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Cooks Country S18E04 Chips the Menu
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00:00can share it with you.
00:01This is Cook's Country.
00:07Today on Cook's Country,
00:10Ashley makes a classic Southwestern snack, Frito Pie.
00:15Hannah shares our top picks for panini presses.
00:18I tell the story of the potato chip queen of the West,
00:21and Morgan makes chocolate-dipped potato chip cookies.
00:25That's all right here on Cook's Country.
00:30If you've visited a concession stand in Texas,
00:40any time in the last, say, 60 years,
00:42you might have heard of Frito Pie.
00:44A small bag of Fritos is torn open,
00:47then chili is piled on top,
00:49and the whole thing is served with a little bit of onion,
00:51maybe jalapenos if you're lucky.
00:53Now, it's a great thing to eat right out of the bag.
00:57Usually you have it at a ballpark,
00:58but today we're having it here in the kitchen
01:00because Ashley's going to show us
01:01how we can make it at home.
01:03I am.
01:03So they're also known as walking tacos,
01:05but surprisingly, these are neither a taco or a pie.
01:09Right.
01:10So I have two tablespoons of vegetable oil
01:12heating over medium-high heat,
01:14and you can see it is just smoking,
01:16so I'm going to add our beef.
01:17Okay.
01:18So this is one and a half pounds
01:19of 85% lean ground beef,
01:21and I'm going to add that into the Dutch oven here,
01:24along with two teaspoons of salt.
01:26So now I'm just going to go through
01:28with a wooden spoon
01:29and just break them up into quarter-inch pieces.
01:32So I'm going to let this cook
01:34for 12 to 14 minutes
01:35until the hamburger is well-browned
01:38and there's foam developing
01:39on the bottom of the Dutch oven.
01:41I love that you're so New England.
01:42It's the hamburger.
01:43Well, I almost said hamburg.
01:45Yeah, perfect.
01:46All right, so I've got two onions here.
01:48We're going to use the onions
01:49in two different places,
01:50but first we're going to be adding them to the pot,
01:52but I'm going to go through
01:53and finely chop them.
01:59All right, so it's been 12 minutes.
02:00As you can see, the beef is nice and brown.
02:04So what I'm going to do now
02:05is I'm going to add half of these onions.
02:07Again, we have two cups total
02:08of the finely chopped into the pot,
02:10and the rest we're going to be using for a garnish.
02:13Okay.
02:14So I'm going to reduce the heat down to medium,
02:16and then I'm going to let these cook
02:18until the onions are just softened
02:20and beginning to brown,
02:21which will take about five minutes.
02:22Okay.
02:24All right, this is looking perfect,
02:26so let's move on.
02:28I have a good amount of garlic.
02:29I've got six cloves of minced garlic
02:31that I'm going to add in here.
02:33You are not fooling around.
02:34No vampires tonight.
02:36Two tablespoons of cornmeal,
02:38which is a little different,
02:39but we loved how it sweetened up the chili slightly,
02:43and it gave us a really nice texture,
02:45which mimicked the original version,
02:47which was, again, out of the can.
02:48Right, which is a little bit tight.
02:50Yeah, and it holds really well
02:51in the bag of corn chips.
02:53Very important.
02:54And this, I have two tablespoons of chili powder.
02:58I have two teaspoons of black pepper,
03:00one and a half teaspoons of cumin,
03:03and finally, I've got some dried oregano.
03:05This is one teaspoon of dried oregano.
03:07Okay.
03:08So I'm going to let this cook
03:09for about one minute until fragrant.
03:12Ash, that smells so good.
03:14I mean, what a difference a minute makes.
03:15All those spices have bloomed in that hot fat.
03:18Yeah.
03:18Delicious.
03:19Yes, speaking of delicious,
03:20let's add some tomatoes.
03:21Okay.
03:22I have one can of crushed tomatoes.
03:24Just going to go in there
03:25and just stir and scrape off the brown bits
03:27on the bottom of the pan.
03:29And then I have a mild lager.
03:31This is one and a half cups in total.
03:33Okay.
03:34And you don't want to use anything dark
03:36because it will make the chili taste bitter.
03:38Got it.
03:38And then I have some minced chipotle and adobo sauce.
03:41So you can use between one and two tablespoons,
03:43depending on how spicy you like it.
03:45But I know you and I both love a little heat.
03:47Yeah, we do.
03:47So I'm going to add a full two tablespoons here.
03:50And now you can see we're already at a simmer.
03:53So what I'm going to do now is it's time to cook this.
03:56But I'm going to reduce this heat down to low.
03:59And you want to let this cook for an hour.
04:01But you want to check it every so often
04:03because you want to maintain a bare simmer.
04:05So you may need to adjust the heat ever so slightly.
04:09Mm-mm-mm-mm.
04:10Let's take a look.
04:11What are we working with here?
04:14That looks so good.
04:15That looks great.
04:16Mm-mm-mm.
04:16Is it done?
04:17Yeah, it's absolutely done.
04:18So let's just take a look at the texture
04:19because I made a point of adding that cornmeal in there.
04:22So imagine this in a bag.
04:25It's perfect.
04:25It is nice.
04:26Yeah.
04:26So I have a few bags here, as you can see.
04:29This is a perfect party food.
04:31People can kind of choose their own adventure here.
04:34And it's fun.
04:36Yes, definitely.
04:36So I'm going to turn the bag on its side the long ways
04:40and just cut about a quarter of an inch off the top.
04:46And then you're going to just fold it over.
04:49To be sure, you would want to use these kinds of corn chips
04:52and not something like a tortilla chip.
04:54Yes, thank you.
04:55Yes, exactly.
04:56So you want about a half a cup per bag.
05:00I'm going to put a little bit more in there.
05:02This reminds me of my purse at parties.
05:05This is exactly what I do if I really like the food.
05:07I've heard that about you.
05:09I think there's room for some dinner rolls.
05:12And butter packets?
05:13Yes.
05:14Not going to say I haven't done it.
05:16All right, I'm going to add a little bit of cheese.
05:20Let's do a little onion.
05:21Sure.
05:21I'm not going on a date tonight.
05:22Okay, good.
05:23Neither am I.
05:24All right.
05:25Cheers.
05:25We have never eaten a food like this on this show.
05:30So coming out of this bag.
05:33Yep.
05:35Look at that cheese bowl.
05:36Oh, look at that.
05:38Whoa.
05:38Yes.
05:39Oh, yours beat mine.
05:43Mmm.
05:43Mmm.
05:45This really is a lot of fun because you go digging for the corn chips in there.
05:48And then there are like little bites of crunchy corn in with the chili.
05:52That chili is really good, by the way.
05:54So good.
05:54A little bit sweet.
05:56You get that chili powder, the dried herbs in there, cumin, oregano.
05:59And a little spice.
06:00Mm-hmm.
06:01Actually, this was quick to put together.
06:03That chili came together like that.
06:05Mm-hmm.
06:06And what a way to eat chili.
06:08It's fun.
06:09I may never go back to eating it without the bag.
06:13Well, if you want to make this incredibly fun recipe, it starts by making a quick chili
06:18and adding a little cornmeal to thicken.
06:20Cut each bag of corn chips down the long side.
06:23Then top the chips with chili, cheddar, and onions.
06:26So from Cook's Country, it's dinner in the bag.
06:30Frito pie.
06:31What else can I serve out of a bag?
06:34A panini press is by no means an essential piece of kitchen equipment, but they do make killer
06:46sandwiches.
06:47And Hannah's here to tell us more about all the options you can find at the store these
06:50days.
06:51Yeah, so I was a little skeptical starting this testing, too.
06:54Do you really need one of these?
06:56Mm-hmm.
06:56Me and my team fell in love with these.
06:58Really?
06:58Yes.
06:59So let me tell you why.
07:00First of all, you'll see there's a huge range in this category, right?
07:03You'll start with the most simple.
07:04That's just two searing plates.
07:06Open that up.
07:06Yep.
07:06Hot, hot.
07:07That's it.
07:08Okay.
07:09And it can go very deluxe.
07:11Like, for example, this green pan model over here has all sorts of controls, different
07:16plates.
07:16These promise to replace waffle irons, griddles, grills.
07:20Some of them open flat, like a pancake station.
07:23Oh, that's cool.
07:24Exactly.
07:24So we tested six of these.
07:26The price range was huge, $25 up to $300.
07:30Whoa.
07:30I know.
07:31And good news, we found great options at multiple price points.
07:34Oh, that is good news.
07:34Yeah.
07:35So lower cost options had no controls.
07:38And we didn't hate that.
07:39You know, this was a simple machine that got the job done.
07:42You could have a lot of fun with that in a dorm room, for example.
07:45More deluxe options, though.
07:47They got pretty fun.
07:48We're talking grill presses, flat searing plates.
07:51The next thing that was really important was consistent heat.
07:54This model from Cuisinart over here really illustrated how important consistent heat was.
08:00We actually watched bacon on this one.
08:02Sizzle, stop sizzling.
08:03Sizzle, stop sizzling.
08:04That's ridiculous.
08:05It's ridiculous.
08:05And you could see the heat cycling, which is not abnormal for machines like this or ovens.
08:10Heat cycling is normal.
08:11But we wanted even consistent heat.
08:14Sandwiches only in there for two or three minutes.
08:15You know, bacon, eight minutes.
08:16You want it to be able to cook those things through without visible temperature swings.
08:20Now let's talk about cooking surfaces.
08:22So the red dash over there, that is the most simple.
08:25Flat, two cooking plates.
08:26Yep.
08:27But a lot of these have griddle marks.
08:28Did you know paninis don't necessarily have griddle marks in Italy?
08:31Huh.
08:32Actually, in my head, they always have griddle marks, but paninis is just a sandwich, actually.
08:35Exactly.
08:36In the U.S., though, they often come with grill marks.
08:38Look at that gorgeous sandwich right there.
08:40It's beautiful.
08:40I know.
08:41I want a bite of that.
08:42We'll have to wait.
08:43We love the marks that some of these machines put on sandwiches.
08:46Let's look at the Breville right here.
08:47So it has a griddle side.
08:49You flip it over.
08:50It has a flat side.
08:51We had a strong preference for taller ridges on our grill plates.
08:55They made for more crisp, beautiful, distinct grill marks.
08:59So let's talk about loading the sandwiches.
09:00Do you mind doing a little work for me over here?
09:02All right.
09:03Take that sandwich and put it into the dash right here.
09:05All right.
09:06This is the one with almost no features, right?
09:08It's just a plug and play?
09:09Mm-hmm.
09:10All right.
09:11Well, I can see what's wrong with this.
09:12It's a clamshell, and only the parts of the bread touching the hot plates are going to get toasted.
09:17That leaves quite a bit of the sandwich untoasted.
09:20Mm-hmm.
09:20Now take this sandwich and load it into the Breville.
09:22Okay.
09:24There you go.
09:26Oh, I see what's happening here.
09:28There's a hinge on this.
09:29A floating hinge.
09:30A floating hinge.
09:32Well, that just means that you get a nice even press on the sandwich so it cooks evenly,
09:36and all the bread touches the hot plates.
09:38Right.
09:38And it's not just sandwiches.
09:39You know, a whole eggplant.
09:40I had a whole eggplant in here.
09:41Oh, that's cool.
09:42Mm-hmm.
09:43Otherwise, it would squish right out of that thing.
09:44It would.
09:45Yeah.
09:45So it's just a little bit of luxury.
09:47Helps with even cooking.
09:49Okay.
09:49Some of these machines have grease drainage systems.
09:52Do you remember the George Foreman grills from the 90s?
09:55Oh, of course.
09:56Yeah.
09:56These are kind of like the next generation of those.
09:58Oh, they are.
09:59Yeah.
10:00Yeah.
10:00And some didn't drain grease away, so things were a little, you know, soggy.
10:04If they drained away the grease effectively, like this model right here from Proctor Silex,
10:09the food was crispier.
10:10We had better browning.
10:11And two factors contributed to that.
10:13First, a little tilt.
10:15The grease, we wanted a little bit of a downhill.
10:17Mm-hmm.
10:17We got to, you know, it wanted to run downhill.
10:19That made the grease drain away more effectively.
10:22Also, a large opening for the grease to get through.
10:25If it was smaller, it just puddled up and did not evacuate very well.
10:30That makes sense.
10:30And the grease trap is, oh, right here.
10:33Easy to clean.
10:34Yeah, take that whole thing, wash it in the sink.
10:36Okay.
10:36Really nice.
10:37Speaking of beautiful grease drainage, that brings us to our winner right here from Breville.
10:42It has these ceramic plates that come out for easy cleaning.
10:45They flip around so you can do the ridges, you can do the searing.
10:49This whole thing opens flat for barbecue mode.
10:53Whoa.
10:54Yeah.
10:55Barbecue mode.
10:55Barbecue mode.
10:56And you said the plates on the bottom are flat, so now it's a griddle.
10:59You could be making pancakes and eggs.
11:00Engage pancake mode.
11:02Oh.
11:02Exactly.
11:03That's cool.
11:04So it does a lot.
11:05It also costs a lot.
11:07Okay.
11:07$200 for this machine.
11:09Mm-hmm.
11:09Which, you know, is great if you have it, but if you don't, we found a great alternative
11:13too, the Proctor Silex.
11:15This costs $30.
11:17The plates don't come out.
11:19Okay.
11:20They're not reversible.
11:21You have to clean them, wipe them down in here, but it cooked food beautifully.
11:25Gorgeous browning, nice, even heating, great grease drainage, like I showed you before.
11:31And for $30, great cooking.
11:33That's a great deal.
11:34Okay.
11:34Thanks, Anna.
11:36There you have it.
11:37If you're in the market for a panini press, you have two options.
11:40The Mac Daddy, the Breville sear-in press grill at $200 with lots of options.
11:46Or a simpler Best Buy.
11:48That's the Proctor Silex Panini Press at just $30.
11:57If you've ever munched on a bag of crispy potato chips, then you have a woman named Laura Scudder
12:03to thank.
12:04Scudder started making potato chips in 1926 to provide for her family.
12:10Her business quickly grew, and she started employing neighborhood women to work in her
12:14California factories.
12:16At the time, potato chips were sold by the scoop from large barrels, but they went stale quickly.
12:21Some grocers packaged them in stapled bags, but that didn't solve the problem either.
12:26So Scudder devised a clever packaging solution, which involved ironing two squares of wax paper
12:32together to seal the chips in an airtight container.
12:35Eventually, Scudder would control half the potato chip market in California, and she proved to be a shrewd
12:42businesswoman.
12:43She promoted her company on radio and TV and wrote marketing content for newspapers.
12:50Scudder was known for being tough but ethical, and she always looked out for her employees.
12:56She even turned down a buyout offer that wouldn't guarantee their jobs.
13:01At Cook's Country, we salute the potato chip queen of the West by adding the
13:05savory crunch of chips to a sweet cookie.
13:15Cooks have been adding decidedly savory ingredients into desserts for years because it's fun and
13:21unexpected, like bacon on donuts or olive oil and cake or potato chips in cookies, which is
13:27what Morgan's going to make today.
13:29Yeah, Julia, I am here for it.
13:31I love salty sweet things.
13:33Me too.
13:33So I'm all about the savory ingredients and baked goods.
13:35So this was actually invented by a company that was trying to market their potato chips.
13:39So they put a recipe on the back of the bag, and then people realized it was really good.
13:44That said, you do want to be really thoughtful about the balance in your cookies because potato
13:48chips can make a greasy cookie.
13:49Yeah, they're pretty fatty.
13:50They're pretty fatty, but they're also delicious.
13:52So here I have one and a half ounces of reduced fat potato chips.
13:56So if you don't have a scale, you can just use a hefty handful and measure it after you break
14:01them up.
14:01So I'm just going to add them to a zipper lock bag.
14:03And then I'm going to crush them up.
14:06So you can do the gentle method.
14:08I guess it's not that gentle.
14:10I'm like, or you can just like...
14:11That just looks fun.
14:12You can get out your aggression if you want.
14:14Live it up, girl.
14:15Live it up.
14:15I know.
14:16I'm like, live it up.
14:16Smash some potato chips.
14:18Enjoy your life.
14:20So you want them pretty finely chopped because you don't want like a huge chunk of potato chip
14:24in there.
14:24You just want little bites in there, like almost like a sprinkle.
14:28All right.
14:29So this is where if you don't have a scale, you can just measure this.
14:32If you start with one and a half ounces, you'll get half a cup of crushed potato chips.
14:35Oh, okay.
14:36And they are going into three quarters of a cup of all-purpose flour.
14:40I also have a quarter of a cup of finely chopped toasted pecans.
14:44So these just add a nice little bit of complexity and a little crunch factor.
14:47And then I also have a quarter of a teaspoon of salt.
14:50So it's just table salt, but honestly, even with the potato chips, they're not salty enough.
14:53We want to drive home the salty sweet.
14:56I'm going to give this a nice little whisk, get everything nice and combined.
15:00So we have our dry mixed, and now we can move on to the butter.
15:03So this is a lot like a standard shortbread cookie.
15:06So here I have eight tablespoons of unsalted butter.
15:08I'm going to add two kinds of sugar.
15:09So I'm going to add a quarter of a cup of granulated sugar and a quarter of a cup of confectioner's
15:14sugar.
15:14Interesting.
15:15Yeah, so confectioner's sugar has some cornstarch in there, and it's a little more fine,
15:19so it gives it a really nice shortbread texture.
15:20And I'm going to bump this up to a medium-high speed, and I'm going to let it go until it's
15:25really nice and light and fluffy.
15:26All right.
15:26It'll take about three minutes.
15:29So now I'm going to add in a large egg yolk, and then I'm also going to add a half teaspoon
15:34of vanilla.
15:35I'm going to mix these until they're really well combined.
15:38Just put it back over medium-high.
15:41All right.
15:42Also looking good.
15:44Mm-hmm.
15:44You just get every little bit in here.
15:46So it's a pretty simple dough to put together.
15:49Here I have my dry ingredients.
15:51So I'm going to add these in three different additions.
15:53So that's mostly just because you can get that, like, plume of flour happening.
15:56Yep.
15:56So you kind of just want to add little bits at a time.
15:58So I'm going to do about a third of it.
16:00All right.
16:04So let's get our second batch in here.
16:08All right.
16:08And last bit.
16:12So once you start adding the flour, you want to be a little more thoughtful and careful
16:16with your mixing just because you can develop gluten, and these are very short, light cookies.
16:20You don't want it to turn into a tough cookie.
16:21So you want to be gentle.
16:23Just, again, over low speed.
16:27Honestly, I'm going to give the last little bit a stir by hand.
16:31Always a good idea.
16:33Oh, yeah.
16:33I did leave a nice little trail of flour down here at the bottom, but...
16:36Happens to the best of us.
16:38Happens to the best.
16:39It does.
16:41I am just going to get in here.
16:42I'm using a number 70 scoop.
16:44Okay.
16:44But it's essentially a scant tablespoon each.
16:47Okay.
16:48And if you have a scale, you can use that.
16:51Sometimes I like weighing cookies.
16:52It's about 15 grams each cookie.
16:54Okay.
16:55So I'm going to go through, and I'm going to get 24 cookies.
16:57I'm going to do 12 per tray, and I'm going to keep them about three inches apart on the tray.
17:02And I'm just going to keep going until I have all 24 of these scooped.
17:05And then I'm going to pop them in the fridge just to firm up the dough a little bit.
17:08It'll only take about 10 minutes.
17:11Okay.
17:11So I left one sheet in the fridge just so that I can chill and stay chilling while we do these.
17:15But, yeah, they firmed up nicely.
17:17Really quickly.
17:17Yeah.
17:18So I'm going to stamp these.
17:19So I have a drinking glass, and dip it in flour, and then go in for a cookie, and just give it a nice little stamp.
17:28And the chill helps it be a little less sticky, but honestly, there's a pretty sticky dough, so it still sometimes sticks a little bit.
17:33And you can go in, and you can just use an offset spatula or a knife or whatever you're comfortable doing if you need to.
17:38First one, always a little stickier.
17:40I haven't even floured it much.
17:41It's like the first pancake.
17:42The first pancake, you know?
17:44All right, I always like to check my first.
17:46That's pretty close to two inches.
17:49This dough doesn't actually spread that that much in the oven, so it really just gives them, like, a nice flat surface area.
17:55Like, I want these to be really crispy.
17:56You get the crispy edges.
17:58Like, they're not quite lacy, but they have this really nice crisp texture to them, and so by getting them nice and thin, you're kind of playing that up.
18:06I think they're looking pretty good.
18:07Okay, so I'm just going to bake these.
18:09I'm doing one sheet at a time, so I'll grab the other one and stamp those out.
18:12But I'm just going in a 350-degree oven.
18:14I'm going to bake them until they're just set, and they're going to be just a little golden around the edges, but I don't really want them to start browning.
18:20So it'll take anywhere between 10 and 13 minutes.
18:22I'm going to get in there and rotate it once halfway through.
18:24Okey-doke.
18:28Oh, yeah.
18:29These are looking good.
18:32All right, so this is exactly what we're going for.
18:34Just, like, a little golden around the edges.
18:36You don't really want them to get too golden.
18:38That's a little too far.
18:39They get a little crunchy and not crisp.
18:41Uh-huh.
18:42So they should just be set, which is exactly what we're going for here.
18:45These need to cool at least 15 minutes before we can work with them.
18:47Okay.
18:48But thankfully, we have this first batch out.
18:50Mm.
18:50Nice and cool.
18:51Yeah.
18:52Nice and crisp.
18:53Good texture.
18:53Those look good.
18:55They would be delicious, and we could eat them like this, but what makes it cook even better?
18:59Chocolate.
19:00Mm-hmm.
19:01Here I have two different kinds of chocolate.
19:03Mm-hmm.
19:03I'm going to show you a little way to, like, quick-temper chocolate.
19:06So I have six ounces of finely chopped bittersweet chocolate.
19:09I'm just going to microwave this at 50% power.
19:12I'm going to let it go about 15 seconds at a time and just get in there and stir really regularly
19:15until it's fully melted, but I don't want it any hotter than, like, my own skin temperature.
19:20Oh, okay.
19:20So you can feel it, and if it starts feeling hotter than that, that's too far.
19:23You kind of just want to go by feel.
19:30All right.
19:31So you do want to get in there and stir really regularly.
19:34Like, chocolate can go from melted and delightful to scorched very quickly.
19:38And back in.
19:46Oh, we're getting somewhere.
19:48That's close.
19:49It is close.
19:50Is it closer or is it there?
19:51It's right on that line.
19:52I know.
19:53I think it actually might be there because it's a little bit warm, so I kind of think the
19:56bowl's going to get me the rest of the way there.
19:57Okay.
19:58All right.
20:00So here I have two ounces of grated bittersweet chocolate.
20:04So this I use a rasp-style grater.
20:05Mm-hmm.
20:06So I always like to freeze it because it makes it a little easier to grate it.
20:09So smart.
20:10But you just get this really fine chocolate, and the warmth of the chocolate that's already
20:14melted continues to melt it.
20:16And that just makes sure, as all the chocolate melts, it goes into the right crystalline structure
20:21so that it tempers properly on the cookie and gets nice, hard, and shiny.
20:25Yeah.
20:25We want a hard and shiny chocolate shell.
20:27We don't want any, like, soft chocolate shell.
20:30Mm-mm.
20:30Nothing with streaks.
20:32Exactly.
20:32Yeah.
20:32Like, chocolate is its own world.
20:34I have a friend who's a chocolatier, and it's amazing, but it's, like, it is a complicated
20:38art.
20:40All right.
20:40So I still want to be able to see these cute cookies.
20:43Mm-hmm.
20:43So I'm just going to do a little dunk, but about halfway.
20:47Oh, the half-moon style.
20:48The half-moon dunk.
20:50The first one's maybe not the most beautiful.
20:52I'm like, that's okay.
20:53So I'm just going to smear off any extra here.
20:57Gorgeous.
20:58And then on the back, as well.
21:01And you can still tell what you're eating.
21:03Mm-hmm.
21:03But you've got a nice little bit of chocolate on it.
21:06So, again, a little dip and dunk.
21:09And a smear.
21:13All right.
21:14Those cookies look gorgeous.
21:16So we've got plenty of the chocolate left for the second batch one, so that's cool.
21:19I do need to let those fully cool.
21:21Mm-hmm.
21:21But before these are fully cool, I do want to sprinkle them with just a little flake sea
21:25salt.
21:25Aw.
21:26So I've got two teaspoons total here.
21:28I'm going to use about half on each batch.
21:31And I'm going to do a nice little sprinkle.
21:34Again, it's that sweet-savory combination.
21:37Yeah.
21:37It also is just really pretty.
21:39All right.
21:39So I'm going to pop this in the fridge for about 15 minutes.
21:41That chocolate's going to get nice and firm.
21:43And then we can move on to the second batch.
21:44Okay.
21:45All right.
21:46These are nicely firm and set.
21:47And it's time for us to dig in.
21:49All right.
21:51These are gorgeous.
21:52I know.
21:52Aren't they so, like, fancy potato chip cookie?
21:55And it didn't look like a lot of batter, but it made a lot of cookies.
21:58I know.
21:58Well, and it's a really beautiful, like, setup.
22:00I'm sort of like, this is, like I said, this is, like, the kind of thing you could bring
22:02to, like, a dinner party and people would be psyched about.
22:04Or it's the kind of thing you're like, I'm going to sit on my couch with this platter
22:08and enjoy myself.
22:10These are incredible.
22:11Mm.
22:12You get the little crunch of the potato chips.
22:14Mm-hmm.
22:15Oh, that's good.
22:16I know.
22:17I'm like, ooh, I'm getting a lot of crunch.
22:18Is it the salt?
22:19Is it the chocolate?
22:20Is it potato chip?
22:21And the nuts really come through.
22:23And the shortness, it's almost like, it kind of reminds me a little bit of a pecan sandy,
22:27but they're thinner and there's those crispy bits.
22:30Yeah.
22:30Like, it has that really nice short texture.
22:32It's not sandy, but it's, like, very short and it's really fun to eat.
22:36Mm.
22:36I just, for the first time, tasted the chocolate side.
22:39That's yet a different cookie.
22:41Mm-hmm.
22:41Oh!
22:41Because you get the chocolate sweetness, but then you've got the saltiness to compare.
22:45Mm-hmm.
22:45It really is a study in contrast.
22:47Sweet and salty, the creamy chocolate, the crisp little bits.
22:51Morgan, these are incredible.
22:53Oh, my pleasure.
22:54If you want to make this sweet, savory cookie, start by crushing reduced-fat potato chips
23:00into fine crumbs using a rolling pin.
23:02Flatten the cookies before baking and finish with a dip in tempered chocolate and a sprinkle
23:07of sea salt.
23:08From Cook's Country, a very cool recipe for chocolate-dipped potato chip cookies.
23:14You can get this recipe and all the recipes from this season, along with our product reviews
23:18and select episodes at our website, cookscountry.com slash TV.
23:22I'm thinking about what else we can put potato chips in.
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