The Dark Secret behind Belgian Fries

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These are Belgian Fries, not to be mistaken for french fries, but do you know the origins behind this tasty treat and one very important fact you should be aware off! • In this video I try Belgian Fries for the first time and it was topped with Andalouse sauce. Learn about Belgian Fries and why they are not called French Fries. What makes Belgian Fries unique and one thing vegetarians, vegans and those with diet restrictions need to be aware off before trying this tasty, crispy treat. • Please like this video, subscribe and leave a comment below. Check out my other video and playlists: • • Adventure 🗺️ • • Food ♥️ (Mystery Meal in this Playlist) • • Vlogs 📽️ • __________________________ • 00:00 Belgian Fries v French Fries • 00:54 Belgian Fries Tasting I • 01:20 What makes Belgian Fries Unique? • 01:32 What is it fried in? • 02:04 Belgian Fries Tasting II • 03:25 Mystery Meal • 03:48 Please like, subscribe and comment • Music by ‪@tellyourstorymusicbyikson‬ • __________________________ • Belgian fries • Belgium is famous for its mouthwatering cuisine, which features everything from moules frites and stoemp to chocolate and, of course, waffles. However, there is one food in particular that causes quite the stir when it comes to politics – pomme frites. Believe it or not, despite being called French fries, these delicious potato fries are actually a Belgian creation. • Throughout history, many nations have claimed the hearty fry: the British when served with battered fish, the Dutch when topped with mayo, and the French when sliced so thinly that the calories don’t even count. Meanwhile, in South America, tubers (as fries are locally known) are a source of cultural pride. But chop up those spuds, drop them in simmering oil, add a touch of salt, and you’ve got Belgian fries. So where exactly did the beloved snack originate? • Well, the word ‘french’ became synonymous with fries due to the fact that, in old English, to ‘french’ actually meant to ‘cut lengthwise’. Hence, the French fry. You wouldn’t be the only one to mistake the origin of French fries, though. The Belgian tourism board claims that Belgian fries – les frites – were incorrectly named ‘French fries’ by American servicemen when they came to Belgium at the end of WWI. The French fry’s mislabeling was reportedly the result of the French language spoken in Wallonia. • French fries (or rather Belgian fries) arrived in the US in the late 1700s. President Thomas Jefferson brought the method back to the colonies. In the UK, the first chip materialized much later in the 1870s. It made its debut appearance at Dundee Market where it was traded by a Belgian immigrant named Edward De Gernier. As for the frites add-on essential, mayonnaise, its origin is cloudy. One theory connects it to the harbor town of Mahón; the capital of the Spanish island of Menorca which was liberated from the English by French clergyman and statesman, Cardinal Richelieux. The towns of Bayonne and Mayon, however, also claim it as their own. • Frites have essentially become far more than just a snack in Belgium – and beyond. They are a national Belgian symbol and an essential part of the country’s rich culture and history. Sold out of caravans, shacks, and chalets across the country, they are fried twice and typically served with a dash of salt, a glob of mayonnaise, and a little plastic fork. • The secret to making the perfect fries is very simple – Belgian fries are double-fried. First, they are cooked, then left to cool down, and finally, just before serving, they are fried again to make them crispy and golden brown. The result is golden perfect Belgian fries that have a soft and fluffy inside and a crispy exterior. The Belgian Tourism Board also recommends that the first fry should be at 150°C and the second at 175°C. • Of course, the correct type of potatoes is also very important, as is the choice of frying oil. The best potatoes for making Belgian fries are fresh and never frozen: • They should have a medium-firm consistency that is not too firm nor too soft • In the best Belgian fries recipe, the frites are cut rectangular around 1cm square • Belgian fries should always be fried in animal fat – historically, people in Belgium used a mixture of horse and ox fat. However, these days, most shops use a mix of ox fat and vegetable oil. • Once your frites are cooked to golden perfection, all you have to do is choose your favorite topping, or one of the specialty frites sauces in Belgium, and dig in. Here are some of the popular options on offer: Mayonnaise, curry mayonnaise, curry ketchup, Andalouse sauce, Samurai sauce, Pickel sauce vegetable, Sauce americaine, Sauce riche, Fromage (cheese). • (https://www.expatica.com/be/lifestyle...)

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