. Bulletin of the Department of Agriculture. Agriculture; Agriculture. 8 BULLETIN 1055, U. S. DEPARTMENT OF AGRICULTURE. Oil can not be used indefinitely without being renewed. After prolonged use of the oil the chips do not brown well and take too long to cook. Much foreign matter has been absorbed by the oil, which can not be removed by the most careful straining. It should be thrown away or used for soap grease. The common practice in potato-chip factories is to replace what is used up in the cooking process by adding fresh oil. This, however, should not be continued indefinitely, enti
. Bulletin of the Department of Agriculture. Agriculture; Agriculture. 8 BULLETIN 1055, U. S. DEPARTMENT OF AGRICULTURE. Oil can not be used indefinitely without being renewed. After prolonged use of the oil the chips do not brown well and take too long to cook. Much foreign matter has been absorbed by the oil, which can not be removed by the most careful straining. It should be thrown away or used for soap grease. The common practice in potato-chip factories is to replace what is used up in the cooking process by adding fresh oil. This, however, should not be continued indefinitely, entirely fresh oil being required at least every few days. The most successful potato-chip factory which was visited makes a practice of renewing the oil every second or third day. The small particles of potato are skimmed out after every batch of chips is re- moved and all the oil carefully filtered each night after the close of business. New oil is added as needed during the day, and every sec-. Fig. ;*>.—Soaking' the different lots of potatoes in pans of cold water pre aratory to frying into chips. The last lot is still under the faucet of running water. ond or third night the contents of the kettles are emptied and sold for soap grease. The result is a high-quality potato chip that will keep sweet for weeks. Some manufacturers make no effort to renew their oil entirely, simply adding fresh oil as needed. As a result the oil is never entirely sweet; and the old, worn-out oil which is always present affects the ease of cooking, the flavor, and the keeping quality of 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 expressed. Small particles of such foreign matter act as ferments if left in the oil and set free fatty acids which make the oil turn rancid and lower its smoking point. Chips can be cooked at a higher temperature in oil that is free from such impurities than in oil that has
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