Pastry Chef Attempts to Make Gourmet Takis Gourmet Makes Bon Apptit
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Date: 2019-11-06
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Comments and reviews: 9
Ryan Taylor
The reason your dough was brittle was because you didn't process it yourself. Nixtamalization creates elasticity in the otherwise fragmentary dough. You might have attempted one or two with calcium hydroxide and whole corn, but honestly, the process of making decent, real tortillas has taken people generations to get right. Perhaps this was just too big a challenge.
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The reason your dough was brittle was because you didn't process it yourself. Nixtamalization creates elasticity in the otherwise fragmentary dough. You might have attempted one or two with calcium hydroxide and whole corn, but honestly, the process of making decent, real tortillas has taken people generations to get right. Perhaps this was just too big a challenge.
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RageMadness
OMG. Can we have a Latino here. First of, the masa its too dry, too dry. Second, you need to roll it first, then fry it. When cooked in a pan, masa gets brittle, cant cook it before roll it. For me, 19 years experienced cook, the only challenge it's the seasoning, that's it.
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OMG. Can we have a Latino here. First of, the masa its too dry, too dry. Second, you need to roll it first, then fry it. When cooked in a pan, masa gets brittle, cant cook it before roll it. For me, 19 years experienced cook, the only challenge it's the seasoning, that's it.
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michael sagemaster
finally 4: 33 claire is caught writing in a note book, just so happens i'm a handwriting expert. i can analyze her writing, i'm very willing to do so only with the consent of claire her self
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finally 4: 33 claire is caught writing in a note book, just so happens i'm a handwriting expert. i can analyze her writing, i'm very willing to do so only with the consent of claire her self
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Elvis Martinez
End of day 2: I am so close and confident that I will get it tomorrow. What could go wrong? Start of day 3: I FORGOT EVERYTHINGWhy do I feel like this always happens?
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End of day 2: I am so close and confident that I will get it tomorrow. What could go wrong? Start of day 3: I FORGOT EVERYTHINGWhy do I feel like this always happens?
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Karam Dabagh
hey BA why dont you make a contest show around the idea of gourmet makes? like 5 chefs are all hallenged to gourmet make something and then judges give them scores
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hey BA why dont you make a contest show around the idea of gourmet makes? like 5 chefs are all hallenged to gourmet make something and then judges give them scores
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Olivia Sheets
I really hope Bon Appetit isn't like those other mother companies like Clevver who keeps majority of the profit and don't pay the people in the videos fairly.
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I really hope Bon Appetit isn't like those other mother companies like Clevver who keeps majority of the profit and don't pay the people in the videos fairly.
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not cool
This one was for the kids coming in to school at 7am the sun not even out yet but they're still having Takis for breakfast with the big can of Arizona tea
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This one was for the kids coming in to school at 7am the sun not even out yet but they're still having Takis for breakfast with the big can of Arizona tea
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PASB19
Finally Takis are being gourmet, I'm so happy. I love the chilli powder Takis uses on the original Fuego. I hope Claire nailed it with similar taste.
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Finally Takis are being gourmet, I'm so happy. I love the chilli powder Takis uses on the original Fuego. I hope Claire nailed it with similar taste.
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Elle Hogg
dude i thought i found an old episode of gourmet makes that i had never seen before but then i saw its 1 HOUR AGOglad to know im still an expert
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dude i thought i found an old episode of gourmet makes that i had never seen before but then i saw its 1 HOUR AGOglad to know im still an expert
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