New French Fries Don't Need Freezing or Refrigeration

Doesn’t get much into the “how” but:

> A combination of high-pressure carbon dioxide and moderate temperatures inactivates not only the enzymes that cause browning but also the microorganisms that cause spoilage.

I make my own. Its cheaper. What's French about them anyway?

Likely an old misnomer due to American soldiers bringing them home from a French-speaking region of Belgium.

The "French" in "French Onion Soup" refers to how the onions are cut, not the origin of the recipe. That's not related to fries since they're julienned, but I thought it was a fun fact.

Because they're no longer food.