Methods of manufacturing potato chips . fat is to suspend a thermometer in the center of thepan. 1 Farmer, Fannie Merritt. Op. cit. 8 BULLETIN 1055, U. S. DEPARTMENT OE AGRICULTURE. Oil can not be used indefinitely without being renewed. Afterprolonged use of the oil the chips do not brown well and take toolong to cook. Much foreign matter has been absorbed by the oil,which can not be removed by the most careful straining. It shouldbe thrown away or used for soap grease. The common practice inpotato-chip factories is to replace what is used up in the cookingprocess by adding fresh oil. This, h
Methods of manufacturing potato chips . fat is to suspend a thermometer in the center of thepan. 1 Farmer, Fannie Merritt. Op. cit. 8 BULLETIN 1055, U. S. DEPARTMENT OE AGRICULTURE. Oil can not be used indefinitely without being renewed. Afterprolonged use of the oil the chips do not brown well and take toolong to cook. Much foreign matter has been absorbed by the oil,which can not be removed by the most careful straining. It shouldbe thrown away or used for soap grease. The common practice inpotato-chip factories is to replace what is used up in the cookingprocess by adding fresh oil. This, however, should not be continuedindefinitely, entirely fresh oil being required at least every few most successful potato-chip factory which was visited makes apractice of renewing the oil every second or third day. The smallparticles of potato are skimmed out after every batch of chips is re-moved and all the oil carefully filtered each night after the close ofbusiness. Xew oil is added as needed during the day, and every sec-. Fig. 5.—Soaking the different lots of potatoes in pans of cold water preparatory to fryinginto chips. The last lot is still under the faucet of running water. ond or third night the contents of the kettles are emptied and soldfor soap grease. The result is a high-quality potato chip that willkeep sweet for weeks. Some manufacturers make no effort to renewtheir oil entirely, simply adding fresh oil as needed. As a result theoil is never entirely sweet; and the old, worn-out oil which is alwayspresent affects the ease of cooking, the flavor, and the keeping qualityof the chips. In the refined cottonseed oil sold for cooking purposes there is re-markably little of the foreign matter from which the oil is particles of such foreign matter act as ferments if left in theoil and set free fatty acids which make the oil turn rancid and lowerits smoking point. Chips can be cooked at a higher temperature inoil that is free from such impuri
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