- What you making now, Claire?
- Takis.
- Takis?!
- Takis, have you ever had?
- What's a Taki?
- Can Brad be here for my intro or no?
I haven't even done my
intro yet, we just started.
- Perfect.
- And we haven't got lunch.
- No, there's no lunches, Claire.
86 lunch, more work, more videos!
[upbeat music]
[Claire laughs]
- Oh no!
Hey everyone, I'm Claire,
I'm in the BA test kitchen
and today, I am making gourmet, Takis.
[upbeat drumming]
I've never actually had Takis.
I've heard a lot about them.
It seems like a frequently
requested Gourmet Makes subject.
Kind of seems like a cousin of the Dorito,
in that, it's a tortilla chip
with a very intense seasoning on it.
I know that they're rolled,
so I'm really curious to
get into them and kind of take
a look at the construction.
Open the bag, I'm really
hungry, I haven't had lunch.
- They're probably delicious.
- [Claire] We can go to
Six Flags and save $15.
- Whoa, they're purple.
- Did you say they're purple?
That's not purple.
[crunching]
Oh wow, these are good.
- The concept's good.
- [Claire] Real good.
- I don't know if I like
this flavor profile.
- These are good.
- You eat a bunch of those
though, you might get sick.
- I can't eat too many of these.
- You kind of want to
go back though, right?
- Yeah, yeah.
They're good.
- What other flavors
we got, besides fuego?
- Wait, is that what we're having?
- Nah, the purple ones are fuego--
- Oh, let's try the spicy ones.
Let's try hot.
- Is there like plain?
Plain is fuego?
- Oh, fuego is plain?
- Fuego!
- Wait, so what did we just have?
- We had crunchy fajitas.
- [Claire] Crunchy fajitas?
- You couldn't tell?
Oh my goodness.
- Wow, these are--
- They glow in the dark.
- Yeah, ooh look at this one,
this one's a little bit unfolded.
[crunching]
Whoa.
- Like these kill human beings.
- Why are they so red?
- I think you're going to nail this one.
- Yeah, you know why?
'Cause I already made--
- Doritos.
- Doritos.
- Take it, roll it.
- Same chip, roll it, different spice mix.
- Make it less--
- I'll finish today.
- I'm excited for this one, Claire.
- Brad, your support means everything.
- Well, I'm here for ya.
[Claire chuckles]
Any time, you just call.
- He hasn't been here
for like five episodes.
Woo!
Ooh! These!
The acid is all upfront
and then you get kind of,
some of the chili and
then the heat comes later.
These are incredible.
They're really red, like unnaturally red.
The red is the coating,
there's no red in the middle.
I'm not really liable to
go and buy a bag of chips
but if I were, I would
maybe be going for Takis.
[Claire gasps]
I don't think I can try this.
Why are they blue?
Why are they blue?
That makes me feel weird.
Oh!
So this is Takis Wild TM.
Spicy buffalo tortilla chips.
God, each one is like
a more brilliant color
than the last.
Wow.
These might be my favorite.
These would be incredible with beer.
If I had a bar, I would put these out
because it would make people drink.
I have to stop.
I don't want to do this anymore.
I can't eat any more Takis.
They're so good.
They're spicy.
Not like, crazy.
- What the [beep] is this?
- It's very simple, it's
a rolled tortilla chip,
coated in some kind of
very unnatural spice mix.
- Just the greatest.
[coughs]
[splutters]
- Chris is still smelling it.
[laughing]
- [Claire] That was a
big bite for you, Chris.
- You really get a very early sweet.
- [Claire] It goes sweet,
sour then all sorts of
other things and then spicy.
Are you okay?
- This was not what I was expecting.
- [Claire] No? It's a lot!
- It's like sweet and it's so sour.
- So sour.
- It's a little bit of salt.
- It's like citric acid just like, rawr.
- And then it just fire down below.
- Yeah, kind of just drops
down lower and lower.
- Yeah.
- It's like overload.
It's like when your dog is
like sniffing out the window
of the car and you're
like, whipping through
the neighborhood and they're just like,
oh my god, this thing,
that thing, huh, huh, huh.
- Chris, in retrospect, this
is truly your worst nightmare.
- This is my worst nightmare.
- Why?
- [Claire] I'm sorry I
didn't think about that more.
- Because it's sour?
- [Claire] His palette is so sensitive.
- It's just so much.
[bags rustling]
[Claire laughs]
- I want 'em.
So it's this, I'm sure that
they're different in general
but it seems like they're between
six and a half and seven centimeters.
In terms of the thickness of the chip,
I would say it's very, very thin.
It just seems thick because
there's so many layers.
The chip is three millimeters thick.
It's not a tight, it's
not a very big spiral.
It's not like there's
many concentric rows.
I like to try to hydrate
these and soften them so I can
roll it out and see what the
original shape of the chip is
before it's rolled,
and I don't need to it
completely stay in one piece,
I just need it to come apart enough
that I could get a general
sense of the shape.
Oh no.
This didn't really help me a lot.
This is as whole and unrolled
Taki as I could manage.
One thing though that I noticed
is that if you break apart a
Taki, the inside of the roll
has the powdered coating on it.
So that tells me that it's flat
first, coated in the powder
then rolled, then possibly
fried again or somehow crisp
again so that it stays,
it maintains that shape.
Time for my favorite part.
Reading the ingredients.
Corn masa flour, parenthesis
processed with lime,
closed parenthesis,
vegetable oil, parenthesis,
palm and, or, soybean and, or,
canola oil and, or rice
bran oil closed parenthesis,
seasoning, bracket, salt,
maltodextrin, citric acid, sugar,
monosodium glutamate,
hydrolyzed soy protein,
onion powder, yeast
extract, artificial color,
parenthesis, red, hold on,
did I miss the closed bracket?
Nope.
Red 40 lake, yellow six
lake, closed parenthesis,
natural and artificial flavors,
sodium bicarbonate,
soybean oil, chili pepper,
parenthesis chile, disodium
inosinate, disodium guanylate,
TBHQ, parenthesis antioxidant,
closed parenthesis,
closed bracket.
Our old friend TBHQ.
Still forgot what that is.
What is it again?
[laughs]
We still don't know.
Just as I thought it was.
It's a corn chip with seasoning on it.
But seasoning encompasses
like 15 different things
and now we probably want
to over to the computer
so I can do some more research.
[laughs]
I love what this says.
Do you have what it takes
to handle the intensity
of Takis rolled tortilla chips?
Are you able to stand a crunchy
bite of our full-on flavor?
In Chris' case, the answer is no.
[upbeat music]
- Yo.
- [Claire] Oh I've seen this.
- I go by the name of Dame Jones.
Hot Cheetos and Takis.
- It's too loud.
It's pretty much like this
the whole time, right?
Okay, cool.
17 million views.
That's a lot of views.
Good for those kids.
Takis factory, okay.
[narrator speaking in foreign language]
All right, there's not
anything on the internet
about how Takis are actually made.
Given the work I already
did on the chip for Doritos,
I think the primary challenge here will be
forming them, getting them to stay
and making sure that they're
crisp all the way through,
and then the actual chip itself
and the flavor coating will
be a little bit easier.
Also, I said, challenge
like a real mid-westerner.
[upbeat drumming]
I keep little notes about
each recipe for Gourmet Makes
and this is Doritos.
So here it has a quick
summary of the dough,
which is 100 grams of white
masa harina, 60 grams of water,
five grams oil, two grams salt
and two grams baking powder.
So masa harina is a kind of cornflour
made from kernals that are nixtamalized
and this is what corn
tortillas are made out of.
[thumping]
I'm gonna let this rest
maybe 10 or 15 minutes
and I'm trying to think if I need to make
the outside coating before
I even start the frying test
because that's part of the process.
So let me see if I can pull together
some ingredients for that.
What if I do it, what if I nail it?
It's 4:18.
All right, so I took the bag with me.
Onion powder, MSG, we got sugar
and citric acid over there,
chili pepper we have
over there, all right.
I think we're good.
- [Gaby] I need a vermouth.
- Do you want me to get a vermouth?
- I want a vermouth and I want salami.
- Oh, I dunno about salami,
is there vermouth in there?
- Are you gonna make me a vermouth?
- I'll make you one.
Do you like a little cube of ice?
- One.
- And a little wedge of something?
- A little wedge.
[energetic rock music]
[whistling]
- We have a huge problem.
[laughs]
[ice clinks]
Gaby.
You gonna look very
chic with your vermouth.
- Oh my god, is it my birthday?
- Soon.
- Thank you.
- Your welcome, enjoy.
- Thank you, so cute.
- Having a very civilized 4:30--
- I know, I'm liking my new desk--
- Yeah.
- I'm reading Alexander Bakes,
just, come on, this is life.
- Live your life.
- Best job ever, hashtag, I love my job.
Thank you.
[speaks in foreign language]
- [Claire] You're welcome.
[speaks in foreign language]
- Oh my god, it's so good.
Thanks, Claire.
- You're welcome.
Wait, where were the
spices that I was holding?
Oh here they are.
Sohla, do you need a vermouth also?
- Oh my god.
- Gaby and Sohla work so
hard, they deserve a break.
- [Gaby] Oh my god.
- Cheers.
- You're the best person, Claire.
- Thank you, Claire.
- [Claire] You're welcome.
- [Sohla] Thank you.
- Oh, I forgot my spices.
I forgot.
Gonna make this seasoning mix away.
I basically made all seasoning
mixes in Gourmet Makes,
which is to taste.
I'm just kind of adding
small amounts of everything,
until I get kind of the right balance
and I'm gonna be making a
particularly small amount
because this is kind of
just a preliminary test,
and now I think, two
parts Korean red pepper,
it's really bright red so
I like that it's bringing
a lot of color.
[tapping]
Mm.
It's good, it needs a lot more salt.
I think it could use a lot more chili.
Now we're getting somewhere,
and some of the particles
of the ingredients
were a little big so I'm gonna mill it.
[machine whirring]
Watch out.
It's gonna be vaporised.
That's kitchen apocalypse.
It's got kind of orange but
oh well, it's just a test.
Over here I'm gonna look for
an appropriately sized cutter.
Something oval.
Gaby really downsized the
cutters, I'm a little worried.
[cutters clanking]
All right, we got diamonds.
What do you call this [beep]?
[Claire yawns]
I'm trying to bend this cutter.
This is the shape I've made.
It's not great, it's
not really even a round
but I think it'll be good
enough for this test.
[upbeat drumming]
So this dough has been resting
for at least 20 minutes or so
and I think I'm just going
to start pressing pieces
of dough and now with the cutter.
I worry a little bit
about how crumbly it is.
So I have my pot over here.
And now, I need to take it out of the oil
before it starts to set,
which might be like,
now.
Quick coating, I feel like
it's already drying out.
[upbeat drumming]
Okay, well, it didn't work.
It got too dry.
That's 'cause the dough is too dry
and it's not thick enough.
So I think what I need to do
is fry it hotter and faster.
I think I need a wetter dough
so that it doesn't dry out so quickly.
It would really be helpful
if they showed inside
the Taki factory 'cause I'm
not sure how this is done.
[upbeat drumming]
So I'm going to basically
crumble it back into the bowl
and add a little water
and then knead it again.
So I'm gonna do that same kind of test.
Okay.
I'm a little irritated
at those sharp corners.
Nah, it broke.
I waited too long, the surface dried out,
too much in the fryer.
So when I tried to roll it, it broke.
I think maybe even
hotter because basically,
what I wanna do is
activate the baking powder
through heat in the fryer really quickly
while it's still pliable.
[upbeat drumming]
Well it cracked.
Let's go home.
[laughs]
This did not work.
I learned a valuable lesson
which is this is not how Takis are made.
I'm pretty sure.
I think one of the problems
is that the masa harina
doesn't have a lot of elasticity.
It's like, if I were to
pull, it doesn't stretch,
it just tears, it just breaks.
I'm gonna have to think
about this one tonight
because that was harder than
I thought it was going to be.
[upbeat drumming]
I went home and I did
the thing I normally do
which is I intend to go think about it
and then I forget and then
I come back the next morning
without a plan but since
I've been here this morning,
I had an idea which is
basically to back up and use
a traditional method of
making tortilla chips
which is to basically just make tortillas,
griddle them and then roll them up
because obviously cooked tortillas
are pliable and fry them.
[upbeat drumming]
And I also want to make
a more hydrated dough
than I made yesterday.
[upbeat drumming]
All right, that was like
less than 30 seconds.
So I'm not able to roll
this without it breaking.
I think I need more moisture
and I have to roll it thinner.
[upbeat drumming]
I want to get it a bit
thinner than I had it before.
And see, this one is
already starting to bubble.
[laughs]
Well, it's sticking.
Well that was annoying.
Okay, I'm trying again.
I'm just going to very
lightly brush the surface
with a little bit of oil.
[upbeat drumming]
All right.
I think what I want to try to
use is a skewer to help me,
basically roll it.
I think this one, by the way, is tearing.
Um but yeah, that didn't work.
Hi Brad.
- Hey Claire, making tortillas?
All right!
- Yeah, I need a little help.
I like your jacket.
- It's a shirt but thank you.
- Okay.
- It can go either way I guess.
- Just take the compliment.
Yeah.
I need a little tortilla help.
- You need help?
I need help too.
- With what?
- My knees.
My knee's kind of, my knee's [beep] up.
- All I can do is--
- For years.
- Give you the name of my orthopedist.
Chris has gone there,
Carla has gone to him.
- Really?
- He's the best.
Yeah.
He's right over there.
- I gotta do something man.
- [Claire] Okay so.
- What seems to be the situation?
- I can't get them to roll.
- Corn tortillas.
- So tightly.
Yeah, corn.
- What is your base?
You using--
- A masa dough.
Just masa, water, a little
oil, salt, that's it.
- I say just hit the books.
Do a little research, how
do you make a corn tortilla
a little stretchier?
I wish I was more helpful
but my brain's just focused on work.
What are you doing for the--
- I made a quick version yesterday.
- Do you need some
dehydrated kimchi powder?
I got it.
- Yeah, if you got some of that.
Can I also maybe, can I use
some of your miso powder?
- Yeah.
Just put some salt on
there and some like--
- Mm, smells good.
- Some like, beet color.
- Oh, beet coloring.
That's a good idea.
We may be have some powdered beet here.
- I don't think you want
miso, it's kind of cheesy.
- No, that's good, no, no, that's good.
- Maybe the darker one, hold on.
That ones kind of like parmesan-y,
this one's more like cheddar-y.
- Oh, this smells so good.
- Give that one a little.
- No, I think this one.
I'm gonna find some beet powder.
All right, I have to wait
for Gaby to get here.
What do you think is the
best fat for tortilla?
I feel like I should use oil
because at room temperature,
I want it to be soft.
- I'd hit the books.
- I'm gonna try one more time.
The idea here is that by adding more fat,
as I cook it, it will stay pliable,
it's basically the logic.
And actually, I think more
oil in the dough will also
make it less likely to
stick to the griddle
which means I probably
don't have to oil the dough
before I add it.
Uh!
It's not hot enough.
[upbeat drumming]
And it's cracking.
[laughs]
I think Brad's right, I think
I have to do some research.
Hi.
- Hey, how are you?
- Are you in LA?
I thought you were in Mexico.
- No, I was I'm coming
back from my last weekend
at Fire Island and then
I'm shooting next week so.
- Oh my god, well.
- And then back to Mexico on Tuesday.
- Oh wow, what a life.
So I'm having, I'm trying to
make, this is Gourmet Makes,
I'm trying to make Takis.
- Oh okay.
- I tried, I need more
oil, more hydration,
cooking them really fast.
- You could roll them in a very tight roll
and then put a toothpick
in, drop it in and fry it.
- The raw dough?
- Yeah.
- Interesting.
After I roll it?
- Yeah.
- Interesting.
I mean, I haven't even
been able to really,
I mean this is different
dough that I was trying before
but I can try rolling the raw
dough and see what happens.
- Yeah, buddy!
- [Rick] Morocco!
- Ricky Tados.
Scorpion!
All right, bye.
- It's his final Fire Island weekend.
Rick, I'm sorry about summer.
Let me see what kind of roll
I can get with the raw dough.
[upbeat drumming]
I mean, that works.
All right, that is a tight spiral.
I just want to point out.
This is much too big for a Taki,
it rolled over onto itself
too many times, but,
that's pretty good.
That was maybe a mini
breakthrough, what just happened.
I wanna see if I can drop
it right into the fryer
and get a good result
but first, I want to
actually coat the dough,
after I press it, in
the powder on both sides
and then try to roll
it and see what happens
because I, there's no
other explanation for
how these are made, then that approach.
Oh no.
It's breaking apart.
Oh my god.
So I took it out of the
oil before it was crisp
because it exploded,
which tells me that I have
to dry it first which means
I think I'm gonna bake them
and then fry them.
So that's really great.
That's super useful.
- And I'm gonna basically
sit here and form
maybe five Takis as a test.
I'm just gonna do some quick assembling.
I feel very good about these.
I think that, on a basic level,
there's a path forward with this method.
All right, now I'm gonna
do something kind of stupid
and just dump them all in the fryer.
All right, let's see what happens.
Yeah, this one's getting kind
of dark, I'm gonna pull it.
So the spices got really
dark, in the fryer.
So maybe I fried them a little too hot.
It's not as thick or as
open as a regular Taki
so I'm still thinking
that maybe baking powder
is a good move.
All right, that's crisp.
Surprisingly crisp.
Overall, it's pretty good.
It's crispy, it tastes
like a tortilla chip.
There's a couple issues
like spices make it
a little bit bitter 'cause
they got kind of dark
in the fryer, it's a little too hard,
it could be a little more open and airy
but overall, surprised
actually, at how close I got,
just in this step.
I'm gonna make a new dough.
[upbeat drumming]
So now I think I'll add
one gram of baking powder.
Okay so now I'm gonna
make a new seasoning mix,
using a lot of the same
ingredients from yesterday
but also adding fresh
ground kashmiri chili.
I like the idea of using
Brad's kimchi powder
because it has a sourness to it.
I really like the umami,
almost cheesy flavor from
this powdered miso he made.
Three quarters of a
teaspoon MSG, kosher salt,
citric acid and onion powder.
Then I'm gonna do three
quarters of a teaspoon of sugar.
Gonna double the cayenne.
The beet powder is not
gonna bring a lot of flavor,
mostly color.
I have to mill this because
all the particles are different sizes.
Oh! There's a lot of citric acid.
[laughs]
It needs more chili.
Oh!
Better, it's good.
Now, I'm gonna start
portioning out my dough.
I'm gonna make them bigger and thicker.
All right, I'm just trying to roll it now.
It's a little bit
thicker and I'm expecting
that it will be kind of fewer
revolutions around the dowell.
So I'll bake this for about five minutes.
And then, try it.
My Taki's exploding.
- Sorry.
- The oil's still a bit hot
so there was a stronger puffing.
I'm using 50% more dough
which means I'm probably needed
to let them bake 50% longer
and I didn't do that.
I put baking powder in
which means there is,
in addition to the water
coming off as steam,
there's that chemical
reaction that's producing gas
so it's not surprising that
it wanted to uncoil a bit.
I think the thickness actually
of the dough looks good.
It's good, the spice mix
is kind of delicious.
- Oh!
- Thoughts?
- Not much heat on it though.
- Surprisingly, I put
like a lot of heat in it.
Here.
- Yeah, it's a little
more, I regret it now.
- Yeah, so maybe it needs
a little fresh dusting.
- You're frying and then,
taking them out and kind
of giving it a little toss?
- No, I'm coating them pre-fry.
- I feel like you might go
the one, and then the two.
- Pre and post.
- Pre and post.
- I think that's smart.
- Yeah.
- Cause then you get like cooked
flavors plus fresh, right.
- You're not getting the Taki fingers,
without doing a little coat.
- Look at my apron.
[laughs]
From doing a lot of this.
- It's like doing that, yeah.
- Yeah.
Chris, what's an oval shape
that I can use as a cutter?
- Don't we have some
like, oval-oid cutters?
- Not that I can find.
- [Chris] You sure?
- Gaby probably got rid of them.
My idea is basically to use
these two shapes together
to kind of cut four sides of the oval
and now I'm using, with much smaller curve
to basically round off the ends.
This is so tedious.
I might try to shave off
a little bit of this edge.
[upbeat drumming]
[whistling]
Right, I feel really good about this one.
Let's bring it over here.
It got really dry and
it didn't break apart.
It looks really good,
I think it's so cute.
It does kind of remind
me of an extremely small,
skinny cannoli.
That amount of overlap inside
the spiral, that looks good.
Right, it's a little wet on the inside
but I, so far, I'm pretty pleased.
I know I was so confident
before that the Takis are coated
before they're fried
but now I'm not so sure.
Based on the way that these
spices kind of toast and take
on color in the oil, I think
there's very little chance
that this coating itself
is fried, I think.
Maybe it's better just to
roll and fry and dehydrate,
or maybe coat and then dehydrate.
This is where a YouTube video
would be really helpful.
So I wanna try a version
where I just leave it plain
and then try to add the coating
after it comes out of the fryer.
I'm gonna try dusting it now
with some of the seasoning.
I'm basically just gonna
toss it together in a bag.
That coating got real thick.
Too thick.
Wow, the interior looks really good.
It looks puffed and it's crispy.
[coughing]
It's a lot spicier.
It's so much more, sort
of sweet, sour, spicy
and those flavors are a lot more forward.
I feel like this is more
correct than adding it pre-fry.
I tested enough parts of the process
that I'm not anticipating some major snag
so I think one more day and I got it.
What could go wrong?
[upbeat drumming]
I truly forgot what Gourmet
Makes subject we were on
and what day it was and
what we've done so far.
So I had to be reminded
that we're on Taki.
I really did forget what I did.
What did I do?
Did I like the seasoning?
Was it good?
I thought it was good?
Like, I was happy with it?
I mean, Taki mix.
That sounds positive.
I feel like my brain is rejecting
all non-essential information
and the essential things are like,
where do I live, how do I take the subway?
[laughs]
Like, that's about it.
It's sleep deprivation.
It's sleep deprivation induced amnesia.
I was told I'm really close so
I'm just gonna do everything
that's written here from day two.
I'm making the dough.
So I'm following
everything I did on day two
'cause I don't even know
what I would change.
[upbeat drumming]
The dough is resting and
now I want to take a look at
the cutters that are wonderful.
PA ordered for this shoot
because he knows me better
than I know myself.
Yes!
John's the best.
I think this is gonna be perfect.
[upbeat drumming]
I'm gonna start portioning,
flattening and cutting.
[upbeat drumming]
That looks so good.
I'm just gonna make a bunch.
[upbeat drumming]
- What's going on?
- Hi.
- How you doing?
- I forgotten that I didn't finish this
and then I thought we were
starting a new one today
when I came in and they were
like it's day three of Taki.
It was literally a nightmare.
- Do you need help?
Do you want to set up an assembly line?
- Yes, I do, I really do.
- How's that for a log?
- That is so perfect.
- Whenever we set up an assembly line,
it makes me really happy.
- Me too.
Rhoda's weighing out
and rolling into a log
and I am cutting and
rolling onto the dowell.
[upbeat drumming]
- All right, I forgot
about these little guys.
- Is that enough?
- Uh, so did I.
- Yeah, you didn't.
- I literally forgot what I was doing.
- Do you have a job for Brad?
- No.
- You gonna jump in?
- Negative.
- Do you want to help?
Do you wanna help, Brad?
- Come on, Brad.
- Yeah, we can do a
little something quick.
Okay.
- Can I use your dehydrator,
you got stuff in there?
- That one there?
- Are you ever gonna let me use that one?
But it's just like, it's already set up,
it's right over there in the
corner, it's so close to us.
- You can use it.
I just have to take the egg yolks out.
- Okay, great.
Wanna show me--
- Yeah, I'll show you
the ropes of this thing.
- Hold on, let me pop these in the oven
and then you can show me.
- Yeah, let me get the door for you.
- So these are gonna go in.
- Over here?
- Yeah, 300 for I don't remember how long.
- Real simple, look, Celsius, fahrenheit,
I'm assuming you're gonna
stick to fahrenheit.
- Yeah.
- And then it's set,
when each one's blinking,
timer is in hours--
- [Claire] Okay.
- And it's got two little
dual fans in there,
really upgraded.
- Yeah this one's so fancy.
- It's so nice.
Face them all towards the fan,
so it blows air through them.
- Yeah, yeah, yes, okay, good.
- All right, Claire,
godspeed, stay positive.
- Okay.
- Have fun, smile with your mouth,
with your eyes, with your hands, okay?
- Uh huh.
- All the smiles.
- Okay, I'll do that.
All right, let's see what we got here.
I'm gonna fry everything at once.
[upbeat drumming]
This is really scary.
I think they look pretty good.
They are, like I don't
love the cracks in them.
It's just mostly an aesthetic
issue, I don't think it's a
big enough issue that I have
to do anything over again,
which is the only kind
of issue I care about.
Okay, this is a technique from
the Great British Baking Show
to make things cool faster.
I'm going to use a big resealable
plastic bag to coat them.
[upbeat drumming]
Oh, do we have that lens puffer thing?
So this is a little air puffer that's used
to clean camera lenses.
I've kind of commissioned
it for Gourmet Makes uses.
[squeaking]
Wait, this is working though.
Hold it, look at this.
- [Man Off Camera] Yeah, it is working.
- These are really coated.
Okay these look pretty good.
There's places where it's kind of caked on
but I feel like that's how the Takis are.
The main thing I was
trying to accomplish with
that technique was to
try to get some of the
seasoning in the interior of the roll,
which based on the looks
of it, is what happened.
So that's kind of like
mission accomplished.
You can see in terms
of the color, it's red
and it's not that bad.
But can't hurt to let
them really dehydrate
and then I'm ensured
that super crispy bite
all the way through.
But I'm gonna actually just
put them onto the rack directly
because I want that full air circulation
and I think Brad's idea
of having them be in line
with the fan in the back is really smart
so that there's air puffing
kind of through that center cylinder.
So I think the safest thing
is to leave these here
for about an hour and then I'll
come back and check on them.
[upbeat drumming]
They look really good I think.
I'm obviously pretty
confident because I've already
put the final ones on the
plate and compared them to
the original, even though
I haven't tasted them yet.
So let me just taste one to make sure
this is the version I want to feed people.
Oh yeah.
Oh!
- Is it time for me, or no?
[laughs]
Maybe I don't have a minute, Dan.
- No, no, no, I think I'm good.
I think, I'm ready for you.
Oh I did put the kashmiri chili in there.
Right?
It's good.
- It does that like puckery
thing to your mouth.
- Yeah.
- It's very sour.
- It's a lot.
- It's just like almost too
much and then you're like,
okay one more.
[laughs]
The only way to quell it
is to have another one.
[laughs]
- I appreciated Molly's
validation because I do really
like the way that these, not only do they,
that they taste but that
really satisfying crunch
and it did get airier than I thought
in the dehydrator, like
it really lightened up
so it actually turned out
better than I thought it would
which, that's a rare Gourmet Makes.
- [Man Off Camera] They told
us we couldn't have Amiel
so I'm gonna go ask again.
- I think, can we just bring it in to him?
I'll just really discreetly peek in
to see what they're doing.
- [Man Off Camera] And
then wait in the back.
- Psst!
Psst!
Amiel!
Amiel.
- [Amiel] What?
- Real quick.
Dude, I brought you a present.
- Oh, thank you, I really needed this.
- Really?
Do you want an original
too, as a side by side?
- Yeah, I'm gonna have that after.
- Okay yeah, I think you
should have that after.
[laughs]
- The flavour's so crazy.
[laughs]
- It's a lot.
- This definitely, you've got the crunch
and the like, insane
flavor that kind of like,
totally overloads your
tastebuds and makes you forget
about anything else that
you were thinking about.
- Uh huh.
- It's there.
- It's kind of--
- Ah!
[laughs]
- Are you okay?
- It's just so shocking.
- Yeah.
Oh Rhoda, you wanna try one?
- Whoa!
[laughs]
Wow, that is some--
- That's the face everyone makes.
- That is flavourful.
- Yeah, it packs a wallop.
- I think you nailed it.
- Thanks.
- This has been a day of
extreme highs and lows,
even more than usual.
But we're ending on a high.
So I'm pretty happy about that.
It all came together at
the end pretty quickly
and in a very satisfying
way so I'm pretty pleased.
I did overcome the curse
which is not even a thing,
it doesn't matter but if
there were to be a curse,
this, just don't, there is no curse.
[laughs]
[upbeat drumming]
Here's how you make gourmet Takis.
To make the seasoning,
combine one teaspoon tajin,
three quarter teaspoon kashmiri chili,
quarter teaspoon Brad's kimchi powder,
quart teaspoon Brad's miso powder,
three quarter teaspoon MSG,
two teaspoons kosher salt,
a half teaspoon citric acid,
quart teaspoon onion powder,
three quarter teaspoon sugar,
quarter teaspoon cayenne pepper
and half teaspoon beet powder
in a container and shake.
To make the Taki dough,
combine 50 grams of white masa harina,
two grams kosher salt and
one gram baking powder.
Add 65 grams lukewarm water
and eight grams vegetable oil
and mix with a spatula until
you have a stiff dough.
Knead the dough until
smooth and wrap in plastic
and let it rest 15 to 20 minutes.
Portion out four and a
half gram pieces of dough
and roll in a ball.
Flatten slightly then place
between sheets of plastic
and flatten further with a sizzle platter.
Use an elliptical cutter
to punch out an ellipses,
then roll the ellipses tightly
around a wooden skewer.
Rest each skewer seam-side down
and repeat with several
more pieces of dough.
Place each skewer on a
small rim baking sheet
and bake at 300 degrees fahrenheit
unntil dry to the touch,
about 10 minutes.
Fry in 300 degree fahrenheit vegetable oil
until the chips are very crisp and golden
then transfer to a rack and let cool.
Place the chips in a plastic bag,
toss in a generous amount of seasoning,
fill the bag with air,
seal and shake vigorously
until all the Takis are coated.
Remove from the bag and shake off excess.
Dry in a dehydrator on
high for several hours
until completely crisp.
Is there gonna be a Gourmet Makes like,
director's cut of anything?
Or like Gourmet Makes--
- [Man Off Camera] That's called the cut
[laughs]
We need an editor's cut.
- Or what about, like outtakes?
- [Man Off Camera] Someone
once said in the comments
section, it was like the top rated,
that the entire episode is--
- Is outtakes.
- [Man Off Camera] Outtakes.
- That's a good point.
- [Man Off Camera] It was
in regards to Andy sneezing
in the background.
[laughs]
- Poor Andy.
