. Bulletin of the Department of Agriculture. Agriculture; Agriculture. METHODS OF MANUFACTURING POTATO CHIPS. 7 HANDLING THE FAT IN MAKING CHIPS. If the sliced potatoes are put into oil which is at a low temperature, they take a long time to fry and absorb so much grease that they are both soggy and unpalatable. Moreover, the more grease consumed in frying, the greater the expense of the product. The aim of the hot- water bath in Miss Farmer's 4 recipe was to coagulate the protein in the potatoes, thus searing the surface and making it impossible for much grease to soak in. The same resul
. Bulletin of the Department of Agriculture. Agriculture; Agriculture. METHODS OF MANUFACTURING POTATO CHIPS. 7 HANDLING THE FAT IN MAKING CHIPS. If the sliced potatoes are put into oil which is at a low temperature, they take a long time to fry and absorb so much grease that they are both soggy and unpalatable. Moreover, the more grease consumed in frying, the greater the expense of the product. The aim of the hot- water bath in Miss Farmer's 4 recipe was to coagulate the protein in the potatoes, thus searing the surface and making it impossible for much grease to soak in. The same result may be attained by heating the oil to a point just below smoking before the slices are put in. The higher the temperature that can be maintained, the sooner the surface of the potato will be crusted over and the less oil will pene- trate. The water on the raw sliced potatoes and the temperature of the inner fiying basket itself will lower the initial temperature of the. Pic. Weighing- the slices of potatoes to determine tbe total loss in peeling and slicing. oil, and it will take several minutes for the water to boil away and the fat to regain the heat it lost. Fats do not " ; It is the water in the oil that makes it bubble when heated, and until this has been changed to steam and evaporated the temperature of the fat can not be raised much above 100° C. (212° F.). The hotter the initial tem- perature of the oil, the more quickly the water will be boiled away. A- the water evaporates, the oil becomes still and the temperature in- creases rapidly. It should be reheated after each batch of chips is re- moved. The only certain laboratory method of determining the tem- perature of the fat is to suspend a thermometer in the center of the pan. 1 i'armer, i aooie Merrlli. op. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not
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