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Pastry Chef Attempts to Make Gourmet Doritos | Gourmet Makes | Bon Appétit

Pastry Chef Attempts to Make Gourmet Doritos | Gourmet Makes | Bon Appétit
if your order it talked about a couple of creams it's so good is that the one where they wrap the soft tortilla around the hard toward the hard taco shop yeah you know from the technician video hey everyone I'm Claire today we were in the VA Test Kitchen and I'm making

gourmet

Doritos

I'm pretty excited about

Doritos

I have a sweet tooth I'm a dessert person I don't have like the gene that

make

s me want to just like eat crunchy salty snacky things unless it's a Dorito all right I'll start with nacho cheese these are delightful in every possible way they're so crunchy not greasy lots and lots and lots of air bubbles so there's such an incredible light crisp texture and of course most importantly the powdery spice flavor coating on the chips which is perfectly even oh my god what an amazing food my brain and experience tells me that it's a plain corn tortilla chip with some kind of seasoning coating sprayed on it oh that's in the chip because from a production standpoint all these flavors it's way easier just to spray it on top of a single bass chip you don't have to change the formula my preferred flavor mmm these are very good maybe a little too sweet they're so good why'd you do that to me sorry I need someone to follow me around this whole shoot with a wet paper towel spicy nacho truly excellent compliments to the Dorito people to the Dorito

Chef

of all of the Reds of snacks that I have tasted for this show...
pastry chef attempts to make gourmet doritos gourmet makes bon app tit
this has the most impressive flavor range often you have like one central product and then the variations fall quite short these are all like pretty tasty I sort think for the beginning like I'm not going to nail the flavor of

Doritos

it's equally making coca-cola it's like this is a closely guarded industry secret that no one can ever replicate because there's like some some magic happening but if I can

make

something close that has that same like addictive delicious quality then I'll consider that as success your chip person where do

Doritos

fall under list of favorite chips I mean your brain short-circuits and then it's like just give me more it's true or false

Doritos

are the most perfect snack would ever made true true you went to a restaurant yeah but what's your flavor preference between the two see these are the classic yeah flavors yeah I love them both it's kind of like children you know um but really of one favorite really you have a piece just for me do you think it's acceptable to bring in some of the flavor notes from the other types of

Doritos

that's a big question I think they all have such strong identities as their own thing mm-hmm you're gonna do a Dorito you need to do nacho cheese or you need to do Cool Ranch so which one would you do that's like what's your favorite kid the ha that's a probably just said nacho cheese okay someone hands me a Dorito and I don't look at it I'm inspecting...
pastry chef attempts to make gourmet doritos gourmet makes bon app tit
that nacho cheese that looks such a saturation of that green green and red and orange it's practically like Christmas colors to me like one of the most important things is that is the bubbly tech yeah chip yeah how's that gonna happen we'll see man we'll see what happens during frying I think I probably has a lot to do with the thickness of the tortilla I know because it's where Tia is pressed not rolled this is your biggest challenge if they spent a millions and millions of dollars orchestrating this exact mix of flavors scientists actual scientists created this Oh get anywhere close to it being an actual Dorito okay I'll be super challenge accepted even though that was basically you telling me you have no faith in this process Universal claim of the Test Kitchen for

Doritos

not surprised so I think it's a Delaney's point maybe it would be more impressive if I created a homemade nacho cheese Dorito that really did the same things that the original not just cerritos do logic dictates that every Dorito is the same but that some curl during frying and whatever do weird shape so I just want to measure one relatively flat triangle we're looking at a short side of what's called 6 centimeters to longer side 7 and 1/2 centimeters this isn't isosceles triangle you guys isosceles right two sides of equal distance and then one then in geometry and isosceles triangle is a triangle that has two sides of equal length yeah here we go it's...
pastry chef attempts to make gourmet doritos gourmet makes bon app tit
like the picture here's my thought if I have my tortilla in a rectangle I'll

make

the rectangle the width of the height of one chip basically I can cut like this to

make

my shapes I mean I would actually have to cut a little bit more generously because they're gonna shrink but that's the basic idea I love a little chart I think the most important thing is that all the chips go in being the same dimension same weight same thickness same moisture and then whatever happens in the fire happens time for my favorite part reading the ingredients here is what's in the nacho cheese flavor corn vegetable oil parenthesis corn canola and or sunflower oil maltodextrin for the season made from corn salt cheddar cheese way monosodium glutamate normal for mono cheese whey protein concentrate Indian powder corn financial and artificial flavors dramatic at lactose spices artificial color predeceased yellow 6 yellow 5 and red 40 acid citric acid sugar garlic powder mo red and green bell pepper powder high sodium i know sign 8 and disodium guanylate I would say fully half of those are like very recognizable things which is great the red and green bell pepper powder very interesting we might have to

make

that ourselves here for that to me like ok immediately that answers the question what are those red and green specks on the chips there's a lot of things that are adding like a lactic tangy flavor so like buttermilk the cheese powder whay citric acid these are the things...
that really tingle when you eat a burrito because I know what a lot of these things are it seems like there's a clear path forward when it comes to the flavor coating on that note shall we first let's see what frito-lay has to say they like the word bold a lot the Rideau

Doritos

brand is all about boldness it's a bold experience and snacking and beyond as usual that website tells you basically nothing my god I love this part in the costliest redesign in frito-lay history in the 1994 company spent 50 million dollars to redesign

Doritos

and

make

the chips 20% larger 15% thinner and rounded the edges of the chip that cost 50 million dollars 50 million dollars to

make

it bigger thinner on round Oh a

Doritos

not your tortilla chips how it's made how it works once the chips have been pressed out they're separated from each other and sent on to the ovens so interesting the dough is formed into sheets and then cut into the shape and then baked rather than like griddle the way that a tortilla is the baking stage is like driving off most of the water and then into the fryer emerging from the oven they'll spend just one minute in a bath of boiling oil at 175 degrees Celsius okay those dough sheet cut bake riot so I'm gonna start playing around with like tortilla dough mixtures yeah I had to change my increment behind the camera said it was doing weird crisscross things I don't know what that's called so more eh okay here's the process there's...
phase one and phase two phase one is the dough making the chips phase two is the seasoning mix today we're just going to focus on phase one so I'm gonna

make

two batches of tortilla dough but in one version I'm going to use 50/50 cornmeal and massive arena and in the other version 100% masa harina just to devaluate texture rollability flavor all that it's as white masa harina its corn known as white hominy gives it this super super earthy flavor this is the base for a lot of dishes like empanadas tamales but who says their APIs and this is a medium grind cornmeal I think that I want to grind it a little bit finer so I want to try now rolling these out but first I'm gonna let them rest a little bit so that those corn grains can really fully hydrate oh we have a tortilla press oh yeah I think I can grab this tool this one wait what does it say no don't touch don't touch yeah so even though Pratt put a sign on our tortilla press it says do not touch I'm gonna use it it is very heavy this is the surface you put the ball of dough down off and you line it with plastic to

make

it easier to release the dough you put the lid down you clamp it presto change-o tortilla I want to try a first round of bidding and frying just to kind of see like what happens and if I'm on the right track all right so we have some curling edges not great well the curled edges are partly because they were thinner around the edges than they were across the middle I want to...
just try cutting them into some random shapes to throw into the fryer visually I like what's going on with the yellow corn a lot more we can also switch to the yellow corn masa harina the paler ones on my left the all masa harina i can tell i never taste it this is not what I'm looking for it's very dense there wasn't a whole lot of like sue playing and puffing obviously very crisp but like not enough errant airiness considering there's no salt at all not bad like I get sort of a pleasant masa flavor and now these slightly darker ones are then 50/50 mix with the yellow corn hmm okay so neither version has that really bubbly light texture so something is not quite right I might want to try another version of dome where I do the yellow masa harina and maybe a quarter by weight cornmeal because I like the look and I like the texture variation but I think if flavor is a bit too strong so somewhere in the middle and I then want to try griddling them and then find them and see what happens there so already a lot of bubbles forming I don't know maybe the whole thing just dries out way too fast when I do that because it's so thin let's just see what happens if I try to fry it appearance for starter is quite good I think these are a little bit airier but the way that they eat that has the aspect of being too thick because there aren't enough little micro air bubbles in there I think that by griddling like I'm trying out one side too quickly or...
too much same thing during baking so I want to try a version where I just kind of like let it hang out at a room temp on a rack so there's air circulation on both sides alright so if you take a look at these there is certainly more bubble äj-- on the surface color is pretty close thing is happening where I'm frying that I'm also smelling the donuts that Chris is frying and it's making me think that when I eat this it tastes like donuts but just a really sad reality it's not true it's not brittle enough basically so I might have to further dry them maybe there has to be more variation in moister between the top and bottom so one thing I want to try is baking it in a hot temp very very briefly on a rack to quickly dehydrate all the exposed surfaces and then see what happens so that was a 90-second maybe should've greased the racks well that's it at work taking it in stride I mean not nothing about that really worked but all these tests all kind of turning out the same I think more likely the issue now is about thickness and I'm still a little bit curious about that step in that we saw in the video where it's baked and then fried I'm gonna know what that's about so let me just try in another few tests where I just give it a lot thinner I just see what happens so I think what I could do is I can still use the press so maybe build up some layers maybe with some parchment and this is another plastic bag at the effect of being...
thicker than they are because they don't have this area open interior that I really am looking for so getting them thinner all I did was

make

a thinner ship with the same issues as the chips I was already making for today there's one final thing I kind of want to try which is backing up to the beginning almost and trying to bake them again and get them rigid all the way before I put them in the fire because that's what we saw in the video on the conveyor belt whoa great timing I mean it's still kind of the same sad the thing that I thought would happen happened the bad news is it's the opposite of what I won which is they came out even flatter I'm starting to understand why they spend 50 million dollars on R&D Tertullian yes 50 Wow that's only half of your budget yeah right tiny bit of leavener yeah that's my that's my backup plan why didn't free all I have to do that like what are they doing there maybe they're frying them twice you know they were like baking them and then frying them which I thought was weird that's a whole get everything comes back to dehydration I know how many of these videos are dehydrated I think all of that yeah I think what you have to do is like the drying part is really just to dry out that the outer layer is leaving like an inner part where the moisture and then that's where the bubbles are forming all right what Carla said it wouldn't be an episode of

gourmet

make

s it we didn't...
dehydrate so I have to go grab it because I want to get our red and green bell peppers dehydrating overnight so I can pulverize them into a powder trail okay so I'm just gonna cut my peppers into like wide I like quarter lobes and the idea is just to dehydrate them overnight on high they're gonna shrink a ton and I'm pretty sure that those red and green specks on the chips are from these all right tomorrow's a new day so far I'm not despairing we'll see I heard there was a situation yes have you seen this impossible lid off yeah yeah but spores the spores I'm waiting the yoghurt why I'm not tape it and be like hey Brad how is your yogurt hazard tapes I already know so I just wanna share with you some light reading the US patent six five seven two nine one zero b2 process for making tortilla chips with controlled surface bubbling this was basically the jackpot the freshly ground masa is she did cut into snack pieces and baked for about fifteen to thirty seconds at a temperature of from about five hundred and seventy five Fahrenheit to about 600 Fahrenheit to reduce the moisture content from about twenty percent to about thirty five percent okay mix those around again couple errors here so what I took from this and also from talking to Carla yesterday and doing some other research was that I'm gonna try to really crank the fry oil I was initially going for a lower oil temp because when we were frying Pringles I was trying to avoid putting...
color on the chip but the problem with that reasoning was the surgeons and potato are going to color a lot faster than than the corn chip so this first test I'm going to

make

a new dough using 100% yellow masa harina then I'm gonna just throw it into the fryer at a high temp maybe like 375 and then adjust from there moisture so I also had some further thoughts about the tortilla press I love this tool it's a little bit limiting though because you only

make

a circle as big as the base I'm trying to

make

something more like slab like that are long but narrow enough to fit inside you know the wrong part of the oh my god yes yes we never use these this whatever you say it's perfect fit hey Gabi's MVP once oh my god I'm so excited I really did not think we are gonna have something that perfect Thank You Gabi so it tastes like a pretty average corn chip it's a little bit lighter as I eat it hmmm this is better than yesterday texture wise it's possible that I would get something that I'm looking for if there was just more water to begin with in this in this version of the dough so with the same proportions

make

another dough except more water let's say 20% more hydrated that sounds well I don't know if it sounds right I'm just gonna guess Gabi this works so well you have I don't know with that option I don't want people to know but I you know you know like South American it's truly your moment things we like why fix...
everything we take remember when it fix the ice machine the tape tape on yeah yeah yeah all right so Ric already much much much more bubbling happening this seems promising okay so here's what we got pretty good pretty light pretty Airy there is that kind of like crispy dissolving kind of sensation from all those super super thin pieces of dough of crispy dough with arrow in between but I think that I want to go wetter because I want so what it seems like is more hydration more bubbles and I want even more exaggerated blistering I basically made palms to play Chris but with porn you have 3d

Doritos

tell the engineers at frito-lay it's like now I've overshot the mark and they're too Airy I have one more idea which is going back to this 90% of hydration dough and it's just sort of cheating a little bit and adding a little bit of baking powder which is heat activated so goes into the fryer the presence of moisture it'll create gas so we'll get some hope the little air puffs all right point animal Don these so many times I do need to kind of taste original just for the texture it's kind of hard to assess the texture independent of the flavor but there's five here to this okay hmm actually like nada friends I want to ask Chris even though he's probably they tell me that they're like vastly different but let me just ask him to taste Oh Chris like some of the resistance in here feels like it's just like there's just something...
different happening with the Massa itself like it's hot round two like the finer consistency here right you feel like you're in a bad spot now at that spot I've just done so many small little tests and like teeny one variable yeah and there was one like test in the middle that was that the most blistered air pocket II want I got and I'm not really getting it again and I think it has something to do with like letting the surface dry a little bit yeah so I had to kind of go back and play around with that alright so I have two very pleasing shapes and the idea with this new trial is to start them drying out and to see if there's sort of an optimal level of like air trying that helps us achieve the best texture I didn't turn off the time isn't the right time but three minutes five minutes ten minutes it looks to me like the ones that if we're drawing at ten minutes got more bubbles on the surface I think that's getting us to a pretty good place for the rest of today I'd like to kind of pivot to the flavor coating and if I get that in a good place and tomorrow I kind of finished the chip hopefully I can put them all together well first I want to check on my dehydrating bell peppers I hope I haven't be going too hot for too long all right oh yeah you look nice and dry I'm gonna taste a little bit oh it's so sweet that's like an interesting consequence I didn't think about they'll peppers are a sweet pepper so...
there's a lot of natural sugars there that should grind into a nice powder and then I'm gonna collect all of my seasonings and powders that I think I might use in the seasoning mix okay the reason I'm sticking to the ingredients in this case is because this is not a flavor that is trying to mimic another flavor that's like in the world this is its own unique thing and the only reference point I have for it is

Doritos

I'm going to list every single ingredient I have out here I'm gonna eat the paper I have a quarter teaspoon which I'm gonna count as a single like unit and I'm gonna add them in parts and I'm gonna keep a tally of like how many parts buttermilk how many parts cheddar how many parts parm how many parts whatever this is white cheddar it's not gonna use white cheddar actually and then I can I can like be constantly tweaking so because we're dealing with nacho cheese I'm gonna start with cheddar cheese powder let's say four parts and now parm same thing for part buttermilk all these are guesses but let's say two parts let's say one part garlic powder 1 part money and powder one part tomato powder a half part each of the bell pepper powders I'm gonna do 1/4 cayenne Cayenne is all heat 1/4 citric acid hopefully it's not too much and as she why should go 1/4 that's because I can always add more I can't take away really I'm gonna do 1/4 sugar 1/4 salt what if I nailed it what if this was like...
it I could totally crack the code so be incredible color is quite a bit more subdued than the orange on the nacho-cheese but it looks pretty good I like that there's still visible flecks of green and red smells like it Pizza basically the problem is that like I taste all of these things but I'm kind of experiencing them individually I get the citric acid and then I get some of the high in and then the tomato and the bell pepper and like slow weird so I'm just gonna go in and continue to like tweak and balanced more parm or cheddar more buttermilk or bell pepper of both colors and I'm gonna add more salt more msg of half of onion to this is where I need Chris super taster Morocco to help me the aftertaste the finish feels like pretty

Doritos

Eve it's the initial flavor of salt that is going to like a strange nacho cheese place but not nacho cheese

Doritos

like a nachos nachos more salt again God what is it what is it the Dorito I don't want to keep eating tiny chip fragments oh thank god Chris I know tell me about it I need your palette all you can tell you is that I can no longer taste huh oh it's it the smell first Wow that in a bad way first one in defense I know usually I just eat it though that's the difference between us one of them look the textures that's not my chip first we're open restaurant file tortilla the Tang is like very assertive I feel like I'm not quite getting into like so I just cheddar the right play it's...
like the fourth ingredient Wow they list cheddar and Romano we have cheddar and Romano arm yeah excuse ya me right there on the label Wow so this is now with more of both cheese's more salt more msg that's it if I got no closer than this I would be okay the second half it's pretty Dorito like yeah a little bit of sugar in there too I do still feel like maybe you could go up like a little bit more just it's not for nothing else for like concentration on that I don't think you're gonna go with it I hear ya you know yeah all right I agree let's go with two more it's getting really good it's getting good everybody needs to know it's like it's actually like I guess you had a little shaker at that like yeah just splits the new everything spice Dorito blend

Doritos

nice would we get sued probably all right let's try one more round Wow something that really helped it's really good I brought like the sharpness and that brought the cheese like right forward yeah and the seasoning I feel like is like pretty much in long snap oh my are we gonna call this does is when the time charge yeah I took a break yeah so this mix as far as I can tell today is as good as it's gonna be I totally regained my sense of taste back I'm not going to tweak it any further for now what I will do is I tallied up all of the relative parts for all of the ingredients that I added and now I'm gonna go in to

make

a larger quantity again ever I think I...
kind of did all I can do today and it's worth it to finish for now come back tomorrow and hopefully kind of get just do final tweaks to the chip and to the powder seasoning Chris not a good time I'm pretty confident I'll finish tomorrow if only because I've tried so many times I'm more willing to say that I'm done without having achieved everything I set out to do that

make

sense my standards have been lowered as I'm saying yeah what a thing is I'll give up tomorrow at the end of the day no matter whether I did it or not and I'll just be like I did it right and then elbow to the ribs just not to cheese no Emil do we wear this it smells that's for sure which good - be real with you yes it tastes like a hippy Dorito what I think is happening there is like this has like reveals itself in like layers of flavors it's like first you get the cheese and the bell pepper and then you get to this and then you get the citric acid and it's like that is just like all at once I know my god yeah yeah what is it what is what does it need this is yeah there's a lot of msg I think that there's something about the fact that these are probably dressed when they're hot that's really interesting it comes out it's hot miss anything with french fries like right you guys I'm right alive so it's like really acclaims well I'm really glad you stopped by that was very helpful anything I can do oh yeah have you ever had the...
Taco Bell burritos tacos I don't know oh okay well we might have some later if you want to come maybe I want to work now on before I go any further assistant for cutting the chips into the shape that I want I need Brad maybe I just

make

a stencil it's close I think I'll

make

the template a little bit bigger so I'm gonna do half recipes again of all the dough I kind of want to try adding some of the seasoning mix just to see what that's like with adding this mixture it's gonna throw off the hydration but also I don't know how some of these powders behave once they hydrate and if they get kind of weird and maybe it's gonna

make

the dough harder to work so I don't know see I like the color look how orange it is yeah increase it by a half centimeter in all directions okay color is darkening quite a bit because I now have sugar s in there whew that was something I did not think about darn I really like that idea but it did not work not only do I add actual sugar but there's ingredients like tomato powder bell pepper powder all of those have natural sugars in them and sugar once the brown kind of sad so now I want to try another batch of dough with just so you definitely more baking powder than I was putting in yesterday I'm gonna triple it and go six grams baking powder 200 grams that's masa harina they are pretty light even where there aren't big noticeable bubbles and blisters I want to try some of the seasoning on the...
homemade chip it's pretty good pretty happy with the texture and the flavor it would be great for visuals if the chips looked really similar and I had that even coverage of blisters that were all kind of the same size but having at least eaten that chip the effect is kind of the same maybe I'll try to get like six cut out and then get a timer on them and just start doing some final test chips so these are still a little bit warm right out of the fryer I want to try tossing them in some of the powder not a bad coating it's stuck pretty well shape is great nice little curl around the edges the flavor is really good although it softened it's doesn't have that super crisp texture so I have to find a little longer but it's really

Doritos

e crisps I just need them box here's what's letting it out it's not crisp announcer yeah yeah yeah it's nice and like opened up in there uh-huh you're not getting those like distinct pockets of like crisp yes chewy harder yeah I've been file augur but the flavor oh yeah seasoning perfect cheesiness perfect it just feels open uh-huh it's pretty good it's like 75 miles an hour like zoom okay I'm getting some variation in the chip shape and texture Chris I agree with him it's not quite crispy enough I have to fry a longer but overall this is definitely the lightest version I've made so I'm gonna keep going and just start pressing and cutting the chips as quickly as I can a meal...
what are you eating yes this right here look at how orange it is it's very orange this is the flamin hot you know that's cool ranch so here we have

Doritos

Locos Tacos in so the hard shell taco the shell itself is

Doritos

what do you use it to reduce flavored or is it just

Doritos

it's not I think as intense as a regular burrito I agree I can't taste it and not taste all the other stuff in the taco that like cuz it's steamed in it I can't tell if the flavor of the taco itself is lost in the Dorito I know to reach or if the reverse is the case this

make

s me more confident in my

Doritos

because like that doesn't really taste like

Doritos

and none of them really do it's like somehow by adding one thing yeah I get it this would taste great like hot off the drive-through window aha I would finish it as someone managed to I would finish a third Chrissie are you interested ok so here's this dough so I'm gonna ask Rhoda to come help me with just another set of hands to portion press cut and get all the chips ready to fry this patch looks really good lots of little bubbles this guy I really love like the little folded over edge that's really nice and it's also nice to be able to get these going three at a time I like the color because the color has sort of an orangish yellowish tone and I think that it's going to look good with the powder on top I think that the undertone will like enhance the orange color and now just to really

make

...
sure that these are fully fully crisp I'm going to put them back in the oven to just dry for a little bit let's see they're pretty low well they got a little dark they get too dark to think I checked on them one minute ago and they were fine oh no is this too dark do you think I'm not remaking them something so well something had to happen beautiful they taste a little bit overdone they're so toasted tasting now that like that takes over and you don't really taste much of them seasoning mix tell Rocco not to come down I don't want him to taste these it looks so bubbly and good that's not how it works I know but that's what I all I've been doing for three days we can do it together Claire I hope I ever want to do this anymore we try it it's like the coating is too thick you're pretty good overall the flavor is nice it feels like it's like trending like looking a touch like dark yeah I will only went too far yeah just show toasty that it like gets in the way of all the other things that are happening in the powder if it needs to be more neutral Chrissa plan let me go for a walk I'm gonna get some sleep tonight come in tomorrow I'm just gonna help me she should be my emotional support and then really good at dialed in hopefully kind of like one one and done yes I've been through this what is the seven stages of grief or something I've been through that and I'm I've moved on to acceptance so I just...
needed a minute it's the it's the it's the moments you want to capture the most when I most do not want the camera so if that doesn't work out very well for me thank God it's spring in New York I gotta get out of here I had nothing in my tank so I was running on fumes Harrison's about like 4:00 p.m. and then when things didn't go wrong I really didn't have any kind of reserve I did went to the gym after I walked into the locker room and walked out of went home so you're not doing this I think this is a good opportunity to go through the whole process and have it be really seamless and feel really good about it from start to finish rather than trying to like cut any corners the main difference today is I'm gonna put them in the oven but I'm putting them in at 200 where they're much less likely to take on too much color too quickly Game of Thrones character when most related to its heart there's also first of all there's 1 million of them I like all the stark girls all the stark ladies I like John snow but he's just like so John snow all the time you know I think I do relate most to Samwell Tarly that doesn't my favorite character but like he just likes to like read books maybe the best warrior at all let's put a little up and down but we're right at 390 which is ideal I have all my cutouts ready to go let's just start adding again three at a time if I did yesterday the last chips just came out of the...
fryer and I'm gonna put them into the oven and I think I'm gonna use a different take me for to take the seasoning on I want to check I don't have to let these go forever just until they seem really nice and crisp this one has a tiny bit of Bend in the center so I'm gonna do another 5 and hopefully that does the trick 3 2 1 I think they look really good they feel crispy dry not not too oily I'm just stabbing each one with some paper towels to absorb any surface fat and then I'm gonna dust them with a Dorito mix this is identical in size I think it's easy to like pick apart the aspects that are different like it's not quite as firm of a crunch as the original it doesn't exactly have that smack you in the face real like front of the palate kind of responds but in the grand scheme of things I think it's delicious there is no artificial off taste at all which I do think after eating like your fifth Dorito maybe you start to experience a little bit of that and like a lot of those artificial preservatives Lavers to me there are expresses like a bitterness sort of in like the very back your mouth and I don't get that here the flavors are a bit more clean thank you it's spring even though it's 40 degrees outside just try this just try this yeah hey we're trying to shoot a video Molly I like the flavor a lot uh-huh you have that sort of mix of sweet and salty sugar salt sugar salt or thing uh-huh get a little bit of heat Tiny...
Toons yeah yeah a little bit of white mm-hmm I've got a smidge less because it has kind of a how-to retexture to it okay no wears a dress it feels a little bit more baked in take stead of powdered on top uh-huh it's like a powdered doughnut version of Teredo right what choices but did I do better than you thought I was gonna do yes buy a lot right I had no faith I'm saying no Fame but I was skeptical this is your biggest challenge yet yo yeah yeah it's a pretty good chip I'd really enjoy Adam approved ye of little faith I would never find $43 my pocket because I would never lose $43 because I'd be like where'd my $40 go cabbie Wilma Tito so do i do Rio's on my teeth no no you're good I'm gonna have a few of these with a call beard yeah yeah have a little heat yeah a little heat look Time Attack I am getting it uh yeah yeah also and we've got in them

Doritos

yes I love it Chris not not that you're not busy I think so making Dona always with the smell right the texture it's finally there mm-hmm where you get that shatter wants to dissolve awesome bits like hold on uh-huh this has like an actual brightness like an over brightness but the Dorito doesn't really have all right well I feel really good about it all right well we're here to test taste test if you need no problem I'm actually quite proud of this one because it's not like an almond joy where it's sort of like oh that's an almond and there's...
coconut and chocolate and like I understand those components it was kind of gratifying and cool to like feel like I did a decent job recreating something that I thought could only be produced in like a laboratory of having mimicked it so closely with the homemade version I mean like even more proud than usual all right here at play you

make

gourmet

Doritos

dee rib in DC 1 red and 1 green bell pepper cut it to eighths and dehydrate then pulverized into a powder set aside combined 4 teaspoons buttermilk powder 10 teaspoons orange cheddar powder 4 teaspoons sharp white cheddar powder 8 teaspoons parmesan powder 1 TSP tomato powder 3 teaspoons garlic powder 4 teaspoons onion powder 6 teaspoons msg 8 teaspoons kosher salt half a teaspoon sugar 1/4 teaspoon cayenne pepper quarter teaspoon citric acid 1/4 teaspoon distilled white vinegar powder and 1 teaspoon each red and green bell pepper powders shake seasoning mix to blend and set aside combine 100 grams white masa harina 60 grams water 5 grams vegetable oil 2 grams salt and 2 grams baking powder and mix to form a dough knead until smooth then cover and let rest rest portions of dough in a tortilla press between plastic then cut into triangles or rounded corners fry in 375 degree vegetable oil until completely crisp and just starting to turn golden brown drain chips on a cooling rack and dust generously on both sides with seasoning mix and those possibilities for this Dorito powder right I think maybe it's our million-dollar...
idea I think frito-lay is gonna send us a cease and desist no L want to get on board it's like they had to spend 50 million bucks to get that yeah we're offering them like ground floor for 25 million