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

I have an idea, let's skip all the research, all the talking to people, all the deconstruction, taking measurements and no, no, it's yours, this is a real thing. I have an idea, let's skip all that front stuff and I can just try it and then. Let's see if I can

make

it, movie in the class episode that we have done. I think I know how to do this. It's pretty easy. Hello everyone. I'm Claire. I'm in the V8 kitchen and today I'm making

gourmet

ruffles

, I think. French fries are truly one of the most satisfying foods in the world, but I find fries particularly appealing.

Ruffle fries are fries with grooves, this wavy pattern the

ruffles

have ridges, as the slogan says, they are extremely crispy and very light, plus, all that texture of the ridges and crispy penis is like that, they are something extremely satisfying to eat. Plus, Gabi told me this is her favorite secret snack in the whole world, so I like it. I didn't try the mini Gabriela, uh, just type. or smell it from the bag I think crack is crack for your brain so this is how long a family of onions can last oh yeah you can't go wrong I know you're going to nail this one real good Gabi Not all the flavor is dressed number one flavor in Canada what's all dressed up means salty, salty and sweet at the same time oh my god they smell amazingly good Oh being a girl or something it's like barbecue with vinegar okay these are so good this may be the best period I've had Yes I'm sorry, I lived in Canada for a year, how did I not know this?

I don't really go out much, I'm very cold. I feel bad right now meeting them, but they are so good. This is usually the best. Reid, there is a double crunch so good, it was that music I already made with

gourmet

Wow, sharp cheddar cheese, so cold, my favorite flavor, the taste of the cheese is so overwhelming. I don't feel very well now. I just ate a lot of fries in a very short period of time. They're so good and when you're going through them, do you think how come your flyer isn't a preamble or how is it?

I think it's an interesting question because Pringle was a crispy potato, we had a French fry, so we're like it's like a potato compound, I think this is a real potato, I wanted to believe this is a slice of potato, I think you're quintessential I think it's original or something an onion so we could do what I did at least in terms of flavoring what I did for Pringles if you like to

make

the base chip and then have the different powder coatings . I'd love to try this somehow. I can't be that difficult, it's like distilled white vinegar powder plus chili powder plus sugar, you know how to get it. barbecue flavor I think the smartest thing I want to focus on is in this case, 100% of this challenge is okay. 95% of this challenge is texture, so I want to focus first and foremost on getting a crispy white chip, you know, pretty golden brown, not browning them, and then once I achieve that, I can think about flavoring them because the flavor happens later. that they are cooked.

I think this one is cut and dried, we may have something before the end of the day and by the way, it's 3pm. I'm trying it as a new strategy with radical confidence that there's no point in measuring individual chips because they're all different sizes, what it says is that they're all cut from different sized potatoes, so they're actually made from potatoes I think Although overall this feels like maybe a good average size, it's a little bit brown around the edge, but overall it's a very uniform yellowish color. I just want to measure ridges, what was that thing in school where you said we're measuring? wavelengths, you know, and it was like this, these are the wavelengths, like the length of the wave, and then there's a word for what it is, so this is the wavelength, this is the crest, this It's the breadth, there we go, that's a word. the crest this is the trough this is the wavelength I can't believe how much heating it produces

makes

me think of my high school science classes one shape length is 4 centimeters I mean 4 millimeters amplitude is 1 centimeter I mean millimeter the bull boat is really, I mean, absurdly thin, you think about it, it's the worst possible ruler, it's actually only a meter thick, so I have it extremely thin, because it swells in the oil, so if it has a millimeter thick after frying, it has to be even less than that before it goes into the oil and it's going to be very difficult to not only get to that fin but also level it.

It had to have uniform ridges across the entire width. I need how they do laser cuts and chips. They have that, give me a laser, oh yeah, my favorite part is reading the ingredients, there's a really different ingredient list than Hot Pockets Potatoes, the vegetable oil in this sunflower was not an ordinal. Loyola rubbed this in salt pretty briefly. I appreciate the purity of the product. I love this where we make more and more with every minute you read that, just to be clear, that was the ingredient list for the original flyers, this is a garni, the ingredients here are potato, sunflower oil, corn and olive oil. canola, all appendices and seasonal modifications. dexter discs made from corn, sugar and sodium.

I asked for extra salt, truly monosodium glutamate, this sodium, I severely cut our onion powder and flour, malic acid, every texture, natural flavor. I felt better about this before, particularly discouraged by the sodium diacetate and also releasing it. I've never heard of it, but the point is that on your level of faith, our curly potatoes, salt and oil. I feel good about that moment to go to the computer and do some research, what are these curly fries called? The name of the product is an analogy to gathering a strip of fabric that sometimes comes together creating folds thanks for that really useful definition of what a ruffle is, let's look at all the dresses Sabina, aren't you becoming more popular in Canada? the flavor combines the crisp flavors of roasted tomato sauce, sour cream and onion and fascinating salt and vinegar what a great idea, brilliant, however your life is making crisps, you earn around a hundred and fifty million pounds year.

Go on, please, disrupt freedom. Sorry, £150 million a year, look, that's a lot of potatoes. Okay, so we saw that there's actually a lot here, but I don't see anything in particular about the ridges, so this is a video of how it's done. Well, that's another important point. The reason chips from a bag aren't brown is because all the starch is washed away. the sugars and starches that start to brown and the oil and fry, so in all the cases that we have seen from a video in a factory, the potatoes are washed to rinse all the starches from the surface and that is why they are fried. very pale and they don't really turn brown, there it is mom, I don't think there's a really complicated code to crack here, it's like making some French fries, which is great, what a refreshing change for me, what I'm really interested in is get a crinkle slicer and I think the biggest challenge will be getting uniform slices that are the thickness I want, which is very, very thin.

The videos we watched confirmed what I knew, which is that there were only a few steps when it comes to making French fries, it's basically slicing, rinsing, cooking, cutting the Rin and then a N seasoning, so In potato land there are two main types of potatoes: waxy potatoes and starchy potatoes, these are Yukon Golds, a waxy variety, and then Idaho. or reddish ones, a starchy variety, the waxy ones, err, tend to be a little slippery and have really all the way under them, where did it go? Oh wait, I can get it. I'm afraid to put my hand under you.

I got it, who knows what? I've been under that oven, okay? I got out of this. It's amazing to be standing here holding a potato, so I'll probably do some side to side while we wait for the slicer. I'll just peel one of each and take out In a little water, the potato browns very quickly when you peel it, but if you keep it in water, it stops the browning process and maybe put a little oil on the stove and just bring to temperature. This is just vegetable oil. The potatoes are peeled. the oil is almost at 360 Gabby has our much needed tool yeah very exciting thank you so this is actually this is the commando a mandolin this thing has a lot of moving parts but the point is it has a sheet that fits into that. it

makes

ridges, this is a crinkle cutter so it's like what you do.

Have you ever seen big carrots on the plate that have little ridges or like stir fry? It has a broader wavelength overall than the ruffled mandolin really scares. a little bit, my idea is to cut a flat surface so I can basically hit it against the side, let me try it a little thicker, so I got a slice, it's pretty even, it's pretty thick too, let me see if I go faster if it becomes a little thinner. No, what I was expecting was Yukon Gold. I got basically two semi usable slices. Let me try the slippery one.

Let me try the reddish one. I need a sharper blade. Oh, that's not bad. Oh God. I'll get it pretty hot, let it cool, well, I guess I should get over to the fire and start making some test batches. It will start piece by piece, that is the Yukon and the others are reddish, the oil is quite hot. 390 I'm just going to season them with a little bit of salt and I wanted to bring them back to try the crunchy food, who are also a little limp and flabby, Chris tries this one. Wow, okay, in terms of the thickness, it's actually not bad if they look very similar. in thickness, I'm getting some of that caramelized flavor from the Browning starches and I don't want that, I don't want that kind of toasted quality, I want kind of a blank fried potato overall, not bad, how bad will it be fried. potato with salt I think I'm going to turn to this article.

I remember reading on the Serious Eats website a long time ago by Kenji Lopez all about this topic about trying to get fries to have no color when you fry them, he is saying that and all his tests just rinsing the slices were not enough to remove all the starches as the potato cells actually retain the starch so you boil the slices in boiling water with vinegar then drain them and fry them that's what we want to try and so you're also using russet potatoes and I found they were easier to cut anyway, so I'm happy to stick with that white vinegar.

I have one so far, not bad, it's not clear what happens when you cut it. Your life is making it work on some network. They look very translucent so I'll cook them a little longer, hopefully they'll crisp up all the way through, although I know I shouldn't say that, feeling pretty confident that it's doing what I expected, usually that's what builds confidence when The thing turns out as I think and I hope it will turn out. I wasn't timing it, but it was maybe two minutes or so in the oil. Firstly, they are almost completely translucent which is a bit strange, they reminded me of cracker-like shrimp, they just seemed fried thinner than the last batch, so it was very effective in terms of preventing the color, very crunchy, it's interesting because they are so thin that they dissolve almost immediately and all they taste is oil. you don't even get a lot of potatoes, it's like you're eating air, so I think this method is really effective, but now it means I have to cut the potatoes into thicker slices, but I think this is a very productive line of research and I will mail tomorrow.

The only time I think I finished in two days was with Oreo cookies. This would even be a day and a half because I started yesterday afternoon. I'm ready to set a record, oh yeah, pop rocks. It was two days, but that's how we ended because I abandoned my only question and wish Brad that we're here for the crab holiday. Can I sharpen this blade? I'm just worried that it's tearing the flesh of the potato as I cut it and it makes it very difficult to get an accurate cut and uniform thickness, so we have this mandolin with the crinkled cutting blade, how do you use one of those from culinary?

Yeah right yeah exactly no so I'm wondering if there's a way to sharpen maybe dremel a dremel tool kind of a made up word dremel that doesn't sound real you made it like a bit of ceramic yeah yeah I don't really talk of that sounds good, it's almost like a tooth Something like that sounds great, there's a hardware store on Chambers Street, you should call it, yeah, they have a banking tool. It's okay, I worked very well, like nothing, like the one you get in school, like crazy steel, yes, like the waffle iron. It's definitely sharp, sturdy, really. but sequential cutters because they are pretty boring, but I remember culinary school remade waffle cut fries and yes, they looked sharper.

Can I borrow your glasses? Yes, it's okay to fly, this is metal work for the old city. Yes, okay, I can. Don't wait okay thanks Chris who needs Brad to do this myself with your help. Yes, hello. I have a question: do you sell Dremel rotary tools very well and do you also sell the whetstone accessories? Oh, perfect, okay, thank you very much. I have a new plan. but inThere are actually two plans in case one of them fails, one idea is to do what Chris said, well both are actually Chris' ideas, one is to get the dremel tool, the rotary tool, to try to sharpen this ourselves just because it seems like it's not something I would do.

Be really good at I'm going to top your bets and I'm also going to get that mandolin that Chris is talking about that we both used in culinary school, which is kind of a professional model that you don't see much, so we're going to go without it and Understand. That too, it comes with many different blades, including a small frilly crinkle cutter. Basically, we're spending more in one day than we have the warming season combined on these two items, but I think it's a good plan. Amazing moment that went so fast.thanks Terry, hey Chris, so you got Sam like, yeah, right, yeah, you know, let's open it up and see, okay, vice perfect, I think that's it, that's it .

I mean, if you have to read the instructions and it's too complicated, wait Chris. I think it's working, I feel that and then I connect. I don't spin it. You have removed the metal. Yeah, okay, this really isn't that difficult. How much pressure do you think I have to apply? It could be more than you think because I'm not playing anything right, I'm just playing it to get in there. Oh gosh, okay, we might need to see some sparks. I don't like the noise, I hate the noise, this noise is horrible, but the critics feel it oh, you're throwing metal. breathing it in, we have a tissue, okay, let's try it, it definitely feels sharper, so let me rinse it off and wash it a little bit and then I'll try to cut up some potatoes.

Okay, these are definitely coming out better than yesterday. I'm getting sort of three good for everyone, bad, okay, they all look really good. I have maybe a dozen or a dozen and a half usable slices here before I make more. You should probably want to boil and fry them, so I can measure the thickness in addition to this. I want to try the other mandolin that just got here so I can see, I mean, so we can see the overall sharpness and size of the ridges because obviously the ridges I'm making are larger. and wider than the ridges of the steering wheels, here are my chips, they are almost translucent, they basically become transparent and the good thing is that you can see a lot of air bubbles in there, which means they are very sharp, but I think they are also a little too delicate, I mean, I'm pretty crispy, this is pretty much the same as what I was getting last night after the last trial where I boiled them.

I want to try the other mandolin just to see if I get ridges like this. which are just tighter so we have this other mandolin as a second option and this one ooh okay and another really cool tool so this is wow this is a nice crinkle slicer knife that I like because I think it could really control the thickness. so this is not this plate, it's a little bit more of a zigzag rather than a smooth wave, but I feel like the ruffles are more of a zigzag. I don't know what I expect from us in terms of results, this may be more difficult.

Than I thought, I think the riches shape is nice, but it's going to be very difficult to cut parallel. I didn't really line it up very well, so I basically have like an accordion, so let me, let me. just write some more no, okay, no, I'm not playing this anymore, let's do it, this guy looks like, oh yeah, look at that cutter, hello, it's like maybe this is what they used to make ruffles, It practically fits there. Well, this is the smiling mandolin that, like Chris said, I used to use in culinary school and he used it too and it's pretty sharp.

It's a pretty sharp edge. It was fun sharpening that thing, but I think we've got it. I only want. I just want to see how it cuts, how easily it cuts, what kind of thickness I'm getting. The main problem I have with this mandolin is that I like to have that track to really make sure I'm applying even pressure before I do it. to the blade and like a sled across the surface, so I don't have the ability to do that here because of this maybe I can adjust it a little bit better. I don't have it, oh my god, wait, I just did it. something so dangerous that I took this piece off and wondered what I was doing there and realized I was covering these things up, so I guess it was there for a reason that mandolins are feared in the kitchen, I think, and because For good reason, you can really do some damage with the mandolin, but like everything, it just takes a little practice and common sense, okay, so I adjusted it to try to make it a little thicker.

I think I'll start with this straight cut. They look really great, the thickness of these is great, they are really uniform, the ridges look great. I have three main variables and so far I have identified one, the thickness of the potato slice, 2, the time I boil, and 3, the oil. temp, so I want to do a couple of tests where I play with each of those variables and see what produces the best results. The first test will be boiling for two minutes and then at 320 loyal and then I will make adjustments for Additional tests, if necessary, are coming out.

You are not as translucent as before. They are not as opaque as the original. I think the size of the crest looks very good. The translucency really comes just from the amount of air. that's there and I think maybe it's from boiling too much these taste very good maybe there's a gourmet flyer it's a lighter, more translucent, more delicate Jojo. I want to try another test where I boil them for a minute and see how it affects the overall texture. I'll save it. I will say that I find this more opaque than previous versions. It could actually be a little thicker and I think the one minute soak in the boiling water was a good adjustment. and I think 3:25 is a good temperature because I get a minimal amount of color but not too much browning.

I think the jumpers are really good, there's kind of a ring just inside the edge of the chip and it's pretty much the same thing. What's happening here, you can see is a good sign. I think it was a very good test. Getting a little closer and criminally. I think for the first time I'm changing one variable at a time. I'm going to do the same. I tried a one minute blanch in 325 oil and hope that's the sweet spot. Well, these were actually in the fryer for three minutes, they look crispy. Wow, I think they are very successful, good color, excellent texture, crispy in every way. through out a nice even golden brown color so good delicious I'm going to make more so at this stage I'm blanching in batches so I'm just going to throw in a couple of handfuls this is crazy but I could make shrimp from that flat side just a little bit, look. a little more regular in terms of shape, so while I focus on the next step which is making the powders to flavor them, I want to put them in the oven that I set up to dehydrate so that they really dry out and make sure that they are really crispy.

I'm putting them at a lower temperature so they don't burn. We all know what happened to Doritos. Is very annoying. They get too dark to think I checked them a minute ago and they were fine. Oh no, I'm not going to remake them. so something had to happen. I'm not going to make the mistake I made before and burn them at the last minute while the chips dehydrate. I'm going to focus on the powders so I can create a couple different flavors. fries, thanks, so I was thinking the flavors will be sour cream and onion, of course, and then everything seasoned, which was a great find and a very appetizing flavor.

I'm going to start with sour cream and onion, so we have two dried chives. we also have hundreds of our cream, she is a great ingredient, some onion powder, this flavor is good to use, salt and vinegar, it's really just vinegar powder, the salts that are already there below are all seasoned , so I'm making a combination of smoked paprika and sweet paprika. a little bit of garlic powder, a little bit of chili powder and ground mustard, a pinch of cayenne just to give it a little bit of heat and also a little bit of black pepper.

This flavor is also sweet, so I want to add some pea powder, it's finer than white sugar. Now I'm adding a little. a little tomato powder. I'm going to add a little bit of my sour cream and onion. A little distilled white vinegar powder. My goal with aldress seasoning is to achieve this. I want to try to replicate exactly or get as close to the result as possible. Original because I really don't think it can be improved. I think it's good just for easy sprinkling. I put just the white vinegar powder in its own container and now I have my three flavors of sour cream and onion, all seasoned and salted in vinegar. and now I want to check the fries, I hope they haven't been burnt to a crisp, just the crispy part, I mean they feel quite crispy, very crispy.

I feel good, I think I'm ready to cover them. I think I'll use a small sip. just for them so this is sour cream and onion and now thanks to Minnie girl and now the rest of these will be dressed. I think I'm done, what else can I do besides test? I almost feel bad because it wasn't like that. I didn't work harder it just wasn't that hard this is a potato chip I guess I shouldn't feel bad they look very similar to the original I'm very proud of them I'm proud of them but I would have been prouder if I had worked harder it was kind of easy , easy, you know, but I won a lot, this is the zoo, although a record in terms of performance for a gourmet makes me think that making a French fry is more complicated than It's a mistake, so I think if this was a problem professional, solve this problem properly and put the right amount of effort, all set, it's better what is your favorite flavor, a French fry, sorry, okay, I think you should try one of these Ben, which are sour cream and onion, there are the ingredients, potato, salt and oil, easy, just what I'm thinking, all dressed up, yes, these are sour cream and onion, do you want to try it?

This is your favorite flavor, yes, I want you to try that. one, I chose that one for you. I know about the clothes. I'm usually rolling like a lady, yeah, to see. Oh, Andy, you want to smell it competitive, okay, Chris, the crunchy sound makes me feel good, it's vinegar with salt. It's okay, I'm doing well for you. In the barbecue everything is actually seasoned, which is very barbecue, but it is the combination of all the flavors, did you win it? These are great, the shape is so perfect, it's really perfect, yes I only use potato, this is 100% perfect, thank you always. what I want to hear no one is a winner oh yeah I think of every single factor I've done for myself this has been the easiest I guess and put another way it's been the least amount of trial and error it was So.

Right off the bat I did something reasonably close and that was a lot of my new settings and that was it oh I don't want to challenge the next one let's do more like this perfectly fine everyone can be here half the time. It usually takes: Is it better not to work as hard and not be as satisfied or to work very hard to be exhausted and somewhat more satisfied? I don't know, there was basically no way to win on this show, that's how foodie flyers make themselves feel. several large russet potatoes in the store are immersed in a bowl of water at room temperature, a mandoline with a wrinkled blade is placed on it and the thickness is adjusted to a couple of millimeters, a thin piece is cut along one side of the potato to make a flat cut side.

I'll fold the potato, press the cut side against the side of the mandoline, and quickly slide the potato across the blade, lining it up each time to make even, curly slices. Store the slices in water while working in batches, cook the slices and quickly bring the water to a boil. for one minute, transfer to a towel-lined baking sheet with a spider-shaped pat, dry cut around the edges with scissors to round the flat side, and fry in vegetable oil at 325 degrees Fahrenheit for three minutes until is golden brown around the edges and crispy transferred to the paper. line a tray with a towel and season generously with kosher salt, place on our rack and dehydrate until completely crispy for sour cream and onion flavor, combine sour cream powder, onion powder and chives dried ground to taste.

Food and vinegar fail only needs powdered white vinegar for everyone. dressed who mine sweet paprika smoked paprika chili powder ground mustard cayenne onion powder black pepper tomato powder powdered white vinegar powdered sugar and sour cream and I need Nixon ribbons sprinkle the chips generously on both sides with the powdered flavors of my choice listen well when that was easy yeah that's good she had a break next time give me a challenge yeah what's next? It's like oh my god, it's going to be impossible, are you going to do something with coke? Yes, yes, I love my mom too.