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

If your order was talking about a couple of cremas, it's so good that it's the one where they wrap the soft tortilla around the hard one towards the hard taco shop, yes, you know that from the technician's video. Hello everyone. I'm Claire, we were at the VA today. Test Kitchen and I'm making

gourmet

Doritos. I'm really excited about Doritos. I have a sweet tooth. I'm a dessert person. I don't have the gene that

make

s me want to eat crunchy, salty snacks, unless it's a Dorito, okay I'll start with nacho cheese, these are delicious in every way possible, they are so crunchy, not greasy, tons of air bubbles , so there is an incredibly light and crunchy texture and of course, most importantly, the layer of powdered spice flavor. on the fries, which is perfectly uniform, oh my goodness, what an amazing meal, my brain and experience tell me it's a simple corn tortilla with some kind of seasoning layer drizzled on it.

Oh, that's on the potato because from a production standpoint, all of these flavors are It's a lot easier to just sprinkle it on top of a single bass chip. You don't have to change the formula. My favorite flavor. Mmm, these are very good, maybe a little too sweet. They are so good. Why did you do that to me? I'm sorry. I need someone to follow me through this entire session with a wet paper towel. Spicy nacho. Really excellent congratulations to the people at Dorito, to the Chef of Dorito. Of all the snack Reds I've tried for this show, this one has the most impressive range of flavors.

They have as a central product and then the variations fall short, they are all quite tasty. I think that at first I'm not going to get the taste of Doritos, it's the same as making Coca-Cola, it's as if this were a highly monitored industry. secret that no one will ever be able to replicate because there is some magic happening, but if I can

make

something similar that has the same addictive and delicious quality, then I will consider it a success for your chip person. Where do Doritos rank on the list of favorite chips? I mean your brain short circuits and then it's like you give me more.

Is true or false. Doritos are the most perfect snack. It would come true. You went to a restaurant. Yes, but what is your flavor preference between the two. Look? These are the classic flavors. Yes. Yes, I love them both, it's like they're kids, you know, but actually, from one of the favorites, you really have a piece just for me. Do you think it's acceptable to incorporate some of the flavor notes from the other types of Doritos? That's a great question. I think everyone has such strong identities as something of their own mm-hmm, you're going to make a Dorito, you need to make nacho cheese or you need to make Cool Ranch, so which would you make?

It's like what's your favorite kid, ha, that's a probably I just said nacho cheese, okay, someone hands me a Dorito and I don't look at it. I'm inspecting that nacho cheese that looks so saturated with that green, green, red and orange, it's practically like Christmas colors to me, like one of the most important thing is that it's the bubbling technology, yeah, the chip, yeah, how is that going to happen? We'll see, man, we'll see what happens during frying. I think it probably has a lot to do with the thickness of the tortilla. I know this because it's where Tia.

It's pressed, not rolled, this is their biggest challenge if they spent millions and millions of dollars orchestrating this exact blend of flavors, scientists, real scientists created this. Oh, come close to it being a real Dorito, okay, I'll be a super challenge accepted even though that You basically told me you have no faith in this process? Test Kitchen's universal claim for Doritos doesn't surprise me, so I think it's Delaney's point, maybe it would be more impressive if he created a homemade Nacho Cheese Dorito that actually did the same things as the original, not just the cerritos, Logic dictates that all Doritos are the same, but some curl during frying and anything that has strange shapes, so I just want to measure a relatively flat triangle, we are looking at a short side of what is called 6 centimeters longer . side 7 and 1/2 centimeters this is not an isosceles triangle you are isosceles on the right two sides of equal distance and then one then in geometry and the isosceles triangle is a triangle that has two sides of equal length yes, here we go, it's like pictured here My idea is that if I have my tortilla in a rectangle, I will make the rectangle the width of the height of one chip.

Basically, I can cut like this to make my shapes. I mean, I'd actually have to cut a little more generously because I'm going to shrink, but that's the basic idea. I love a little graph. I think the most important thing is that all the chips have the same dimension, the same weight, the same thickness, the same humidity and then no matter what happens in the fire, it's time to read my favorite part. The ingredients here are what's in the nacho cheese flavor. Corn vegetable oil parenthesis. Corn canola or sunflower oil. Maltodextrin for the season made from corn salt. spices artificial color deceased before yellow 6 yellow 5 and red 40 acid citric acid sugar garlic powder mo red and green bell pepper powder high sodium content know the sign 8 and disodium guanylate I would say that half of them are very recognizable things, which is great the red and green pepper powder very interesting, we may have to do it ourselves here for that, to me, okay, right away, that answers the question: what are those red and green specks on the French fries?

There's a lot of things that are added, like a lactic acid flavor, so like buttermilk, cheese powder, 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 to follow when it comes to the flavor layer on that note, okay? first let's see what fried-lay has to say they really like the word bold the Rideau Doritos brand is all about boldness it's a bold experience and snacks and beyond, as always, that website tells you basically nothing, my goodness, I love this part in the most expensive way. redesign in fried-lay history in 1994 the company spent $50 million to redesign Doritos and make the chips 20% larger 15% thinner and rounded the edges of the chip which cost $50 million $50 million to make it bigger, thinner round Oh a Doritos, not your tortilla chips, how it's made, how it works, once the chips have been squeezed, they are separated from each other and sent to the ovens.

It is so interesting that the dough is formed into sheets and then cut into the shape and then baked. that as a griddle the way a tortilla is the baking stage is like removing most of the water and then in the fryer that comes out of the oven they will spend only a minute in a bath of boiling oil at 175 degrees Celsius, okay, those sheets of dough. cut the fuss of baking so im going to start playing with tortilla dough mixes yeah i had to change my increment behind the camera said i was doing weird crisscross stuff i dont know what its called so more, eh, okay, here's the process, there's a phase. one and phase two phase one is the dough to make the fries phase two is the seasoning mix today we are only going to focus on phase one, so I will make two batches of tortilla dough, but in one version I will to use 50/50 corn flour and massive sand and in the other version 100% masa flour just to devalue the texture, the ability to roll, the flavor, everything that is like white masa flour, its corn known as white corn will It gives this super super earthy flavor, this is the base for a lot of dishes like empanadas, tamales, but who's to say their IPAs and this is a medium grind corn flour.

I think I want to grind it a little finer, so I want to try rolling them out now, but I'll let them sit a little bit first. that those corn kernels can actually be fully hydrated 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, yes, although Pratt put a sign on our omelet. press it says don't touch I'm going to use it it's very heavy this is the surface you put the ball of dough and cover it with plastic to make it easier to release the dough you put the lid on and hold it presto change-o tortilla I want to try a first round of bid and fry just to see what happens and if I'm on the right track, okay, so we have some curly edges that are not very good, the curly edges are partly because they were thinner on the edges than in the middle.

I just want to try cutting them into some random shapes to visually throw them in the fryer. I like what is happening with yellow corn much more. We can also change to yellow corn dough. flour the paler ones on my left all the dough flour I can say I never taste it this is not what I'm looking for it's very dense there wasn't much like Sue playing and blowing obviously very crunchy but not enough wandering lightness considering there's no salt in Absolutely not bad as I get a nice doughy sort of flavor and now these slightly darker ones mix 50/50 with the yellow corn hmm ok neither version has that really bubbly light texture so something is not.

Alright, maybe I want to try another version of domo where I make yellow masa flour and maybe a quarter weight of corn flour because I like the look and the texture variation, but I think if the flavor is too strong, then in somewhere in the middle and then I want to try to grill them and then find them and see what happens there, so there's a lot of bubbles forming already. I don't know, maybe everything dries too quickly when I do that because it's so thin. See what happens if I try to fry it. The appearance of the starter is quite good.

I think they are a little more airy, but the way you eat them has the look of being too thick because there aren't enough micro air bubbles in there. I think when grilling I'm tasting one side too quickly or too much during baking, so I want to try a version where I just let it hang at room temperature on a rack for air circulation. both sides are fine, so if you take a look at these, there are certainly more bubbles äj-- on the surface, the color is pretty close. There's something happening when I'm fried and I'm also smelling the donuts that Chris is frying and making me.

I think when I eat this it tastes like donuts, but it's a very sad reality, it's not true, it's basically not crumbly enough, so maybe You may need to dry them more, you may need to have more variation in moisture between the top and bottom, so one thing I want to try is to bake it on high heat very, very briefly on a rack to quickly dehydrate all the surfaces. exposed and then see what happens, so it was 90 seconds, maybe I should have greased the grates well, that's it, taking it. step, I mean, no none of that really worked, but all of these tests turned out the same.

I think the problem now is most likely about the thickness and I'm still a little curious about that step we saw in the video where it's baked and then fried. I'm going to find out what it is, so let me try it in some more tests where I give it a little more dilution. Just seeing what happens so I think what I could do is I can still use the press to maybe build up some layers maybe with some parchment and this is another plastic bag with the effect of being thicker than they are because they don't have this open interior area that I'm really looking for, so to thin them out all I did was make a thinner ship with the same problems as the chips I was already making for today.

There's one last thing I want to try, which is to go back almost to the beginning and try baking them again and stiffening them completely before putting them in. in the fire because that's what we saw in the video on the conveyor belt, what a great moment, I mean it's still just as sad, what I thought would happen happened, the bad news is that it's the opposite of what I won, that is, they came. even flatter. I'm starting to understand why they spend $50 million on R&D. Tertullian yes 50 Wow, that's only half your budget yes, right, a little bit of yeast, yes, that's my backup plan, why didn't I free up everything I have to do?

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 all. It all 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 the drying part is just drying, the outer layer goes like an inner part where the moisture is and then that's where the bubbles form. Well, what Carla said she would do. It's not going to be a foodie episode because we didn't dehydrate, so I have to go get it because I want our red and green peppers to dehydrate overnight so I can pulverize them into a trail of powder.

I cut my peppers into wide pieces. I like quarter lobes and the idea is to just dehydrate them overnight on high heat, they will shrink a ton and I'm pretty sure those red and green specks on the chips are from these. It's okay, tomorrow is a new day so far I'm notdespairing, we'll see, I heard there was a situation, yeah, have you seen this impossible cover, yeah, yeah, but spores, the spores, I'm waiting for the yogurt, why don't I record it and say, hey? Brad, how are your yogurt hazard tapes? I already know, so I just want to share with you a little bit of reading on the US patent six five seven two nine one zero b2 process for making tortilla chips with controlled bubbling surface this was basically the jackpot that is the Freshly ground dough cut into sandwich pieces and baked them for about fifteen to thirty seconds at a speed temperature of about five hundred and seventy-five degrees Fahrenheit to about 600 Fahrenheit to reduce the moisture content from about twenty percent to about thirty-five. percent, okay, mix those up again, couple of mistakes here, so what I took from this and also from my conversation with Carla yesterday and doing some more research was that I was really going to try to increase the oil for frying.

I was initially looking for a lower oil temperature 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 potatoes will color much faster than corn chips, so in This first test I'll make a new dough using 100% yellow masa flour and then just throw it in the fryer on high heat, maybe. like 375 and then adjust the humidity from there, so I also had some additional thoughts on the tortilla press. I love this tool, although it is a little limiting because you only make a circle as big as the base.

I'm trying to make something more slab-like. like that they're long but narrow enough to fit inside you know, the wrong part of the oh my gosh yeah we never wear this whatever you say it fits perfectly hey Gabi's MVP once oh my gosh I'm so excited I didn't really think about it. We're going to have something perfect. Thanks Gabi, so it tastes like pretty normal corn chips. It's a little lighter when I eat it. Mmmm, this is better than yesterday. Texture wise, I might get something I'm looking for. To begin with, there was simply more water in this version of the dough, so with the same proportions make another dough except it has more water, say 20% more hydrated, that sounds good.

I don't know if it sounds good. I'm just going to guess, Gabi, this works great. I don't know, with that option. I don't want people to know, but you know you know South America is really your time. The things we like. Why fix everything we take? Remember when you fix the ice machine the ribbon ribbon on yeah, yeah, okay, so Ric is already happening much, much, much more bubbly, this looks promising, okay, so this is what we have pretty good, pretty light, Quite airy, there's that kind of crunchy dissolving feeling from all those supers. super thin pieces of dough of crispy dough with an arrow in the middle, but I think I want to get wetter because I want to, so what it looks like is more hydration, more bubbles and I want even more exaggerated blisters.

I basically clapped my hands to play Chris, but with porn you get Doritos 3d, tell the fried-lay engineers it's like I'm over the mark now and they're too airy. I have one more idea which is to go back to this 90% hydration mass and it's kind of a trap. a little bit and adding a little bit of baking powder which is activated by heat, so it goes into the fryer. The presence of moisture will create gas, so we have some hope. The little air blows. Good. Animal point. Wear this so many times I do it. I need to have an original flavor just for the texture, it's a little hard to judge the texture independently of the flavor, but there are five here for this, okay, hmmm, I don't really like it at all guys, I want to ask Chris even though he'll probably tell me What are they. "Like very different, but let me ask you to try.

Oh Chris, some of the resistance here feels like something different is happening with the Massa itself, like it's hot in the second round, like the thinner consistency here, does it? TRUE?" I'm in a bad place right now in that place. I just did so many little tests and like a little variable, yeah, and there was a similar test in the middle which was that the most blistering airbag I want to have and I'm I really don't understand it again and I think it has something to do with it. with letting the surface dry a little bit yeah so I had to go back and play with that so I have two very nice shapes and the idea with this new one The test is to start drying them and see if there is an optimal level of air that helps us achieve the best texture.

I didn't turn off the time, it's not the right time, but three minutes, five minutes, ten minutes. It seems to me that if we draw after ten minutes they will have more bubbles on the surface. I think that gets us to a pretty good place for the rest of the day. I would like to move on to the flavor layer and yes I got it in a good place and tomorrow I finished the chip. I hope I can put them all together well first. I want to review my dried bell peppers. I hope they don't stay too spicy for too long.

Okay, oh yeah. You look nice and dry. I'll know a little. Oh, it's so sweet. It is an interesting consequence. I didn't think about the fact that peppers are sweet peppers, so there are a lot of natural sugars that would have to be ground to a nice one. powder and then I'm going to collect all my seasonings and powders that I think I could use in the seasoning mix. Well, the reason I'm sticking with the ingredients in this case is because this isn't a flavor that's trying to imitate another. flavor that is like in the world this is something unique and the only point of reference I have for it is Doritos.

I'm going to list every ingredient I have here. I'll eat the paper. I have a quarter teaspoon that I'm going to count as one unit and add them in parts and keep track of how many parts buttermilk how many parts cheddar cheese how many parts parm how many parts whatever this is white cheddar cheese , it's not Actually, I'll use white cheddar cheese and then I can, I'd like to be constantly modifying, so since we're dealing with nacho cheese, I'll start with powdered cheddar cheese, let's say four parts and now parm the same part buttermilk , these are all guesses but let's say two parts let's say one part garlic powder 1 part money and powder one part tomato powder half part each of the pepper powder I'm going to do 1/4 cayenne The cayenne is all spicy 1/4 citric acid, hopefully it won't be too much and like her why should I use 1/4 that's because I can always add more I can't really remove I'm going to do 1/4 sugar 1/4 salt What if I key it?

What if this were so? I could totally crack the code, so that will be amazing. The color is a little more muted than the orange of the nacho cheese, but it looks pretty good. I like that there are still visible flecks of green and red. It smells like that. Pizza basically the problem is that I like it. all these things, but I'm experiencing them individually. I take the citric acid and then I get a little bit of a high and then the tomato and the bell pepper and something slow and weird, so I'll just go in and keep going. how to adjust and balance more parm or cheddar more buttermilk or bell pepper of both colors and I'm going to add more salt more msg of half an onion this is where I need Chris Super Taster Morocco to help me with the aftertaste, the finish feels nice Doritos Eve it's the initial taste of salt that a strange place is going to like with nacho cheese but not with nacho cheese Doritos like nachos nachos plus salt again God, what is it, what is the Dorito?

I don't want to keep eating little pieces of chips. oh thank god Chris I know, tell me I need your lollipop all you can tell you is that I can't taste anymore eh oh it's the smell first Wow that in a bad way the first in defense I know normally I just eat it although that's the difference between we, one of them looks at the textures, that's not my chip first, we are open in the restaurant file, the omelet, the Tang is very assertive. I feel like I'm not quite understanding, so I just use cheddar cheese, the right move. the fourth ingredient Wow, they list cheddar and Romano, we have cheddar and Romano, yes, excuse me right there on the label Wow, so now this is with more of both cheeses, more salt, more message, that's it, if I don't closer than this, it would be Well, the second half is nice, Dorito, yeah, a little bit of sugar in there too.

I still feel like maybe you could go up a little bit more, but it's not for anything else, to focus on that, I don't think you will. I'm going to continue with that I heard you, you know, yeah, okay, I agree, let's go with two more. It's getting real good, it's getting good, everyone needs to know it's like it's actually like I guess you had a little shaker in that, like, just split the new, all spiced, Dorito mix, Doritos, nice, They'd probably sue us, probably, okay, let's try one more round. Wow, something that really helped, that's really good.

I brought in the sharpness and that brought the cheese forward, yeah, and the seasoning I feel is nice. a lot in one long instant, oh God, let's call this is when the time loads, yeah, I took a break, yeah, so this mix, from what I can tell today, is as good as it's going to get. I completely recovered my sense of taste. I'm not going to modify it any further for now, what I'm going to do is add up all the relative parts of all the ingredients that I added and now I'm going to make a larger quantity again, I think.

I did all I could do today and it's worth finishing for now. I'll be back tomorrow and hope to make any final adjustments to the chip and seasoning powder. Chris it's not a good time. I'm pretty sure 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 accomplished everything I set out to do, that it

makes

sense, my standards have lowered while saying, yeah, what thing am I? I'll give up tomorrow at the end of the day, whether I did it or not, and I'll be like I did it right and then I'll nudge the ribs, but not the cheese, no, Emil, shall we wear this?

It smells, that's for sure how good - be honest with you yes, it tastes like hippy Dorito what I think is happening there is like this it reveals itself in layers of flavors it's like first you get the cheese and the pepper and then you get to this and then you get the citric acid and it's like it's all at once. I know, my God, yes, yes, what is it, what does it need. This is, yes, there are many messages. I think there's something about the fact that these probably dress when they're hot that's very interesting it comes out it's hot miss anything with fries like you guys I'm alive so it's like I really cheer, well I'm glad a lot of people who have been here, that was very useful.

I can do it, oh yeah, have you ever had Taco Bell's burrito tacos? I don't know, oh okay we might have some later if you want to come, maybe I want to work now before I go with any extra assistant to cut the fries into the shape I want I need Brad maybe just make one template, it's close. I think I'll make the template a little bigger, so I'll make half the recipes again with all the dough. I want to try adding some of the seasoning mix just to see what it's like to add this mix, it will kill the hydration, but I also don't know how some of these powders behave once they get hydrated and if they get a little weird and maybe it will make the dough is harder to work with, so I don't know, I like the color, look how orange it is, yeah, increase it half a centimeter in all directions.

Okay, the color is getting quite dark because now I have sugar in there. Wow, that was something I didn't think of! I really like that idea but it didn't work, not only do I add real sugar, but there are also ingredients like tomato powder, bell pepper powder, they all have natural sugars and sugar, once it turns brown, it's a little sad , so now I want to try it. another batch of dough with just so you definitely have more baking powder than I was putting in yesterday. I'm going to triple it and use six grams of baking powder 200 grams which is masa flour, they're pretty light even where there aren't any big bubbles or noticeable blisters.

I want to try some of the seasonings on the homemade chip. It's pretty good, I'm very happy with the texture and flavor. It would be great for the pictures if the chips looked very similar and had that uniform coverage of blisters that were all the same. size, but having at least eaten that chip, the effect is pretty much the same, maybe I'll try cutting like six and then set a timer on them and start making some final test chips so they're still a little warm, right? out of the fryer, I want to try dusting them a little, not a bad coating, sticks pretty well, shape is great, nice little curl around the edges, flavor is really good, it did get soft though, no It has that super crunchy texture, so I have to find a little more time, but it's actually Doritos and chips.

I just need the box. This is what lets it out. Not a crisp announcer, yeah, yeah, yeah, it's nice and open there. Aha, you won't get those different pockets. of like crunchy yes chewier yes I've been file augur but the flavor oh yes perfect seasoning perfect cheese justfeels open aha it's pretty good it's like 75 miles per hour like zoom it's okay I'm getting some variation in the chip shape and texture Chris I agree with him, it's not crispy enough. I have to fry longer, but overall this is definitely the lightest version I've ever made, so I'm going to go ahead and start pressing and slicing the fries as fast as I can.

Can a meal be what you are eating? Yeah, this right here look how orange it is, it's very orange, this is the spicy flamin, you know, it's a cool ranch, so here we have Doritos Locos Tacos, so the hard shell taco, the shell itself is Doritos, what are you doing? Do you use it to reduce the flavor or are they just Doritos, I don't think it's as intense as a normal burrito. I agree, I can't taste it and not taste all the other things in the taco that I like because it's steamed. Can't. To say if the flavor of the taco itself is lost in the Dorito that I know how to reach or if the other way around is the case, this

makes

me more confident in my Doritos because then it doesn't really taste like Doritos and none of them really do, it's like somehow add one thing, yes, I get it, this would taste great, like freshly made. the drive-thru window, aha, I'd finish it like someone else did.

I would finish a third Chrissie, are you interested? Okay, here you have this dough, so I'm going to ask Rhoda to come help me with just another pair of hands to split the pressure cut and get all the chips ready to fry this patch looks really good, lots of little bubbles, this guy that I really love it, like the little folded edge which is very pretty and it's also nice to be able to make them work in threes. I like the color because the color has a kind of yellowish-orange tone to it and I think it will look good with the powder on top.

I think the tint will like to bring out the orange color and now just to make sure they're completely crisp, I'm I'm going to put them back in the oven to dry out a little bit, let's see they're pretty low, well, they've darkened a little bit, they'll They get too dark to think I checked them a minute ago and they were fine, oh no, this too. Dark, do you think I won't remake them? Something so good had to happen, something beautiful. They taste a little over the top. They have such a toasty flavor now that it takes over and you don't really know much about their seasoning blend.

Tell Rocco. don't go down I don't want you to try these it looks so bubbly and well that's not how it works I know but that's what I've been doing for three days we can do it together Claire I hope I ever want to do this more we try it's like the coating was too thick, you're pretty good overall, the taste is nice, it feels like a trend, like looking a little dark, yeah, I'll just go too far, yeah, just show yourself toasty, I like that. it gets in the way of all the other things that are happening in the dust if you need to be more neutral Chrissa's plan let me go for a walk I'm going to get some sleep tonight come tomorrow I'm just going to help me she should be my emotional support and then be very good at scoring, hopefully, something like one and done.

Yeah, I've been through this, what are the seven stages of grief or something? I've been through it and moved on. to acceptance so I just needed a minute are the moments you want to capture the most when I don't want the camera the most so if that doesn't work very well for me thank God it's spring in New York I have to get out of here. I didn't have anything in my tank, so I was exhausted. Harrison's was like 4:00 p.m. m. and then when things didn't go wrong, I didn't really have any kind of reservation.

I went to the gym, then I went into the locker room and came out, 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 great about it from start to finish instead of trying to take shortcuts. The main difference today is that I will put them in the oven, but setting them at 200, where they are much less likely to take on too much color too quickly. Game of Thrones character when it is most related to his heart. There are also, first of all, 1 million of them.

I like all the Stark girls. All Stark ladies. I like John Snow, but he's like that, John Snow all the time. You know, I think I identify more with Samwell Tarly, who is not my favorite character, but he just likes reading books, maybe the best warrior of all. a little up and down, but we're right at 390, which is ideal. I have all my trimmings ready, let's start adding again three at a time, if I did it yesterday, the last chips just came out of the fryer and I'm going to put. I put them in the oven and think I'm going to use a different method for seasoning.

I want to check that I don't have to leave them forever until they look really nice and crispy. This one has a little bit. of Bend in the center, so I'm going to make another 5 and hope that works 3 2 1 I think they look really good, they feel crispy, dry, not too oily. I'm just stabbing each one with some paper towels to absorb the rest. surface fat and then I'll sprinkle them with a Dorito mix, this one is identical in size. I think it's easy to separate the aspects that are different, like it's not as crisp as the original, it doesn't exactly hit you in the face, really like the front of the palate responds, but in the grand scheme of things, I think which is delicious, there's no artificial off-flavor, which I think after you eat 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's a kind of bitterness to the back of your mouth and I don't understand that here the flavors are a little cleaner thanks, it's even spring even though it's 40 degrees outside just try this just try this yeah hey we're trying to make a video Molly I really like the taste , aha, you have that kind of mixture of sweet and salty sugar, salt, sugar, salt or something like that, aha. get a little bit of heat Tiny Toons yeah, yeah, a little bit of white mm-hmm, I got a little bit less because it's kind of retextured how to do it, okay, it's not wearing a dress, it feels a little bit more cooked. take instead of powder on top uh-huh it's like a powdered donut version of Teredo right what options but I did better than you thought I was going to do yes buy a lot true I had no faith I'm saying no Fame but I was skeptical , this is your biggest challenge yet, yes, yes, it's a pretty good chip.

I would really enjoy it. Adam approved, of little faith. I would never find $43 in my pocket because I would never lose $43 because I would be like where is my $40? Go taxi driver Wilma Tito, I also do Rio's in my teeth no, no, you're good. I'm gonna have some of these with a beard yeah, yeah, get some heat, yeah, a little heat, check out Time Attack, I'm getting it, uh, yeah. Yes, we also have Doritos in them, yes, I love it, Chris, no, it's not that you're not busy, I think, which makes Dona always have the right smell, the texture, it's finally there mm-hmm, where it breaks , it wants to dissolve, incredible. bits like wait aha this has real shine like excess shine but the Dorito doesn't really have everything right I feel really good about this okay we're here to taste test if we have to there's no problem.

I'm actually pretty proud of this one because it's not like an almond joy where it's like oh that's an almond and there's coconut and chocolate and I get those components, it was kind of gratifying and cool to feel like I did a decent job recreating something. which I thought could only be produced in a laboratory to have been so closely imitated with the homemade version, I mean, even prouder than usual, here at stake you make

gourmet

Doritos ribs in DC 1 red and 1 green bell pepper cut into eighths and dehydrate and then powder it into a powder, set aside combined 4 teaspoons buttermilk powder 10 teaspoons orange cheddar cheese powder 4 teaspoons sharp white cheddar cheese powder 8 teaspoons parmesan powder 1 teaspoon tomato powder 3 teaspoons garlic powder 4 teaspoons onion powder 6 teaspoons message 8 teaspoons kosher salt half a teaspoon sugar 1/4 teaspoon cayenne pepper a quarter teaspoon citric acid 1/4 teaspoon powdered distilled white vinegar and 1 teaspoon of each of the red and green pepper powders shake the seasoning mixture to mix and set aside combine 100 grams of white dough flour 60 grams of water 5 grams of vegetable oil 2 grams of salt and 2 grams of baking powder and mix to form dough knead until smooth, then cover and let portions of dough rest in a tortilla press between plastic and then cut into triangles or rounded corners fry in 375 degree vegetable oil until completely crispy and just beginning to brown , drain the chips on a cooling rack and sprinkle generously on both sides with a seasoning mix and those possibilities for this Dorito powder, right?

I think maybe it's our million dollar idea, I think fried-lay is going to send us a cease and desist. I don't want to get on board. It's like they have to spend $50 million to get it. Yes, we are offering them the ground floor for 25 million.