How the Potato Chip Took Over America

How the Potato Chip Took Over America

When Covid-19 forced people to stay home, many of us found solace in a snack: potato chips. The crispy treats enjoyed around a 350 million increase in sales from 2022 to 2022. When the chips are down, it seems, Americans gobble them up.

Other patrons began asking for Crums Saratoga Chips, which soon became a hit far beyond Upstate New York. In 1860, Crum opened his own restaurant near Saratoga known as Crums House or Crums Place, where a basket of potato chips sat invitingly on every table. Crum oversaw the restaurant until retiring over 30 years later; in 1889, a New York Herald writer called him the best cook in America. Crum died in 1914, but todays astounding variety of potato chips, from cinnamon-and-sugar Pringles to flamin hot dill pickle Lays, are a tribute to the man American Heritage magazine called the Edison of grease.

Still, historians who have peeled the skin off this story have hastened to point out that Crum was not the sole inventor of the chip, or even the first. The earliest known recipe for chips dates to 1817, when an English doctor named William Kitchiner published The Cooks Oracle, a cookbook that included a recipe for potatoes fried in slices or shavings. And in July 1849, four years before Crum supposedly dissed Vanderbilt, a New YorkHerald reporter noted the work of Eliza, also, curiously, a cook in Saratoga Springs, whose potato frying reputation had become one of the prominent matters of remark at Saratoga. Yet scholars are united in acknowledging that Crum popularized the chip. It was in Saratoga that the chips came into their owntoday you can buy a version of Crums creations under the name Saratoga Chipsand in America that they became a culinary and commercial juggernaut.  

For a long time, chips remained a restaurant-only delicacy. But in 1895 an Ohio entrepreneur named William Tappenden found a way to keep them stocked on grocery shelves, using his kitchen and, later, a barn turned factory in his backyard to make the chips and deliver them in barrels to local markets via horse-drawn wagon. Countless other merchants followed suit.

Americans today consume about 1. 5 billion pounds of potato chips annually, or around 6. pounds per person. The U. . potato chip marketjust potato chips, never mind tortilla chips or cheese puffs or pretzelsis estimated at $10. milliard. And while chips and other starchy indulgences have long been criticized for playing a role in health conditions such as obesity and hypertension, the snack industry has cleaned up its act to some extent, cooking up options with less fat and sodium, from sweet potato chips with sea salt to taro chips to red lentil crisps with tomato and basil.

Still, for many Americans, the point of chips has always been pure indulgence. Following a year of fast-food buzz, last October Hershey released the most sophisticated snack mashup since the yogurt-covered pretzel: Reeses Peanut Butter Cups stuffed with potato chips. Only history can judge whether this triple-flavored calorie bomb will be successful. But more than a century and a half after Crums peevish inspiration, the potato chip isnt just one of our most popular foods but also our most versatile.

Granulating sugar cane on an industrial scale was difficult and dangerous. Then Rillieuxborn in New Orleans, educated in Parispatented a new method in 1846 that was much more efficient and saved laborers from being burned by boiling juice. Still used to make sugar and glue, Rillieuxs system helped the U. . dominate the 19th-century sugar trade.

Building on his 1894 invention of a commercial bread-kneading machine, which helped prevent wasted flour at his Woodland Park Hotel, the Boston-area inventor patented this contraption in 1902. It could mix ingredients and knead dough automaticallya direct precursor to todays breadmakers.

Frederick mckinley jones refrigeration unit

Ever heard the saying the customer is always right? Legend has it that the salty crisp goodness we now know as the potato chip was invented when one unhappy diner at a restaurant in Saratoga Springs, NY sent their french fries back to the kitchen after declaring them too thick, too soggy, and lacking in salt. Kokken skåret derefter fries tynde, da han kunne, dybde stegte dem og gav dem en generøs krydderier, og resten var historie. Prøv denne sundere bagt version, der er sikker på at tilfredsstille alle dine snacking behov. Klik her for et downloadbart, udskriveligt kort med denne opskrift. € <.

7 unpeeled Medium russet kartofler, ca. 2 pund 2 kvarts isvand 5 teskefulde salt 2 teskefulde hvidløg pulver 2 tsk selleri salt 1 tsk løg pulver 1 tsk peber non-stick madlavning spray

Du kan ikke spise kun en. I 1887 - Jo mere du har af dem, jo ​​mere vil du have en. Papir tynde chips blev spist varmt eller koldt, og en forfatter følte, at de havde alt det nutrum, der blev kogt ud af dem. Et par opskrifter, en vittighed fra 1889 og mere. Mens der var tidligere opskrifter til

Pare og skive tynde otte hvide kartofler med en vegetabilsk skiver. Lad dem suge omkring en time i en pande af isvand, jo jo jo jo bedre. Afløb og tør dem på en klud. Sty en lille håndfuld ad gangen i omkring tre pints af varm svin i en dyb kedel, der stirrer dem konstant med en langhåndteret skimmer, indtil de er skarpe; Så tag dem ud, og drys dem med salt. Om vinteren og foråret, når kartoflerne er gamle, vil det være nødvendigt at suge dem i vand i en halv dag.

De chips, der følger, hører ikke til vegetabilsk rige, og det kunne derfor ikke være meget godt skåret af en vegetabilsk skiver, men de burde have været simmeret og skummet, indtil de var tørre og skarpe og liberalt sprinklet med chlorid af natrium. Det vil give dem en smag, der er designet til at skabe en appetit for dem, som ikke kan opfyldes af dem. Jo mere du har af dem, jo ​​mere vil du have af dem.

Først historien. Den OFT-fortalte fortælling er sat i 1853. Det skildrer Vanderbilt, kendt som Commodore, som en finicky Diner på Moons Lake House på Saratoga Lake, som, da han serverede franske stegte kartofler, som han anså for for fedt, beordrede dem tilbage til køkkenet.

Bøgerforfatteren fortsætter, at Whitney forsvarede sit valg og sagde, at hendes antagelser var uskyldige, da de blev udslettet fra en avisklipping. Så har hun truet for at tage hende Fashionable Balls andre steder.

På trods af Dunns indsats for at debunkendes legenden vedvarer historien. Historien kanaler den mad, der byggede Amerika for nylig gentaget historien, mens den noterede sig, at den er ubegrundet. Det er også genbetalt på hjemmesider som den oprindelige Saratoga chip, og Richer sagde, plejede at blive trykt på bagsiden af ​​Stewarts butikker kartoffelchips.

Selvom det er opmærksom på sin tvivlsomme oprindelse, genoptrykte Whitney fortællingen i 2003 i sin kartoffelchipkogebog, der oprindeligt blev offentliggjort til 1977-galaen. Hun solgte den genoptrykte kogebog som en fundraiser for dobbelt h hul i skoven. Det er uklart, hvis Dunn resurfaced til objekt.

Uanset om det var mere end 40 år siden, og få husker riftet. Selv Whitney Widower John Hendrickson sagde, at det var før sin tid. Men han indrømmer, at Whitney vidste, at historien var mistænkelig .


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