Is it possible for European countries to consider it as one of the most important elements of their cultural heritage? And more than that, does it deserve to be one of the oldest traditions, and a debate about its origin and the idea of its origin spans two centuries?
Yes, all this is possible if we talk about fried potatoes, the consumption of which in the world in one second is about 350 kilograms, or more than 30,000 tons per day, while the average consumption per inhabitant is about 10 kilograms per year.
Whatever it is presented, whether as a side or as a main course, and how many shapes it is, whether it is fingers or thin sticks, or the one called apples of land Bonoff, all are the art of eating associated with it and the culture associated with it which is universally recognized, as it rises to be visible in everything in the word De sens.
In this funny film broadcast by the Al-Jazeera documentary entitled “The History of the Fries”, we learn the secrets of French fries, and discover the old controversy around who has the honor of affiliation, between Belgium, the leading potato-consuming country, and France, which comes next.
Pont Ponteau in Paris… the beginning of the sale of potatoes during the French Revolution
For two centuries, the Belgians and the French argue over the origin of French fries, their types, cutting methods, frying temperature and cooking time. To solve this mystery, the creator of the film “France Warges” interviewed a number of French fries specialists and cooking writers, in addition to a few scholars and historians Specialists in frying, he traveled more than 800 kilometers, trying the many Parisian bistros and restaurants, to the French fries stalls in Brussels.
“Wargez” takes us on an enjoyable journey through history, science, geography, and the culinary arts to learn about the fried potatoes that historically moved from South America to Europe, and to put an end to the ongoing debate, and to find out what is best in the field of fries, in Belgium or in France, France Warges brought together four Distinguished professionals to participate in a competition to make the best fries, and it s ‘is met on the Parisian Ponteuf, accompanied by “Anna” who would accompany him on his delicious journey.
Anna says: The Bonove Bridge is the oldest bridge in Paris. We are on the Seine, which is the place of origin of French fries. They were prepared and sold on this bridge during the French Revolution, after which the philosopher-pharmacist Antoine Parmentier proved that French fries are edible and that they are good food.
Paris at that time was swarming with small vendors, and it was the beginning of street food. The vendors took special pockets on the deck, as did the places of commerce, a bit of everything like fish, vegetables, fruit and fries.
Potatoes were discovered in South America two thousand years BC, and they were cultivated in Peru and arrived in Europe in the middle of the 16th century, of which 1570 cereals were planted in Spain, then they were are spread in Europe, and it was believed that they caused leprosy and were unsanitary, so they used fodder for cattle, and people only eat them in times of distress.
Bonoff Bridge is the oldest bridge from Paris on the Seine. This is where the fries come from
Replace the bread. Polish the image of potatoes to avoid starvation
The potatoes are descended from the strain of Solanum aprosome, from the perrosome comes the tubers, as for the solanum they belong to the family of the selanine of the roots of the sula, and the selanine is a neurotoxin.
Potatoes are a tuber that grows buds, in order to prevent the tubers from turning green, and if it turns green, it means that it has been exposed to light, it leads to the formation of chlorophyll, and therefore light leads to the development of selenin.
It is not recommended to eat the skin, as the silanin is concentrated directly below. If a person eats a plate of potato peel, they will get sick, but if you eat two peeled pills, which is an appropriate amount for a person, the percentage of silanin will not cause any harm.
During the 20th century, the reputation of the potato was less tarnished. Antoine Parmentier made extraordinary efforts to replace bread with him, because he understood that a poor wheat harvest could lead to famine, but growing potatoes was much easier.
In the 18th century, the potato was widely cultivated in eastern and northern France due to the deep, pebble-free clay soil, and due to moderate rains during the growing period from April to September.
Samba potatoes… the french fries lady excels in size and taste
The fried potato should be big because finger length is very important, and chefs always ask for big potatoes, “not like the ones you dip in sauce and all your fingers are coated”, explains one of them.
The second criterion is that it contains enough dry matter, because potatoes contain 80% of the water and the rest of the dry matter, and the secret of fried food is to have a good product first. place, like elastic potatoes, one type that’s over a hundred years old, but with changing climatic conditions has become rarer.
Bunji potatoes are not ideal for peeling, and there are two excellent types for frying, Pontan and Artemis, as well as Agathea and Agaria, and their advantage is that the proportion of starch is low, and that is what makes the difference in French fries. .
As for the quality of samba, it is the best ever to make fried potatoes, because its size is three times the size of regular potatoes, and there is only one only harvest per year, and they store the ripe potatoes until next year and are stored in a silo like the past, and the most delicious types are from February to March.
While the potatoes are in storage containers, their sugar level naturally increases and therefore the taste varies over time, and when fried, they turn brown immediately due to the high content. in sugar, so the customer has to accept the change in taste.
French fries left the Bonove Bridge until it reached Greve Square, and women also found a place in the field of selling outside of theaters in the 1920s and 1930s, and it formed a culture for many people, workers and homeless alike, and then happened afterwards.
In Belgium, Belgians started to eat a lot of potatoes from childhood, and the culture of fricot (small shops selling fried foods) appeared, a term used in Brussels, and after a moment, the term (ferrite tea) has replaced it.