Watch a pastry chef try to recreate Pringles

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Watch Bon Appetit's Claire Saffitz nearly break. Again. This time over Pringles.

The pasty chef tackled the recreation by first breaking down the texture of the snack: She noticed that Pringles are more of a "potato crisp" made of a powder composite than traditional thinly sliced potatoes. 

"This is gonna be a project that's more about process and construction than flavor," she noted. 

She rolled a combination of rice flour, ground potatoes, and cornstarch through a pasta press to nail down the signature paper-thin texture. 

Next challenge: getting the shape down. 

When drying the dough over a rolling pin and frying it between two slotted spoons didn't work, she went back to adjusting the potato composite. Eventually, she made a mold by hacking apart a sieve.  Read more...

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Watch a pastry chef try to recreate Pringles Watch a pastry chef try to recreate Pringles Reviewed by mimisabreena on Wednesday, January 23, 2019 Rating: 5

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