How To Make Custom Crisp / Potato Chip Flavours!
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Date: 2020-08-17
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Comments and reviews: 10
Smaakakor
quite late to the party, but well. you dont really need to use malto. but a better way to increase the flavour is to use monosodium glutamate, i think it is in English (MSC) ( Natriumglutamat, which you have in things like vegeta or aromat. and also toss them in the oil of your choise whilst they are still hot from the fryer, and then let them drain and cool. So far the best I've done in terms of crisps (and also what you might see in restarants as this or that snow/powder on a dish) is with kincrab/lobster oil and chorizo. Quite easily done evenif you dont have maltodextrin at hand. But also add monosodium glutamate) into the power you get from i. e. kingcrab malto powder
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quite late to the party, but well. you dont really need to use malto. but a better way to increase the flavour is to use monosodium glutamate, i think it is in English (MSC) ( Natriumglutamat, which you have in things like vegeta or aromat. and also toss them in the oil of your choise whilst they are still hot from the fryer, and then let them drain and cool. So far the best I've done in terms of crisps (and also what you might see in restarants as this or that snow/powder on a dish) is with kincrab/lobster oil and chorizo. Quite easily done evenif you dont have maltodextrin at hand. But also add monosodium glutamate) into the power you get from i. e. kingcrab malto powder
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brian
This will only work with tapioca maltodextrin. Regular maltrodexin is for weight lifters. Add some corn sugar and salt. And any liquid or syrup and you have a flavor base. Use a clear bacon fat and you have bacon dust. Maple syrup and you have maple dust.
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This will only work with tapioca maltodextrin. Regular maltrodexin is for weight lifters. Add some corn sugar and salt. And any liquid or syrup and you have a flavor base. Use a clear bacon fat and you have bacon dust. Maple syrup and you have maple dust.
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Jsweizston
I would've thought dehydrating would've locked those flavors into the original source taste foods instead of your method. Seems to be a good way to only draw out moisture and not lose all flavor in the process. Only problem is. time.
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I would've thought dehydrating would've locked those flavors into the original source taste foods instead of your method. Seems to be a good way to only draw out moisture and not lose all flavor in the process. Only problem is. time.
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dancingsheep
Flavour and taste is a separate thing. Oil only brings aroma to crisp, but it doesnt deliver flavour, so you need base to build the flavours - I. e. spices, salt, sugar, etc. sorry - coming from a food tech, it bugged me a bit.
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Flavour and taste is a separate thing. Oil only brings aroma to crisp, but it doesnt deliver flavour, so you need base to build the flavours - I. e. spices, salt, sugar, etc. sorry - coming from a food tech, it bugged me a bit.
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AoiYukimura
Watching this is 2019. frankly, i think if you dehydrate the items be it a paste/puree or chorizo then grind them up to a powder, the flavour would be stronger.
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Watching this is 2019. frankly, i think if you dehydrate the items be it a paste/puree or chorizo then grind them up to a powder, the flavour would be stronger.
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LednacekZ
so, he failed to make flavoured chips. He made a seasoning that hardly tasted like the ingredients used and it didnt give the taste to the chips. Well done.
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so, he failed to make flavoured chips. He made a seasoning that hardly tasted like the ingredients used and it didnt give the taste to the chips. Well done.
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Free
SORTEDfood ik this is a bit late but you need to try frying the crisps in the flavours that you wanted. Idk whoever it would work science wise though.
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SORTEDfood ik this is a bit late but you need to try frying the crisps in the flavours that you wanted. Idk whoever it would work science wise though.
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TheBigH
What flavourful oils would I try? Garlic and Olives. Or Parsley Butter on a chip made from a different root vegetable such as Carrots or Beets.
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What flavourful oils would I try? Garlic and Olives. Or Parsley Butter on a chip made from a different root vegetable such as Carrots or Beets.
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bluej511
I wonder what would happen if you fried it in its respective oils, would you get way more flavor, ie fry the potatoes in salmon oil in a pan.
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I wonder what would happen if you fried it in its respective oils, would you get way more flavor, ie fry the potatoes in salmon oil in a pan.
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Armor
I think it'd be better if instead of regular salt, it would have been better to use MSG as it enhances flavours rather than seasons.
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I think it'd be better if instead of regular salt, it would have been better to use MSG as it enhances flavours rather than seasons.
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