Site News fries

Published on June 22nd, 2011 | by Jeannie Moulton

4

Ultrasonic French Fries





General unhealthiness aside, french fries are pretty good. Apparently, “research” chefs are trying to make them even better by bombarding them with ultrasonic waves.

Much like jewelers use ultrasonic waves to clean your jewelry, ultrasonic waves are uses to create tiny cracks and bubbles in the surface of the cut potatoes while they are soaking in a salt brine.

The potatoes are then fried twice – first at a lower temperature to tighten up their fibers, then at a higher temperature which causes the bubbles stuck in the surface of the potato to expand dramatically.

The outer surface of the ultrasonic french fries pack a serious crunch, while the inside has a mashed potato like texture…apparently to die for.

Source: Scientific American

Photo: Flickr Creative Commons by waferboard

Keep up with the latest sustainable food news by signing up for our free newsletter. CLICK HERE to sign up!



Tags: , , , , ,


About the Author

I spent the last five years earning my PhD in Engineering. I enjoy all types of science and writing, so I am trying out a new career path in science publication and communication. Recently, I have moved to Oxford, England. As an environmentally-conscious person, Oxford is a great place to live...notably there is no car required. I love to talk about vegan cooking, plant-based diets and the benefits of such, so just ask if you are interested. I do ballet for fun and love kitties.



  • http://Web Anita

    This sounds appauling!

    Why can’t people leave our food alone?

    Fresh food cooked simply is what it’s all about!

    Happy eating
    Anita

    • http://importantmedia.org/members/beckyanne/ Becky Striepe

      What got me about it is that they’re fried twice. Though I guess many restaurant fries are, too, since they fry/freeze/re-fry them.

    • Jeannie Moulton

      It’s totally weird…and not simple at all!

      I think the ultrasonic waves being used is sort of a gimmick to make them sound cooler and more scientific than the actually are…

      The ultrasonic waves aren’t a high enough energy to do anything molecularly damaging to the potato, so they are safe (after all, this is what we use to look at babies in the womb). They seem to be serving as a sort of ‘meat pounder’, just softening up the inside into basically mashed potatoes without disturbing the crispy outside.

      I wonder if they are any less healthy that typical french fries…

  • Pingback: High-fiber Foods Shown to Aid in Weight Loss – Eat Drink Better

Back to Top ↑