What's the weirdest potato chips flavor you ever tried? :D Make sure you saw the video on how to make potato chips from scratch! kzitem.info/news/bejne/tp-A06GMnWWcin4
@jyro1072
3 жыл бұрын
feijoada potato chips feijoada being basically a stew with beans, dried meat, pork sausages, feet, tongue and a whole bunch of other stuff, in a potato chip
@nydzio
3 жыл бұрын
beer potato chips :v
@ladycake1515
3 жыл бұрын
Dill. I hate Dill ! :D Im from Sweden and so many in this country love those darn Dill chips! :D
@13Luk6iul
3 жыл бұрын
In Canada they have ‚all dressed‘ chips. AsI understood, thats like all common seasonings at once. Freaking delicious!
@Klisstoriss
3 жыл бұрын
Weirdest I think was poutine, in Canada. But the chili and chocolate ones were a nice surprise as well! Also, did you consider using maltodextrin to make powders out of the fatty ingredients? It's supposed to work really well.
@samuelerikcolombo9090
3 жыл бұрын
Now that's a thumbnail worthy of a cooking show from Berlin lol
@Linh.19
3 жыл бұрын
😭😭😭😭
@shorty1815
3 жыл бұрын
Thank you.
@livacreative
3 жыл бұрын
Just before to go to Berghain. 😁
@bobbiusshadow6985
3 жыл бұрын
Sniff sniff
@bobbiusshadow6985
3 жыл бұрын
Berlin knows the good stuff, I see
@Spywaredev
3 жыл бұрын
I've always made salt and vinegar chips by boiling the potato slices in vinegar before frying and it works great. No powder needed!
@dferrantino
3 жыл бұрын
This is what I was going to suggest as well. Why try to bind the vinegar to a seasoning powder when you can dissolve it directly into the chip?
@Twisted_Logic
3 жыл бұрын
I was thinking either that or an overnight soak in a vinegar solution
@lindamcfly1878
3 жыл бұрын
Yes!
@SirFranex
3 жыл бұрын
You could also make sodium acetate from baking soda and vinegar
@willeveryday
3 жыл бұрын
@@SirFranex I'm pretty sure that is what is used commercially but, unless you have concentrated vinegar/ acetic acid, boiling down litres of volcano lava might not be the best method. It's pretty cheap to buy.
@e21big
3 жыл бұрын
here's your devil whispering again: don't bind vinegar and then dehydrate it - grab your nearest jar of pickles, sliced its contents thinly, dehydrate and then ground them into a powder
@eerenay
3 жыл бұрын
Dill Pickle chips are my favorite flavor. I second this idea!
@Emeraldwitch30
3 жыл бұрын
Please tell me this works. My grandson wants dill pickle seasoning for hot buttered popcorn!
@ivetterodriguez1994
3 жыл бұрын
You could also pickle your raw potato chips before boiling.
@rolfs2165
3 жыл бұрын
I wonder if you could get a spray bottle, fill it with the vinegar, lightly spray it over the crisps when they're right out the pan and still hot, and let it steam off. Or if that would get you soggy crisps.
@matthewbutner8696
3 жыл бұрын
@@rolfs2165 I was thinking/wondering the same thing
@ZOCCOK
3 жыл бұрын
The Thumbnail just proved how innocent my mind is 2:16 I am trying not to let my mind interpret it 4:32 The struggle is real 9:44 It is hard to block my thoughts
@its_riyo93
3 жыл бұрын
the thumbnail proves that andong is from berlin
@Ibmwxp
3 жыл бұрын
4 lines a lot dont you think
@stevensuperrainbow3821
3 жыл бұрын
9:30 was pretty much the pinnacle for me
@thomaslyons4973
3 жыл бұрын
@@Ibmwxp For breakfast, sure, I guess
@alperenerol1852
3 жыл бұрын
Struggle is real man
@Grimtheorist
3 жыл бұрын
I love how there are colored lights everywhere, but the video still has a nice, chill "darkness" to it. It's so good!
@lotmom
3 жыл бұрын
As far as I know, industrially they use Sodium Acetate to make salt and vinegar flavoring. Its easy to make yourself. Take some vinegar, then add little bits of baking soda until it stops bubbling. Boil it down, and you get a powder! Play around with it, you'll find it pretty good
@Quintinohthree
3 жыл бұрын
In fact, what is used is sodium biacetate, which is the result of half neutralizing vinegar with sodium bicarbonate. To achieve that, add the same amount of vinegar again, then boil down.
@kirkwahmmett1666
2 жыл бұрын
@@Quintinohthree It's unfortunate that it isn't sodium acetate that you would be able to make and use for it since it is super fun to make a sodium acetate supersolution and then crystalize it.
@Dman6779
5 ай бұрын
Just add more vinegar and you get the biacetate@@kirkwahmmett1666
@shanehuntcreative
3 жыл бұрын
Andong, you’re my new favorite creator!
@mynameisandong
3 жыл бұрын
Aaaaw thanks 😍
@leontarkostas5768
3 жыл бұрын
I love the way he grinds pepper. Especially the slap at the end
@CologneCarter
3 жыл бұрын
Everyone does that in some manner. Try it without that slap and the place you store your pepper mill will covered in the pepper still clinging to the outside of the grinder.
@ZOCCOK
3 жыл бұрын
Every single Pepper Spank in the video 2:16 4:32 9:44
@itsjustSanaa
3 жыл бұрын
My favourite parts of course 😌
@bluefalcon6356
3 жыл бұрын
p e p p e r s p a n k
@judichristopher4604
3 жыл бұрын
LOL... You need to get a life... (but I also noticed it too.)
@Jacket-b9t
3 жыл бұрын
this reminds me of a time when i was a kid and my nan brought me plain/salt chips, but i wanted salt and vinegar so i got the vinegar spray bottle and used it on my chips ruining them by making them soggy. a valuable lesson was learnt that day.
@Jacket-b9t
3 жыл бұрын
btw the lesson was to be grateful for what i got, and that vinegar doesn't work on chips unless it came like that from the store. two lessons actually LMAO.
@OkitaNamikaze
3 жыл бұрын
I thought he made spiced cocaine from the thumbnail.
@maymay5600
3 жыл бұрын
snort them in one sitting and watch the pain and chaos
@livewellwitheds6885
3 жыл бұрын
sameee
@Plazmerr
3 жыл бұрын
The thumbnail gave me some serious nostalgia man
@aoaoaaoaoao889
3 жыл бұрын
so that’s why potato chips are addicting 🤔
@yourworstnightmare5516
3 жыл бұрын
he went one step forward to use a card like the real ones do
@djelilikejam
Жыл бұрын
to answer your question (14:55) about why sugar goes sticky instead of crispy, it’s because of a characteristic called hygroscopicity. basically the difference between being hydrophilic (opposite of hydrophobic) and hygroscopic, is that hydrophilic substances will bind with aqueous water but hygroscopic materials will actually actively grab water vapor from the air. in fact, the name refers to a tool known as a hygrometer or hygroscope which serves to measure humidity in the air. so sugar holds water so aggressively that it refuses to let it go without being heated to absurd temperatures, as well as grabbing water from the air. it’ll also cling to moisture in your fingers which is why hard candy will still feel sticky
@Nasalspray5965
3 жыл бұрын
Andong, one thing I’ve done in the past to make salt and vinegar chips is simply soaking the raw potato in distilled white vinegar. I dry them once I’m done, pat with a paper towel and then season with salt once you fry them. So instead of trying to season with something that tastes like vinegar, you soak the potatoes so they infuse with the flavor and then season them with salt to compliment the acidic flavor!
@Undergroundfrog
3 жыл бұрын
The grinder says "THC" sure...a spice grinder, that's what it is.
@Mark-jq6en
3 жыл бұрын
That's why it gets spanked, cuz it's thicc.
@SusanIvanova2257
3 жыл бұрын
All sorts of herbs and spices I suppose
@uniqueflowsnake
3 жыл бұрын
I think it says THE Grinder, but yeah sure :D
@djwethat2679
3 жыл бұрын
@@Mark-jq6en ummmmmm, I hope his was a joke.
@itellyouaboutstuff
3 жыл бұрын
The next clue. He is literally making different flavored pot-ato chips
@dandahermitseals5582
10 ай бұрын
We're preppers and you can buy butter powder and cheese powder and peanut butter and powdered milk in #10 cans from Augusen. And many others. We have most of them. Powdered tomatoes etc.There's also powdered buttermilk. I love Balsamac vinegar.
@imjustbored24
3 жыл бұрын
"A little sprinkle of MSG" Lol im sure uncle roger is proud of you
@deutschelehrer69
3 жыл бұрын
Uncle roger isn't funny He also supports commies
@sheepketchup9059
3 жыл бұрын
@@deutschelehrer69 stop shoving your opinion down our throat
@syfkxcv5814
3 жыл бұрын
Never thought just a little search for potato chips recipe would led me to culinary education. This is quality channel. Thanks Andong. Now I can satisfy my crave for chips
@alexvanlieshout5590
3 жыл бұрын
Spank that pepper mill!
@PommesMän
3 жыл бұрын
I have *_bacon spice_* that tastes 100% like bacon but is 100% vegan 😬😎
@mynameisandong
3 жыл бұрын
I‘ve heard of it and always wondered if it actually tastes good!
@annbrookens945
3 жыл бұрын
Whoa! Sounds good! Where did you get it? Can you post a link?
@PommesMän
3 жыл бұрын
@@mynameisandong I made it myself. I'm still waiting for the packaging that I ordered...
@szavamaczika1952
3 жыл бұрын
I bought delicou for popcorn, i am a bit disappointed, especially the cheese one does not even resemble cheese, the bacon does taste similar but not great
@dinahkamilah3727
3 жыл бұрын
so it's haram to halal bacon???
@fullmetalbaguette3881
3 жыл бұрын
Great video as always Andong ! If you're interested I may have a solution to the Vinegar Powder Conundrum. As you correctly stated acetic acid will eventually evaporate if you try to dehydrate vinegar. What you can do to circumvent that is use its basic salt: sodium acetate aka E262i. Since it's a salt it is solid at room temperature and upon dissolution (ie. when you eat the chip coated with it) you'll end up with acetic acid. You can find food grade sodium acetate on Amazon though let's just say given the packaging, this will last you for a good while. If youwant to go all homemade you can mix vinegar and sodium bicarbonate in an equimolar ratio and then dehydrate that. You might have to tweak things a little bit with or without citric acid, salt and MSG but good old NaOAc should get you there.
@moniquem783
3 жыл бұрын
Ummm, you could also just buy apple cider vinegar capsules and open them up.
@cahdoge
3 жыл бұрын
You could also try adding sodium carbonate to your vinegar to get soidum acetate until it's barely sour and isn't bubling anymore. And reducing that might actually give you something tasting of salty vinegar. (If you don't have sodiumcarbonate at home just put som sodium hydrocarbonate (baking soda) on a try and bake it at 280°C/the highest heat you got.) But you'll probably need some trials until you get the amount right, as too much sodium carbonate can make your stuff taste soapy.
@jrblast
3 жыл бұрын
Worth noting that you can also use (and make) sodium *di*-acetate, which will have more of a vinegar flavour. Basically just use half the baking soda. This is useful if your mix gets too salty before you have as much vinegar as you'd like.
@thijsdeweerd96
3 жыл бұрын
The enjoyment of smacking the pepper mill after each use is great
@whyjay9959
3 жыл бұрын
Have you tried grinding the dry onion bits you've made onion oil from and using that as a spice?
@koryk9354
3 жыл бұрын
Shhh don't ruin it
@obamas007goat
3 жыл бұрын
"Yesss police officer, I take my sour cream seasoning everywhere"
@garfield7951
3 жыл бұрын
DUDE, I literally just watched the chips video a few hours ago, it's all comin together
@Emperorerror
3 жыл бұрын
Same lmao so good
@SaneTheBro
3 жыл бұрын
"smoked paprika is the msg of the seasoning world" msg, a seasoning: am i a joke to you?
@essie23la
3 жыл бұрын
of the _spice_ world
@NEVSKY789
3 жыл бұрын
I've experimented the sour cream powder. I took simply: dehydrated cream powder, chives and citric acid. That base was very good.
@ANTILXYR
Жыл бұрын
Sugar soaks up a lot more water and moisture that's why a Baguette or bread gets hard after time but a Fresh and Crisp "Butterkeks" gets soft
@yashovardhanshetty
3 жыл бұрын
I’ve been waiting for this video for so long. Thanks so much man! Absolutely love the amazing work you do.
@lordtickles1478
Жыл бұрын
You can make vinegar powder by adding half cup baking soda to 6 cups vinegar . Add slowly so you don't make a mess. Boil till its less then half left. Put in dehydrator or oven at 175 and it will turn into flakes. Then going to powder.
@justanotherbangtanstan2527
3 жыл бұрын
andong KNEW what he was doing with that thumbnail lmao
@maymay5600
3 жыл бұрын
of course
@unlichtprime
3 жыл бұрын
I love that he always slaps the pepper grinder when adding pepper.
@CologneCarter
3 жыл бұрын
Who doesn't? Not doing so leaves a mess in the place you store your grinder.
@murrrr8288
3 жыл бұрын
Andong, if you want to make the sugar crisp, you need to boil the sugar to hard candy level! The cooking temperature of sugar determines if it's fudge or brittle hard candy! Maybe boiling balsamic vinegar into hard candy and then powderizing it might work. Although grinding sugar might melt it (maybe putting the candy to freezer before might help with grinding?). Possibly you could make white sugar+ vinegar mix and boil that into hard candy and achieve vinegar taste, don't know! Or create honey comb :)
@StephenHutchison
3 жыл бұрын
Butterrmilk powder is sold in most American supermarkets because it's used in some regional baked goods. The high fructose sugars tend to be very hydrophilic and it takes a lot of work to dry them out. If you want to get a "potato chip" flavor vinegar, take some unflavored cellulose powder (like metamucil) and dissolve some malt vinegar (the standard goes-with-potatoes vinegar) then dehydrate that.
@MCFederationOfficial
3 жыл бұрын
Try leaving salt to soak up in vinegar, then powderize it. This may work for the salt & vinegar flavor
@johanaquewbu306
3 жыл бұрын
Sugars themselves are carbohydrates (like starches). They interact with other carbohydrates by binding to and disrupting the cohesion between starch molecules and making them less rigid, more flexible and elastic - this occurs more readily at higher temperatures
@goki22
3 жыл бұрын
The Ono!! 😂
@TurquazCannabiz
3 жыл бұрын
Shout out to chef Jean Pierre
@tedarcher9120
3 жыл бұрын
*_OÑO_*
@tommcgill1671
Жыл бұрын
WE just got an air fryer and enjoying YOUR Food Science! Thank you entertaining and learning. My wife just said, "I'm Full" so now I keep going and I am now Mr. Potato Head.
@woltews
3 жыл бұрын
Anakin: I don't like cheese sand. It's coarse and rough and irritating and it gets everywhere
@scarletspidernz
3 жыл бұрын
Also Anakin: Tastes good though
@Ithirahad
3 жыл бұрын
Cheesy reference, but it checks out.
@emanoelcosta7976
3 жыл бұрын
Cant imagine the amount of work youve put into making this video
@danwillis58
3 жыл бұрын
@mynameisandong
3 жыл бұрын
It would be the right stuff I believe! But as for making it at home: I actually tried getting that from bicarb and vinegar off camera. The resulting powder was quite metallic and salty in taste, with a pretty mild level of acidity. Might have done something wrong, but wasn't impressed with the homemade method :)
@danwillis58
3 жыл бұрын
@@mynameisandong Vinegar is a really weak solution of acetic acid, so if you wanted equal molar quantities of acetic acid and sodium bicarb, you would have to use about 5 g of baking soda for every 100 g of vinegar. But then you'd have to boil off a bunch of water to get just a few grams of sodium acetate. I guess it's probably best to buy it online. But a citric acid and tarragon chip sounds amazing. I bet you probably just invented something way better than boring old salt and vinegar!
@Minepj
3 жыл бұрын
@@mynameisandong That sounds like you ended up with excess bicarb in the solution(more than could be neutralized by the acetic acid), the sodium is what makes it taste salty though so you can't get rid of that. It's also less acidic than the original solution itself. They actually use the diacetate salt as vinegar flavoring which creates a more acidic solution than the monoacetate.
@handan7073
3 жыл бұрын
Fun fact: Slightly cooked (deactivated not burnt) instant yeast works great when it comes to cheesy flavor in case no nutritional yeast is availabale in your area.
@soundninja99
3 жыл бұрын
Nice hack I'm gonna remember when I visit my parents this Christmas! How do you cook it? Do you just heat it up in a dry skillet/oven or do you boil it? Or something else entirely, for that matter
@handan7073
3 жыл бұрын
@@soundninja99 very low heat on a dry skillet. Just enough to make sure it isn't alive :) also you'll need a grinder
@soundninja99
3 жыл бұрын
@@handan7073 thanks!
@ZuStaub
3 жыл бұрын
This almost replaces the Claire Saffitz shaped hole in my heart.
@hayleydid
3 жыл бұрын
Claire is making her own YT channel!! But I agree Andong has similar vibes and I here for it 😄
@soundninja99
3 жыл бұрын
Claire just launched her own channel. Finally some guilt free Saffitz
@michaelrose93
3 жыл бұрын
As to your question, sugar is one thing, caramel another. Sugar (C12H22O11) is altered to caramel (C7H10O2) by heating. Sugar has a more crystalline structure than caramel, thus the reason that it appears to get gooey after being heated.
@almoslabant1554
3 жыл бұрын
Ah, "smoked paprika is just make everything better", Have you ever been in Hungary? You would love that country
@LukeHutch
3 жыл бұрын
4:31 that pepper mill slap is iconic
@particularlypythonic
3 жыл бұрын
Hydrogen bonds make sugar sticky. In the presence of a liquid, the formerly strong oxygen-hydrogen bonds in the sugar will start to break, and the loose hydrogen atoms will look for something else to stick to. Some of the hydrogen atoms will stick to the closest surface, some will grab onto the hydrogen molecules in the liquid, and some will bond with another hydrogen or oxygen atom in the sugar. This results in a sticky mess. In comparison, salt is made of sodium and chlorine, so when it dissolves in water there's no hydrogen floating around to stick to anything.
@mynameisandong
3 жыл бұрын
Thanks a lot!! Guys we found the Walter White of sugar :D
@cahdoge
3 жыл бұрын
@@mynameisandong That explains why sugar is stiky to wet surfaces (like your hands) but dosen't explaing why reduced sugar solution becomes gooey. The chemistry behind sugar water and heat is vast, complex and still not fully understood. But I'll try to brake it down to the most prevalent way it becomes goey when a solution is reduced. Sugar has different forms and all are present, while in solution, through reactions within the water. Once you start taking away water the sugar can't change form anymore and becomes stuck. Since you have a wild mixture the stuff dosen't crytalize and becomes a glass. That plus the water, acting like some kind of molecular grease, is what makes your sugar goey. It's comparable to what happens when you caramelize something though you won't have all the ractions wich are present there. If you want you caramel goey add a splash of water befoer cooling it down. The only way to get sugar crystalz is to crystalize it out of a oversaturated solution.
@Angels-3xist
3 жыл бұрын
Man, I remember getting stuck in the rain at a fair and ordering fresh, hot chips to eat under a tent to wait it out. Half of what made them so amazing was the seasoning. Even easier to appreciate knowing how much work goes in to making a good seasoning. Pretty impressive.
@mossnoth
2 жыл бұрын
That’s a really nice memory.
@feelinggrape
3 жыл бұрын
Hey andong: freeze drying and spray drying really aren’t related besides the "drying" part. Completely different concept.
@pratofundo
3 жыл бұрын
For the vinegar and salt, you could use the "salt form" de acetic acidy: Sodium diacetate (E262). The citric acid will give the citric hint, not the acetic. heheheheh And for the sour cream, you could use lactic acid and pure lactose (for the milk flavor). And the vinegar/sugar won't dry per se, as many sugars (carbohydrates) are hygroscopy. So, they like water and in this particular case, you have inverted sugar which makes everything more difficult in a homemade setup.
@AsteroidWrangler
3 жыл бұрын
The only seasoning that truly matters is all-dressed
@theelectricant98
3 жыл бұрын
based
@theelectricant98
3 жыл бұрын
all dressed or even just ketchup chips are the best, i wish they were more common in the USA
@PaweBanczak
3 жыл бұрын
this comment was sponsored by the Canadian govt, they're sorry
@TZerot0
3 жыл бұрын
German Canadian checking in: All dressed #1 Paprika #2
@ivetterodriguez1994
3 жыл бұрын
I had all-dressed ruffles once. It tastes like barbeque sauce with extra ketchup.
@MauroTamm
3 жыл бұрын
The homemade vinegar powder is made by boiling the classic vinegar (not balsamic or apple stuff) and adding baking soda until it stops bubbling and then reduce it until you get a powder. Will fill your kitchen, house/room with nice odours.
@dinahkamilah3727
3 жыл бұрын
"dry chips need a dry seasoning" alow me to introduce you *drumroll* : Kripik Balado Padang :D BTW, i have a better subtitue for limegrass chili, you can subtitue it with dried leaf of the orange/lime, thank me laterrr
@CantcerCause
3 жыл бұрын
one life hack i learned to get "free" ready-made fries/chip seasoning is to use those powder packets you get from the instant noodle packets, theyre filled with flavour in one tiny packet and its already been tinkered and crafted to be the "perfect" flavour
@johnwarndahl4196
3 жыл бұрын
Thumbnail had me expecting “Today we will be doings lines of mysterious powder substances!”
@custos3249
3 жыл бұрын
About your issue with sugar, it's hygroscopic, which is science for "likes to absorb and hold onto water." It's possible to fully dry, and about the easiest way I can think of is freeze drying, since freeze dried balsamic already is a thing.
@KapitanWasTaken
3 жыл бұрын
Andong: "coriander" Me: Why must you torture my taste buds that make coriander taste like soap?
@davidtormsen8004
3 жыл бұрын
I can only sympathize. It's really good if one's tongue doesn't think it's soap!
@szamangurski2257
3 жыл бұрын
You probably mean corriander greens which do taste like soap but he used seeds which are quite good
@A_Simple_Neurose
3 жыл бұрын
The way these are done is usually in a slow turning machine where they're constantly showered by the seasoning. Eventually this seasoning seeps into the chip itself which gives its flavour. If you have a ton of flavoring on it it will make the texture grainy/sandy. Not sure if this is achieveable in a kitchen but you could try throwing a bag with the chips and the seasoning in your washing machine on very slow ^^
@stubar30
3 жыл бұрын
Four words for simplicity: Flavacol Seasoning Popcorn Salt - it is what they put on Popcorn in Movie theaters in North America.
@slam854
2 жыл бұрын
Very interesting exploration. I made some very thin twice fried chips. First fry was 325 & cooled while fryer recovered to 385. In went 2nd fry to desired color and texture. Seasoned with Cajun & noshed up some great chips. Will try sweet potato and then Falafels. New frier is keeping me happy!!! Thanks for experimenting.
@juanmanuelperezsutil2093
3 жыл бұрын
I was waiting for another soup season episode :-( you've broken my heart lol. Yet, amazing video as usual
@mynameisandong
3 жыл бұрын
its coming next week! :)
@TheFloatingSheep
3 жыл бұрын
Sugar tends to make things like dried gelatinized starch soft because it's extremely good at absorbing water from the air. Doesn't matter how much you dry it, give it a couple minutes and it'll suck it right back in.
@kchortu
3 жыл бұрын
Sugar wants to pull water out of the air, which is why you come across a lot of STICKY sugar things
@ketsuekikumori9145
3 жыл бұрын
Oversimplification that doesn't really explain why sugar and water is sticky. Minute Earth's video explains why sugary solutions are sticky. As you have stated, yes sugar is hydrophilic (water loving) and will pull moisture out of the air. But that only affects the surface of the candy/former sugar solutions. In the video it's the combination of sugar and water that is sticky on a macroscopic scale. In the case of Andong's dehydrated balsamic vinegar, I suspect what's happening between the dried vinegar and the paper is that the sugars became interlocked with all the crevices in the paper as it was drying out. kzitem.info/news/bejne/uIKd2I1usWmCknY
@sharoniponi
3 жыл бұрын
Just soak the sliced potatoes in vinegar right after cutting them for at least a couple of hours, then dry and fry. Also sugar is hydrophilic so it wants to draw moisture to itself, either out of the air or food that it's sitting on top of, or next to. Like fruit or meat.
@souffka
3 жыл бұрын
Now mix all of the flavors and make an Andong all dressed chips
@VillainousFiend
3 жыл бұрын
To make salt and vinegar flavoring you can do it by reacting vinegar with baking soda to make sodium acetate and then boiling it off until you get a solid. It works because the byproducts of the reaction are water and carbon dioxide (hence the fizzing that happens). You are basically left with a vinegar salt.
@CHOCOVIRUS
3 жыл бұрын
Me: *looks at thumbnail* Is that Co- *reads title* Ah. Potato chip seasoning. *Understandable, have a great day*
@MickeyCuervo36
3 жыл бұрын
I think the best chip flavor I've tried is Zapps "Voodoo" flavor. It's a little like the Canadian favorite "All Dressed" but with some heat to it. Like spicy BBQ meets Salt & Vinegar with Cajun seasoning.
@rixok11
3 жыл бұрын
My friend, why is there THC written on the grinder 🌝
@mynameisandong
3 жыл бұрын
hahaha it actually said "THE GRIND" but part of it rubbed off!
@IndicatedGoodLife
3 жыл бұрын
@@mynameisandong Hätt ich jetzt auch gesagt ;P
@TurquazCannabiz
3 жыл бұрын
@@IndicatedGoodLife ik ook
@theblobfish9614
3 жыл бұрын
@@IndicatedGoodLife gibt beweise in älteren Episoden
@R41D
3 жыл бұрын
I somehow KNEW you wouldnt dare tackle the king of all flavours "all dressed" it is the best thing ever hands down. Straight from Canada.
@danver314
3 жыл бұрын
Genius... .. my weirdest flavour ever tried is" salame e finocchietto selvatico" .. a San Carlo chips flavour
@AlexDracoulis
3 жыл бұрын
Hey Andong, love the channel. I make my own flavour powders and can give a couple of answers here. 1) Classic 'Salt and Vinegar' flavour is achieved with sodium diacetate and acetic acid powder. That and a bit of maltodextrin; which is a must in a seasoner's kitchen and would have been an excellent addition in some of your other flavouring powders. 2) Sugar can crisp, but when it's cooked as a liquid (especially in an acid solution) it 'inverts' like glucose or golden syrup so it remains as a goo rather than in a crystal structure. Which is why your balsamic vinegar turned to taffy.
@abbottabbott1120
3 жыл бұрын
Living in Berlin that cover photo has some special connotations…
@Whitepaint
3 жыл бұрын
What you really want, for salt & vinegar, is malic acid. You might mix 1 part citric acid with 3 parts malic. Salt & vinegar is then around 3:1 Salt & vinegar. This is fairly close to what you might get in lays. Malic is a smoother acid and is the sour in a green apple.
@Luna_thms
3 жыл бұрын
Video Idee: kannst du ein Video über flan/Pudding around the world machen Würde mich riesig freuen
@videogame1291
3 жыл бұрын
For salt and vinegar, they often just use straight malic acid
@caneroezlue3053
3 жыл бұрын
Die Kräutermühle auf der THC aufgeschrieben zu sein scheint XD
@ManuelHefti
3 жыл бұрын
Regarding the gooey sugar, this has a lot to do with the composition of the sugars. The commonly known crystalline sugar contains sucrose, which froms crystals when dissolved in water and the water is evaporated. If you add other forms of sugar like, glucose or fructose, those prevent the sucrose to form crystals and you will get a gooey, amorphous sugar mix. Also adding acids to sucrose may partially break it down into other forms and you end up with goo again.
@ezay8694
3 жыл бұрын
The thumbnail got the comment section actin up 😭
@scottmichaelharris
3 жыл бұрын
You can get a powdered vinegar flavour by mixing baking sofa and vinegar. The sodium acetate can be dried out and then mixed with citric acid. This gives you the sourness as well as the aroma of vinegar. I think it turns back into acetic acid when it hits your saliva.
@nhatnamdao2916
3 жыл бұрын
EY that thumbnail looking sus asf😳
@shippudenluvr
3 жыл бұрын
Hey, Andong! Sugar makes things sticky, because sucrose is a hydrophilic molecule, that is to say it loves water. Sucrose binds to water molecules so readily, it can even pull them out of the air if it's not stored correctly, so anything with sugar in it tends to hold on to excess water for dear life, despite how hard you try to dehydrate it.
@creightonmacapagal1573
3 жыл бұрын
In the tumbnail it looked like you were teaching us how to make drugs, you got me excited over nothing.
@ratbag113
2 жыл бұрын
Great video…..thumbnail had me laughing and then I lost it at ‘fake-on’……… simple things and all that! Thank you for this video!
@juice1530
3 жыл бұрын
The thumbnail made me think “is that really sour cream?”😂 and to top it off he keeps mushrooms in a air tight container lmao😂😂😂
@hoangp9170
3 жыл бұрын
I think to make vinegar chips, you need to soak your uncooked potato slices in vinegar solution before frying them
@fonkbadonk5370
2 жыл бұрын
It's actually a good thing that you can't just easily reduce to pure acetic acid. It IS a solid under ~16°C, but even then you reeeeeeally don't want to handle it highly concentrated. An industrial plant I worked for makes very pure acetic acid as a byproduct, and they have to store it in a special undeground tank with several layers of leakage and physical protection, had to get tons of permits, and it's regularly checked by the fire depatment and safety inspectors. When there is even the slightest hint of a vinegar smell on site, procedure is immediate evacuation, because if the leak that causes it opens just a bit, the vapors can quickly make the air melt your face. (Or rather lungs, at first.) You're therefore not allowed to bring anything with vinegar into these parts of the plant, so no simple dressing for your lunch salad. TL;DR: Concentrated acidic acid, to the point where it actually could solidify, is a VILE chemical.
@GeneralKruII
3 жыл бұрын
@My Name is Andong Since you asked for the chemistry of why caramelized sugar does not harden, and I'm a chemist, I will try to answer this as simply as possible. During caramelization, the sugar appears to "melt" when it is actually undergoing a variety of complex chemical reactions. The sugar never reaches a liquid state, but rather decomposes into many new compounds. These compounds are mostly thick oily liquids or solids which dissolve in such oils. When cooling the mixture to ambient temperature, the oils become so thick, that they appear solid, yet are, what you called "gooey" (for example Butter also appears as a solid, when cooled to ambient temperature or 4°C). PS: The reason why you can't "dry" vinegar, or rather acidic acid (which is the acid in the vinegar that gives the vinegar its taste ["Essigsäure" in german, which literally means vinegar-acid]), is that acidic acid (100% purity) is itself a liquid at ambient temperature with a melting point of 16.6°C.
@fn_flashy9101
3 жыл бұрын
This guy has been killing it with the views lately! Glad to see such a productive channel getting the recognition it deserves.
@quearesteestavia7495
3 жыл бұрын
When I was going to Hungary I asked on a travel page the best way to buy paprika. What I learned is that paprika is that is fat soluble but not water soluble so Hungarian cooks don't use powdered paprika, they use paprika paste. Although I like smoked paprika sometimes I think it is used for flavor when people use paprika. I have put paprika powder in the oil I will use for sautéing and watched it carefully so It doesn't burn and it doesn't need smoke to give it a lot of flavor. Hmmm. If you are going to use paprika in your chips, you might want to put it in the oil you are frying the chips in. I will have to try it. I will let you know how it works.
@HollyTroll
3 жыл бұрын
what worked with me is boiling the potato first in water/salt/large amount of white vinegar you can also add a bit of citric acid powder for extra flavor
@hypebutter6884
3 жыл бұрын
The crunch sound is AMAZING!!!!!!!!!
@sambowwow21
3 жыл бұрын
Andong, I can't express enough the amount of dopamime rush I get when I get a notification that u uploaded a new video. Your vids are simply creative, engaging, informative, and fun to watch! 兄弟, 我真是太喜欢你咯!! 加油吧!
@AxeLea3
Жыл бұрын
You could try dehydrating some Quark or cream cheese for the cheese and onion chips
@ChristopherT-p1h
11 ай бұрын
Hey Andong, For the bacon flavour, fry the chips in the bacon fat....Add the fat to your oil and the flavor will infuse into the potato. Any potato fried in bacon fat is a winner.... fries, chips, roast potatoes... It's that good. Love your videos!
@insecurecow4419
3 жыл бұрын
the main reason why sugars don't dehydrate well is because they are "hygroscopic" which is just a fancy way of saying they love to yoink moisture from the air. also, you can't just evaporate most acids into a powder because they will form an "azeotrope" with the water at a certain concentration (usually around 95%) and thus boil off with the water. im chemist btw
@ArchaeanDragon
3 жыл бұрын
The vinegar flavoring in salt & vinegar potato chips is usually sodium diacetate, which can easily be made in the kitchen by combining appropriate amounts of vinegar and sodium bicarbonate (baking soda), letting the reaction complete, then boiling off the water.
@Aldrahill
3 жыл бұрын
Man this video was so gorgeously made, I love how you’ve developed your ascetic, man. It’s unique, yet still comfortably familiar
@eyeball226
3 жыл бұрын
Good pun!
@Aldrahill
3 жыл бұрын
@@eyeball226 ... there was a pun?
@eyeball226
3 жыл бұрын
You wrote ascetic instead of aesthetic so I thought you were punning on acetic acid (vinegar). Accidental pun then I guess?
@Aldrahill
3 жыл бұрын
@@eyeball226 Oh baby, this is one of those times I should've shut the fuck up and went with it xD
@eyeball226
3 жыл бұрын
@@Aldrahill Well it worked out well in the end!
@Optamizm
3 жыл бұрын
If you look at ingredient lists for salt and vinegar chips, you will see they use combinations of sour things like citric acid and sodium acetate. You can make sodium acetate at home. It's not as sour as vinegar, but then you add a little bit of the citric acid to bring the sourness level up, but citric acid by itself is too harsh to use on its own.
@marinatreynker9396
3 жыл бұрын
Heya Andong, Shalom and Privet from Israel :) : As a chemist, I have to say that whether you can or cannot dehydrate an ingredient out of solution isn't due to it being "completely dissolved" or not, but due to the boiling point of the ingredients. Many people don't realize, but the boiling point of a compound isn't the temperature in which a compound will boil, but the point in which all energy invested in a compound will only go towards evaporating it (Changing it's state of matter from liquid to gas). Many compounds slowly evaporate well below their boiling point. If that weren't the case, you wouldn't be able to dry your clothes below 100 deg C, not to mention all the other natural processes not being able to proceed such as ... uhh ... life itself ;) What's the point of this wall of text? Boiling point of table salt (Sodium Chloride) is way over the boiling point of water, so you can boil the water away as much as you want and the salt will stay behind. Boiling point of Acetic Acid and Water is pretty close, so you can technically separate them (Using distillation methods, tough but possible) but it would be much harder, and not at all using lengthy dehydration methods, by the time the water's gone the acetic acid will be gone with it. In both cases, of course, the starting compound is "completely dissolved" in water. Why not use Sodium Acetate instead? You can buy it as a solid, or look up a guide online on how to make it from household food safe ingredients. (If anyone tries it, please do it at your own risk and follow all kitchen AND chemical safety protocols.)
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