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! ua-cam.com/video/UiJmmVd3kWI/v-deo.html
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
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.
@@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.
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
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.
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
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.
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
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.
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.
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.
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.
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
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.
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.
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.
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.
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
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.
@@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.
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！
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
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.
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!
Thank you, for making these last 2 videos and going through the effort of making it look good, so that we may cook it ourselves and _maybe_ some of us start a business
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 :)
Long story short Andong sugar is a humectant (meaning it draws moisture to it) which is why it makes things sticky. Amazing video as always, I look forward to your uploads so much!
Awesome! You have some of the best cooking videos out there, and custom chip seasoning is a great idea, relatively easy and not often done. Thanks for experimenting with vinegar so we don’t have to
Sooooo tempted to try some of these. Must. Batch. Cook. Actual. Meals. First. btw, you can buy apple cider vinegar capsules. Open one up, voila. Vinegar powder. And when you're struggling to digest your meal after binge watching and binge cooking Andong's creations, swallow one to aid digestion lol
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!
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.
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.
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.
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.
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 :)
@@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!
@@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.
I appreciate your creative efforts & honesty when it's not perfect!! Sugar is hydroscopic - it attracts water & holds onto it. That would make your sugar/vinegar experiment sticky instead of dry.
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
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 ^^
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 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.
"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
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. ua-cam.com/video/WLgrY8x7Q_A/v-deo.html
Revisit the cheese & onion. Ditch the American cheese slice for an aged cheddar (older the better for flavour and initial dryness). Keep everything else, and add some Hawkins cheezies. It's how a restaurant I helped open did a seasoning for duck wings, and it was phenomenal. God I miss that place.
It is possible to get a flavour that resembles vinegar by using sodium diacetate, which can be made by mixing regular white vinegar and sodium bicarbonate (baking soda) in a 2:1 molar ratio. Reducing this solution until crystallization will result in a powder with a vinegary taste.
Hi Andong, Have never really posted a comment on the channel, although I am a real fan! Now I have been down the crisps route and bitten my teeth out on the salt&vinegar ones... but actually have found a pretty nice twist to get some vinegar flavor in them ! You need to let them sit in vinegar just before drying and frying then. I tried this technique and was pretty surprised with the result ! Needless to say you cannot use the oil for frying sweet stuff after that!😜 ! Thank’s for all the inspiration! Keep it going
Hey there Andong I hope you see this, I'm a doer and work in restaurants for a while now. Before this video, I only ever had made salt and vinegar chips. Don't know the science behind it or anything. But basically, when you slice your raw potatoes, you give them a ice water bath and you add vinegar to the water. The more vinegar the sourer of course. Then get your slices patted down with a kitchen towel or some napkins, and you don't really have to worry about discoloration here as the ice water/vinegar solution has taken care of that for the most part. Then just fry them up and add salt. Arguably the easiest way to flavor the potato chip, and I always assumed that's how slat and vinegar chips even came to become such a staple, their cheap and easy to make. But as I said I can do it, can't explain it I leave all that to you. Great video btw really like the positivism in the kitchen you clearly are having fun keep it up.
Water sticks well to sugar for reasons I wont go Into, but its difficult to remove once added. Solid vinegar powder is made by mixing maltodextrin with vinegar. You can also, and I would recommend you do, use sodium DIacetate.
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.
Andong, you are the best ! I like how you try to go research the background of everything 😁 On top You know Chinese culture and food and language 🥘 which makes you a translator a good cultural translator for us western audiences. Keep up the work. Maybe You could do a dumpling 🥟 series going from Maultaschen to Bao Zhe 😋
The new kräuterbutter crisps here in berlin are INCREDIBLE and are an upgrade to sourcream and onion. Cange my mind berliner or anyone who knows this flavor. Also Andong "smoked paprika is the secret weapon of every kitchen", someone has been watching copy and taste by lefloid ;)
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.
I'm loving your videos! When I make salt & vinegar flavoring, I mix baking soda into white vinegar to make sodium acetate. You can dry and powder it. I think this is what they use in the factory because it tastes similar. Btw, sodium acetate, also known as hot ice, is super fun because it instantly crystalizes when you touch it.
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! ua-cam.com/video/UiJmmVd3kWI/v-deo.html
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
beer potato chips :v
Dill. I hate Dill ! :D Im from Sweden and so many in this country love those darn Dill chips! :D
In Canada they have ‚all dressed‘ chips. AsI understood, thats like all common seasonings at once. Freaking delicious!
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.
Now that's a thumbnail worthy of a cooking show from Berlin lol
😭😭😭😭
Thank you.
Just before to go to Berghain. 😁
Sniff sniff
Berlin knows the good stuff, I see
I've always made salt and vinegar chips by boiling the potato slices in vinegar before frying and it works great. No powder needed!
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?
I was thinking either that or an overnight soak in a vinegar solution
Yes!
You could also make sodium acetate from baking soda and vinegar
@@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.
I love how there are colored lights everywhere, but the video still has a nice, chill "darkness" to it. It's so good!
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
Dill Pickle chips are my favorite flavor. I second this idea!
Please tell me this works. My grandson wants dill pickle seasoning for hot buttered popcorn!
You could also pickle your raw potato chips before boiling.
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.
@@rolfs2165 I was thinking/wondering the same thing
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
I love the way he grinds pepper. Especially the slap at the end
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.
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
the thumbnail proves that andong is from berlin
4 lines a lot dont you think
9:30 was pretty much the pinnacle for me
@@Ibmwxp For breakfast, sure, I guess
Struggle is real man
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.
Andong, you’re my new favorite creator!
Aaaaw thanks 😍
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.
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.
The enjoyment of smacking the pepper mill after each use is great
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.
I’ve been waiting for this video for so long. Thanks so much man! Absolutely love the amazing work you do.
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
Have you tried grinding the dry onion bits you've made onion oil from and using that as a spice?
Shhh don't ruin it
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
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.
Ummm, you could also just buy apple cider vinegar capsules and open them up.
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.
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.
You could try dehydrating some Quark or cream cheese for the cheese and onion chips
DUDE, I literally just watched the chips video a few hours ago, it's all comin together
Same lmao so good
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.
I've experimented the sour cream powder. I took simply: dehydrated cream powder, chives and citric acid. That base was very good.
Cant imagine the amount of work youve put into making this video
Every single Pepper Spank in the video
2:16
4:32
9:44
My favourite parts of course 😌
p e p p e r
s p a n k
LOL... You need to get a life... (but I also noticed it too.)
The crunch sound is AMAZING!!!!!!!!!
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
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.
@@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.
Just add more vinegar and you get the biacetate@@kirkwahmmett1666
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！
I thought he made spiced cocaine from the thumbnail.
snort them in one sitting and watch the pain and chaos
sameee
The thumbnail gave me some serious nostalgia man
so that’s why potato chips are addicting 🤔
he went one step forward to use a card like the real ones do
My new favorite content creator! Keep up the good work man.
I have *_bacon spice_* that tastes 100% like bacon but is 100% vegan 😬😎
I‘ve heard of it and always wondered if it actually tastes good!
Whoa! Sounds good! Where did you get it? Can you post a link?
@@mynameisandong I made it myself. I'm still waiting for the packaging that I ordered...
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
so it's haram to halal bacon???
Great video…..thumbnail had me laughing and then I lost it at ‘fake-on’……… simple things and all that! Thank you for this video!
Spank that pepper mill!
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.
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!
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.
The grinder says "THC"
sure...a spice grinder, that's what it is.
That's why it gets spanked, cuz it's thicc.
All sorts of herbs and spices I suppose
I think it says THE Grinder, but yeah sure :D
@@Mark-jq6en ummmmmm, I hope his was a joke.
The next clue. He is literally making different flavored pot-ato chips
Thank you, for making these last 2 videos and going through the effort of making it look good, so that we may cook it ourselves and _maybe_ some of us start a business
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 :)
I love that he always slaps the pepper grinder when adding pepper.
Who doesn't? Not doing so leaves a mess in the place you store your grinder.
Man this video was so gorgeously made, I love how you’ve developed your ascetic, man. It’s unique, yet still comfortably familiar
Good pun!
@@eyeball226 ... there was a pun?
You wrote ascetic instead of aesthetic so I thought you were punning on acetic acid (vinegar). Accidental pun then I guess?
@@eyeball226 Oh baby, this is one of those times I should've shut the fuck up and went with it xD
@@Aldrahill Well it worked out well in the end!
Try leaving salt to soak up in vinegar, then powderize it.
This may work for the salt & vinegar flavor
Long story short Andong sugar is a humectant (meaning it draws moisture to it) which is why it makes things sticky.
Amazing video as always, I look forward to your uploads so much!
This almost replaces the Claire Saffitz shaped hole in my heart.
Claire is making her own YT channel!! But I agree Andong has similar vibes and I here for it 😄
Claire just launched her own channel. Finally some guilt free Saffitz
Awesome! You have some of the best cooking videos out there, and custom chip seasoning is a great idea, relatively easy and not often done. Thanks for experimenting with vinegar so we don’t have to
"A little sprinkle of MSG"
Lol im sure uncle roger is proud of you
Uncle roger isn't funny
He also supports commies
@@deutschelehrer69 stop shoving your opinion down our throat
Sooooo tempted to try some of these. Must. Batch. Cook. Actual. Meals. First.
btw, you can buy apple cider vinegar capsules. Open one up, voila. Vinegar powder. And when you're struggling to digest your meal after binge watching and binge cooking Andong's creations, swallow one to aid digestion lol
The Ono!! 😂
Shout out to chef Jean Pierre
*_OÑO_*
This guy has been killing it with the views lately! Glad to see such a productive channel getting the recognition it deserves.
"smoked paprika is the msg of the seasoning world"
msg, a seasoning: am i a joke to you?
of the _spice_ world
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!
"Yesss police officer, I take my sour cream seasoning everywhere"
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.
andong KNEW what he was doing with that thumbnail lmao
of course
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.
That’s a really nice memory.
Ah, "smoked paprika is just make everything better", Have you ever been in Hungary? You would love that country
Ayyy I can’t believe I made into an Andong video!! Dream come true! 😆Thanks for doing a follow up! Can’t wait to try this myself
I was waiting for another soup season episode :-( you've broken my heart lol.
Yet, amazing video as usual
its coming next week! :)
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.
Anakin: I don't like cheese sand. It's coarse and rough and irritating and it gets everywhere
Also Anakin: Tastes good though
Cheesy reference, but it checks out.
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.
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 :)
@@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!
@@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.
I appreciate your creative efforts & honesty when it's not perfect!! Sugar is hydroscopic - it attracts water & holds onto it. That would make your sugar/vinegar experiment sticky instead of dry.
The only seasoning that truly matters is all-dressed
based
all dressed or even just ketchup chips are the best, i wish they were more common in the USA
this comment was sponsored by the Canadian govt, they're sorry
German Canadian checking in:
All dressed #1
Paprika #2
I had all-dressed ruffles once. It tastes like barbeque sauce with extra ketchup.
Great video! Love spices and mix new flavors out of them! Great input!
Thumbnail had me expecting “Today we will be doings lines of mysterious powder substances!”
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
Four words for simplicity: Flavacol Seasoning Popcorn Salt - it is what they put on Popcorn in Movie theaters in North America.
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 ^^
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.
Thanks a lot!! Guys we found the Walter White of sugar :D
@@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.
I've only seen 2 videos but I love this channel already
"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
All homemade recipes always show powder sprinkled on top but how do you make it like the name brands where it’s just infused into the chips?
Sugar wants to pull water out of the air, which is why you come across a lot of STICKY sugar things
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.
ua-cam.com/video/WLgrY8x7Q_A/v-deo.html
Dude you are a genius. Thanks for the great content! You made me love cooking.
Genius... .. my weirdest flavour ever tried is" salame e finocchietto selvatico" .. a San Carlo chips flavour
This was excellent...gives me a project for the future but I find myself laughing in delight and that is so nice. Lockdowns suck but Andong is a gas!
Now mix all of the flavors and make an Andong all dressed chips
Revisit the cheese & onion. Ditch the American cheese slice for an aged cheddar (older the better for flavour and initial dryness). Keep everything else, and add some Hawkins cheezies. It's how a restaurant I helped open did a seasoning for duck wings, and it was phenomenal. God I miss that place.
Andong: "coriander"
Me: Why must you torture my taste buds that make coriander taste like soap?
I can only sympathize. It's really good if one's tongue doesn't think it's soap!
You probably mean corriander greens which do taste like soap but he used seeds which are quite good
It is possible to get a flavour that resembles vinegar by using sodium diacetate, which can be made by mixing regular white vinegar and sodium bicarbonate (baking soda) in a 2:1 molar ratio. Reducing this solution until crystallization will result in a powder with a vinegary taste.
My friend, why is there THC written on the grinder 🌝
hahaha it actually said "THE GRIND" but part of it rubbed off!
@@mynameisandong Hätt ich jetzt auch gesagt ;P
@@IndicatedGoodLife ik ook
@@IndicatedGoodLife gibt beweise in älteren Episoden
4:31 that pepper mill slap is iconic
Living in Berlin that cover photo has some special connotations…
Hi Andong,
Have never really posted a comment on the channel, although I am a real fan!
Now I have been down the crisps route and bitten my teeth out on the salt&vinegar ones... but actually have found a pretty nice twist to get some vinegar flavor in them ! You need to let them sit in vinegar just before drying and frying then. I tried this technique and was pretty surprised with the result ! Needless to say you cannot use the oil for frying sweet stuff after that!😜 !
Thank’s for all the inspiration! Keep it going
Hey there Andong I hope you see this, I'm a doer and work in restaurants for a while now. Before this video, I only ever had made salt and vinegar chips. Don't know the science behind it or anything. But basically, when you slice your raw potatoes, you give them a ice water bath and you add vinegar to the water. The more vinegar the sourer of course. Then get your slices patted down with a kitchen towel or some napkins, and you don't really have to worry about discoloration here as the ice water/vinegar solution has taken care of that for the most part. Then just fry them up and add salt. Arguably the easiest way to flavor the potato chip, and I always assumed that's how slat and vinegar chips even came to become such a staple, their cheap and easy to make. But as I said I can do it, can't explain it I leave all that to you. Great video btw really like the positivism in the kitchen you clearly are having fun keep it up.
The thumbnail got the comment section actin up 😭
I just found you and watched your potato chips video. You’re just so cute!!! Reminded me of someone I knew a long time ago. Subscribed.
Video Idee: kannst du ein Video über flan/Pudding around the world machen
Würde mich riesig freuen
Water sticks well to sugar for reasons I wont go Into, but its difficult to remove once added.
Solid vinegar powder is made by mixing maltodextrin with vinegar.
You can also, and I would recommend you do, use sodium DIacetate.
Die Kräutermühle auf der THC aufgeschrieben zu sein scheint XD
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.
EY that thumbnail looking sus asf😳
Andong, you are the best !
I like how you try to go research the background of everything 😁
On top You know Chinese culture and food and language 🥘 which makes you a translator a good cultural translator for us western audiences.
Keep up the work.
Maybe You could do a dumpling 🥟 series going from Maultaschen to Bao Zhe 😋
In the tumbnail it looked like you were teaching us how to make drugs, you got me excited over nothing.
Andong I love your videos! Your content is amazing! Hope you‘ll get more recognition
For salt and vinegar, they often just use straight malic acid
The new kräuterbutter crisps here in berlin are INCREDIBLE and are an upgrade to sourcream and onion. Cange my mind berliner or anyone who knows this flavor. Also Andong "smoked paprika is the secret weapon of every kitchen", someone has been watching copy and taste by lefloid ;)
In UK chip shops they use Acetic acid as a vinegar substitute, would that be available in a powder?
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.
I'm loving your videos! When I make salt & vinegar flavoring, I mix baking soda into white vinegar to make sodium acetate. You can dry and powder it. I think this is what they use in the factory because it tastes similar. Btw, sodium acetate, also known as hot ice, is super fun because it instantly crystalizes when you touch it.