise pieces'. You probably know 'frenched beans'. So logically, French Fries is short for 'frenched and fried potatoes'. In fact, the English call them 'chips', a word which has a similar meaning (a chipped piece of wood).
How to prepare Belgian Fries :
************************
The secret recipe! (don't tell anyone about it)
What do we need? Some fine potatoes (Bintje is the best, but in the US Yucon Gold or Russett will do fine), a sharp knife, a deep fryer, frying oil (any oil that can take the heat will do but will determine the taste of the fries), some kitchen paper and a bowl or an ovenplate.
Start by peeling the potatoes. Cut them in slices 1 cm (3/8") thick and finally cut them into fries of 1 cm square .. Dry the fries well in paper or a towel before putting them into the oil.
Note: some people like to put them in cold water for a few minutes: this washes out much of the starch and tends to make them less sticky after the first frying and more crispy after the second.
Heat the oil in a hot frying pan or deep fryer to a temperature of 160°C (320°F). Put in a handfull of fries: not more at once because the oil will cool down too much. Fry for a few minutes (4-8 depending on the thickness and the kind of potatoes), stir regularly to prevent sticking. Put the fries into a large bowl with kitchenpaper (or even better on an ovenplate) and let them cool down and 'sweat' for at least 1/2 hour.
Finally heat to 190°C (375°F) and fry for 2 minutes until crispy and golden brown. This way the fries will be crispy on the outside and soft on the inside, the way they should be!
Serve with a little salt (no vinegar pleeeeease) and some mayonaise.
A list of no-no's
Do not slice them too thin (see below). 1 cm square is the perfect dimension. Try to cut them rectangular: pointed ends tend to burn. You'll need more patatoes of course.
Do not put in too many fries at once: the oil will cool down and your fries will be too wacky and greasy.
Do not fry them the first time until they become brown.
Never put a lid on your frying pan: this makes your fries wacky.
Never use frozen fries! Go to a McDonalds if you like them ...
Notes
Some (Belgian) people pointed out that the temperatures mentioned where too high and even forbidden for healthreasons. This is true for professional frying equipment, not for home frying equipment.
In a lot of countries they make fries with unpeeled potatoes (USA, Ireland - see picture on the right). There's nothing wrong with that, it's probably healthier that way (the skin does contain a lot of vitamins), but in Belgium it's never done that way. If you like, just do it: it's a matter of taste.
In other countries (France, McDonalds :-)) they tend to cut the fries way too thin This is not good: the thicker the fries, the less fat they absorbe and the tastier they are.
Nutrition and health
Some foods have higher nutritional values than other. Potatoes are so nutritious that one serving will meet a person's daily nutrition requirements. They are very nourishing, appetising and a good source of energy, proteins, minerals and vitamins. Today's lifestyle related diseases are best prevented through nutrition therapy.
What's in it for you?
Carbohydrates are the body's source of energy. The carbohydrates in potatoes are complex, meaning they provide the body with a steady flow of energy for an extended period. In any balanced meal the carbohydrates should be 60% of the daily kilojoules, therefore potatoes should be an important part of the menu.
Proteins
Protein provides the body's main source of growth and tissue repair. Like most proteins of plant origin, potato protein is lacking in essential amino acids. If consumed in combination with animal protein foods like milk it becomes a complete protein food. The body only needs small amounts of protein per day (60 - 100 g)
Vitamins and minerals
Potatoes make a useful contribution to our daily mineral and vitamin intake. One portion of potatoes contains many of the B-complex vitamins and up to a third of our daily vitamin C requirement. Potatoes are also a rich source of potassium, phosphorous and fluoride and contain small amounts of iron and zinc which are readily absorbed.
Dietary fibre
Dietary fibre is such an important part of a healthy diet yet most of us still seem to lack sufficient amounts of it in our daily intake. There are two types of fibre : soluble and insoluble fibre. Soluble fibre dissolves in water to form a gel in the intestines which softens the stools, whereas insoluble fibre retains water, therefore increasing the stool volume. Fibre is important in preventing diseases like cancer, obesity, diabetes and in maintaining health. The recommended intake of fibre for adults is 20 - 30 g daily. Potatoes are a good source of fibre, particularly the skin.
Fat
Potatoes contain very small amounts of fat, only 0.1 % per 100 g, which makes them ideal for slimming. Remember the fat is added to potatoes via dressing or sauces.
Nutritional values
• Nutrients in 100/g of potatoes Unit Baked Potato Potato boiled with skin
• Water % 71.2 77
• Energy kj 456 365
• Carbohydrate g 23.3 18.6
• Protein g 2.3 1.9
• Fat g 0.1 0.1
• Fibre g 1.09 1.5
• Potassium mg 418 379
• Phosphorous mg 57 44
• Magnesium mg 27 22
• Vitamin C mg 13 13
• Calcium mg 10 4
• Sodium mg 8 1.04
• Niacin (Vit B3) mg 1.6 1.4
• Iron mg 1.4 0.3
• Thiamine (Vit B1) mg 0.11 0.11
• Riboflavin (Vit B2) mg 0.03 0.03
Source
MRC Food Composition Tables (1991)
Weight management with potatoes
Potatoes are ideal for weight management because they are high in carbohydrates and low in fat which is exactly what every healthy meal should be. When compared to other popular foods, potatoes have far less kiloJoules
• 100 g potatoes cooked in their skins 390 kj
• 100 g rice (cooked) 445 kj
• 100 g bread 1050 kj
Follow these tips to reach your ideal weight
• Eat frequent small meals rather than binging on large meals
• Eat plenty of fresh fruits and vegetables.
• The recommendation is five servings or portions of fruit and vegetables per day
• Prepare food if possible, without adding fat, when grilling, steaming or baking
Carbohydrates loading and potatoes
Potatoes are important for sports people who participate in events that last longer than 90 minutes. During sporting activity the energy in the body is in the form of glycogen which is stored in the liver. When the glycogen stores are depleted, the body has to use alternative energy sources like fat and protein. These are not ideal sources of energy causing fatigue and eventually the athlete might have to stop altogether.
To perform at optimum level during competitive events like marathons and cycling events, athletes start loading their carbohydrate levels three days before the big event. This is done by eating carbohydrate rich diets with minimal protein and fat.
Carbohydrates should be taken during as well as after exercise. Professor Tim Noakes, world renowned sports authority and author of numerous books, has found that potatoes are ideal for carbo-loading, because they are complex carbohydrates, providing the fuel as well as the necessary vitamins and minerals. Potatoes are rich in water so they keep in rehydration of lost water during exercise. Therefore, potatoes, if used as part of the carbo-loading diet, can improve performance.
Buying and handling
*****************
When buying potatoes, look for potatoes that are clean, firm and smooth with minimal bruises. Potatoes are sold loose or are available in various packages: 750 g, 1.5 kg, 2 kg, 3 kg, 4 kg, 5 kg,7 kg and 10 kg. Pay attention to the following information at the bottom or on the side of the pocket.
Classification
-----------------
Class 1: best quality potatoes
Class 2: 15 % of potatoes has external damage
Class 3: more than 25 % of potatoes are damaged
Size:
Baby Potatoes
Small, Medium
Large medium
Large
Cultivar
BP1
Up-To-Date (UTD)
Mondial etc
These names refer to different types of potatoes with individual qualities
Storage
******
Fresh potatoes can be stored successfully for 2 to 3 weeks in a cool, dark and dry place which is well ventilated. If potatoes are exposed to natural light (the sun) or artificial light, they become green. The green substance is not toxic but should be removed before cooking because it will impart a bitter taste to the potato. In warm places potatoes will shrivel and start sprouting.
In moist conditions potatoes will rot. Do not store potatoes in the refrigerator, because at temperatures below 5 °C (the fridge temperature is between 3 and 5 °C) the starch in potatoes is converted into simple sugars, so the potatoes will become glassy with a sweet taste.
Hints
****
Class 1 potatoes is not supposed to have any hint of greening
Questions & Answers
******************
Will I get sick or die if I eat potatoes with greening?
No, the green substance is the chlorophyll which is synthesized in plants. It is found in all green leafy plants.
Can I freeze raw potatoes?
No, fresh potatoes(like some other raw vegetables) cannot be frozen. You first have to cook potatoes to deactivate the enzymes. (Go to the section on How to prepare perfect potatoes)
Are sprouts growing out of potatoes poisonous?
No, but rather remove them before cooking potatoes.
What is the difference between table potatoes and seed potatoes?
Table potatoes are potatoes which are grown for consumption, whereas seed potatoes are seeds which new potatoes can be grown from.
What is the difference between new potatoes and baby potatoes?
New potatoes are harvested after 7 - 8 weeks of growing, before the skin hardens. They are small in size and have a nutty flavour. Because they are considered to be a delicacy, the price is usually higher. Baby potatoes are fully matured potatoes. Once potatoes have been harvested they are sorted according to their size.
Bintje
*****
Bintje (Munstersen x Fransen)
Agricultural characteristics
Maturity medium-early;rapid tuberization
Tubers of good shape, only slightly susceptible to internal bruising; fairly shallow eyes
Yield good
Dry matter content fairly good
Consumer quality neutral flavor, free from discolouration after cooking, fairly firm texture; widely used for direct domestic consumption and for commercial processing (in particular into chips and crisps)
Foliage rapid development, robust and vigorous stems, large leaves, good cover, good resistance to drought
Diseases susceptible to late blight, immune to virus A
Morphological characteristics
Plant stems fairly few, robust and vigorous, deep-purple in the leaf axils; leaves large, fairly rigid, dark-green and dull; primary leaflets large and oval with fairly shallow veins; inflorescences fairly small and rather few; small, white flowers
Tubers Long-oval; pale-yellow, predominantly smooth skin; pale-yellow flesh; fairly shallow eyes
Sprouts initially oval, later slenderly conical, blue-purple, densely hairy; terminal bud narrow, somewhat open-blue purple; fairly large number of stolonlike lateral branches
Books
*****
Potato Mosaic
This recipe book is our flagship. It will help you use the goodness form the earth in every meal from starters right through to main courses and salads, and even has a few surprises for the sweet tooth.
Potatoes - the Goodness of the Earth
This little recipe booklet gives you advice on healthy eating, the nutritional value of potatoes, slimming tips, info on carboloading etc. It also advises you on storing, handling and buying of potatoes and lots more.
The Perfect Potato Cookbook
Your manual to fast and easy meals that will not bust your budget.
Baby Potatoes
This little recipe booklet is filled with inspirational ways to use those delicious little delights we call baby potatoes.
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