At the Moon Lake Inn, a customer (described in some documents as millionaire Vanderbilt) found that Chef George's fries were too thick for his liking and refused to pay the bill. So George made another batch of thinner ones, but again they failed to satisfy him. Enraged, George then decided to teach this customer a lesson by making the fries so thin and crispy that he couldn't stick a fork in them. However, it didn't do what he expected and the guest loved the light yellow, paper-thin potato slices. Other guests asked George to make these chips for them as well. From then on, Saratoga chips appeared on the menu and became a specialty.
Soon the chips were packaged and sold, at first locally and then throughout New England. Finally George opened his own restaurant featuring the chips. Back then potatoes were peeled and sliced by hand. The invention of the potato peeler in the 1920s transformed potato chips from a small-scale production to the largest-selling snack.
Decades later, potato chips became a staple of the northeastern United States.
In the 1920s, Herman Lay, a traveling salesman from the South, helped make potato chips the most popular snack in the Northeast. Herman Lay helped popularize the food. After hawking it in grocery stores in the southern United States with his suitcase, he founded the company, and his name became almost synonymous with potato chips.Lay's potato chips were the first American brand to be successfully marketed. Beginning in the 1960s, potato chips became popular around the world.
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Potato Chips - The Work of an Angry Chef
Inventor: Gee Grum
Year of invention: 1835
Nowadays, potato chips are considered to be one of the world's most popular snacks. But the idea of making potato chips out of potatoes was born out of a chef's rebellious anger. In 1853, Gee Grum worked as a chef in a restaurant in a high-class resort in New York City, USA, where he introduced French french fries, which were a big hit with the diners.
One day, Grum was still making his standard French fries, and a very picky diner felt that the fries were too thick and asked the chef to make them again; Grum was angry because of the damage to his self-esteem, and thought that since the customer thought that the fries were too thick, he would simply slice the fries into paper-thin chips, and then deep-fry them until they were crispy, but this plate of fries, which had been seeping with Grum's anger, was surprisingly well received by the customer. But this plate of potato chips with Grum's anger on it was surprisingly appreciated by the customer, and many customers asked for Grum's potato chips afterwards. Later, Grum even opened his own restaurant, using potato chips as his signature food. The success of his potato chip revolution was really thanks to the amber-tipped diner who criticized him. On August 24, 1853, Gee Crum was working as a chef at Saratoga Springs, New York, a first-class resort in the United States. The Moon Lake Lodge restaurant there served French fries, which George made in standard French sizes. The food became popular in France in the 17th century, when Thomas Jefferson, the U.S. ambassador to France, loved French fries. Thomas Jefferson, who was the American ambassador to France at the time, loved french fries so much that he brought the preparation method to the United States and served them as a formal dinner dish at Monticello.
At the Moon Lake Inn, a customer (described in some documents as the millionaire Vanderbilt) decided that Chef George's fries were too thick for his liking and refused to pay. So George made some thinner ones, but again they did not satisfy him. Enraged, George then decided to teach this customer a lesson by making the fries so thin and crispy that he couldn't stick a fork in them. However, this did not achieve his intended purpose, and the customer loved the light yellow, paper-thin potato slices. Other customers also asked George to make them these chips. From then on, Saratoga chips were on the menu and became a specialty.
Soon the chips were packaged and sold, initially locally, and immediately became popular throughout New England. Finally George opened his own restaurant, where the specialty was potato chips. Back then, potatoes were peeled and sliced by hand. The invention of the potato peeler in the 1920s transformed potato chips from a small-scale production to the largest-selling snack.
A few decades later, potato chips became a staple of meals in the northeastern United States.
The popularity of potato chips has been fueled by the invention of the potato peeler in the 1920s. A Southern traveling salesman, Herman Lay, helped make the chips popular. Herman Lay helped popularize the food. He sold the machine in grocery stores in the southern United States with a suitcase and later founded a company that made his name almost synonymous with potato chips. Lay's potato chips were the first American brand to be successfully marketed. Beginning in the 1960s, potato chips became popular around the world.
Before the airtight sealed bag was developed, potato chips were stored in barrels or tins. The chips at the bottom were often stale and damp.
Before the airtight sealed bag was developed, potato chips were stored in barrels or tins. 56 Supplement:
The chips are made by peeling the potato, then cutting it into thin slices, placing the chips in boiling water and letting them drain, then deep frying them in a wok until they are lightly browned, then removing the chips and sprinkling them with a pinch of salt, and serving them. If you want to extract the salt from the chips ......... If you want to extract the salt from the potato chips, first peel the potato, then cut into thin slices, put the potato chips into boiling water, slightly out of the water (very short time), drain the water, then put into a wok to fry until the potato chips are slightly yellow, pick up the potato chips and do not sprinkle with young salt, then can be eaten. The inventor of the potato chip is said to be George Crum, an Indian chef at a resort restaurant in Saratoga Springs, New York. The inventor is said to be an Indian chef at a resort restaurant in Saratoga Springs, New York, George Crum.
One day, a fussy customer to fry potatoes, twice fried out too thick cut. George light fire, deliberately cut like paper-thin, fried and sprinkled with salt, thought the guests must not eat. Who knows, a big hit, become a popular snack. ,