Watch a pastry chef try to recreate Pringles
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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Wednesday, January 23, 2019
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