Potato chips or chips are thin slices of potatoes that have been fried or baked until crunchy. They are generally served as a snack, side dish, or appetizer. Basic chips cooked and salted; additional varieties are produced using a variety of flavors and ingredients including herbs, spices, cheeses, other natural flavors, artificial flavors, and additives.
Potato chips are a major part of snacks and food markets in Western countries. The global potato chips market generated total revenues of US $ 16.49 billion in 2005. This accounted for 35.5% of the total savory snack market of that year ($ 46.1 billion).
Video Potato chip
Histori
Origins
The earliest known recipe for something akin to today's potato chips is in William Kitchiner's cookbook, The Cook's Oracle, first published in 1817, which is the bestseller in Britain and the United States. The edition version of 1824 recipe 104 is called "Fried Potatoes in Sliced ​​or Shaved" and reads "peel the large potatoes, slice them about a quarter of an inch thick, or cut them in spinning shavings, as you will peel the lemon; clean, and fry them in pork fat or drip ". The early recipe for potato chips in the United States was found in Mary Randolph Virginia House-Wife (1824), and in N.K.M. Lee's Cook's Own Book (1832), both explicitly quoting Kitchiner.
Saratoga Springs
However, a legend linked the creation of potato chips with Saratoga Springs, New York, a few decades later. At the end of the nineteenth century, the popular version of the story links the dish with George Crum, a half-American, half-Native American chef at Moon's Lake House, who tried to appease displeased customers on August 24, 1853. Customers continued to send potatoes fried back, complaining that they were too thick, too "wet," and/or not salty enough. Frustrated, Crum personally cut some very thin potatoes, fried potato wedges until crunchy, and flavored them with extra salt. For Crum's surprise, customers like them. They were soon called "Saratoga Chips," a name that lasted until at least the middle of the twentieth century. This version of the story was popularized in a 1973 national advertising campaign by St. Paper Company. Regis, who produces packaging for chips, says that Crum's customers are Cornelius Vanderbilt. Crum was famous as a chef by then, and by 1860, he had his own lakeside restaurant, which he called Crum's House.
Mass production
In the 20th century, potato chips spread outside the restaurant tariffs cooked by chefs and began mass production for home consumption. The Potato Chips Company sold in Dayton, Ohio, which was founded in 1910, identifies it as "the oldest potato chips company in the United States". New England-based Tri-Sum Potato Chips, founded in 1908 as Leominster Chips Company, in Leominster, Massachusetts claims to be the first US potato chips manufacturer.
Flavored Chips
In an idea derived from Smiths Potato Crisps Company Ltd., formed in 1920, Frank Smith bundled salt pieces with chips in a fat-resistant paper bag, which was sold around London. Potato chips remain unexplored until innovated by Joe "Spud" Murphy, owner of the Irish chips company Tayto, who in the 1950s developed the technology to add spice during the making. After several trials and errors, Murphy and his employees, Seamus Burke, produced the world's first vintage chips: Cheese & amp; Onion and Salt & amp; Vinegar. Companies around the world are trying to buy the rights to Tayto techniques.
The first flavored chips in the United States, a barbecue flavor, were being produced and sold in 1954. In 1958, Herr was the first company to introduce barbecue flavored potato chips in Pennsylvania.
Bag potato chips
Chips sold in the market are usually sold in cans or chopped from glass storage and shipped by horse and carriage. Early potato chips bags are waxed paper with the tip being ironed or clasped together. At first, potato chips were packed in vats or cans, which left the chips at the bottom of the stale and crushed.
In the 1920s, Laura Scudder, an entrepreneur in Monterey Park, California, began to get the workers to take sheets of waxed paper into bags, stuffed with chips at his factory the next day. This pioneering method is reduced and keeps the chips fresh and crisp longer. This innovation, together with the discovery of cellophane, allows potato chips to become mass market products. Today, the chips are packed in plastic bags, with nitrogen gas blown before sealing to extend shelf life, and provide protection against destruction.
Mature boiler
Long chips are made in a batch process, where potato slices are rinsed with cold water to release starch, fried at low temperatures (300 Â ° F), and continuously scratched to prevent them from sticking together.
Industry advances result in a shift to production by a sustainable process, running the chip through a hot oil barrel and drying it in a conveyor process.
Some small manufacturers continue to use the batch process, especially in Maui. In 1980, inspired by Maui Chip, an entrepreneur started Cape Cod Potato Chips to produce thicker, denser, "Hawaii style" potato chips, which came to be known as a self-cooked (UK) boiler chip (UK) and became premium goods, "gourmet". The kettle chips are thicker and the surface starch is not rinsed, resulting in a chip style called "hard bite".
Maps Potato chip
Nomenclature
Minor consistency exists in the English-speaking world for the name of sliced ​​fries, thick or thin. American and Canadian English use "chips" for the dishes mentioned above - the term is also used (but not universally) in other parts of the world, and sometimes "chips" for the same made from dough.
In England and Ireland, "chips" are potato chips that are eaten at room temperature, while "chips" are similar to French fries (as in "fish and chips") and served hot. In Australia, parts of South Africa, New Zealand, India, West Indies in general, especially in Barbados, these two forms of potato products are known only as "chips", as are larger "home-style" potato chips. In northern New Zealand, they are known as "chippies", but are marketed as "chips" all over the country. In Australia and New Zealand, sometimes differences are made between "hot chips" (french fries) and "chips" or "potato chips". In Bangladesh, they are commonly known as "chips" or "chips," and more rarely as "chips" (pronounced "kirisp") and locally, alu bhaja (because of their similarity with the original potato > bhajji ).
In German-speaking countries (Austria, Germany: "Kartoffelchips ": Switzerland: " Pommes Chips ") and in the former Yugoslav SFR countries, fried thin potato slices are known as a "chip" (pronounced locally very similar to actual English pronunciation), with a clear distinction of french fries. In Brazil, "home-style" potato chips are known as Portuguese batatas portuguesas ("Portuguese potatoes") if their relative sides fine and batatas prussianas ("Prussian potato") if their sides show a pattern like wafer biscuits, while industrial-uniformed potato chips which is similar to America made from potato-based fried potatoes known as "batata chips" ("potato chips"), or just "chip" .
Health issues
Most potato chips contain high levels of sodium, from salt. It has been linked to health problems such as high blood pressure. However, researchers at Queen Mary University of London in 2004 have noted that "a bag of ready chips" contains less salt than a portion of many breakfast cereals, including "any brand of cornflakes sold in Britain."
Some potato chips companies have responded to long-standing concerns by investing in research and development to modify existing recipes and create health conscious products. The PepsiCo study showed that about 80% of salt on the chips was not felt by the tongue before it was swallowed. Frito-Lay spent $ 414 million in 2009 for product development, including the development of salt crystals that will reduce Lay Lay Potato Chips without affecting spices.
No salt chips available, e.g. Salt 'n' Shake is an old British brand, whose chips are not flavored, but instead inserts a small salt sachet in a bag for spice to taste. Many other popular brands in the United States, such as Frito-Lay, also offer such products.
Regional varieties
Canada
In Canada, herbs include pickled dill, jalapeà ± o, tomato sauce, barbecue, all sauce, sour cream and onions, and salt and vinegar. In 2006, wasabi chips were introduced in Toronto and Vancouver, but no longer offered them. Loblaw, Canada's largest food retailer, offers some unusual flavors under President's Choice brand, including poutine, maple bacon, jerk Jamaican chicken, feta and Greek olives, hot dog ballpark, and barbeque baby ribs.
Hong Kong
In Hong Kong, two famous potato chips are the spicy "Etnican" varieties by Calbee, and barbecue by Jack 'n Jill. Lay's is also popular in Hong Kong.
Indonesia
In Indonesia, potato chips commonly referred to as potato chips are traditionally included in the category of chips. The market of Indonesian potato chips is dominated by two brands; Indofood's Chitato (since 1990s) and Lay's (Indofood and Frito-Lay joint ventures). In 2014, Japanese food Calbee and Indonesia Wing form Calbeewings, Potabee potato chips and joint venture marketed in Indonesia.
The taste of potato chips that are marketed in Indonesia include barbecue beef, spicy chicken, cheese, and fresh salted. Lay potato chips sold in Indonesia are available in 6 flavors; butter honey, sour cream and onions, nori seaweed, barbecue beef, salted classic, and flavored teriyaki salmon. Potabee sold in Indonesia offers two flavors; beef BBQ and grilled seaweed. In 2018 Chitato launches the "Do Us A Flavor" campaign that sells three unusual flavors; beef rendang, yellow golden fried crab, and mango sticky rice.
ireland
In Ireland, the two main flavors are cheese and onions, and salt and vinegar. But in Ireland, the word "Tayto" is identical to potato chips after the Tayto brand and can be used to describe all types of chips, including those not manufactured by Tayto. Due to Tayto's dominance in the Irish market, the word has become a common trademark. Hunky Dorys and King crisps are another popular Irish brand.
Western Europe
In Germany, Belgium and the Netherlands only two flavors are traditionally available, red peppers ( peppers , sometimes also called ungarisch ) and salted ( gesalzen ). This is still the most common and popular type, but some vendors are beginning to offer a host of other flavors like sour cream & onions, cheese, oriental, or more exotic spices such as "chakalaka", "currywurst", "pommes", "Rot-weiss" (red and white - fried potatoes with tomato sauce and mayonnaise). Potato chips made from ground potato are called Stapelchips rather than Kartoffelchips for legal reasons.
Colombia
In Colombia, lemon, chicken, chorizo, and sirloin steak with potato mushroom flavored potato chips are sold.
Japanese
In Japan, flavors include norishio (nori and salt), consommÃÆ'Â © , wasabi, soy sauce and butter, garlic, plums, barbecue, pizza, mayonnaise, and black pepper. Chili, clams with butter, teriyaki, takoyaki, and flavored yakitori chips are also available. The main producers are Calbee, Koikeya, and Yamayoshi.
United Kingdom
The market in the United Kingdom is dominated by Walkers, which holds 56% of the crisp market in the UK in 2013. Walkers are known for their potato chips. The three main flavors are salty, cheese and onion, and salt and vinegar; however, another example is the shrimp cocktail (which is wrongly described in the media as it is subject to EU orders that prohibit them), Worcester sauce, grilled chicken, steak and onion, smoked bacon, lamb and mint, ham and mustard, barbecue, BBQ bone ribs, ketchup, sausage and ketchup, pickled onions, Branston pickles, and Marmite.
More exotic flavors are Thai chili, roast pork and mustard sauce, lime and Thai spices, chicken with Italian spices, sea salt and cracked black pepper, sea salt and chardonnay vinegar, sea salt and cider vinegar, spicy and aromatic curries, turkey and bacon, caramelized onions and sweet balsamic vinegar, Stilton and cranberries, mango chilli, and special flavors, such as American cheeseburgers and British roast beef and Yorkshire pudding. Kettle Foods Ltd consists of thick crispy potato pieces including gourmet flavors: Mexican limes with a bit of chili, salsa with mesquite, mozzarella and basil buffalo tomatoes, adult cheddar with Adnams Broadside Beer, Soulmate cheese, and onions. McCoys Crisps is also popular in the UK. In the northern part of England, Seabrook Potato Crisps are very popular, but they are less common in the south. Tayto is a popular brand in Northern Ireland. Since 2008, Walkers has launched a "Do Us a Flavor" campaign, challenging the British public to think of unique flavors for their chips. Six flavors were selected from between entries and released as special editions. Consumers can choose their favorites, and the winner will be a permanent flavor.
United States
In the United States, popular potato flavorings include sour cream and onions, salt and vinegar, and barbecue. In the South Gulf, Zapp's Potato Chips of Gramercy, Louisiana, produces regional fried chips with regional flavors such as Crawtator, Cajun dill, Voodoo, and Creole onions.
Pennsylvania
Pennsylvania leads the United States in chip-chip production, and has been nicknamed "Potato Chip Capital" by several sources. Pennsylvania-based companies that produce potato chips include Utz Quality Foods, Snack Herr, Snyder's Hanover, Martin's Potato Chips, Wise Foods, Middleswarth Potatoes, Dieffenbach Chips, Hartley Potato Chips, Gibbles Foods, Stehman Potato Chips, and Charles Chips. These are all members of "The Snack Food Association Of The United States."
New Mexico
In New Mexico, the jerky shop offers locally-made (often boiled with kettle) chips flavored with local red or green chili, or a combination of the two (known as "Christmas").
Similar food
Other types of potato chips, especially the Pringles and Stax Lay brand, are made by extruding or pressing the dough made from dried potato into the desired shape before frying. It makes uniform chips in size and shape, allowing it to be stacked and packaged in rigid cardboard or plastic tubes. Pringles are officially branded as potato chips, but they are rarely mentioned as such by Americans. In contrast, Pringles can be called the potato chips in England, to distinguish them from traditional "chips". Munchos, another brand that uses the term potato chips, has an air bag inside its chip that gives it a curved shape, even though the chip itself resembles regular pouch chips.
An additional variant of potato chips is in the form of a "potato stick", also called a shoestring. It's made as a very thin (2 to 3 mm) version of popular French fries but is fried in the way of regular salty potato chips. The hickory-smoke-flavored version is popular in Canada, under the name of the "Hickory Sticks" vending machine. Potato sticks are usually packed in rigid containers, although some manufacturers use flexible pockets, similar to potato chips. Potato sticks were originally packed in closed steel cans. In the 1960s, manufacturers switched to cheaper composite tubes (similar to Pringles containers). Reckitt Benckiser is the market leader in this category under Durkee Potato Stix and the names of Potato Sticks from France but out of business in 2008. In 2014, France re-entered the market.
The larger (about 1 cm) larger variant made with dried potatoes is marketed as Andy Capp's Pub Fries, using the old British strip comic strips, baked and sold in a variety of flavors. Pedestrians make similar products (using the Smiths brand) called "Chipsticks" which are sold in salt-ready taste and salt and vinegar.
Some companies also market baked potato chips as an alternative with a lower fat content. In addition, some varieties of fat-free chips have been made using artificial fat substitutes, and can not be digested. It became famous in the media when many of the ingredients contained, Olestra, were attributed to some individuals for abdominal discomfort and diarrhea.
The American appetite for crunchy snacks gave birth to packaged corn kip, with brands like Fritos, CC, and Doritos dominating the market. "Swamp chips" are also made from various root vegetables, such as parsnips, rutabagas, and carrots. Japanese-style variants include extruded chips, such as products made from rice or cassava. In Southern Indian snack cuisine, an item called happla in Kannada/ vadam in Tamil, is a chip made from rice-sagu or an extrusion multigrain base that has been around for years -year. century.
Many other products can be called "chips" in the UK, but will not be classified as "potato chips" because they are not made with potatoes or not peeled (eg, Wotsits, Quavers, Skips, Hula Hoops, and Monster Munch).
Kumara chips (sweet potato) are eaten in Korea, New Zealand, and Japan; parsnip, beetroot, and carrot chips available in the UK. India is famous for a large number of local 'chips shops', selling not only potato chips, but also other varieties such as banana chips, tapioca chips, cassava chips, and even carrot chips. Banana chips, also known as chili or tostones, are also sold in the western hemisphere from Canada to Chile. In the Philippines, banana chips can be found sold in local stores. In Kenya, chips made from arrowroot and casava. In the UK, Sweden, Finland, and Australia, new varieties of Pringles made from rice have been released and marketed as lower fat than potatoes.
Production
- chip making process
See also
References
Further reading
- Banham, Rayner (1977) "The Crisp at the Crossroads", in P. Barker (ed) Arts in Society . London: Fontana.
- Jones, Charlotte Foltz (1991). Successful Error . Doubleday. ISBNÃ, 0-385-26246-9. Ã, - The origins of potato chips.
- Burhan, Dirk E. (2008). Crunch!: history of great American potato chips . University of Wisconsin Press. ISBN: 9780299227708.
External links
Source of the article : Wikipedia
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