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

so I feel like since I'm holding this, this is my show really, yes, it's like in Lord of the Flies with the conch, aha, well, here, yes, exactly, hello everyone, today I'm Claire, we're in VA Test Kitchen and we were making

gourmet

Pringles. Have you seen Pringles? This was more like a snack at school. I love the packaging, it's like shiny bottles. What did they say that once you burst you can't stop? take out a whole one and show it, oh sorry, it exists in many dimensions, it has this kind of curved structure, it's quite pale and uniform in color, it's not like a potato chip that maybe has darker dark edges or something, and it has lots of little bubbles all over the surface, that's what will

make

it look really crunchy when you bite into it.

Very delicate, very, very fine, if they don't offer much resistance, it really dissolves into nothing. The first thing I feel when I taste it is salt and it must taste like oil, like it's a fried flavor in a good way, the flavor is definitely some kind of coating, this was the flavor I probably ate the most sour cream. and delicious onion, so good that you can find sour cream powder, you can find buttermilk powder, you can find distilled white vinegar powder, once you have the wafer, varying the flavors is pretty easy because it's just about getting those powders, that's what's brilliant about sandwiches.

Is this like you do one thing and then there are infinite variations? You can

make

dry pizza. They make me happy. We are very good because it is curved in two directions. I want to flatten it. That worked so it's not. oval, it's about six point eight centimeters and five point four centimeters wide, so I'm making a kind of template, so there's my template, so these two sides come down and then these two come the other way. I want to try to hydrate the chip to see what the texture of the paste or dough is, like whatever they are made of, it happens like a tortilla-like consistency, trying to think how we can create this shape in a way that that is made Tweel's or was very crispy lacy cookies, you place them on the rolling pin, they actually fit the contours of this rolling pin very well, but then of course these two sides come up, so maybe there are something we can put underneath and lift the opposite ends, so here are the ingredients dried potatoes vegetable oil bread this is corn cotton C high oleic soybeans or sunflower finished corn flour yellow and starch as dark in Owen's as starchy of salted wheat and that's it, rice flour

makes

sense because rice flour is like if I ever had tempura, my flour is the starch in the tempura batter and it creates a very, very light crunchy crunch when you fry it the same way, although we know it's not that many ingredients, the main one is dried potatoes, so I think this is It's going to be a lot more about achieving that shape just to get something that looks like that because at the end of the day you have fries crunchy that are going to be delicious, so this will be a project that will have more to do with the type of process and construction than with flavor I think let's see what happens when I Google Pringles gene wolf mechanical engineer author node of science fiction novels and fantasy developed the machine that cooks them oh great, they were designed by a chemist it doesn't bode well, wow, the consistent shape of the chair is mathematically the hyperbolic paraboloid.

I love how he became the man of the house. It's the best thing that has happened to this program. It's like a meal. It seemed like maybe it was more of a dough than any type of pasta. or bad or it was kind of pressed into the shape, so it might actually be easier to shape them maybe I can make some kind of cutter to punch out that shape instead of cutting it, we could have oval cutters in this kitchen oh look, there there's the squirt molds I'm so glad you still have those we have rectangles diamonds fluted rounds nothing oh wait oh my god oh my god this is so close I'm going to use this I want my colleagues to try the Pringles and give me their thoughts and possibly if they have some clues or something, it's not like they're taking a potato and cutting it up nice, it's like a combination of dry potato and all these other starches, it's not a fried potato, it's a crispy potato, yeah, they're like a Franken chip, okay, so instead of just making crispy potato chips, yeah, how do we do that in a Pringle?

It has to be stackable. I think what's so compelling is the fact that they melt in your mouth, yes, they turn into nothing, they become crunchy as they dissolve. That's right, there's something about the way the shape and form of your tongue you're just washing it against the roof of your mouth and it falls apart so they can literally close your mouth, the crime, yeah, look at it all. Oh, rather, it's like it's a hyper. What is it? It is a hyperbolic parabolic. Whatever you remember, it was paraboloid. Yes, what I'm thinking of doing is starting with a mixture of cooked potatoes bound together with some additional starches and then a combination of drying and frying once they have formed. something like ovals.

I'm really curious to see how close we get just with that basic approach. I'm going to start with a potato because I think I'm going to have to add a lot of the other starch nutrients that I need for people with the smaller holes I work with it very, very lightly because I want something that's more tender or rather than chewy to make a hard and dry dough. I'm going to add starch, rice flour and a little salt, so the problems so far that I can see. There is still a noticeable separation between the potato pieces and the starch, but I'm going to go ahead and continue working with this as a test because I know I need an extremely paper-thin dough.

I'm going to use the pasta extruder. to roll it out I really don't want to go over it I tried cutting a couple of ovals as soon as I put the oil it didn't hold its shape it's already taking color it's cooling around the edges going through some of the surface so I know that's not what I want , it doesn't have that dissolving texture, it could be more tender and I know I'll get tenderness mainly from having all those little air bubbles in it hmm, I want to see what happens if I add a little bit of baking powder to make those little bubbles and also once I have it on a sheet, but then I want to get an even thinner one, it's probably better to use something that's non-absorbent, this is a Silpat, these are these. like silicone baking mats, they will do the same thing, they will just roll around each other so it doesn't take on color, that's quick which is good, but it has those little bubbles that also become like bigger bubbles, that's something I want avoid because that will affect my ability to stack them the color is not that different right, it looks like it splits in half we are really fine little Christy oh no, it was tender there are always a lot of air bubbles wait it is tender very close it is very close yes, it I'm sorry, I think you're in the middle of it all, no, it's that second test that felt strangely close, like it was a fluke, but it's just like I keep going until they talk me out of it.

I want to try to form them to see if I can get at least some kind of shape. maybe not go for when they call it paraboloid, but at least somewhat curved. Basically, I want to try to pry it very, very briefly at low temperature, let it sit and form on this roller and then fry it again losing its shape immediately. At least in terms of shaping them, there wasn't much to gain from forming around the roller or at least at this point, yeah, wow, what I was thinking. I thought in terms of like a mold that cries if you hold it. very gently between these two spoons at least keep its flat shape, it's not really crunchy.

I think having it between those spoons meant there was some loss of moisture, so I think I'll try it again, maybe fry it and take it out while it's still there. flexible, he put it between the students and then put it back into the oil, obviously this took on a color according to the pattern of the slots on the spoon, it became crispy much more, although which is good, this would have that quality. you couldn't eat it without chewing it to bite it, yes, so to make it more tender, I eat more acid, more yeast, I put a little baking powder in it, maybe I taste more, yes, too much, I don't know the technology.

I mean, no, that's chewy, that's not right, I think we're in a good place to stop today before we continue too much with using the whole potato. I think I want to start testing tomorrow using the potato flour we have and just seeing where. that gets me and then of course I think the challenge will be to shape them and get that shape, so we'll see, yeah, here we are, it's only the second day and everyone gets confused, we're early and early on the second day, so no. There are still too many people in the test kitchen, but let's get started.

I want to try using only potato flour. Based on research, it seems like this is more product than Pringles are actually made in the factory, so I just want to see. What happens when I mix this with the other starches and add water and create a dough that way? You really see how much it expanded, it got huge, it almost has a texture like, you know, like a shrimp chip or something, so bubbly, definitely, much more tender than the versions we tried yesterday, it's actually really good, one thing I want What I want to try to do is couple the dough, so basically I want to poke little holes all over the place and this will allow big pockets of air to escape and prevent those big bubbles.

Hopefully, I think that will make it work moderately well, there's still some left. bubbling around the edges but I also want to try rolling a thinner one let me put it back in between the Silpat and run it through there it's definitely thinner let's see what it did getting up hold on I just tried the Pringle. I thought, wow, I never really did a good job, but I did a good job, actually a very encouraging test. I kind of guessed that hydration and it was actually pretty successful, so I'm going to stick with that and also keep it between the two spoons to see if that can help eliminate some of those big air pockets.

The two spoons have definitely compressed it, but I think that's a good thing because it's almost like I have too much air in the chip and that's actually what I'm getting. A little bit is the texture of the Silpat when you spread it is something surprising, like it almost really dissolves, it's like Barry Pringle, even very, very briefly. I actually feel like here you want to connect very well, do you want to compare it to the Original or something at least I feel like this is the closest I've ever been to the right thickness Claire like strangely close strangely close how do you feel good?

I think I'm going to get rid of the ridges because I'll be the ridges. literally this is like the texture of the so I'm just going to put parchment in the middle and keep rolling it out. I have to focus on the shape now I was reading a little online apparently this shape is really important to the way Pringle itself works it's not just visual it also helps create a very strong chip so that when you stack it the chip bottom does not break under the weight of those above. I don't really know the math. So I think I need to make a mold and it has to be a mold that I can put in the fryer, so I have to make it out of metal, something that is heat resistant, that is flexible and maybe I can create something out of this.

Let's just play a little. I don't even know how to get into this. It's taking that form a little bit as I work on it now. I want to take I'm going to try using aluminum foil. to mold it like mate because the long thing is that there is a national interior in which there is space for that liquid to escape. I guess I don't think it works. Aluminum foil really isn't flexible. Actually, it's new. I thought if I can use strips. so, like trimming the mesh because as long as there is mesh on one side and there is room for the liquid to escape, I think it will work for the first shot, some success has that form of the problem.

The thing is that it doesn't have a uniform texture. I can see where the strip of aluminum foil was holding it against the mesh and then everywhere else next to it it wrinkles and bubbles a little. I think you need something. full contact, okay, so here we go, maybe it took on a little more color than ideal. I think the chip itself looks great, although the main thing is not that it has to look identical to the original, but that it has to look identical to all the other homebrew versions so we can stack them, but you know, it doesn't have big bubbles of air, you know, big pockets, it actually looks very uniform.

What I want to do is get a bunch of clippings and be able to describe them. all kinds of quick shots and hopefully get to double digits so I'm just going to put my head down and still be so surprisingly close to a nice ball yeah like we're there I think it's just like a pants that has to make a parabolic oh, sure I made it with a mesh from a strainer and then this goes on top what is the budget for this series? To destroy it, you know, in James Bond, which I like, thank you, it's kind of like Brad, but first of all, it's Not here and secondly, it's usually not that useful. yeah, those are mine, I know , well, eight, ten, twelve,okay, fourteen, finished and you know, some of them I think look better than others, like this one, it looks great compared to the original.

Now I want to play around making a couple different flavors so I have distilled white vinegar powder, yellow cheddar cheese powder and sour cream powder so I have a few flavors for you guys to try drums yeah I think liver is so fucked up . Wow, this is like I can smell the cheddar cheese powder, well this is what Molly chose. half friend, yes, my instinct tells me to do it. The form is punctual. The shape is 107 points. This is my question, though hmm, if we built a tube, would you replace the little one with your face?

That's definitely right, a little layer of shape there. I think it's a little bit thicker but I couldn't really roll it any thinner like I was rolling it on the pasta roller on the thinnest setting between two sheets of stuff like also in the factory they rolled it under four tons of pressure so no I'm not able to give them that, so okay, I want you to be completely crazy, yeah, well, they make me sick in general. You also meant some of this powdered cheese, sir. Pringle to Pringle in general no, I think among them they are the most difficult things to build, it was not at all a long process in terms of time, but it requires a bit of labor, like drilling and frying by hand. individually you could go crazy with the flavor, so all the different types of powders and everything, but yeah, how do we turn down episode seven?

What I'm going to say, I don't know, is like thank you for thank you for watching, we'd say okay, that's how. you make

gourmet

Pringles, combine 50 grams potato flour, 10 grams cornstarch, 10 grams white rice flour and 1/2 teaspoon kosher salt with 35 grams water and knead until shaggy dough, cover tightly with plastic and let it rest for 15 minutes, knead again to incorporate the dry. pieces and then move to the widest setting of a pasta roller a dozen times holding each time until the dough is completely hydrated cut the dough in half and then roll each half to roll or 2 times in each setting until there is reached the thinnest possible sheet of dough cut each piece in half again as it becomes too long to handle, working one piece at a time and keeping the other pieces of dough covered, roll the rolling pin again on the thinnest setting possible between two cut pieces of Silpat lined with parchment, latterly spreading with cornstarch to avoid. glue so that the dough is almost transparent, pierce ovals with a cutter and repeat the process with the remaining pieces of dough, fry the ovals one at a time, blanch first at 300 degrees with vegetable oil for 5 seconds so that they burst, and then place them on a wire and aluminum mesh.

Aluminum cage shaped like a hyperbolic paraboloid, fry again for 60 seconds until crispy and lightly golden, then remove from cage with paper towels and season lightly with more salt, repeat with all dough ovals, chips seasoned with powders flavored of your choice, that's a record, yes. You did it well? You crushed it. These are amazing Pringles. You are very good at preparing sandwiches. Thank you. You can have your own program.