Pommes allumettes wikipedia

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Be sure to use a light hand when coating to avoid a thick bready texture.

How Shape Impacts Texture

Cutting the potatoes into thin uniform sticks is important. The two best options are:

Russet Potatoes

Russet potatoes have a fluffy yet starchy interior that fries up light and crispy.

Build confidence celebrating special occasions in French! The egg helps the flour coating stick better and makes the fries extra crispy when fried.

The Potato Stick Making Process

Making perfect French fry sticks takes a bit of technique. & adj.1963–Browse more nearby entries

Their moderate starch content gives great frying results.

Other types of potatoes like red potatoes can also work but may not get quite as crispy due to their waxy texture.

Choosing the Best Oil for Frying

The oil used for frying also impacts the taste and texture of the fries.

Made right, these delicious matchstick fries will disappear fast!

pommes allumettesnoun

There is one meaning in OED's entry for the noun pommes allumettes. Allumette-cut fries are still popular, especially when a thinner, crispier fry is desired.

Read more

French word of the week: plan
Explore the versatile French word plan, its meanings, examples, and false-friend pitfalls to help boost your vocabulary and confidence. See ‘Meaning & use’ for definition, usage, and quotation evidence.

Fewer than 0.01occurrences per million words in modern written English

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pommes allumettes is a borrowing from French.

Etymons:Frenchpommes allumettes.

The earliest known use of the noun pommes allumettes is in the 1960s.

OED's earliest evidence for pommes allumettes is from 1962, in the writing of Len Deighton, novelist.

/ˌpɒm al(j)uːˈmɛt/

pom al-yoo-MET

/ˌpəm ˌæluˈmɛt/

pum al-oo-MET

Nearby entries

  1. pommel horse, n.1908–
  2. pommelion, n.1769–
  3. pommelled | pommeled, adj.1470–
  4. pommeller, n.1879–
  5. pommelly, adj.1494–
  6. pommel vault, v.1932–
  7. pommely, adj.1377–
  8. pommer, n.1878–
  9. Pommery, n.1874–
  10. Pommery and Greno, n.1881–
  11. pommes allumettes, n.1962–
  12. pommes frites, n.1879–
  13. pommeture, n.1611
  14. pomming-stone, n.1615
  15. Pommy, n.

    They are a finer version of pommes frites (French fries) and are often used as a garnish or side dish in classic French meals.

    Puff Pastry:

    Allumettes au fromage or allumettes au jambon are puff pastry sticks typically filled with cheese or ham. Excess moisture can cause them to cook unevenly. In classical French cuisine, allumette-cut potatoes are a common preparation style, where potatoes are cut into very thin strips before being fried, similar to French fries, but smaller.

    pommes allumettes wikipedia

    Frying twice at different temperatures also ensures the fries are light and crispy, not soggy.

    Choosing the Best Potatoes

    The type of potato used makes all the difference for perfect fry sticks. Read more

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    Here is an overview of the basic process:

    1. Wash and peel the potatoes. Adjust the seasonings to your taste and get creative with serving ideas. The high smoke point neutral oils above are best for perfect fries.

      Flour Coating Tricks

      For a light, crispy coating on the fries, follow these tips when dredging in flour:

      • Use all-purpose flour or alternatively, rice flour for gluten-free fries.
      • Season the flour with salt, pepper, and spices for extra flavor.
      • For maximum crispness, toss the fries in the flour twice.
      • Let excess flour shake off before frying so the coating isn’t gummy.

      The flour helps seal in moisture and gives the fries a delicate crunch.

      Learn its use in context and explore examples with its plural form! & adj.1913–

    2. Pommy-bashing, n.1976–
    3. Pommyland, n.1916–
    4. Pomo, n.¹ & adj.¹1852–
    5. po-mo, n.²1986–
    6. po-mo, adj.²1987–
    7. Pomoan, n. Cut into French fry shaped sticks.
    8. Rinse the cut fries in cold water to remove excess starch.
    9. Pat the fries very dry.

      This technique has been in use since the 19th century, when the codification of French culinary terms and techniques became formalized under chefs like Auguste Escoffier.

      Allium ascalonicum – Shallots

      Pommes allumettes are potatoes that are cut into thin matchstick-like pieces and deep-fried, resulting in a crispy texture.

      (Unregistered users can only access the International English interface for some pages.)

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