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

hockey hockey fever head what kind of Rebbe here for my intro or no I haven't even done my injury yet we just started perfect Amy I'm gonna head lunch no there's no lunch is Claire 86 lunch more work more videos no hey everyone I'm Claire I'm in the v8s kitchen and today I'm making gourmet takis I've never actually had takis I've heard a lot about them it seems like a frequently requested or may make subject kind of seems like a cousin of the Dorito and that it's a tortilla chip with a very intense seasoning on it I know that they're rolled so I'm really curious to get into them and kind of take a look at the construction over the bed I'm really hungry I haven't had lunch probably we can go to Six Flags and save $15 did you say they're purple yeah that's not purple oh wow these are good I don't know if I like this flavor profile either I'm good near your budget oh so you might get sick can teach many new I don't want to go back though yeah yeah they're good what other flavors we got besides quake oh wait is that no we're having no the purple ones are quit let's try two spicy ones try hot Shirley Wayne Wayne is wait but what do we just have we had um crunchy fajitas thank you didn't tell oh my goodness why these are glow-in-the-dark yeah oh look at this one this one's a little bit of like unfolded well like these kill human beings why are they so red I think you're gonna nail this one yeah you know why usually already made torito's take it from same chip roll it different spice mix make it less I'm excited for this one Claire well your support means everything well I'm here for you any time you just call and he hasn't been here for like five episodes oh oh oh these the asset is all up front and then you get kind of some of the chili and then the heat comes later we are incredible they're really read like unnaturally red the red is the coating there's no red in the middle I'm not only liable to go and buy a bag of chips but if I were I would maybe be going for copies I don't think I can try this why are they blue why are they blue it makes me feel weird oh so this is sakis wild TM spicy buffalo tortilla chips I had each one is like I'm more brilliant color than the last Wow yours thank you my favorite you should be incredible with beer if I had a bar I would put these out because it would make people drink I've stopped I don't want to do this anymore I got I can't I can't you anymore Jackie's they're so good they're spicy not like crazy it's very simple it's a roll tortilla chip coated in some kind of very unnatural spice mix just the greatest Christmas so smelling it there's a big bite for you Chris you really get a very early sweet EKOS sweet sour and then all sorts of other things and then spicy are you okay no it's my wife we so sour sour a little bit gonna salt drink acid just like and then it's just fire down below yeah yeah I know just drops down yeah it's like overload it's like when your dog is like sniffing out the window of the car and you're like yeah I think through the neighborhood and they're just like oh my god this thing nothing Chris in retrospect this is truly your worst nightmare I'm sorry I didn't think about that more confusing so it's how it's so sensitive so it's this I'm sure they're different in general but it seems like they're between six and a half and seven centimeters in terms of in terms of the thickness of the chip I would say it's very very thin it just seems thick because there's so many layers the chip is three millimeters thick it's not a tight it's not a very big spiral it's not like there's many concentric roads I like to try to hydrate these and soften them so I can roll it out and see what the original shape of the chip is before it's rolled and I don't need it to completely stay in one piece I just need it to come apart enough that I could get a general sense of the shape Oh No this student really helped me a lot this is as whole and unrolled hockey as I could manage one thing that I noticed is that if you break apart at a key the inside of the roll has the powder coating on it so that tells me that it's flat first coated in the powder then rolled then possibly fry it again or somehow crisp again so that it stays that it maintains that shape time for my favorite part reading the ingredients corn masa flour or the CSS with lime spread the sea vegetable oil with the sea foam and or Goit B and or canola oil and or rice bran oil those part the seasoning brackets all altered X transferred acid sugar monosodium glutamate hydrolyzed soy protein onion powder extract artificial color and it sees red hold on I miss the closed bracket nope red 40 like yellow stealing for this natural and artificial flavors OD on bicarbonate baking oil really pepper Prince's chili nice sodium I know signing high sodium guanylate he'd be HQ Missy's antioxidant list for the Cee Lo's bracket our old friend TBHQ still forgot what that is what is it again we don't know just as I thought it was it's a corn chip what's even about it but seasoning encompasses like 15 different things and now we probably wanna go over to the computer so I can do some more research I love it that says do you have what it takes to handle the intensity of takis or old tortilla chips are you able to stand a crunchy bite of our full-on flavor it's like a Christmas cake answer is no I won't see this it's pretty much like this the whole time right okay cool seventeen million views that's a lot of views good for those kids talkies Factory okay alright there's not anything on the internet about how talking's are actually made given the work I already did on the chip for Doritos I think the primary challenge here will be forming them getting them to stay and making sure that they're crisp all the way through and then the actual chip itself and the coat the flavor coating will be a little bit easier also I said challenge like a real Midwestern err I keep little notes about each recipe for me makes and this is Doritos so here it has the quick summary of the dough which is 100 grams of white masa harina 60 grams of water 5 grams oil 2 grams salt and 2 grams baking powder so masa harina is a kind of corn flour made from kernels that are nixtamalization are made out of i want to let this rest for maybe 10 or 15 minutes and I'm trying to think if I need to make this the outside coating before I even start the frying test because that's part of the process so let me see if I can pull together or some ingredients for that what if I do it what if I nail it it's 4:18 alright so I took the bag with me onion powder and that's G the sugar and citric acid over there chili pepper we have over there alright we're good you want me hate you want me to get you a vermouth no I don't know about salami is there vermouth in there I'll make you one do you like a little Q ice one and a little little wedge or something leave a huge problem Gabi you look very chic with your burger soon you you're welcome enjoying having a very civilized 4:30 night live your life here welcome salud oh my god he's so good thanks please you're welcome wait wait where were the spices that I was holding oh here they are dude you never mouth also Gabi Paul worked so hard they deserve a break Cheers thank you you're welcome oh I got my spices I forgot I'm gonna make this season a mix away I basically made all seasoning mixes and grow a mix which is to taste and just kind of adding small amounts of everything until I get kind of the right balance and I'm gonna be making a particularly small amount because this is kind of just a preliminary test and now I think two parts Korean red pepper it's really bright red so I like that it's bringing a lot of color good it needs a lot more salt I think you can use a lot more chilli yeah now we're getting somewhere and some of the particles of the ingredients were a little big so I'm gonna mill it watch out just gonna be vaporized that's kitchen apocalypse that kind of orange but oh well just a test over here I'm gonna look for an appropriately-sized cutter something oval yeah be really downsize the cutter is a little worried what do you call this oh I'm trying to bend this cutter this is the shape I've made it's not great it's not really even around but I think it'll be good enough for this chest so this draw has been resting for really I think 20 minutes or so and I think I'm just going to start and pressing pieces of dough and now with the cutter I worry a little bit about how crumbly it is save my pot over here and now I need to take it out of the oil before it starts to set which might be like now quick coating I think it's already trying out yeah well didn't work I got to dry that thing living the dough is too dry it's not thick enough so I think what I need to do is fry it hotter and faster I think I need a wetter dough so that it doesn't dry out so quickly it would really be helpful if they showed inside the taki bacteria cuz I'm not sure how this is done I'm going to basically crumble it back into the bowl and add a little water and then knead it again so I'm gonna do that same kind of test I'm a little irritated at those sharp corners not broke I waited too long the surface dried out too much in the fryer so when I tried to roll it it broke I think maybe even hotter exists basically what I want to do is activate the baking powder through heat in the fryer really quickly while it's still pliable well it cracked let's go home this did not work I learned a valuable lesson which is that this is not how talkies are made I'm pretty sure I think one of the problems is that the masa harina doesn't have a lot of elasticity it's like if I were to pull it doesn't stretch it just tears it just breaks I'm gonna have to think about this one tonight because that was harder than I thought it was going to be I went home and I did the thing I normally do which is I intend to go think about it and then I forget and then I come back the next morning without a plan but since I've been here this morning I had an idea which is basically to back up and use a traditional method of making tortilla chips which is to basically just make tortillas griddle them and then roll them up because obviously cook tortillas are pliable and fry them and I also want to make a more hydrated door than I made yesterday [Music] alright that was like less than 30 seconds so I'm not able to roll this without it breaking I think I need more moisture and I have to roll it thinner I don't want to get it a bit thinner than I had it before you see this one is already starting to bubble well it's sticking ringing okay I'm trying again I'm just going to very lightly brush the surface with a little bit of oil all right I think what I want to try to use is a skewer to help me basically roll it this one by the way is tearing but yeah that didn't work hi Brad yeah can I I need a little help I like your jacket okay yeah I need a little tortilla help with what oh all I can do is give you the name of my orthopedist Chris has gone there carla has gone to him he the best yeah he's right over there okay thumbs be the situation and I can't get them to roll Orangeburg so tightly yeah what is he brush your base using a masa dough sauce the water low oil fault that's it I say just hit the books do no research how do you have a corn tortilla little stretch here I wish I was more helpful but my brains just wilt in salt water what are you doing for that I made a quick version yesterday you need some dehydrated kimchi powder I got it yeah he got some of that can I also maybe um can I use some me your miso powder yeah just put some salt on there and something smells good too might beat color well beat coloring that's a good idea we maybe have some powdered beat here I don't think you want me so it's kind of cheesy no no that's good that's good hold on that one's kind of like parmesan II this one's more like cheddar oh this smells so good give that one a little no I think I'm gonna find some beet powder all right I'd wait for daddy to get here what do you think is the best fat for tortilla I feel like they should use oil because at room temperature I want it to be soft I hit the books let me I'm gonna turn one more time the idea here is that by adding more fat as I cook it it will stay pliable it's basically built the logic and actually I think more oil in the dough will also make it less likely to stick to the griddle which means I probably don't have to oil the dough before I add it it's not hot enough and it's cracking any breads right I think I could do some research hi I thought you were Mexico oh my god oh wow what a life so I'm having I'm trying to make among the super makes I'm not trying to make takis what do you as like I tried adding more oil more hydration cooking them really fast the raw dough yeah interesting after I roll it yeah interesting I mean I haven't even been able to really I mean this is different oh that I was trying before but I can try rolling the raw dough and see what happens this is final Fire Island weekend Rick I'm sorry about summer let me see what kind of a roll I can get with the raw dough I mean that works right that is a tight spiral I just want to point out this isn't much too big for a talkie I rolled over onto itself too many times but that's pretty good that was maybe a mini breakthrough what just happened I want to say mine just drop it right into the fryer and get a good result but first I want to actually coat the dough after I press it in the powder on both sides and then try to roll it and see what happens because I there's no other explanation for how these are made then that approach oh no it's breaking apart oh my god so I took it out of oil before it was crisp because it exploded which tells me that I have to dry it first which means I think I'm gonna bake them and then fry them so that's really great that's super useful and I'm gonna basically sit here and form maybe five takis as a test so I'm just gonna do some quick assembly I feel very good about these I think that on a basic level there's there's a path forward but there's not anything all right now I'm gonna do something kind of stupid and just dump them all in the fryer all right yeah this guy's getting kind of dark gonna pull it so the spices got really dark in the fryer so maybe I fried him a little too hot it's not as thick or as open as a regular talkie so I'm still thinking that maybe baking powder is a good move all right that's crisp surprisingly Chris overall it's pretty good it's crispy it tastes like a tortilla chip there's a couple issues like spices making it a little bit bitter because they got kind of dark in the fryer it's a little too hard it could be a little more open and airy but overall surprised actually it and how close I got just in this step I'm going to make a new dough all right now I think I'll add one gram of baking powder okay so now I'm gonna make a new seasoning mix using a lot of the same ingredients as yesterday but also adding fresh ground kashmira chili I like the idea of using Fred's kimchi powder because it has a sourness to it I really like the umami almost a cheesy flavor from this powder nice so he made three quarters of a teaspoon msg kosher salt citric acid onion powder I'm gonna do 3/4 of a teaspoon of sugar you're gonna double the cayenne the beet powder is not gonna bring a lot of flavor mostly color I have to know this because all the particles are different devices oh there's a lot of strappin needs more chili Oh better that's good now I'm gonna start portioning out my dough I'm gonna make them bigger and bigger all [Music] right I'm just trying to roll it now it's a little bit thicker and I'm expecting that it will be kind of fewer revolutions around the dowel so I'll bake this for about five minutes and then try it my talk is exploding soil is still a bit hot so there was a stronger puffing I'm using 50% more dough which means I probably need to let them bake foodie percent longer and I didn't do that I put baking powder in which means there is in addition to the water coming off as steam there's that chemical reaction that's producing gas so it's not surprising that it wanted to uncoil a bit I think the thickness actually of the of the dough looks good that's good spice the spice mix is kind of delicious that's not much heat on it surprising I put like a lot of heat in it here yeah testing your frying and then taking them out and kinda like giving a little toss no under you're cutting them pre fry I feel like you might go the one preamp oh it's you Krampus I think that's smart cuz then you get like cooked flavors plus fresh right you're not getting the toffee fingers without without doing alone look at my apron a lot of doing that yeah Chris what's that oval shape that I can use as a cutter don't we have something cutters I thought I could find yeah you're probably got rid of them my idea is basically to use these two shapes together to kind of cut four sides of the oval and now I'm using with much smaller curve basically round off the ends it's so tedious and I try to shave off a little bit of this edge [Music] all right I feel really good about this one let's bring it over here it got really Drive and it didn't break apart it looks really good I think it's so cute it does kind of remind me of an extremely small skinny cannoli that amount of overlap inside the spiral that looks good all right it's a little wet on the inside but I'm I'm so glad I'm pretty pleased I know I was so confident before that the talkies are coated before they're fried but now I'm not so sure based on the way that these spices kind of toast and take on color in the oil I think there's there's very little chance that this coating itself is fried I think maybe it's better just to roll and fry and dehydrate and then or maybe coat and then dehydrate we're a YouTube video would be really helpful so I want to try a version where I just leave it plain and then try to add the coating after comes out of the fryer I'm gonna try dusting it now with some of the seasoning I'm basically just gonna toss it together in a bag that coating got real thick too thick Wow the interior looks really good it looks puffed and it's crispy there's a lot spicier it's so much more sort of sweet sour spicy and those flavors are a lot more forward I feel like this is more correct than adding it pre fry I've tested enough parts of the process that I'm not anticipating some major snack so I think one more day and and I got it what could go wrong I truly forgot what before we make subject we were on and what day it was and what we've done so far so I had to be reminded that we're talking I really did forget what I did what do I do did I like the seasoning was it good because I was good like I was happy with it let me talk a mix that sounds positive I feel like my brain is rejecting all non-essential information and the central things are like where do I live how do i how do I take this up it was like that's about it all right it's sleep deprivation and sleep deprivation induced amnesia I was told I'm really close so just good to go everything that's written here from day two I'm making the dough so I'm following everything I did on day two you don't even know what I would change [Music] the dough is resting and now I want to take a look at the cutters that are wonderful PA ordered for this shoot because he knows me better than I know myself jeonse the best I think this is gonna be perfect I'm gonna start portioning flattening and cutting that looks so good I'm just gonna make a bunch I had forgotten that I didn't finish this and then I thought we were starting a new one today and I came in there like it's day three of tacky it was literally a nightmare how's that for a long that it's so perfect whenever we set up an assembly line makes me really happy me too rotus weighing out and rolling into a log and I am cutting and rolling onto the dowel [Music] alright I forgot about these little guys so did I yeah you didn't I literally forgot what I was doing Jeff a job for Brad no jumpin negative do you want to know Matthew what do you want to help Brad yeah yeah we could do a little something great okay why use our dehydrator you got stuff in there that one there are you ever gonna let me use that one but it's just think it's already set up it's right over there in the corner yes you can I just have to take the egg on set okay great you want to show me you love it let me let me pop these in the oven and then you can show me you're gonna go yeah 300 for I don't remember how long real simple look Celsius Fahrenheit I'm assuming you're gonna stick to Fahrenheit yeah and then it's set which one's blinking timer is in hours okay and it's got two little duel fans in there we're really upgrading this one's so fancy it's so nice thanks of all towards the fan yeah yeah okay good right there guys feet stay positive have fun smile with your mouth with your eyes with your hands okay uh-huh all smiles okay I'll do that all right let's see what we got here I'm gonna fry everything at once this is really scary I think they look pretty good they are like I don't love the cracks in them it's just mostly an aesthetic issue I don't think it's a big enough issue that I have to do anything over again which is the only kind of issue I care about and this is a technique from the Great British baking show to make things cool faster I'm going to use a big foreseeable plastic bag to coat them oh do we have that lens puffer thing so this is a little air puffer that's used to clean camera lenses I've kind of commissioned it for gourmet makes uses wait this is working though look at this so it's working these are really coated Pandu's look pretty good there's places where it's kind of caked on but I feel like that's how the talkies are the main thing I was trying to accomplish with that technique was to try to get some of the seasoning in the interior of the roll which based on the looks of it is what happened so that's that's kind of like mission accomplished you can see in terms of a color it's red and it's not that bad but can't hurt to let um really dehydrate and then I'm ensured that super crispy bite all the way through but I'm gonna actually just put them onto the rack directly because I want that full air circulation and I think Brad's idea of having them be in line with the fan and the backhoes really smart so that there's air puffing kind of through that Center cylinder so I think the safest thing is to leave this here for about an hour and then I'll come back and check on them they look really good I think I'm obviously pretty confident because I've already put the final ones on the plate and compare them to the original even though I haven't tasted them yet so let me just taste one to make sure this is the version I want to feed people oh yeah I think I'm good I think I'm ready for you oh I did put the cash Mary chili in there right inside it does not like puffery thing yeah it's a lot it's just like I appreciated it Molly's validation because I do really like the way that these not only did it that they taste but that really satisfying crunch and it did get airier than I thought in the dehydrator like it really lightened up so it actually turned out better than I thought it would which that's that's a rare gourmet makes I think can we just bring it in to him all just really discreetly peek in to see what they're doing real quick do I brought you a present do you want an original two as a side-by-side okay yeah I think you should have it after this definitely we've got the crunch uh-huh and the like insane like flavor that kind of like totally overloads your are you okay just so shocking yeah where do you want to try one that's a wallop I think you nailed it hey this has been a day of extreme highs and lows even more than usual but we're ending on a high so I'm pretty happy about that it all came together at the end pretty quickly and in like a very satisfying way so I'm pretty pleased I did overcome the curse which is not even a thing it doesn't matter but if there were to be a curse this just don't just there's no curse here is how you make gourmet takis to make the seasoning combine 1 tsp Tajin 3/4 tsp Kashmiri chilli put our tsp breads kimchi powder quarter teaspoon breads miso powder 3/4 teaspoons msg 2 teaspoons kosher salt 1/2 teaspoon citric acid quarter teaspoon onion powder 1/4 teaspoon sugar quarter teaspoon cayenne pepper and 1/2 teaspoon beet powder in a container and shake to make the chalky dough combine 50 grams of white masa harina 2 grams kosher salt and 1 gram baking powder at 65 grams lukewarm water and 8 grams vegetable oil and mix with a spatula until you have a stiff dough knead the dough until smooth and wrap in plastic and let rest 15 to 20 minutes rushing out 4 and 1/2 gram pieces of dough and roll in a ball blend slightly then place between sheets of plastic and flatten further with a sizzle platter use an elliptical cutter to punch out an ellipsis then roll the ellipses tightly around a wooden skewer rest each skewer seam side down and repeat with several more pieces of dough face each skewer on a small rimmed baking sheet and bake at 300 degrees Fahrenheit until dry to the touch about 10 minutes fry in 300 degrees Fahrenheit vegetable oil until the chips are very crisp and golden have been transferred to a rack and let cool place the chips in a plastic bag toss and a generous amount of seasoning go the bag with air seal and shake vigorously until all the takis are coated remove from the bag and shake off excess and dry in a dehydrator on high for several hours until completely crisp is there gonna be a gourmet makes like director's cut of anything or like gourmet made oh yeah or what about like outtakes someone once said in the comments is that as I take it that's a good point it was in regards that may be sneezing in the background for Andy

Channel: Bon Appétit

Views: 9,132,053

Rating: 4.9128299 out of 5

Keywords: claire saffitz, pastry chef, claire makes, claire, gourmet makes, claire bon appetit, claire gourmet makes, takis, make takis, making takis, how to takis, how to make takis, homemade takis, diy takis, claire makes takis, takis bon appetit, claire takis, gourmet takis, gourmet makes takis, taki, how to make taki, claire gourmet takis, claire makes gourmet takis, pastry chef takis, pastry chef makes gourmet takis, takis gourmet, takis homemade, food, bon appetit

Id: LrRzZXuE9qA

Length: 33min 0sec (1980 seconds)

Published: Tue Nov 05 2019

Reddit Comments

[u/Tibbox]

Mentos more like WHENtos

Sorry

[u/LLZeroX]

-Make Gaby a vermouth.

[u/aaronarium]

Making Gaby and Sohla a vermouth was so gd cute

[u/anxiety_anne]

Gaby and Sohla just living their best lives.

[u/bassman2112]

Two BA videos in one day?!

[u/BobaFettCat]

Makes me want to try a Takis. I can also blame BA for my rekindled Doritos obsession.

[u/callmelasagna]

"Make appointment with a neurologist"

[u/MobsterKadyrov]

“I’ll finish today”

[u/gayboycarti]

okay this complaint might be petty, i love everything bon appetit does so much but it’s really annoys me how when she does the voice over at the end of each gourmet makes episode and the mic quality is 10x worse than the rest of the video. why don’t they just use the same mic they record amiel’s voiceover for the “blank cooked number different ways” show?