Cooking at high temperature involve chemical reactions.
wild fries
lipids
potato chips and french fries
burgers, french fries, and milkshakes
it can be a protein, tubol and calcuim
yes
Frozen - Cooked.
http://www.youtube.com/watch?v=VRcSvUVPuTs; http://www.slashfood.com/2011/04/20/wendys-fries-vs-mcdonalds-fries-taste-test/.you can find the cooking fries that tasete exactly like Mcdonald's fries.
The number of calories in 20 french fries depends on the size of the french fries. After cooking, you would need to weigh them. There are approximately 90 calories in one ounce of french fries (cooked in oil).
Baton cuts are used to make French fries when cooking. They can also be used in soups and stir fry's.
French fries originated in Beligum . Hope that helped ! (:
Well, it all depends, there are different kind of french fries. But I will say there are 9 calories in a french fry so multiply that by 30 and you will get 270. But, french fries have a lot of calories because of the salt.
Extra Virgin Olive Oil. Actually you should do research on google about it. It helps clean out your arteries and is very healthy for your heart/liver/kidneys.
McDonald's fries are generally gluten-free, as long as the individual restaurant follows McDonald's procedures. You might want to ask to make sure that they use a dedicated fryer - they make the fries in a machine that is only used for making fries. This is normally done in most McDonalds and the result is fries that are gluten-free. There is no gluten in the potato or the oil. A few restaurants may contaminate the oil by cooking breaded chicken in the oil.
McDonald's used to have and was well known for having the best french fries ever until they changed their cooking oil. (A "healthy" move with a disgusting aftertaste.) I think In N Out Burger has the #1 fries now. If McD's would offer their original fries for those of us who understand moderation, they just might win me back. Aug 2009
About 15 ounces more or less. Potatoes when fried loose some moisture, some but not all of this moisture is replaced with cooking fat. If you fry the potatoes longer they will lose more moisture.
Oil cooks at higher temp without burning or scorching which imparts a burnt taste to foods Also butter contain cholesterol and a great percentage of saturated fatty acids.