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

I have an idea let's skip all of research all of talking to people all the deconstructing taking measurements and I no no it's yours this is a real thing I have an idea let's just skip all that frontmatter and I just can I just try it and then see if I nail it movie at the classes episode we've ever done I just think I know how to do this it's pretty easy hey everyone I'm Claire I'm in the v8s kitchen and today I'm making gourmet ruffles I think potato chips are truly one of the most satisfying foods in the world ever but ruffles I find particularly appealing ruffles potato chips are a ridged potato chip this wavy pattern ruffles have ridges as the catchphrase says they're just extremely crisp and very light also just all that texture from the ridges and the crisps penis is like this these are an extremely satisfying thing to eat also Gabi told me that this is her secret favorite snack in the whole world so I like I didn't try the mini Gabriela uh I just kind of smell it from the bag I think crack is crack for your brain so this is how can an onion family long oh yeah you can't go wrong I know you're gonna nail this one so well Gabi I don't all dressed flavor number one flavor in Canada what is all dressed mean salty savory and sweet at the same time oh my god they smell amazing good Oh being a girl or something it's like vinegar barbecue okay these are so good this may be the greatest period I've ever had I'm sorry I lived in Canada from one year how did I not know about this I don't really go out much very cold I feel ill right now for meeting these but they're so good this is usually the best thing about Reid there's so good double crunch was that music I already made of gourmet Wow zesty cheddar so cold [Applause] my favorite flavor the cheese flavor is so overwhelming I don't feel great now I just ate a lot of potato chips in a very short period of time they're so good and when you're going through those are you thinking yourself how is your ruffle not a preamble or how is it I think that's an interesting question because Pringle it was a potato crisp we had a potato chip so we're like it was like potato composite this I think is actual potato I meant to believe this is a slice of a potato I believe you are what's the quintessential I think original or something an onion so we could do what I did for at least in terms of flavoring what I did for Pringles if you like make the base chip then have the different powder coatings I'd love to attempt this somehow I can't be that hard it's like powder distilled white vinegar plus chili powder plus sugar you know to get that barbecue flavor I think the smartest thing I just want to focus on getting in this case 100% of this challenge is okay 95% of this challenge is texture so I want to focus first and foremost on achieving a crispy white chip you know fairly golden not brown and then once I achieve that I can think about flavoring them because the flavoring happens after they're cooked I think this one's cut and dry we might have something before the end of the day and by the way it's 3 p.m. I'm trying it as a new strategy radical confidence there's no point measuring individual chips because they're all different sizes what it indicates is that they're all sliced from different sized potatoes so they're actually made from potatoes I think although in general this feels like maybe a good average size it's a little tiny bit Brown around the edge but in general it's a very uniform kind of yellowish color I just want to measure the ridges what was that thing in school where you had like we're measuring wavelengths you know and it was like this is the wavelengths like the length of the wave right and then this is there's a word for what this is so this is the wavelength this is the crest this is the amplitude there we go that's a word this is the crest this is the trough this is the wavelength I can't believe how much warming makes makes me think about my high school science classes one way of length is 4 centimeters I mean 4 millimeters the amplitude is 1 centimeter I mean millimeter the bull ship is really I mean absurdly thin you think about it it's the worst ruler chance it's really only like on the one meter thick so I've just extremely extremely thin so because it puffs in the oil so if it's one millimeter thick after frying it has to be even less than that before it goes into the oil and it's just gonna be very hard not only to get at that fin but to get it even to had to have the ridges be even all the way across I need like laser cuts and chips do they have that give me a laser oh yeah my favorite part reading the ingredients there's a real different ingredient list than like Hot Pockets potatoes vegetable oil in this sunflower weren't an ordinal Loyola spread this in salt pretty brief I appreciate the purity of the product I love this where we makes more and more with every minute they read that one to be clear that was the ingredient list for original ruffles this is a - garni the ingredients here are potato that's oil sunflower corn and canola oil all dressed season appendixes and alter dexter records made from corn sugar sodium I asked to salt extras truly monosodium glutamate this sodium a severely cut our onion powder and flour malic acid every texture natural flavor I felt better about this before particularly put off by sodium diacetate and also to release which i've never heard of but the point is at their faith level ruffles our potato salt and oil I feel good about that time to go over to the computer and do some research what are these called ruffles potato chips the product is named as an analogy to the ruffle a strip of fabric sometimes gathered creating folds thanks for that really helpful definition of what a ruffle is let's look at all dressed Sabina don't you play more popular in Canada the flavour combines the potato chip flavors of barbecue ketchup sour cream and onion and salt and vinegar fascinating what a great idea brilliant however your living makes potato chips you make about a hundred fifty million pounds a year Wow please ruffles freedom I'm sorry 150 million pounds a year look that's so many potatoes okay so we saw that there's actually a lot here but I don't see anything in particular about ridged so this is a how it's made video okay so that's another important point the reason why potato chips out of a bag are not brown is because all of the starch is washed off it's the sugars and starches that start to brown and the oil and they're fried so in every case that we've seen of a video in a factory this the potatoes are washed so all the starches are rinsed off the surface and that's why they fry very pale and they don't get really Brown there's mama I don't think there's a really complicated code to crack here it's just like making some potato chips which is great what a refreshing change for me makes what I'm really interested in is getting our hands on a crinkle slicer and I think the biggest challenge will be to get even slices that are the thickness that I want which is a very very thin the videos that we watched confirmed what I kind of knew going in which is that there was a just a few steps when it comes to making potato chips basically it's slicing rinsing cooking slash Rhine and then an N seasoning so in potato land there's two main types of potatoes there's waxy potatoes and starchy potatoes these are Yukon Golds a waxy variety and then Idaho or russets a starchy variety the waxy err ones tend to be like a little slicker and have it's really all the way under where did it go oh wait I can get it I'm afraid to reach my hand under you I got it who knows what's been under that oven alright I got here out of this it's amazing just standing here holding a potato so I'll probably do some side-by-side while we're waiting for the slicer I'm just gonna peel one of each and get it in some water potato browns very quickly when you peel it but if you hold in water it stops the Browning process and maybe I'll get some oil going on the stove and just bring it up to temp this is just vegetable oil potatoes are peeled oil is almost at 360 Gabby has our our much needed tool yeah very exciting thank you so this is actually so this is the command a mandolin this thing is a lot of moving parts but the whole point is that this has a blade that snaps in that makes ridges this is a crinkle cutter so it's like what do you make have you ever seen like big carrots on the platter that have the little ridges in it or like the stir-fry it is a wider overall bigger wavelength than the ruffles mandolin actually scares me a little bit my idea is to slice a flat surface so that I can basically have it hit up against the side let me try a little thicker all right so I got a slice it's pretty even it's also pretty thick let me see if I if I go faster if it gets a little bit thinner no what I was hoping for that was Yukon Gold I got basically two semi usable slices let me try slippery let me try the the russet I need a sharper blade Oh like that one's not bad Oh God I will got pretty hot let that cool down alright I think I should just go over to the fire and start just doing some test batches it's gonna start kind of piece by piece that's the Yukon and the other ones are russet the oil it's pretty hot it's 390 just gonna season with a little bit of salt and I wanted to bring them back over to taste food crisp at all who also kind of flabby flabby Chris taste this one Wow okay terms of the thickness it's really actually not bad if they look very close 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 toasty quality I want to sort of blank fried potato overall it's not bad how bad gonna be it's fried potato with salt I think I'm gonna fall back on this article I remember reading on the Serious Eats website a long time ago by Kenji Lopez all about this topic about trying to not get color on your potato chips when you fry them he's saying that and all his tests just rinsing the slices weren't enough to remove all the starches that the potato cells really hold on to the starch so he boils the slices in vinegar spiked boiling water then he drains and Fries them that's what we want to try and so he's also using russet potatoes and I found that those were easier to slice anyway so I'm happy to stick with those white vinegar I got one so far it's not bad very unclear what's happening from sliced its life is making some work in some Network they look very translucent so I'm gonna cook them a little bit longer hopefully they get crisp all the way through even though I know I shouldn't say it feeling pretty confident it's doing what I expected that's usually that's the confidence boosters when the thing turns out the way I think and hope it's gonna turn out I wasn't timing it but that was maybe two minutes or so in the oil first of all they are almost entirely translucent which is a little bit weird they kind of reminded me of like shrimp those like from crackers they just seemed like they fried up thinner than the last batch so it was very effective in terms of preventing color very crisp it's interesting because they're so thin it almost immediately dissolves and all you kind of taste is like oil you don't even get a lot of potato it's like you're eating air so I think that this method is really effective but now it means I have to slice the potatoes thicker but I think this is a very productive line of inquiry and I'm gonna mail it tomorrow the one and only time I think I ever finished in two days was any Oreos this would even be one and a half days because I started yesterday in the afternoon I'm ready to set a record oh yeah pop rocks was two days but that was more just like we ended because I gave up my one question though and I wish Brad we're here for crabs on vacation can I sharpen this blade at all I'm just concerned that it's tearing up the flesh of the potato as I slice and just making it really hard to get a precise cut and an even thickness so we have this mandolin with the crinkle cutter blade how do you use one of those like since culinary Yeah right yes exactly no no so I'm wondering if there is a way to sharpen maybe dremel a dremel tool a dremel kind of made-up word that doesn't sound real you made like a little ceramics yeah yeah I don't really talk about that sounds good it's almost like a dental thing like for like sounds great there's a hardware store in Chambers Street you should call him yes they have a bank tool okay I worked great like nothing against like the one you get at school like crazy steel yeah like the the waffler is definitely sharp robust really but sequential cut cuz cutters are pretty dull but I am remembering culinary school redid the waffle cut fries or chips and yes it was seem sharper can I borrow your goggles yeah okay to make flying this is a metal job for the old city yeah alright I can't wait okay thanks Chris who needs Brad to do this myself with your help yeah hi I have a question do you sell Dremel rotary tools great and do you sell the grinding stone accessories as well Oh perfect okay thanks very much I have a new plan but it's really two plans in case one of them fails one idea is to do what Chris said well both are really are Chris's ideas one is get the dremel tool the rotary tool to try to sharpen this ourselves just because that seems like not something I would be very good at I'm gonna head your bets and also get that mandolin that Chris is talking about that we both used in culinary school which is kind of a professional model you don't see a lot so we're gonna run out and get that too that comes with many different blades including a little ruffled crinkle cutter we're basically spending more in one day than we have season of warming makes combined on these two items but I think it's a good plan amazing timing that was so fast thanks Terry hey Chris so you have Sam like yeah guy yep right yep you know let's let's open it up and see okay vice perfect I think that's it really that's it I mean if you have to read the instructions and it's too complicated totally [Music] [Applause] wait Chris I think it is working feel that and then connects to it I don't spin her you've removed the metal yes okay this is really not that hard how much pressure you think I have to apply it might be more than you think cuz I'm not playing any right just like touching it to it get in there Oh God okay we might need to see some sparks I don't like the noise I hate its noise it's horrible this noise but crits feel this oh you're throwing metal my breathing it in do we have a bandana [Music] alright let's try it it feels definitely sharper so let me rinse this off and give it a little wash and then I'm gonna try slicing some potatoes on it alright these are definitely coming out better than yesterday now I'm getting sort of three good to everyone bad all right these are all look really good I have maybe a dozen or a dozen and a half usable slices here before I make any more I should probably I want to boil and fry them so I can kind of gauge thickness in addition to this I want to try the other mandolin that just got here so I can see about I mean so we can see about overall sharpness and size of the ridges because obviously the ridges that I'm making are bigger and wider than the ridges on ruffles alright here are my chips they are almost translucent they basically become kind of see-through and what's good as you can see lots of air bubbles in there which means they're very crisp but I think they're also a bit too delicate I mean I'm pretty crispy this is about the same as what I was getting yet last night after that last test where I boiled them kind of want to try the other mandolin just to see if I get ridges like this that are just tighter so we have this other mandolin as a second option and this ooh okay and another tool so interesting so this is wow this is a good crinkle cutter knife which I'm kind of into because I think I could really control the thickness so this is not this plate is a little bit more of a zigzag rather than a even wave but I sort of feel like the ruffles are more of a zigzag I don't know what I'm expecting us far as results this is maybe harder than I thought I think the shape of the riches is nice but it this is this is going to be very challenging to cut parallel I didn't really line it up very well which is why I have like an accordion basically so let me let me just write a few more no all right I'm not 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 on there all right this is the smile mandolin that like as Chris said I used to culinary school and he used also and this is pretty sharp this is a pretty sharp edge it's like it was fun sharpening that thing but I think we got it I just want to I just want to see how that how it cuts how easily it cuts what kind of thickness I'm getting the main issue I'm having with this mandolin is I like having that runway to really make sure I'm applying even pressure before I get to the blade and kind of like luge down the surface so and here I I don't totally have an ability to do that because of this maybe I can adjust it a little better I don't have it oh my god hold on I just did something so dangerous I took this piece off and wondered to myself what was this doing there and realized it was covering up these things so I suppose that was there for a reason mandolins are feared in the kitchen I think and for good reason you can really really do some damage with the mandolin but like anything it just takes a little bit of practice and common sense okay so I just adjusted it to try to make it a little bit thicker I think so I'm gonna start with this straight cut all right these look really really good the thickness is great of these they're really even the ridges look great I have three main variables and I've identified so far one the thickness of the potato slice 2 the length of time that I boil and 3 the oil temp so I want to do a couple of tests where I play around with each of those variables and see what yields the best results and the first test is going to be boiling two minutes and then into 320 loyal and then I'll make adjustments for the further tests if I need to okay these are coming out you're not as translucent as before they're not quite as opaque as the original the ridge size I think looks great very spot on the translucency really comes from just the amount of air that's in there and I think that maybe that's still from boiling too much these tastes really good maybe there may be a gourmet ruffle is a lighter more translucent more delicate Jojo I want to try another test where I boil them for one minute and see how that affects the texture overall I'll save it I'll say that [Music] this to me looks more opaque than the previous versions he can actually could be a tiny bit thicker and I think that the one minute plunge into the boiling water was was a good adjustment and I think 3:25 is a good temperature because I'm getting a minimal amount of color but not too much browning I think the bridges are really good there's kind of a ring just inside the edge of the chip and there's kind of the same thing happening here you can see that that's a good sign I think that was a really good test getting a little bit closer and criminally I think for the very first time ever I'm actually changing one variable at a time just going to do the same test one minute blanch into the 325 oil and I'm hoping that's going to be the sweet spot okay so actually these were in the fryer for three minutes show it off crispy Wow I think these are very successful good color great texture crisp all the way through a nice pretty even golden color so good delicious gonna make more so at this stage I'm blanching in batches so I'm just gonna throw in a couple handfuls this is insane but I might shrimp off that flat side just a little bit look a little bit 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 these in the oven that I set to dehydrate to really dry out and make sure they stay really crispy I'm putting them in a lower temperature so that they don't burn we all know what happened on Doritos it's very upsetting they get too dark to think I checked on them one minute ago and they were fine oh no I'm not remaking them just like so well 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 are dehydrating I'm going to focus on the powders so I can create a couple different flavors of chips thank you so I was thinking that the flavors will be sour cream and onion plain of course and then all dressed which was what's such a discovery and a very craveable flavor I'm gonna start with sour cream and onion so we have two dried chives we also have hundreds our cream she's a very cool ingredient some onion powder this flavor is good to go salt and vinegar is really just vinegar powder the salts already on there next is all dressed so I'm doing a combination of smoked paprika and sweet paprika some garlic powder some chili powder and ground mustard pinch of cayenne just for a tiny bit of heat and also some black pepper this flavor is also sweet so I want to add some powdered sugar peas it's finer than white sugar now I'm adding a little bit of tomato powder I'm going to add some of my sour cream and onion some of the distilled white vinegar powder my goal with the aldress seasoning is to nail it I want to try to exactly replicate or get as close as I can to the original because I truly don't think that can be improved I think that's good just for ease of sprinkling I put just the plain white vinegar powder in its own container and now I have my three flavors sour cream and onion all dressed and salt in vinegar and now I want to check on the chips hopefully they haven't burnt to a crisp just the crisp part I mean feel pretty crispy very crispy I feel good I think I'm ready to coat them I think I'll use a little sip to just them so this is sour cream and onion and now thank fault Minnie girl and now the rest of these will be all dressed I think I'm done what else is there to do besides taste I almost feel bad that it was not 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 more proud if I'd worked harder it was kind of the easy come easy go you know but I did make a lot this is the zoo though a record in terms of yield for a gourmet makes I think to make a potato chip more complicated than it is is a mistake so I think if this was in a pro trouble shot this one appropriately and put in the correct amount of effort the the all dressed there's better what is your favorite flavor a potato chip sorry okay I think you should try one of these Ben which are sour cream and onion there's the ingredients potato salt and oil easy simply what I'm thinking all dressed yes yeah 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 picked that one for you I know clothes thing I'm usually rolling ladylike yeah to see Oh Andy you want to smell it competitive all right Chris crunchy sound is making me feel good it's a salt vinegar okay I'm going good you up at the barbecue actually it's all dressed which is very barbecue forward but it's the combination of all the flavors did you win it these are great the shape is so perfect it's really perfect yeah all I just use potato this is a 100% nailed thank you always what I want to hear no one's a winner oh yeah I think out of every single for me makes that I've done this has been the easiest I guess and said another way it's been the the smallest amount of trial and error it was like right off the bat I made something reasonably close and it was just lots of really my new tweaks and that was it oh I don't want to challenge the next one let's just do more like this perfectly fine can all be here half the amount of time it normally takes is it better to not work that hard and not be that satisfied or to work really hard to be exhausted and somewhat more satisfied I don't know basically there was no way to win on this show here's how you make gourmet ruffles feel several large russet potatoes in store submerge in a bowl at room temperature water fit a mandolin with a crinkle cutter blade and adjust the thickness to a couple of millimeters shave off a thin lengthwise piece from one side of the potato to make a flat cut side I'll bend the potato press the cut side against the side of the mandolin and rapidly glide the potato across the blade aligning each time to make even ruffled slices store the slices in water as you're working in batches cook the slices and rapidly boiling water for one minute transfer to a towel lined baking key with a spider pat dry cut around the edges of the scissors to round off the flat side its fry in 325 degrees Fahrenheit vegetable oil for three minutes until golden around the edges and crispy transferred to the paper towel line tray and season generously with kosher salt place on our rack and dehydrate until completely crisp for the sour cream and onion flavor combine sour cream powder onion powder and milled dried chives to taste food fault and vinegar just needs to stilled white vinegar powder for all dressed who mine sweet paprika smoked paprika chili powder ground mustard cayenne onion powder black pepper tomato powder powdered white vinegar powdered sugar and a sour cream and I need Nixon tapes dust the chips generously on both sides with the flavors powder of choice listen good easy when that was easy yeah it's nice she got a break next time give me a challenge yeah what's the next one it's like oh my god it's gonna be impossible are you gonna make something coca-cola yes yay also I love my mom

Channel: Bon Appétit

Views: 5,866,347

Rating: 4.9349937 out of 5

Keywords: claire saffitz, pastry chef, ruffles, ruffle, claire makes, claire, gourmet makes, claire bon appetit, claire gourmet makes, ruffles chips, gourmet ruffles, claire ruffles, claire makes ruffles, make ruffles, making ruffles, how to ruffles, how to make ruffles, homemade ruffles, diy ruffles, gourmet recipe, ruffles recipe, claire gourmet ruffles, ruffles bon appetit, bon appetit ruffles, rufles, gourmet makes ruffles, ruffles gourmet makes, ruffles claire, food, bon appetit

Id: jhe4GjxrM_Q

Length: 33min 9sec (1989 seconds)

Published: Tue Oct 22 2019

Reddit Comments

[u/Olddirtychurro]

This is one product where i think she could've gone actually gourmet and make up some new flavors instead of the already known ones. The process was easier anyway so that part could've been the challenge.

[u/Chewbaccastein]

BA has some great shows. I like the one with blind fold and trying to recreate dish

[u/Sciguystfm]

Hey, it's Claire from the Bon Appetit test kitchen

[u/JBeanDelphiki]

I would die for Claire from the bon appetit test kitchen

[u/hotbrownDoubleDouble]

Warms my Canadian heart watching Americans try All Dressed for the first time.

To my southern brothers: you're welcome.

[u/Rjr18]

I love how the beginning is just me (and probably everyone else) with potato chips. "Oooh, what's this? This is the best thing ever. Double crunch?! What's that!"

[u/Bollocks_]

I love everything Claire does on this show but I kind of feel like this was just a 30 minute video of her figuring out the best way to fry potatos

Well duh yeah they are potato chips.. but still it seemed like a bad choice of a product to use

Not a lot of room for creativity I guess so idk it's not her fault really but this episode wasn't as fun as the other ones

[u/cadgers]

Best in the biz

[u/Marcwatts]

I love Claire