Well hello again internet!
Corinne here and you're watching Corinne vs Cooking
Today's video is inspired by this video
By Bon Appétit Magazine
Claire has a series on the channel
Where she recreates sh*t food
And tries to make gourmet versions of them
Now this is something that's right up my alley
I like to make things very difficult for myself
And you know why? Because it's fun
It's fun to learn
It's fun to see how things are made
And I've been known to eat a Pringles or two
As they say: once you pop, you can't stop!
It's true! I had planned to start filming this video about two days ago actually
And I've now, since then, had to make two trips to the store
Because I keep eating them all!
Exhibit A
This whole 210 calories were gone in about five minutes
Let's get started, shall we?
Luckily Claire in the video
Already had all the missteps we would have faced
If we'd tried to do this on our own
So the first thing we need to do is create a mould
So we can achieve the hyperbolic paraboloid
Yes. That's the shape of the Pringle. It's science
The way Claire did this is, uh
By using a mesh strainer
Cutting it out from its strainer form
P.S. the strainers aren't cheap
They're gonna put a little bit of strain on the bank account
This one was like fifteen dollars
And I feel really bad about cutting it up
But it's all in the name of Youtube!
We've got a pretty nice form here
Checked it out with the Pringle
Everything looks good
Now we have to make our dough
So she obviously uses the potato flour
And then she says she mixes in some other starches
But she never actually shares the exact measurements she uses
So we're going to have to wing it a little bit on this one
And I don't know, like the dough is super f*cking weird
It's like an alien came down
And laid its eggs in this flour
And that's the dough we're trying to use
It's definitely not like pasta dough
It's like frog skin
Yeah, frog skin dough. I don't like it
But remarkably this first batch of dough seems to be working out pretty well for me
You have to put it through the pasta extruder
Ours is okay
It's not the best thing in the world, to be honest
I feel like my extruder situation is much different than Claire's extruder situation
And for some reason
When I put it in between the Silpat and try to roll it through on the thickest setting
It just like mushes all through-
It's crazy
But somehow it seems to have given me a layer of dough
And I got my little cutters here
I don't even know what these are normally used for
Like what the f*ck is this thing? Is it for, like, a panna cotta?
Like you want a fancy, like, gelatin panna co-
I- I really don't know
Like if you have any ideas what this thing is actually used for
Please, let me know in the comments down below
And then you just very gently lay it on
Your hyperbolic paraboloid shape
Cover it with some tinfoil, and fry that b*tch up
Wow
This is the first try and I did pretty good
Pringles Master
I'm pretty impressed with how this first chip turned out
I mean, it might not taste like a Pringle at all
But it looks amazing
I mean it's not exactly the same colour as a Pringle
But the shape is spot-on
For some reason, we've invited Rob into this video
And it's only because I need somebody else to taste a Pringle
Next to my version of the Pringle
[Corinne:] Alright, so here is the Pringle
[Rob:] Well obviously there's already a pretty f*cking big size difference
[Rob:] You know what, I never really liked Pringles
[Corinne:] *laughs*
[Rob:] This one was very salty
[Rob:] And this one was very not salty. Or delicious
[Corinne:] What do you mean?
[Rob:] Very thick chip
[Corinne:] *laughs*
For our next round of chips
I've decided to improve on the dough a little bit
I also realised that I might have forgot to put salt in the last batch
So...
I made sure to add that this time
I also added more water
So hopefully it won't be as dry and mealy
And yes
This does seem to have a better consistency
And with the help of the roller
Chip number two came out much thinner
But then I couldn't get it off the wire form and I broke it a little bit on side
All Pringles are usually broken on the sides though
And that's the tea
It is a better thinness but I'm still having problems with the colour
Pringles are very uniformly one colour and not brown at all on the edges
I'm only frying these things for like thirteen seconds and cannot get it right
If I don't fry them enough they don't crisp up enough and they're all doughy in the middle
I need to find the perfect balance
It's also a super messy job
There's oil everywhere and I kind of f*cked my burner
But that's okay, right?
Love messing up my brand-new stove
*sighs*
And guess what
All the chips that came next had something wrong with them
They're either too brown
Or they have a hole in it
Or they slipped out of the form while frying
And became a flat chip
This unfomed chip is actually my favourite
Because I think you could make a bunch of these pretty easily
Just don't try to have them all be a hyperbolic paraboloid
That's where we're running into some problems
Yeah, so all in all, it took me about five hours
To make this amount of Pringle-shaped potato crisp
And that doesn't seem very reasonable to me
I really wanted this to be worth it, but no
It's much easier to go buy Pringles in a can
This was try number two
This is gonna be harder to tell what the Pringle is
Versus the not-Pringle
And I'm excited about that
[Corinne:] Stop! [Rob:] What?
[Corinne:] Alright be very careful they're very fragile
[Rob:] Pringles
[Rob:] Ooh
[Corinne:] *laughs*
[Rob:] I don't know. I don't kNOW
[Corinne:] *laughs*
[Rob:] This is indistinguishable
[Corinne:] Yeah
[Rob:] It's like a tortilla
[Rob:] That's delicious. Lots of salt
[Rob:] That was a more delicious chip. This one was better
[Corinne:] Alright here's this chip
[Corinne:] I'm going to put some salt on the chip and then it maybe will taste more like chip
[Corinne:] You know what I mean
[Rob:] Chip it to me
[Rob:] Fake chip. Real Pringles
[Corinne:] Alright, try it out
[Rob:] God da- [Corinne:] It's so good [Rob:] Have I told you how much I hate chips?
[Corinne:] What?
[Rob:] It's like why am I eating a potato? But that doesn't taste any different
[Rob:] With tha- that same- that's the same salt consistency
[Rob:] Mmm
[Corinne:] It is actually
[Corinne:] You literally just have to dump salt on top of it
[Rob:] It's delicious
[Corinne:] That's ridiculous. It tastes like a Pringle
[Rob:] That's a great f*cking tasting chip
[Rob:] Holy- how many f*cking cans of Pringles are gone?
[Rob:] This is f*cking...
I'm gonna be honest. These are definitely not the same as Pringles
But I'm pretty impressed that I was able to take fine powders
And turn them into a chip
Well that just about does it for this video
As always, make sure to subscribe, hit that like button
And until next time, bye bye!
Ow
[Both:] Ohhh
[Rob:] Oh, she's going to eat it off the floor, ladies and gentlemen
[Corinne:] I have a pretty clean floor
[Corinne:] Five second rule
[Rob:] What do you think
[Corinne:] Not that good