Pastry Chef Attempts to Make Gourmet Cheez-Its | Gourmet Makes | Bon Appétit

What cheese am I? Maybe I'm white cheddar. I always have a theory. Chris is original. I liked it all. You like me. The four of us are great. I feel like Andy's hot and spicy selfies from the back of his limo. Oh, it's been a while since I pulled my hair out in one of these episodes, but I'm getting there. Hi everyone, today I'm Claire, we're in the VA Test Kitchen and I'm making

gourmet

cheese. I don't have a close personal relationship. with

cheez

-its but I think they are very good, is it possible that they are not as good as I remember?

What I remember about

cheez

-its and what I still think is really good is how spicy they are. They are left with this delicious acidity that

make

s you want to continue eating them. I think we could try making our version more cheese flavored. I would like to try the white cheddar cheese. Wow, they are amazing. This is the line of his jaws. Normal cheese head. and caramel popcorn in a bag, delicious, the only real option here is to

make

the original cheddar. Now we want to look at the cheese on a micro level, so I'm going to get rid of all this stuff and add the crackers.

I can take a closer look. Well, first I'll start by measuring. It looks like it's exactly one inch, one, two, three, four, so seven little slits per side and the other opposite sides only have four. There are lots of little air pockets with layers. cookie in the middle and small air microbubbles on the surface. I can tell they are baked because there is a flat side, no browning anywhere, which could present a challenge for how we are going to bake them. it might involve some kind of dehydration so that they are really dry all the way.

My guests talked about cheez-its and the way they're made is it's not that complicated, it's a dough that you roll out into sheets cut in two directions to make these. squares and then bake them, if we really want to get those very crispy layers then perhaps we would also use a technique called butter lamination to produce a texture similar to the outside of a croissant with many layers, so that might be something to work on . this recipe Gabriela you want a ribbon okay so you told me before this is your favorite snack it's one of your favorites they don't like it they don't like small penis hmm it was like a toasted cheese like it's almost like a little pungent from the beginning I thought the flavor was it can be better.

Actually, I could make it more cheddar, obviously artificial, you call it, that's not color. I mean, to me, he said orange cheddar is artificially colored and made like a nacho. Be fun, not paprika, no because I don't want to just have a peppery flavor, you know, although I eat a little bit of cayenne, I think that would be good, the hole in the middle is very, I think that's the iconic thing, yeah, my theory. is that the hole in the center is to prevent the cookie from swelling into a dome, then a little salt on top how hard can it be to make a cookie, it's not hard, oh, it's time for my favorite part, reading the ingredients, enriched flour. parentheses wheat flour is a diamond right in the nitric acid floats parentheses vegetable oil parentheses soybean and palm oil with TBHQ for friends parentheses she is made with skimmed milk Fred the Seas, why adult is: Otto extract oil our embassies They contain 2% or less of saw in each case paprika extract, soy lecithin, annatto is a seed that produces a very, very bright yellow color.

I think it's interesting that it has an automatic extract color that I talked about and there's a paprika and paprika extract color that Molly mentioned, which helps explain the like a very orange color so now we're ready to go to the computer and start something like the research base here is their website in 1986 cheese, they reveal to the world their secret of how they have been making their crackers so delicious it's all in the cheese one hundred percent real it was the year I was born yeah , is a roller that pierces the small grooved rectangle. I never thought about it until now, but it's like a ravioli cutter, there's a tool that

pastry

chef

s use to cut like strips of dough that are parallel and it's like a set of accordion-shaped

pastry

wheels.

I think it will be a faster way to cut a large amount of cheese, it's all at once, the liquid in the dough comes as a rolled up salty solution. They are folded several times so they are pierced into the sheets, baked, and then divided into individual cookies, so I did some research online for cookie recipes. I have a few ideas on how I'll roll them out and add that flaky texture. So I'm really excited to start this process. I took off my jacket and put on my apron. The apron means it's time to start cooking.

My plan is to mix the dough, incorporate the butter, cut, bake, dehydrate, so this is what I do. I'm going to do it, Gabi, I found some annatto seeds to extract the color from these. I'm going to bloom them in a little oil. This will be our orange food coloring. I'm going to start by putting together a dough using the food processor and also adding some spices perhaps. a little cayenne paprika add the cheese, I bloomed the yeast mixture and no oil and then I'm going to speed this up through the tube, the color looks good, I think it could be more orange, still let me add a teaspoon more of oil and maybe another. tablespoon of water, the overall consistency is good, it's not sticky, I mean it's raw flour which doesn't taste very good.

I could have added a lot more cheese but I'm going to go ahead and try proofing and forming so I have this idea of ​​how to create even flakier layers and it involves a technique called lamination and I'm going to use the food processor to finely grate the butter, incorporate these pieces of butter to the dough while I roll it to flatten it. these micro sheets of butter and in the oven the water in the butter turns into steam, there is a kind of separation effect and it creates a flaky texture, yes, I think the taste will not be.

I already know it won't be what I wanted. I know, yes, I love Jesus, oh yes, some baguette, more movie contract in flight, aha, you know, oh, I feel terrible after flying, that's why we have to get first class tickets on the day You're on your way, yes. He was more like you Claire. I have seen the numbers. Excellent. I have seen this program. Clarett. I've never gone further than the Lower East Side for this show. Anyway, Jesus, now, how are you going to do it right? the door is fine, I'm just going to use the wheel here and a ruler, which is fun.

I'm very excited to see the result, yes, but don't get too excited because I think this will taste bad. I'm betting on the fact that we're going to get those wheel cutters and I don't have to do this, but I'll try to get a rough shape. I have the smallest round tip pastry tip I could find and it really looks like it. It fits perfectly with the size of the small hole and that is it, so I'm going to use this to drill a center hole in each one. I'm not going to bother with those little indentations and the sides because I think it's a little premature.

I just want to get an idea of ​​the texture and flavor. The suns set, I get a little tired of this step. I'm just going to bake the tray and see what happens. Oh, they turned a little brown. Okay, no, it's not ideal, they definitely failed. It looks a lot like the color, like it's bleached, these browns too much, there's a very good separation of layers. I mean, it's the one I just bit into, but look it looks very similar. Oh, like the profile, side by side, brother, tasty. I was throwing them at a party so they shrunk almost an eighth of an inch so I have to size up a bit.

In fact, this initial test encourages me more than I thought. I think I'm going to do it. add more cheddar cheese and I'd like to swap out some flour for cheese powder to try to make them as cheesy as possible and then go from there. I'm actually really excited to do a second round, I feel pretty good about the changes. that I want to make them with cheese or work in the dimensions a little bit of cream to the edge and of course that bright orange color so first let me put the oil on top let's go for something ultra concentrated so I want to use cake. flour instead of all purpose just to try to get something light and textured. powdered cheese to try to get more cheddar cheese flavor on the cracker six ounces of cheddar cheese today, so it's time for us to look at the orange cutters okay, I've done that.

I've never actually used one of these, I've only seen videos of it, yeah, so go before I had too much shrinkage in the dough. I cut it down to an inch and it was actually more like three quarters of an inch when it came out. the oven, so if I have a 25 percent shrinkage, I want to set this to about an inch and a quarter. I know I hold Kevin again and he shrinks 25%, then shrinks over a quarter of an inch, so I need him to be less. than what my calculator expects, what one in the third, but how many college degrees are in that shake, so I want to get to about an inch and a third in the middle.

Now I have to first figure out what I'm going to use to make some little curls. around the edges we need something like forks, but with thinner tines or closer together. Cake testers would work. I need a wire cutter. I want to cut seven individual pieces. Don't tell Gabi I'm doing it, so he bothers my fingers, dog, do it. lots of glue, so there's my little four-point tool and my seven, and I think I'm finally ready to move on to the cutting face. I need someone to hold the parts Cristina, okay, I need your Oh sister, can you hold this parchment paper?

Yeah it's okay because it was moving while I was trying to cut I'll try not to step over your finger I mean I think you do buy it we need a second person hey Kat oh well thanks to both of you okay so now one for one, hitting the circle. off center and making my little marks on the sides thinking that while there is a little bit of moisture if I put salt on it now it will stick as it dries so we'll see. I tried the kraft cheese and macaroni. the cheese said another way, it's delicious, I feel so cheesy that they are a little salty, I think we need to take the salt off a little, especially since that extra pinch on top is still a little bigger than the original and by Of course, it is very different. it's how thick they are, they don't have the same extremely bright vivid orange color, they need to dry more.

I want to leave them in the dehydrator overnight to see what happens, but I definitely need to roll them thinner for the next version. and I need to make them a little smaller. You can see that they have definitely risen a little on the sides, but overall I think the dimensions look better. I want to let them hang in this oven at 200 degrees for a while and then put them in. Put them in the dehydrator and let them sit overnight to get them back to their true shape because for me it does the wire cutters, the hot glue gun, the dehydrator, but overall it's a good size, it's still a little thick.

The real treat today was getting a cracker with an intense cheddar II flavor, but it will really be about construction and texture for tomorrow, day three. Okay, it's Friday, they're going to be a test kitchen, which means she's Molly. I'm really curious to see what's been happening in the dehydrator. It's been more than 24 hours and the color hasn't. suffered, I don't think they look very good, I really hope there is a crispy texture all the way through, okay, hmm, so the dehydrator had the desired effect, you can see the inner layers, go ahead and taste test, let me know What you think. really good, they're a little firm, they taste good, right.

I'm going to do one less lamination because I think there will be more dramatic separation and they will have fewer layers, which is good using the same dough recipe after you get those fluttery bits out. I'm going to roll it out and fold it just once, it looks interesting, huh, so today the dough is a little different. There was a little more cracking as I rolled it out so you can see the parts where the butter is peeking through, not that. really good and I'm not really sure what that change was today because we didn't do anything different to the formula, but I'll stick with it and see what happens.

I don't love the texture of the surface where the butter was. present and then it melted in the oven and steamed a little bit so it left these little gaps a little bit flowery because I use a lot of flour to roll them out, they're not crispy at all so that's what I don't do. I don't think this is a batch, it's going to make our cheese, I want to complete putting together another dough, just do the exact same thing again to try to get a more solid lamination, basically, it's an abject failure, it has an old texture on the surface .

I'm mixing another batch of dough, more elasticity and extensibility, less cracking in theory. I'm going to use a perfect layer of butter. Bad today something bad is happening today it's really bad energy, everything is in bad shape, it looks very different, much worse than it was. yesterday I don't know why I usually at least have an idea what the problem is, look at that, that's very bad, okay, just as a final test, it doesn't make sense,but I just want to see what that dough is like, if I can roll it. until you get a thickness and then cut it and just bake it.

I don't know, it seems useless, but 15 minutes go back and check it out. I was feeling good, no, now I feel terrible. The bread at the BAFTAs is version 2, version 3. and version 4 is not in a good place please Brad is in London right now in a smooth business class, yes I blame you Brad that's fault yours, yes, where are you read? I think it probably

makes

me feel worse. I don't want to. Speaking of which, okay, I did it, there is anguish, okay, I'm going to look at the cookies that came in one of them, it looks great, look how good that one looks, no, the rest are disasters.

I can't blame anyone and it's frustrating, I blame you. I know what I blame Brad, oh, but it's weird because I didn't change anything between today and yesterday, so now I'm spinning in dough. I'm getting the yeast out. I'm switching back to all-purpose flour, yes, yes. reduce the amount of cheese, I think that is doing a lot. I think there's so many things in here that aren't flat, that aren't flour, have a lot of cheese, like it's not the flavor, it's not the problem it was time for. You gotta have a challenge, yeah, I know, you know, I mean, yeah, like Reese's Cups, you're saying it's karma, they're going to fall into good cooking, that's why Gabi is covering everything with black garbage bags , so I'm going to get out of here.

I'll have a drink, I'll stop thinking about the cheeses and then I'll put my cheeses in the background over the weekend and try to think about it, figure out what's going on, what's going wrong and then I'll come back and maybe you'll know what maybe it needs , as a complete. 180 turn like somewhere else go in the other direction I don't know, it's the fourth day. I'm sorry to say I didn't think this one would take me in four days. I'm going to pivot and change the method a little bit and I want to try a non-Ystad version because the yeast is really holding us back and I want to finish today.

I want to do a technique that's more like pie dough where I'm going to add the butter into the food processor after the cheese. and then put it all together with a little water, chill it, roll it out, bake it, see what happens, it definitely feels moister. I'm excited and a little nervous. Okay, they look good, they looked nice and puffed up. I see some really cute little air bubbles. I'm very happy and there is a little bit of gold color on the bottom. I'm going to immediately put this tray in the dehydrator to dry completely.

They look great. I am very happy with how uniform they are. The color looks pretty. In fact, I'm very, very happy with these, well, they look like Jesus. Yes, there the girls are very close, so crispy and light, they are crunchy mmm and salty and the taste of the cheese is pleasant. I feel like I did a good job, so what I hear you saying is I did it, the size is super close, I mean, there's maybe a couple of millimeters difference and the taste throughout has been really good, so I don't even I'm not even worried that there are a lot more layers and they definitely have a finer texture on the overall homemade yob, pretty close, squeaky, no one is a good team from the store, yes I like salty chips so yes, certainly I don't anticipate having that really frustrating day on Friday, but I do think it made the final version better than it would have been if I had kept going down. that happy path I don't regret the process I love the flavor really excellent texture I think I'm great this is how you make

gourmet

cheese to make the anata or oil combine 1/4 caponata seeds 1/2 cup vegetable oil and 2 teaspoons of paprika in a small saucepan bring to a simmer and remove from the heat let cool and then strain so that the dough forms 7 ounces of all-purpose flour 2 ounces of cheddar cheese powder 1 and 1/2 teaspoons of baking powder 1 /2 teaspoon kosher salt 2 tablespoons powdered buttermilk 1/4 teaspoon sugar a quarter teaspoon smoked paprika 4 teaspoons sweet vinegar and a pinch of cayenne in the food processor to four ounces sharp yellow cheddar cheese finely chopped and four teaspoons of annatto oil and pulse until the cheddar cheese has almost disappeared into the flour and the mixture is not even orange, add 1/2 cup of diced butter and pulse again until the pieces of butter, our eyes are smaller, transfer it to a large bowl and slowly add 7 tablespoons of water, mix to combine, you need to stir gently to form a dough and wrap it in plastic pressing into a flat square and chill it for at least an hour, roll it out On a floured surface to its eighth-inch thickness, cut the dough into one-and-a-quarter-inch squares, crimp all four sides using a custom-made, hot-glued comb, and use a small round dough tip to pierce the center hole.

Sprinkle with flaked salt Bake at 300 Fahrenheit until puffed and firm but not browned About 20 minutes Transfer to a dehydrator and dry until completely crisp Do you think that gives you something weird? No dreams, I don't know, I think cheese gives you strange dreams. I think melatonin gives you weird dreams. This is a personal factor about me, but I actually am when I was younger and today I really liked Buffy and there was all this. episode where it was like a whole dream sequence and like cheese appeared and like Ford, it was like everyone in everyone's dreams was like Oh, weird cheese moment that was never explained, so I guess, but I never have weird dreams when Like cheese, guys.

I ever watched Buffy, it's the best show of all time, but you know it, but you know it's a great show, as long as you know it. Okay, I still have a question about the Michelle Gellar certificate.