h a l f b a k e r yThe leaning tower of Piezo
add, search, annotate, link, view, overview, recent, by name, random
news, help, about, links, report a problem
browse anonymously,
or get an account
and write.
register,
|
|
|
Please log in.
Before you can vote, you need to register.
Please log in or create an account.
|
I was at a dinner/auction the other day: they fed us dinner
and then auctioned off merchandise. The table with the
finger food had 6 or 7 different bags of potato chips, each a
different flavor. Typical.
RockCo will soon offer similar varieties of chips all in the
same bag. Plain, Sour Cream,
Salt -n Vinegar, BBQ, Jalapeno,
Ranch and Flaming Hot flavors. All in the same bag. A single
bag to buy (a big bag, to be sure) instead of 6 or 7 individual
bags. Certainly some flavor diffusion will occur which might
even make things more interesting.
Cue the Nutrimatic: Share and enjoy!
Thermal Stability of Selected Spices
https://bazekon.uek...l/zeszyty/171214519
It looks like I was mistaken, at least for these spices. Breakdown occurs at higher than crisp frying temperature [Voice, Apr 21 2022]
[link]
|
| |
So every chip gets all flavors mixed into one confused
calamity. |
|
| |
Perhaps find a way to put the flavour "in", rather than "on" the
chips? Eg. soak the slices in a flavoured bath (for a few hours
or more) before draining & frying. |
|
| |
I'll give this a bun, but it has to've been done. |
|
| |
(to've is a one syllable contraction of "to have" that fits the
meter of the rhyme) |
|
| |
hmmm, might want to compartmentalize each type of chip separate from the others. |
|
| |
I was expecting a bag of chips made from different kinds
of potatoes. Yukon gold, russet, red, yams, etc. [Neutral] |
|
| |
The red ones will probably cause cancer, although scientists have claimed that all flash-fried potatoes cause cancer. |
|
| |
//before draining & frying.// |
|
| |
Can't be done, sorry. Heating to those temperatures destroys most of the spices. |
|
| |
edit: disregard this, I suck clocks! |
|
| |
Right so can you not spray a light coating of tasteless clear lacquer or something onto each crisp before bagging? |
|
| |
Or, have them bagged in separate compartments that are connected by something like det-cord so that when you open the outer packaging the inner partitions disintegrate? |
|
| |
Or apply the flavour to only one side of the interface crisps and package them like-to-like, a bit like how Pringles are stacked? |
|
| |
Pringles stacking for the win! |
|
| |
+ I like flavor diffusion! When I was a kid I loved
eating potato chips with bananas, then when I
grew up and went to the tropics I had fried
plantains (bananas)Which were very much the
same taste. |
|
| |
But if flavour diffusion is the goal, just have "universal flavour crisps" which have a blend of every flavour applied in the factory. |
|
| |
"Have you nearly finished in there? I need to pee!" |
|
| |
[Voice]; I don't know what temperature frying happens at.
<related anecdote>
I peeled & cubed potatoes, then mixed curry powder into
water & left the potatoes to soak in it in the fridge overnight.
Next evening, drained & lightly roasted. To my surprise (I'm
definitely no chef), it worked! Nice hint of curry flavour.
</ra> |
|
| |
I was thinking "All Dressed" flavor chips in Canada might bake this, but now I think I see the difference. All Dressed are all the typical flavors (salt/vinegar, bbq, ketchup! etc) mixed together and then added to plain chips, so every chip in the bag is the same bunch of mixed flavors. This idea I think puts all different individually flavored chips together in one bag yes? |
|
| |
//I was expecting a bag of chips made from different kinds of
potatoes. Yukon gold, russet, red, yams, etc.// but that
kind of chips is already baked (well actually fried): Terra
vegetable chips. |
|
| |
Not quite. I see 2 kinds of sweet potato, taro root, yucca, and
parsnip. |
|
| |