French Fries with a differnce - far healthier !

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Mumbai, Maharashtra, India, Republic of (Free-Press-Release.com) February 9, 2012 -- Baked French fries and Chips plants, with healthier products for the discerning markets…

French fries can be boiled and baked rendering a far healthier product, but the most popular way to cook them is by deep frying them in oil.

French fries are eaten all over the world, and the special trick of double-frying them to get them crisp, has been known for ages.

When a potato is and simply fried, it will not taste nice, or have crispy texture.

Instead, only a thin crust will form, and the water from within will quickly soften that crust, removing crispness, and make it soft and mushy.

A twin stage frying is necessary for the crispness to last. First is a low-temperature frying, which permits the starch in the granules from the outer layers of the potato pieces to ooze out, dissolve, and form a glue, which strengthens the external wall of the potato pieces, enabling a strong crust to form. This strong crust will hold retaining the moisture inside the potato when it undergoes the second stage of cooking, high-temperature frying. The high-temperature frying enables surface browning reactions to take place, and creates greater depth of flavor, and crispness.

So, it is possible to get this same level of crispness without the two-step frying method used to make commercial chips and French fries. Baking is a completely different process from frying in oil..

Baking is different because you can briefly put your hand into a hot oven without touching any surfaces) without getting burned, but you cannot put your hand into hot oil without getting burned.

In frying, the food is encompassed in oil, which is more dense than the air that surrounds food during baking. This high density causes the high-energy oil molecules to collide with the food, not so with the high-energy air molecules, in the baking process.

Frying raises the temperature of the food much more quickly than baking does. In addition to the density issue, cold food in a warm oven develops a boundary layer around it, made up of air molecules and evaporating water vapor.. This layer renders a slow collisions of the warm air molecules with the food. The the energy used in evaporating surface water reduces the energy around the food that is available to move to the center of the food, further slowing down the warming of the food. All of these factors make baking a less aggressive cooking process than frying.

A way to improve the energy transfer from the hot oven air to the French fries is to coat them with a thin layer of oil. This oil will not evaporate away the way the potato moisture will, and as the oil gains energy from the hot oven air, it will transfer the energy to the French fries, so that the surfaces will get hotter more quickly than without the oil. The oil also enables surface browning, giving enhanced richness and crispness to the product. Crispness is to be further improved by washing off excess starch from the French fries by washing them in cold water before coating them in oil and baking them.

MAZDA, Mumbai, India- have plants to offer to produce baked French fries, chips as well as certain other root vegetables and tubers.

Website at www.mazmach.com

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