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62-429: A beefsteak , often called just steak , is a flat cut of beef with parallel faces, usually cut perpendicular to the muscle fibers. In common restaurant service a single serving has a raw mass ranging from 120 to 600 grams (4 to 21 oz). Beef steaks are usually grilled , pan-fried , or broiled . The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole. Less tender cuts from

124-560: A Time magazine article, "fries are nutritionally unrecognizable from a spud" because they "involve frying, salting, and removing one of the healthiest parts of the potato: the skin, where many of the nutrients and fiber are found." Kristin Kirkpatrick calls french fries "an extremely starchy vegetable dipped in a fryer that then loads on the unhealthy fat, and what you have left is a food that has no nutritional redeeming value in it at all." David Katz states that "French fries are often

186-585: A deep fryer . Pre-cut, blanched, and frozen russet potatoes are widely used, and sometimes baked in a regular or convection oven ; air fryers are small convection ovens marketed for frying potatoes. French fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diners , fast food restaurants, pubs, and bars. They are often salted and may be served with ketchup , vinegar , mayonnaise , tomato sauce , or other sauces. Fries can be topped more heavily, as in

248-541: A dinner roll . Steak is sometimes served with shrimp or lobster tail, giving " surf and turf " or "reef and beef". Prepared condiments known as steak sauces are generally on the table in steakhouses. Tenderized round or sirloin steaks, breaded, and pan-fried or deep-fried, are called "chicken fried" or "country fried" steaks, respectively. An iconic specialty of Philadelphia is the Philly cheesesteak , composed of thinly sliced ribeye or other tender cuts, cooked on

310-426: A starchy side dish; usually baked or mashed potatoes, or thick-cut fried potatoes known as steak fries . Chili , rice, pasta, or beans are also common sides. A side salad or a small serving of cooked vegetables often accompanies the meat and side, with corn on the cob , green beans , creamed spinach , asparagus , tomatoes, mushrooms , peas , and onion rings being popular. Bread is generally served, usually

372-530: A 1781 family manuscript recounts that potatoes were deep-fried prior to 1680 in the Meuse valley, as a substitute for frying fish when the rivers were frozen. Gérard never produced the manuscript that supports this claim, and "the historical value of this story is open to question". In any case, it is unrelated to the later history of the french fry, as the potato did not arrive in the region until around 1735. In any case, given 18th-century economic conditions: "it

434-495: A consistent, detailed and accurate manner using anatomical names to identify cutting lines. Steak fries French fries ( North American English ), chips ( British and other national varieties), finger chips ( Indian English ), french-fried potatoes , or simply fries , are batonnet or julienne -cut deep-fried potatoes of disputed origin from Belgium or France. They are prepared by cutting potatoes into even strips, drying them, and frying them, usually in

496-699: A federal district judge from Beaumont, Texas , classified batter-coated french fries as a vegetable under the Perishable Agricultural Commodities Act . This was primarily for trade reasons; french fries do not meet the standard to be listed as a processed food . This classification, referred to as the "French fry rule", was upheld in the United States Court of Appeals for the Fifth Circuit case Fleming Companies, Inc. v. USDA . A 2022 study estimated

558-547: A french-fry–like product is to coat "frenched" or wedge potatoes in oil and spices/flavouring before baking them. The temperature will be lower compared to deep frying, which reduces acrylamide formation. In April 2023, researchers from China suggested a possible link between the consumption of fried food and mental health problems. According to the study, those who frequently consume fried food, especially potatoes, have an increased risk of depression and anxiety, by 7% and 12% respectively, compared to those who do not. The connection

620-400: A green salad may follow or (more commonly) be served at the same time. Steaks are often served with classic French sauces. In Indonesia, bistik jawa is a beefsteak dish that is influenced by Dutch cuisine. Another Indonesian beefsteak is selat solo with Dutch-influence, a specialty of Surakarta , Central Java . In Italy , steak was not widely eaten until after World War II because

682-409: A hot griddle and shredded slightly, and served on Italian-style rolls with one of a few types of cheese (American, mild Provolone or "Cheez Whiz" sauce). The amount of time a steak is cooked is based upon personal preference; shorter cooking times retain more juice, whereas longer steak cooking times result in drier, tougher meat, but reduce concerns about disease. A vocabulary has evolved to describe

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744-623: A large variety of Belgian sauces and eaten either on their own or with other snacks. Traditionally fries are served in a cornet de frites (French), patatzak / frietzak / fritzak (Dutch/Flemish), or Frittentüte (German), a white cardboard cone, then wrapped in paper, with a spoonful of sauce (often mayonnaise) on top. In France and other French-speaking countries, fried potatoes are formally pommes de terre frites , but more commonly pommes frites , patates frites , or simply frites . The words aiguillettes ("needle-ettes") or allumettes ("matchsticks") are used when

806-439: A little salt; fry both sides of a light golden brown colour; drain." This account referred to thin, shallow-fried slices of potato. It is not clear where or when the now familiar deep-fried batons or fingers of potato were first prepared. In the early 20th century, the term "french fried" was being used in the sense of "deep-fried" for foods like onion rings or chicken . One story about the name "french fries" claims that when

868-499: A lower temperature for a longer period of time than regular french fries. Slap-chips are an important component of a Gatsby sandwich, also a common Cape Town delicacy. Slap-chips are also commonly served with deep fried fish which are also served with the same white vinegar. Fried potato ( フライドポテト , Furaido poteto ) is a standard fast-food side dish in Japan. Inspired by Japanese cuisine , okonomiyaki fries are served with

930-708: A manuscript in U.S. president Thomas Jefferson's hand (circa 1801–1809) mentions "Pommes de terre frites à cru, en petites tranches" ("Potatoes deep-fried while raw, in small slices"). The recipe almost certainly comes from his French chef , Honoré Julien. The thick-cut fries are called pommes Pont-Neuf or simply pommes frites (about 10 mm or 3 ⁄ 8  in); thinner variants are pommes allumettes (matchstick potatoes; about 7 mm or 1 ⁄ 4  in), and pommes paille (potato straws; 4 mm or 1 ⁄ 8  in). Pommes gaufrettes are waffle fries . A popular dish in France

992-470: A means of avoiding cholesterol and reducing saturated fatty acid content, but in time the trans fat content of these oils was perceived as contributing to cardiovascular disease . Starting in 2008, many restaurant chains and manufacturers of pre-cooked frozen french fries for home reheating phased out trans-fat–containing vegetable oils. French fries contain some of the highest levels of acrylamides of any foodstuff, and experts have raised concerns about

1054-536: A peanut-based satay sauce and garnished with diced raw onions along with a variety of other optional ingredients. In the United States, the J. R. Simplot Company is credited with successfully commercialising french fries in frozen form during the 1940s. Subsequently, in 1967, Ray Kroc of McDonald's contracted the Simplot company to supply them with frozen fries, replacing fresh-cut potatoes. In 2004, 29% of

1116-636: A popular flavouring added to chips is chicken salt . French fries primarily contain carbohydrates (mostly in the form of starch ) and protein from the potato, and fat absorbed during the deep-frying process. Salt, which contains sodium , is almost always applied as a surface seasoning. For example, a large serving of french fries at McDonald's in the United States is 154 grams and includes 350 mg of sodium. The 510 calories come from 66 g of carbohydrates, 24 g of fat and 7 g of protein . A number of experts have criticised french fries for being very unhealthy. According to Jonathan Bonnet in

1178-599: A red-meat diet. In Mexico , as well as in Spain and other former Spanish colonies, bistec (a Spanish loanword from English "beefsteak") refers to dishes of salted and peppered beef sirloin strips. One form of Mexican bistec is usually flattened with a meat tenderizing tool. The dish is often served in tortillas as a taco . Spain and its former colonies have variations of bistec encebollado (beefsteak with onions). It can be found across Latin America . In

1240-879: A spicy tomato sauce. Fries are a common side dish in Latin American cuisine or part of larger preparations such as the salchipapas in Peru or chorrillana in Chile. Whilst eating 'regular' crispy french fries is common in South Africa, a regional favourite, particularly in Cape Town , is a soft soggy version doused in white vinegar called "slap-chips" (pronounced " slup-chips " in English or " slaptjips " in Afrikaans). These chips are typically thicker and fried at

1302-629: A street-food snack purchased at an Imbissstand ( snack stand ). Since the 1950s, currywurst has become a widely-popular dish that is commonly offered with fries. Currywurst is a sausage (often bratwurst or bockwurst ) in a spiced ketchup-based sauce, dusted with curry powder and served with fries. The standard deep-fried cut potatoes in the United Kingdom are called chips, and are cut into pieces between 10 and 15 mm (0.39 and 0.59 in) thick. They are occasionally made from unpeeled potatoes (skins showing). British chips are not

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1364-762: A topping of unagi sauce, mayonnaise , katsuobushi , nori seasoning ( furikake ) and stir-fried cabbage. French fries come in multiple variations and toppings. Some examples include: Fries tend to be served with a variety of accompaniments, such as salt and vinegar (malt, balsamic or white), pepper, Cajun seasoning, grated cheese, melted cheese, mushy peas , heated curry sauce, curry ketchup, hot sauce, relish, mustard, mayonnaise, bearnaise sauce , tartar sauce, chili, tzatziki , feta cheese , garlic sauce, fry sauce , butter, sour cream, ranch dressing , barbecue sauce, gravy, honey, aioli , brown sauce , ketchup, lemon juice, piccalilli , pickled cucumber , pickled gherkins , pickled onions or pickled eggs . In Australia,

1426-539: Is steak frites , which is steak accompanied by thin french fries. French fries migrated to the German-speaking countries during the 19th century. In Germany, they are usually known by the French words pommes frites , or only Pommes or Fritten (derived from the French words, but pronounced as German words). Often served with ketchup or mayonnaise, they are popular as a side dish in restaurants, or as

1488-904: Is absolutely unthinkable that a peasant could have dedicated large quantities of fat for cooking potatoes. At most they were sautéed in a pan". Fries are very popular in Belgium, where they are known as frieten (in Flemish) or frites (in Belgian French), and the Netherlands, where among the working classes they are known as patat in the north and, in the south, friet(en) . In Belgium, fries are sold in shops called friteries (French), frietkot / frituur (Flemish), snackbar (Dutch in The Netherlands) or Fritüre / Frittüre (German). They are served with

1550-529: Is classified according to different parts of the cow, specifically "chest lao " (the fat on the front of the cow's chest), "fat callus" (a piece of meat on the belly of the cow), and diaolong (a long piece of meat on the back of the beef back), "neck ren " (a small piece of meat protruding from the shoulder blade of a beef) and so on. The cuts of beef in Finland are: The UNECE standard formalizes internationally agreed upon specifications written in

1612-483: Is different from the domestic fried potato that existed in the 18th century. From the Belgian standpoint, the popularity of the term "french fries" is explained as "French gastronomic hegemony" into which the cuisine of Belgium was assimilated, because of a lack of understanding coupled with a shared language and geographic proximity of the countries. The Belgian journalist Jo Gérard  [ fr ] claimed that

1674-540: Is due chiefly to the fact that plenty of fat is used." In 1673, the Chilean Francisco Núñez de Pineda mentioned eating "papas fritas" in 1629 and women "sent fried and stewed potatoes" to the chiefs. The exact shape is unclear, likely cubes fried in butter which was customary. However, the cane shape originates from Europe. Fries may have been invented in Spain , the first European country in which

1736-423: Is in hot fat (around 160 °C/320 °F) to cook the fries through. This step can be done in advance. Then they are more briefly fried in very hot fat (190 °C/375 °F) to crisp the exterior. They are then placed in a colander or on a cloth to drain, then served. The exact times of the two baths depend on the size of the fries. For example, for 2–3 mm strips, the first bath takes about 3 minutes, and

1798-470: Is normally accompanied by a choice of sauces and a choice of either french fries or mash potato . A complementary choice of side salad or steamed vegetables is also commonly offered. In France , steak, locally called bifteck , is usually served with fried potatoes ( pommes frites in French). The combination is known as steak frites . Vegetables are not normally served with steak in this manner, but

1860-685: The American Expeditionary Forces arrived in Belgium during World War I , they assumed that chips were a French dish because French was spoken in the Belgian Army . But the name existed long before that in English, and the popularity of the term did not increase for decades after 1917. The term was in use in the United States as early as 1886. An 1899 item in Good Housekeeping specifically references Kitchen Economy in France : "The perfection of French fries

1922-555: The chuck or round are cooked with moist heat or are mechanically tenderized ( cf. cube steak ). In Australia, beef steak is referred to as just "steak" and can be purchased uncooked in supermarkets, butchers, and some smallgood shops. It is sold cooked as a meal in almost every pub , bistro , or restaurant specialising in modern Australian food, and is ranked based on the quality and the cut. Most venues usually have three to seven different cuts of steak on their menu and serve it from blue to well-done according to preference. A steak

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1984-424: The 1950s, although precisely where in the province it first appeared is a matter of contention. Canada is also responsible for providing 22% of China's french fries. In Spain, fried potatoes are called patatas fritas or papas fritas . Another common form, involving larger irregular cuts, is patatas bravas . The potatoes are cut into big chunks, partially boiled and then fried. They are usually seasoned with

2046-450: The UK, Ireland, Australia, New Zealand, and South Africa as crisps . Thomas Jefferson had "potatoes served in the French manner" at a White House dinner in 1802. The expression "french fried potatoes" first occurred in print in English in the 1856 work Cookery for Maids of All Work by Eliza Warren : "French Fried Potatoes. – Cut new potatoes in thin slices, put them in boiling fat, and

2108-503: The US is from a significantly different part of the carcass than British brisket . Cut often refers narrowly to skeletal muscle (sometimes attached to bones ), but can also include other edible flesh, such as offal (organ meat) or bones without significant muscles attached. The following is a list of the American primal cuts, and cuts derived from them. Beef carcasses are split along

2170-530: The United Kingdom, Australia, South Africa, Ireland and New Zealand, the term chips is generally used instead, though thinly cut fried potatoes are sometimes called french fries or skinny fries , to distinguish them from chips , which are cut thicker. In the US or Canada these more thickly-cut chips might be called steak fries , depending on the shape. The word chips is more often used in North America to refer to potato chips , commonly known in

2232-490: The United Kingdom, In steak restaurants the beef is aged for several weeks, seasoned with sea salt nd pepper and seared on a grill. It is the served with chips or potatoes, vegetables and a wedge salad with dressings. Sauces are usually served on the side such as peppercorn, Diane, borderline, mushroom or a bearnaise sauce. In more casual restaurants and pubs steak is often served with medium-thick fried potatoes (chips) , fried onions, mushrooms, onion rings and tomatoes; In

2294-427: The United States' potato crop was used to make frozen fries; 90% consumed by the food services sector and 10% by retail. The United States supplies China with most of their french fries, as 70% of China's french fries are imported. Pre-made french fries have been available for home cooking since the 1960s, having been pre-fried (or sometimes baked), frozen and placed in a sealed plastic bag. Some fast-food chains dip

2356-404: The United States, a restaurant that specializes in beef steaks is a steakhouse . The more expensive steakhouses serve the highest grades of beef and often dry-age it for many weeks. The well-aged beef cooked on high-heat grills and broilers produces a steak difficult to emulate in a home kitchen. A typical steak dinner consists of a steak, optionally topped with sautéed onions or mushrooms, with

2418-588: The axis of symmetry into "halves", then across into front and back "quarters" (forequarters and hindquarters). Canada uses identical cut names (and numbering) as the US, with the exception of the "round" which is called the "hip". The British designation 'rump' is also common in Canada. The most important cuts of beef in Argentine cuisine are: The most important cuts of beef in Brazilian cuisine are: Beef

2480-452: The chip – was first sold by Belgian immigrant Edward De Gernier in the city's Greenmarket". In Ireland the first chip shop was "opened by Giuseppe Cervi", an Italian immigrant, "who arrived there in the 1880s". It was estimated in 2011 that in the UK, 80% of households bought frozen chips each year. Although chips were a popular dish in most Commonwealth countries , the "thin style" french fries have been popularised worldwide in large part by

2542-581: The cuts evaporates and the gelatinised starch molecules that collected towards the potato surface are cooked again, forming the crisp exterior. The golden-brown colour of the fry will develop when the amino acids and glucose on the exterior participate in a Maillard browning reaction . In the United States and most of Canada, the term french fries , sometimes capitalised as French fries , or shortened to fries , refers to all dishes of fried elongated pieces of potatoes. Variants in shape and size may have names such as curly fries , shoestring fries , etc. In

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2604-406: The degree to which a steak is cooked. The following terms are in order from least cooked to most cooked: A style exists in some parts of North America called "Chicago". A Chicago-style steak is cooked to the desired level and then quickly charred. The diner orders it by asking for the style followed by the doneness (e.g. "Chicago-style rare"). A steak ordered "Pittsburgh rare" is rare or very rare on

2666-564: The dishes of poutine , loaded fries or chili cheese fries . French fries can be made from sweet potatoes instead of potatoes. A baked variant, oven fries, uses less or no oil. The standard method for cooking french fries is deep frying , which submerges them in hot fat, nowadays most commonly oil. Vacuum fryers produce potato chips with lower oil content, while maintaining their colour and texture. The potatoes are prepared by first cutting them (peeled or unpeeled) into even strips, which are then wiped off or soaked in cold water to remove

2728-491: The effects of acrylamides on human health. According to the American Cancer Society , it is not clear as of 2013 whether acrylamide consumption affects people's risk of getting cancer . A meta-analysis indicated that dietary acrylamide is not related to the risk of most common cancers, but could not exclude a modest association for kidney, endometrial or ovarian cancers . A lower-fat method for producing

2790-406: The exterior to be cooked and not the inside, or not hot enough where the entire fry is cooked, but its crispy exterior will not develop. Although the potato cuts may be baked or steamed as a preparation method, this section will only focus on french fries made using frying oil. During the initial frying process (approximately 150 °C), water on the surface of the cuts evaporates off the surface and

2852-717: The french fries are very small and thin. One enduring origin story holds that french fries were invented by street vendors on the Pont Neuf bridge in Paris in 1789, just before the outbreak of the French Revolution . However, a reference exists in France from 1775 to "a few pieces of fried potato" and to "fried potatoes". Eating potatoes for sustenance was promoted in France by Antoine-Augustin Parmentier , but he did not mention fried potatoes in particular. A note in

2914-509: The fries in a sugar solution or a starch batter, to alter the appearance or texture. French fries are one of the most popular dishes in the United States, commonly being served as a side dish to main dishes and in fast food restaurants. The average American eats around 30 pounds (14 kg) of french fries a year. The town of Florenceville-Bristol , New Brunswick in Canada, headquarters of McCain Foods , calls itself "the French fry capital of

2976-402: The gel matrix is responsible for the fluffy interior of the fry. The gelatinised starch molecules move towards the surface of the fries "forming a thick layer of gelatinised starch" and this layer of pre-gelatinised starch becomes the crisp exterior after the potato cuts are fried for a second time. During the second frying process (approximately 180 °C), the remaining water on the surface of

3038-540: The history of the french fry and asserts that "it is clear that fries are of French origin". They became an emblematic Parisian dish in the 19th century. Frédéric Krieger, a Bavarian musician, learned to cook fries at a roaster on rue Montmartre in Paris in 1842, and took the recipe to Belgium in 1844, where he created his business Fritz and sold "la pomme de terre frite à l'instar de Paris" ("Paris-style fried potatoes"). The modern style of fries born in Paris around 1855

3100-420: The inside and charred on the outside. In Pittsburgh , this style is referred to as "black and blue" (black or "sooty" on the outside, and blue rare on the inside). Several other foods are called "steak" without actually being steaks: Cut of beef Different countries and cuisines have different cuts and names, and sometimes use the same name for a different cut; e.g., the cut described as brisket in

3162-587: The large American fast food chains such as McDonald's and Burger King . " Pommes frites " or just " frites " (French), " frieten " (a word used in Flanders and the southern provinces of the Netherlands) or " patat " (used in the north and central parts of the Netherlands) became a national snack. Fries also come in the form of a common Dutch street food, known as Patatje Oorlog , translated to as "war fries". It consists of fries dressed with mayonnaise,

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3224-647: The late 1850s, at least one cookbook refers to "French Fried Potatoes". The first commercially available chips in the UK were sold by Mrs 'Granny' Duce in one of the West Riding towns in 1854. A blue plaque in Oldham marks the origin of the fish-and-chip shop, and thus the start of the fast food industry in Britain. In Scotland, chips were first sold in Dundee : "in the 1870s, that glory of British gastronomy –

3286-665: The potato appeared from the New World colonies . Professor Paul Ilegems, curator of the Frietmuseum in Bruges , Belgium, believes that Saint Teresa of Ávila of Spain cooked the first french fries, and refers also to the tradition of frying in Mediterranean cuisine as evidence. The Belgians and French have an ongoing dispute about where fries were invented. The Belgian food historian Pierre Leclercq has traced

3348-411: The relatively rugged countryside does not readily accommodate the space and resource demands of large herds of cattle. Some areas of Piedmont , Lombardy , and Tuscany , however, were renowned for the quality of their beef. Bistecca alla fiorentina is a well-known specialty of Florence ; it is typically served with just a salad. From the 1960s onward, economic gains allowed more Italians to afford

3410-484: The same thing as potato chips (an American term); those are called "crisps" in the UK and some other countries. In the UK, chips are part of the popular, and now international, fast food dish fish and chips . In the UK, the name chips are a separate item to french fries; with chips being more thickly cut than french fries, they can be cooked once or multiple times at different temperatures. From 1813 on, recipes for deep-fried cut potatoes occur in popular cookbooks. By

3472-509: The second bath takes only seconds. Since the 1960s, most french fries in the US have been produced from frozen Russet potatoes which have been blanched or at least air-dried industrially. The usual fat for making french fries is vegetable oil . In the past, beef suet was recommended as superior, with vegetable shortening as an alternative. McDonald's used a mixture of 93% beef tallow and 7% cottonseed oil until 1990, when they changed to vegetable oil with beef flavouring. Horse fat

3534-596: The super-fatty side dish to a burger—and both are often used as vehicles for things like sugar-laced ketchup and fatty mayo." Eric Morrissette, spokesperson for Health Canada, states that people should limit their intake of french fries, but eating them occasionally is not likely to be a health concern. Frying french fries in beef tallow , lard , or other animal fats adds saturated fat to them. Replacing animal fats with tropical vegetable oils, such as palm oil , simply substitutes one saturated fat for another. For many years partially hydrogenated vegetable oils were used as

3596-409: The surface starch, and thoroughly dried. They may then be fried in one or two stages. Chefs generally agree that the two-bath technique produces better results. Potatoes fresh out of the ground can have too high a water content resulting in soggy fries, so preference is for those that have been stored for a while. In the two-stage or two-bath method, the first bath, sometimes called blanching ,

3658-432: The water inside the cuts gets absorbed by the starch granules, causing them to swell and produce the fluffy interior of the fry. The starch granules are able to retain the water and expand due to gelatinisation. The water and heat break the glycosidic linkages between amylopectin and amylose strands, allowing a new gel matrix to form via hydrogen bonds which aid in water retention. The moisture that gets trapped within

3720-527: The world" and also hosts a museum about potatoes called Potato World. McCain Foods is the world's largest manufacturer of frozen french fries and other potato specialities. French fries are the main ingredient in the Québécois dish known as poutine , a dish consisting of fried potatoes covered with cheese curds and brown gravy . Poutine has a growing number of variations, but it is generally considered to have been developed in rural Québec sometime in

3782-482: Was particularly prominent among younger males. However, the causal relationship is not conclusive. The results are still preliminary, and the researchers are uncertain whether consuming fried foods causes mental health problems or individuals with symptoms of anxiety and depression tend to opt for fried foods. In June 2004, the United States Department of Agriculture (USDA), with the advisement of

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3844-435: Was standard in northern France and Belgium until recently, and is recommended by some chefs. French fries are fried in a two-step process: the first time is to cook the starch throughout the entire cut at low heat, and the second time is to create the golden crispy exterior of the fry at a higher temperature. This is necessary because if the potato cuts are only fried once, the temperature would either be too hot, causing only

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