Pastry Chef Attempts To Make Gourmet Cheetos | Bon Appétit

yeah much more cheeto like don't you think I think we are certainly getting there oh we I'm Claire we are here in the v8s kitchen and today I'm going to try to make a gourmet cheeto so I'm actually kind of excited to try this this is the classic crunchy cheeto it's super crunchy all the way through there's kind of like a knobby nough stew it the orange color is key very fine bubbles it's very brittle it breaks easily but it is a little greasy but although when you pick up a cheeto it doesn't have a greasy feel immediately no strong odor it smells a little cheesy they're so good they're very cheesy so crunchy is this what I've been missing the last 25 years of my life these are flaming hot oh my God look at the color whoa not found in nature I don't know about these I don't think I'm gonna attempt that see I like the look of these it's kind of like styrofoam these are amazing but I think this is not people think when they think of Cheetos I think it's more of the crunchy ones the goal would be to get something you know maybe like between one and a half and two inches in length there's like no like one ideal shape unlike Twinkie it's like the cheeto can kind of look however it looks definitely to get the cheese to stick like uniformly to it I think getting the cheeto dust is necessary we're just you know plastic crunchy like kind of amazing they're so good so crispy these are number one number two is Funyuns something don't seem like really you're crunching them or I just haven't had them in two decades when I make um what has to be true to the original the caller just goes okay okay almost tempura like crunchy cheesy mm-hmm that would be the only way to like yeah yeah and I want that addictive quality yeah you could just eat a whole bag yeah okay now time to read the ingredients enriched cornmeal bread the C's cornmeal ferrous sulfate niacin thiamine mononitrate riboflavin folic acid and parenthesis vegetable oils corn Ola and our sunflower oils French cheese seasoning way hitter racquet mill useful trade all enzyme close bracket olive oil extract it made from corn natural and artificial flavors all weight protein monosodium glutamate acid citric artificial color or six and salt okay it's gluten-free so I think have to do a little research before I get started and just make sure I'm gonna start off on the right foot cornmeal goes into an extruder the friction melts the starch in the corn causes the moisture to heat up when it passes its boiling point the meal pops creating the Cheetos shape the process takes 19 minutes we're gonna try to do it in four days I kind of remember this commercial from the research it really just seems like the composition of a cheeto is like cornmeal and water and salt so that's where I'm gonna start oh that she's God you can buy powdered cheese but I kind of thought that that was cheating I thought about like dehydrating cheese but Jesus oily then someone told me about tapioca maltodextrin it's like a powder that makes fats into other powders I did ask Brad to order on Amazon so that's I don't know I've never used to before who probably know how [Music] so I think like step one is like cooks and corneal and the cornea we have is a pretty coarse so add some salt cook it put this in the food processor and smooth it out and break up those bits of corn and then drop it into a deep fryer and like just see what the result is but I have no idea of what's gonna happen it's just like one sad little thin string like cheeto floating and soil that's like oh I need you to say try a larger piece there may be a little thin still and definitely too uniform well their legs very oily yeah I'm sort of thinking for the next round mix in a little baking powder and also corn starch like crisps penis so I'm a little nervous yeah tapioca maltodextrin there's nothing on the back I don't know how to use it this was a lot easier than I even thought it doesn't seem like you really want to add anything that has any moisture in it so before I combine the cheese and the tapioca maltodextrin I want to dehydrate the cheese before you leave will you set me up with a dehydrate the dehydrator I'm sorry there's no she's setting which probably is a cue that you're not so stupid cheese in the machine but I'll come back in like ten hours and see what happens [Music] the fat kind of pooled out of the cheese so the idea that there's no moisture left so that we can pulverize it into a powder with the tapioca maltodextrin [Music] okay like nothing nothing much is happening I might go Vitamix does it go much more powerful motor looks like it works better than I thought not quite as orange as the cheeto itself but I'm just gonna keep going he's pretty cheesy a little too wet very very powdery cornstarch it's good it could maybe be a little finer but I think it's very close alright so going back to my corn mixture today I'm going to go for a crisper lighter texture I'm gonna add a little bit of baking powder but to help like aerate the mixture even more and the cornstarch just makes things crispier it's breaking apart too much baking powder I think I don't know about this it's like actually like texture-wise pretty good I'll try bring the temperature up I'll do another test maybe it's instead of a more low and slow fry it's like I'm much hotter much faster kind of fry it's holding its shape a little better but it's still like flattening out quite a bit maybe I'll try piping it it looks alive it's still kind of flat and do you wanna try it come on tastes like a Cheeto yeah okay I have an idea I think keeping it submerged might help it to like puff more three-dimensionally because it's like rising to the top because it's immediately like expanding oh I think it's gonna stick to the spider though we'll see oh I think yeah it just totally got stuck on there see it's like you ate it hot what you ate hot you happy with the pace I feel like not anymore you didn't tell me it was bad bread your honesty is admirable but also kind of soul-crushing so really what I should be doing is this oh man it's like freaking out it's still pretty flat I have to I think I've done backup try something else I mean I could try air frying and deep frying afterwards so we have this microwave air fryer thing down here that I never used before I don't know how it works but I've been encouraged to try it I think they're called air fryers yeah we have toss them in oil and then it's like blast them with high heat is that what that does I've never used them before but we'll try it okay oh it is a little stretch of the parchment I should have greased the parchment I should go back and just try it with just corn starch so I could sort of figure out like where the spreading issue is coming from this is like such a sad skinny little [Music] [Music] well they're kind of sad looking they're definitely truth in not much it's happening so I think I have to try again by typing them thicker okay so it just beeped I'm hoping I can really honestly just slide the entire parchment into the oil and then peel the parchment off these are looking pretty flat so I couldn't maybe I didn't bake them long enough in the oven in the whatever the air Pryor microwave whatever what to do I might just need to add some kind of a binder like something to hold it together is it making more of a dough out of the cornmeal and like rolling it by hand yeah yeah maybe there's just too much water and that's part of the problem instead of going for something that's more batter like try something that's more dough like add an egg white add more cornstarch to get it up to something I can kind of roll out a manipulator hand oh great Chris it's kind of working maybe well look at how much better they look right kind of looks like a cheeto it's expanded evenly all the way around so a pretty good snap it's very very crunchy a little dense I'm gonna take this same dough and try to just work a little bit of baking powder into it and see if it helps with the extra issue yeah they seem a little bit lighter than they did the first round you guys should bake fence really really try them out yeah really yeah okay a little more alum pitch yeah and then just like 12 times crunch here playing porn wood so tomorrow we will try the fry and then bake method to make sure they're dry all the way through and very very crunchy crispy and then we are going to work on the cheese mixture and try to tweak that to get it to a place where we really think we made a Cheeto [Laughter] so it's day three of cheeto this is really kind of pumped up and it's not very powdery so I'm just gonna really dry this out I had a couple new ideas so I thought about introducing a couple flavors into the cheese powder I had another thought which is I found it okay the powdered buttermilk it's true buttermilk so it has like the cultures in it and so I think it'll give like a really nice tang sort of lactic flavor now to get back to our dough it was a little dense not crispy enough so I think what I need to do is almost make like a hybrid and make sort of like a much looser wetter batter that I could still kind of manipulate with my hands I'm gonna season the inside also maybe just a little bit of cayenne and the garlic cutter oh nice they look a little bumpier yeah that looks like freaking cheeto yeah I do think they look more like Cheetos than the ones from yesterday I'll put these in the oven to really further dry out so I've had the cheese dehydrating I'm gonna check on it much much drier break up some of the larger bits and let it go a little longer it is feeling pretty dry and now let me look at the Cheetos be ready oh not a good sign it did not really slice through who's the thicker ones need a little more time still I'll throw that back in the oven and we'll do the cheese powder make a lot of salt a pinch of cayenne the turmeric garlic powder cultured buttermilk powder I'm gonna taste really good I think it needs to be cheesier it really really smells like that packet of cheese powder in the kraft mac and cheese box in a good way it's well-seasoned kind of has that feeling of the the cheeto dust just to make sure the powder is powdery the cheeto base is crunchy I'm gonna put the powder and the Cheetos actually all in the dehydrator turn it on high and we'll check back in a few hours hopefully wrap this up it seems really dry that's a good sign quick blitz a lot finer check on the Cheetos pretty good snap so crunchy [Music] can you hear that no crunch I would eat these these are pretty good the color is very different but I sort of feel like that in some ways they look equally unnatural so I guess I consider that a success so are you guys ready to taste the final version I'm gonna say compliment okay Chris I will take it yes I'm not upset about that oh yeah so yeah great so what I have tons limited to this girl she trained thank you it took it took three days I think you achieve the full 12 times crazier you didn't eat at eat oh there you go here's how you make a gourmet Cheetos for the Bates combine one cup cooked cold polenta 2 teaspoons baking powder and egg white lots of salt and a few pinches of garlic powder and cayenne in a food processor process until smooth and light add corn starch a couple of tablespoons at a time process until mixture is very thick but still tacky transfer to a piping bag caught a half inch opening dust work service with more corn starch type a long snake onto surface dust with cornstarch cut into irregular pieces and roll individually into cheeto like James drop into 375 degree vegetable oil and fry moving around until bubbles subside transfer to a dehydrator set to 130 Fahrenheit dry until crisp all the way through four to six hours for cheese coating combine 1/2 cup tapioca maltodextrin in a blender add a couple of slabs of dehydrated orange sharp cheddar salt turmeric a tablespoon or two powdered buttermilk 1 did you teaspoon garlic powder and a large pinch cayenne blend until powdery spread out on to a small rimmed baking sheet and dry in a dehydrator until totally dry 4 to 6 hours blend again combine machito's and a plastic bag shake to coat that's it all you got to do to make she does what's really up to you you want to make that at home all you need is a dehydrator a food processor something to deep fry in deep fry thermometer a high-powered blender that cost like five hundred dollars

Channel: Bon Appétit

Views: 8,217,657

Rating: 4.910625 out of 5

Keywords: cheetos, pastry chef, make me a cheeto, gourmet cheetos, homemade, homemade cheetos, cheeto recipe, how to make cheetos, make cheetos at home, at home, diy, kitchen experiment, gourmet makes, making cheetos, how cheetos are made, cheetos recipe, make your own cheetos, cheap vs expensive, gourmet food, pastry, claire, claire saffitz, bon appetit claire, claire bon appetit, experiment, hot cheetos, cheeto, eating cheetos, food, bon appetit

Id: H2nY7Tu1Qgs

Length: 16min 39sec (999 seconds)

Published: Wed Mar 21 2018

Reddit Comments

[u/tacoyum6]

Love the whole BA kitchen crew, especially Vincente. They just seem so much more human than traditional cooking shows.

[u/allkill]

Vinnie!!

[u/dreamsn2]

After Brad she’s my favorite. Love the silver streak- reminds me of Rogue.

[u/[deleted]]

The secret ingredient of a cheetos is how fine they grind the cheetos powder so that as soon as you pop it in your mouth it's interacting with your taste buds. So a taste explosion. They have special industrial grinders for it.

[u/Stanley_Gimble]

I dig the chef's look, but this moment made me jump a bit.

(It's an artifact of the youtube compression that only happened to me on lower resolution.)

[u/dwinanea]

Wtf how has she never had Cheetos before?

[u/Agathocles_of_Sicily]

I'm a lifelong hot cheetos enthusiast and have tried every generic brand, 'health' brand, and just about every imitator that I've been able to get my hands on in the southwest, and I can say with certainty that nothing has come close to real cheetos or their hot variety. On the other hand, I've had plenty of other chip clones that taste the exact same or even better than the name brand stuff. This video is a testament of just how difficult it is to mimic the beloved cheeto.

Quite related: I can't wait for Hot Cheetos: The Movie to come out!

[u/irun_mon]

What flavour are hot cheetos?

[u/Jane-hellen]

This is a snack I like to eat