I actually made some salt and vinegar seasonings recently with some mixed results. I think my best result came from the use of some sodium acetate crystals I made. You mentioned boiling down baking soda and vinegar, but that's painfully inefficient, and often full of impurities. I have some glacial acetic acid and USP grade sodium bicarbonate that I mixed to get the sodium acetate, and since the acetic acid is practically 100%, you don't have to boil off water, so it more easily crystallizes. Mixing the sodium acetate with a bit of citric acid creates a chemical reaction, that converts a bit of the the sodium acetate back into vinegar, and produces sodium citrate and turns into a paste because of the liquid vinegar, which can be dried out on a tray in a short time, then ground into a powder. A bit of corn starch helps to bind it as well. One other method I tried, was to add MSG to the sodium acetate before mixing in the citric acid. MSG actually reacts with the vinegar that's produced from the sodium acetate and citric acid, and turns back into sodium acetate and glutamic acid. I found this was not nearly as sharp of a flavour, as the vinegar was reacted again, but it created an interested umami blend. Kitchen science is fun.
I used to do contract work at quite a few of the big brand food companies in South Africa. The food technologists have computerised systems which can analyse all the chemicals within a food product. The percentage of each chemical in that foodstuff is fed back to the technologist who can then take the data and have a very good starting point to create an artificial flavour without actually incorporating the original flavour in any way.
seanonel That stuff fascinates me, thanks, it's a great scientific interest and also a negative thing in many ways. Corporations can lose sense of the great good in the endeavour to cut corners and make a profit, flavouring goes back centuries, it is a fascinating subject one that I could ramble on about for hours But.... I better not :o)
Very interesting and informative video Steve. To date, 108 likes and not one single dislike! That says it all really.. I love this info-vid and for these reasons, 1) The food additives: What they are and where they come from. 2) How food manufacturers create the flavours. Keep these videos coming Steve. A big thumbs up from me and 107 other people - so far!
banjax66 Wow! I am surprised as when I was making it I thought, many might not like this rambling but it's nice to get some good feed back. Thanks Banjax66
That was the most interesting food video I've ever seen on RUclips. I'm not a fan of the Salt & vinegar flavor, but the way you walked through the experimentation process was entertaining and informative. Please do more of this. I love cooking videos not because I learn HOW to make food, but the WHY of making the food, and you nailed it here. I feel smarter having watched this video. Bravo.
Found this very interesting Steve I really do love how u do your research in to things I respect you for that can't wait to see how this salt & vinegar seasoning comes together.. Would love to see more of these kind of videos!! :)
AussieZach88 Cool Zach, I am pleased that these videos seem to be received well. Do you think you might like my travel and food series that will start to develop over the next year ??
I love tasting the spices, am glad to someone else to do the same! Malic-acid (I do not know to correct spelling) seems to be common over here. Your thoughts and opinions and what I can find are very valued. Thank you for some knowledge.... once again!
Mike Brooka Thanks Mike, they are all Acids that mimic the acid in fruit and give an enhanced sensation that vinegar gives. There a few more that I have found, I decided Citric was the most commonly found for most people, so I went for it.. Steve
Hi Steve great video I bought maltodextrone, tartic acid cornflour and apple cider vinegar, sea salt also malt vinegar and white vinegar as I like malt problem is made the standard 2 heaped cornflour with apple cidar let it dry but do not know how much of the other ingredients do I add if I put 1 tsp of apple power how much of the others maybe pinch of tartic 1/4 tsp maltodextrone and pinch salt please reply with what ratio worked best I love really salty and vinegar flavour thank you ,
Hi Rachael, this was so many years ago and at the time I was deeply experimenting with the flavours, the thing is since I made this Video I have been travelling around the world for 5 years and I can't recall the process without my notes. It's really a video to encourage experimenting. You're going to need to play with it yourself to get what you desire. Best of luck Steve
I was always curious of this, and even though I don't make your recipes, It's always interesting to watch your videos. Oh, and I love this type of video! It would be nice to see more in the future :)
In the UK Fish and Chips must me our national dish! I like salt on my chips. I would like vinegar too but after a few minutes I find the vinegar makes the chips go soggy. A vinegar substitute would be a great idea..... Or even a salt and vinegar flavour powder we could sprinkle on our chips... Now there is an invention to be made. :)
Cool video Steve. I love salt and vinegar chips. The popcorn sounds like it will be awesome. Is the maltodextrose readily available in supermarkets? I'll definitely want to try this one when you release the recipe.
EZGlutenFree In some supermarkets Anne, so I am lead to believe but I couldn't find it, it was available in many Health food/Chemist and for sure any Home Brew shop will sell it. Let me know how you get on..
Steve's Kitchen Is maltodextrose the same as maltodextrin? I'm inclined to think it is. What do you think? If so I found it at amazon. www.amazon.com/SocalHomeBrew-Maltodextrine--8-oz/dp/B0064OAHAE/ref=sr_1_4?ie=UTF8&qid=1424565844&sr=8-4&keywords=maltodextrin+powder
EZGlutenFree It is Anne, I can't even say the word LOL, I heard it called Maltodextrose suspect it is more commonly called Maltodextrin actually it can be called Corn Syrup Powder too Anne, that at least I can say with my tongue in one piece. You won't believe the amount of cuts that never made it trying to say that, I should have left them in as Bloopers LOL
Just found your channel Steve and subscribed, wonderful video! I like S&V flavors but am reluctant to use them as I worry about the chemicals they use to get that flavor. Too many additives in our foods these days and I worry for my children and grandchildren. Can't wait to see your recipe and try it out. Thank you. By the way I LOVE LOVE LOVE your tunic!!! FANTASTIC!!
mazajpeter Welcome to the Channel I am so happy to have you here. Glad you like what you seen, stick around, who knows it might get better with Age :o) Steve
Its so hot that I just made them an antipasto platter. However, last night I did bake them a cinnamon & brown sugar flower bread. Needless to say they loved it. ;D
marie Savino It is a scorcher Marie, We just went out for a walk, got a Ice pop on the way out and and Ice Cream on the way Back LOL, so that burned off some calories .... :(
Woohoo! Great video :) thanks for mentioning me! How interesting. Sounds a bit kooky but have you tried to soak the kernels in vinegar for around 20mins before popping them? Just thought of that, maybe that could work aswell.
Emilly Nicole Thanks Emilly, I did not but I have tried similar things before and I suspect that they would just not absorb a great deal of flavour. Even a few teaspoon in flour didn't give a strong enough taste, I suspect that the corn would absorb even a tiny fraction of that and it will most like vanish in the high temp cooking. But hey! you could try it and let me know :o). Thanks for encouraging me :o) Steve
I was wondering if you tried a dehydrator, putting the vinegar on a fruit leather tray and dehydrating the vinegar and grinding up the results in the spice grinder and mixing that with salt and taste testing the results?
sha whit I did Sharon, though here in Melbourne we don't need a Dehydrator, it's so dry, hang a sodden blanket out for 30 minutes and it's bone dry ;) You mean just the Vinegar? Sharon, that won't produce a usable solid. I used different carriers very few absorbed the flavour as well as Maltodextrin but the toffee like consistency did grind up to a powder but the finished flavour was not very intense.
In Canada, we call crisps potato chips. It is the same in America. When I went to London, England, I got some chips from a shop. They were salt and vinegar, I think. On the packet, it said dehydrated vinegar on the ingredients list. Could that be possible? Would that work? Could you dehydrate vinegar to get a powder? What if you mixed a bit of vinegar with salt and then allowed it to dry? Thanks! Cheers!
tried all those methods they just arent practical or producing a strong enogh taste. I looked at a fair few English crisp packs and they tend to use fruit acids. vinagar itself doesn't dehydrate well. if you smell vinegar your eyes will water. it's because as it evaporates so does the flavours.
Steve's Kitchen Cornflour ( cornstarch ) has no real taste to it. I reckon mixing it with the salt and the fruit acids might be the way to go. Vinegar on potato chips ( crisps ) would make them all soggy. On fish and chips, that's different. I'm sure you will come up with something. I thought certain kinds of vinegars could be dehydrated. I guess not. There was probably more on the packet of crisps I bought, ingredient wise.
FitAnge S I was a bit of a Journey Angie, I think I came up with a good solution and I learned a lot about the history of adding S&V to goods over the years, so that was fun, which is always a good thing :o) Have a great weekend Steve
Hi Steve, looking forward to the next video! Have you tried vinegar on french fries? When I was a kid, there was a stand on the boardwalk in Seaside Heights N.J. that sold them that way. It's really good!
lol Any Aussie or Brit would be half pressed not to have had salt and vinegar on french fries, we cant imagine them without. you will rarely find a chip shop as we call them that doesn't have vinegar. they would soon go out of business. i am so pleased you have descovered it though :) Steve
They do use Sodium Acetate in the commercial salt and vinegar flavor. Which is the byproduct of baking soda and vinegar. I think that flavor you got may have came from the vinegar reacting with the pan. You could try mixing it in glass.
BeastOfTraal You are spot on there BOT, it was the reaction with the metal, I was aware of that but I saw many of out favourite snacks used Citric acid. Sodium acetate made that way is just a derivative of Grape acid and they have a similar taste in their raw form, in the end I wanted something anyone could make up with ease and this was the route that seemed easiest. Making pure Sodium Acetate seemed out of most peoples reach and the cost was just so pointless. What I end up with here will cost cents to make and tasted great. I like your thinking though, nicely spotted :)
I use citric acid daily I'm obsessed have been for years especially when I was pregnant, it's totally safe and actually healthy prevents cancer. Almost all sour candy has citric acid that's why it irritates your mouth after awhile.
Im on a keto diet and really miss my salt and vinegar kettle chips (potato chips that are deep fried) but recently discovered salt and vinegar chicken wings. they are keto friendly. I'd like to make my own, but so far my attempts have failed. my next course of action is to make a salt and vinegar dry seasoning that I can sprinkle over fried wings. meanwhile I'm going to pick up some of that seasoning at a local wings restraurant.......... your thoughts? I can't have popcorn on keto but I will watch your video and hopefully get some ideas?
@@Steve-Owens Keto is just a low carb (non fat restricted) type of diet. It is the only way I've been able to shed the weight (30 lbs). main restrictions are no flour, sugar, wheat products, etc. anything that is carb loaded. I'm on this until I can get to a goal weight which for me is about 10 lbs away. meanwhile -just looking for foods that I can have that are low carb and salt/vinegar chicken wings are one. I'm going to pick up some of the seasoning mix sold by buffalo wild wings today and read thru the label. maybe that will help formulate a recipe? You should try them. If you like the salt/vinegar type things - you'd probably like them.
Get yourself some pork rinds aka pork skins aka chicharron's! They're my favorite snack. Still trying to figure out the salt and vinegar seasoning. It's so expensive to buy
Hi Steve....although I am not a fan of S&V flavourings on things (I think it tastes to chemical/artificial) I found your video interesting. It's fun to learn about your experiment processes.
thanks Heather. sometimes i like to share my thought process. you are right they do have a chemical taste. the flavours are chemical but can also be naturalish. Thanks Steve
Bull shit.. just because a small section of Australian spat their dummies out in the 80's and immersed themselves in believing Holden wasn't and American owned car maker in a desperate attempt to be little America, doesn't change the fact that 90% of Australians still call crisps, crisps and French Fries, chips.. You're talking out you arse.. not you ass..
@@Steve-Owens Don't call me an arse, you are WRONG smartarse! "Australian English uses "chips" both for what North Americans call french fries and for what Britons call crisps. When confusion would occur between the two meanings, "hot chips" and "cold chips" are used." en.wiktionary.org/wiki/hot_chips
Nothing I can do about your racists behaviors buddy, you clearly have more anger and hate than love in your heart, so I'm going to wish you the very best for the future, I hope all your wishes come true and you have a better 2021.. All the best
Did you ever think that might be because the US own almost every part of Australian Retail? Up until a year or so back we thought Vegemite was our great spread, the fact that it is a fully owned and introduced by an American Company, Ford.. American - Holden... American - Pringles.. American Vegemite.. American (until 2 years ago At last yey!) So you carry on fighting your own history buddy, hope it'll make you happy.. Oh and next time you head to the Chip shop and ask for Fish and Chips I hope they give you a piece of fried fish and a hand full of Pringles, you'd deserve it, You want to get a little prouder to be Australian Mate and stop being so desperately little america.. It's a little sad to be honest.
I actually made some salt and vinegar seasonings recently with some mixed results. I think my best result came from the use of some sodium acetate crystals I made. You mentioned boiling down baking soda and vinegar, but that's painfully inefficient, and often full of impurities. I have some glacial acetic acid and USP grade sodium bicarbonate that I mixed to get the sodium acetate, and since the acetic acid is practically 100%, you don't have to boil off water, so it more easily crystallizes.
Mixing the sodium acetate with a bit of citric acid creates a chemical reaction, that converts a bit of the the sodium acetate back into vinegar, and produces sodium citrate and turns into a paste because of the liquid vinegar, which can be dried out on a tray in a short time, then ground into a powder. A bit of corn starch helps to bind it as well.
One other method I tried, was to add MSG to the sodium acetate before mixing in the citric acid. MSG actually reacts with the vinegar that's produced from the sodium acetate and citric acid, and turns back into sodium acetate and glutamic acid. I found this was not nearly as sharp of a flavour, as the vinegar was reacted again, but it created an interested umami blend.
Kitchen science is fun.
I used to do contract work at quite a few of the big brand food companies in South Africa. The food technologists have computerised systems which can analyse all the chemicals within a food product. The percentage of each chemical in that foodstuff is fed back to the technologist who can then take the data and have a very good starting point to create an artificial flavour without actually incorporating the original flavour in any way.
seanonel That stuff fascinates me, thanks, it's a great scientific interest and also a negative thing in many ways. Corporations can lose sense of the great good in the endeavour to cut corners and make a profit, flavouring goes back centuries, it is a fascinating subject one that I could ramble on about for hours But.... I better not :o)
Very interesting and informative video Steve.
To date, 108 likes and not one single dislike! That says it all really..
I love this info-vid and for these reasons,
1) The food additives: What they are and where they come from.
2) How food manufacturers create the flavours.
Keep these videos coming Steve.
A big thumbs up from me and 107 other people - so far!
banjax66 Wow! I am surprised as when I was making it I thought, many might not like this rambling but it's nice to get some good feed back. Thanks Banjax66
That was the most interesting food video I've ever seen on RUclips. I'm not a fan of the Salt & vinegar flavor, but the way you walked through the experimentation process was entertaining and informative. Please do more of this. I love cooking videos not because I learn HOW to make food, but the WHY of making the food, and you nailed it here. I feel smarter having watched this video. Bravo.
Roy McLellan Thanks Roy, it's great comment like that, which make it worth while.. Have a wonderful week.
Steve
Very interesting Steve!
I tried to coat homemade chips with actual vinegar before and like you said...it just made them soggy.
FunFoods Me too James, so funny we both tried it LOL
Found this very interesting Steve I really do love how u do your research in to things I respect you for that can't wait to see how this salt & vinegar seasoning comes together.. Would love to see more of these kind of videos!! :)
AussieZach88 Cool Zach, I am pleased that these videos seem to be received well. Do you think you might like my travel and food series that will start to develop over the next year ??
I sure would be interested in that :)
I love tasting the spices, am glad to someone else to do the same! Malic-acid (I do not know to correct spelling) seems to be common over here. Your thoughts and opinions and what I can find are very valued. Thank you for some knowledge.... once again!
Mike Brooka Thanks Mike, they are all Acids that mimic the acid in fruit and give an enhanced sensation that vinegar gives. There a few more that I have found, I decided Citric was the most commonly found for most people, so I went for it..
Steve
Hi Steve great video I bought maltodextrone, tartic acid cornflour and apple cider vinegar, sea salt also malt vinegar and white vinegar as I like malt problem is made the standard 2 heaped cornflour with apple cidar let it dry but do not know how much of the other ingredients do I add if I put 1 tsp of apple power how much of the others maybe pinch of tartic 1/4 tsp maltodextrone and pinch salt please reply with what ratio worked best I love really salty and vinegar flavour thank you ,
Hi Rachael, this was so many years ago and at the time I was deeply experimenting with the flavours, the thing is since I made this Video I have been travelling around the world for 5 years and I can't recall the process without my notes. It's really a video to encourage experimenting. You're going to need to play with it yourself to get what you desire. Best of luck
Steve
I was always curious of this, and even though I don't make your recipes, It's always interesting to watch your videos. Oh, and I love this type of video! It would be nice to see more in the future :)
Faye Thompson Thanks Faye, I appreciate the comment.
This video is really cool! keep up the unique content Steve
Graydon thomas Thanks Graydon, it means a lot to me :o)
I enjoyed this video. Not the cooking we're used to, but just as good!
SW990 Glad, It is just a little different and I thought I would share it :o)
In the UK Fish and Chips must me our national dish!
I like salt on my chips. I would like vinegar too but after a few minutes I find the vinegar makes the chips go soggy.
A vinegar substitute would be a great idea.....
Or even a salt and vinegar flavour powder we could sprinkle on our chips... Now there is an invention to be made. :)
banjax66 Good thought, I have the powder already. I will try it on some chips :o)
Steve
i own a chip shop and will be trying this!
The next Sherlock Holmes! Deductive reasoning; very good!
Curiosity Thanks C :o) It's fun to share , I hope it comes over...
Steve
Cool video Steve. I love salt and vinegar chips.
The popcorn sounds like it will be awesome.
Is the maltodextrose readily available in supermarkets?
I'll definitely want to try this one when you release the recipe.
EZGlutenFree In some supermarkets Anne, so I am lead to believe but I couldn't find it, it was available in many Health food/Chemist and for sure any Home Brew shop will sell it. Let me know how you get on..
Steve's Kitchen Is maltodextrose the same as maltodextrin? I'm inclined to think it is. What do you think? If so I found it at amazon. www.amazon.com/SocalHomeBrew-Maltodextrine--8-oz/dp/B0064OAHAE/ref=sr_1_4?ie=UTF8&qid=1424565844&sr=8-4&keywords=maltodextrin+powder
EZGlutenFree It is Anne, I can't even say the word LOL, I heard it called Maltodextrose suspect it is more commonly called Maltodextrin actually it can be called Corn Syrup Powder too Anne, that at least I can say with my tongue in one piece. You won't believe the amount of cuts that never made it trying to say that, I should have left them in as Bloopers LOL
Excellent! I will be awaiting your video. Thanks
MrOldclunker Thanks, working on it :o)
Steve
Just found your channel Steve and subscribed, wonderful video! I like S&V flavors but am reluctant to use them as I worry about the chemicals they use to get that flavor. Too many additives in our foods these days and I worry for my children and grandchildren. Can't wait to see your recipe and try it out. Thank you. By the way I LOVE LOVE LOVE your tunic!!! FANTASTIC!!
mazajpeter Welcome to the Channel I am so happy to have you here. Glad you like what you seen, stick around, who knows it might get better with Age :o)
Steve
This was a fun & interesting video Steve. Looking forward to the salt & vinegar popcorn. Thank you :)
marie Savino Thanks Marie, how did the day go.. Did you make anything for the lads ?
Steve
Its so hot that I just made them an antipasto platter. However, last night I did bake them a cinnamon & brown sugar flower bread. Needless to say they loved it. ;D
marie Savino It is a scorcher Marie, We just went out for a walk, got a Ice pop on the way out and and Ice Cream on the way Back LOL, so that burned off some calories .... :(
Steve your a genius ❤️😃😀
Dominique Love I'm not sure about that LOL but thanks anyway..
Your welcome😃,in my eyes you are a genius ❤️😃
Can the cornstarch and vinegar powder mix be used to make salt and vinegar chicken wings?
Woohoo! Great video :) thanks for mentioning me! How interesting. Sounds a bit kooky but have you tried to soak the kernels in vinegar for around 20mins before popping them? Just thought of that, maybe that could work aswell.
Emilly Nicole Thanks Emilly, I did not but I have tried similar things before and I suspect that they would just not absorb a great deal of flavour. Even a few teaspoon in flour didn't give a strong enough taste, I suspect that the corn would absorb even a tiny fraction of that and it will most like vanish in the high temp cooking. But hey! you could try it and let me know :o). Thanks for encouraging me :o)
Steve
Awesome, thank you
I was wondering if you tried a dehydrator, putting the vinegar on a fruit leather tray and dehydrating the vinegar and grinding up the results in the spice grinder and mixing that with salt and taste testing the results?
sha whit I did Sharon, though here in Melbourne we don't need a Dehydrator, it's so dry, hang a sodden blanket out for 30 minutes and it's bone dry ;)
You mean just the Vinegar? Sharon, that won't produce a usable solid. I used different carriers very few absorbed the flavour as well as Maltodextrin but the toffee like consistency did grind up to a powder but the finished flavour was not very intense.
Very interesting video. I enjoyed watching Steve the science guy=))). Please do more.
MISSINGROGERHOWARTH Thanks, I will try as the moments arise.. I am glad you liked it, I wasn't sure if people would. :)
In Canada, we call crisps potato chips. It is the same in America. When I went to London, England, I got some chips from a shop. They were salt and vinegar, I think. On the packet, it said dehydrated vinegar on the ingredients list. Could that be possible? Would that work? Could you dehydrate vinegar to get a powder? What if you mixed a bit of vinegar with salt and then allowed it to dry? Thanks! Cheers!
tried all those methods they just arent practical or producing a strong enogh taste. I looked at a fair few English crisp packs and they tend to use fruit acids. vinagar itself doesn't dehydrate well. if you smell vinegar your eyes will water. it's because as it evaporates so does the flavours.
Steve's Kitchen Cornflour
( cornstarch ) has no real taste to it. I reckon mixing it with the salt and the fruit acids might be the way to go. Vinegar on potato chips
( crisps ) would make them all soggy. On fish and chips, that's different. I'm sure you will come up with something. I thought certain kinds of vinegars could be dehydrated. I guess not. There was probably more on the packet of crisps I bought, ingredient wise.
Oh wow how interesting. The basics of science :)
FitAnge S I was a bit of a Journey Angie, I think I came up with a good solution and I learned a lot about the history of adding S&V to goods over the years, so that was fun, which is always a good thing :o) Have a great weekend
Steve
Salt and Vinegar popcorn, an unusual combination, regardless looking forward to the video, Good Work Steve.
Daniel Connell It was a tricky one and as is often the case the solution is unusual..
Thanks
Hi Steve, looking forward to the next video! Have you tried vinegar on french fries? When I was a kid, there was a stand on the boardwalk in Seaside Heights N.J. that sold them that way. It's really good!
lol Any Aussie or Brit would be half pressed not to have had salt and vinegar on french fries, we cant imagine them without. you will rarely find a chip shop as we call them that doesn't have vinegar. they would soon go out of business.
i am so pleased you have descovered it though :)
Steve
Great video Steve. I find food history very interesting.
joseph Cheers Joseph, I am pleased it interested you,,
They do use Sodium Acetate in the commercial salt and vinegar flavor. Which is the byproduct of baking soda and vinegar. I think that flavor you got may have came from the vinegar reacting with the pan. You could try mixing it in glass.
BeastOfTraal You are spot on there BOT, it was the reaction with the metal, I was aware of that but I saw many of out favourite snacks used Citric acid. Sodium acetate made that way is just a derivative of Grape acid and they have a similar taste in their raw form, in the end I wanted something anyone could make up with ease and this was the route that seemed easiest. Making pure Sodium Acetate seemed out of most peoples reach and the cost was just so pointless. What I end up with here will cost cents to make and tasted great.
I like your thinking though, nicely spotted :)
OMG I love your special unique aprons :)
I use citric acid daily I'm obsessed have been for years especially when I was pregnant, it's totally safe and actually healthy prevents cancer. Almost all sour candy has citric acid that's why it irritates your mouth after awhile.
Im on a keto diet and really miss my salt and vinegar kettle chips (potato chips that are deep fried) but recently discovered salt and vinegar chicken wings. they are keto friendly. I'd like to make my own, but so far my attempts have failed. my next course of action is to make a salt and vinegar dry seasoning that I can sprinkle over fried wings. meanwhile I'm going to pick up some of that seasoning at a local wings restraurant..........
your thoughts? I can't have popcorn on keto but I will watch your video and hopefully get some ideas?
I can't really say as I know little about Keto, sorry. Most S&V flavourings use a similar method I use here, there is rarely Vinegar in the equation..
@@Steve-Owens Keto is just a low carb (non fat restricted) type of diet. It is the only way I've been able to shed the weight (30 lbs). main restrictions are no flour, sugar, wheat products, etc. anything that is carb loaded.
I'm on this until I can get to a goal weight which for me is about 10 lbs away. meanwhile -just looking for foods that I can have that are low carb and salt/vinegar chicken wings are one. I'm going to pick up some of the seasoning mix sold by buffalo wild wings today and read thru the label. maybe that will help formulate a recipe? You should try them. If you like the salt/vinegar type things - you'd probably like them.
Get yourself some pork rinds aka pork skins aka chicharron's! They're my favorite snack. Still trying to figure out the salt and vinegar seasoning. It's so expensive to buy
Hi Steve....although I am not a fan of S&V flavourings on things (I think it tastes to chemical/artificial) I found your video interesting. It's fun to learn about your experiment processes.
thanks Heather. sometimes i like to share my thought process. you are right they do have a chemical taste. the flavours are chemical but can also be naturalish.
Thanks
Steve
You need to start the Steve food line lol!
Bluesocks 11 Sounds like a lot of work :o) I love life too much but who knows, never say never
Steve
I'm going to have to superglue my lips and nostrils shut, as I don't think I can hold my breath until the popcorn video comes out
A FANTASTIC
Bit off the wall, you’re sitting on the bench haha
Traveling vinegar? Interesting! I love food history! This is a great video, Steve. Would love to see more like this!
Lisa Boban Thanks Lisa, I will try to oblige, over time :o)
Citric acid is kool aid powder without the flavor. Almost all spur candy is mostly citric acid
can you please do a video about how to make salt and vinegar
I am confused or did i miss something...where is the recipe for the salt & vinegar powder???
malteridexdrics or whatever it’s called is probably just used a filler in the seasoning not for flavor
It has a huge flavor effect, taste it.
or you know just buy bi carbonate soda... and boil it down with vinegar thats what is used
*non-newtonian
Steve, use a spray bottle with the vinegar, spray on chips, while still damp add the salt toss through, problem solved...Shane
WHY WAS HE SITTING ON THE TABLE? WHYYYY
Artur Avagyan WHY ARE YOU ASKING IN CAPITALS?? I just looked and I can't see a table though?
Aussies call 'em chips - only (ex) poms call 'em crisps!
Bull shit.. just because a small section of Australian spat their dummies out in the 80's and immersed themselves in believing Holden wasn't and American owned car maker in a desperate attempt to be little America, doesn't change the fact that 90% of Australians still call crisps, crisps and French Fries, chips.. You're talking out you arse.. not you ass..
@@Steve-Owens Don't call me an arse, you are WRONG smartarse!
"Australian English uses "chips" both for what North Americans call french fries and for what Britons call crisps. When confusion would occur between the two meanings, "hot chips" and "cold chips" are used."
en.wiktionary.org/wiki/hot_chips
@@Steve-Owens Try searching for "potato chips" in rhe Coles online catalogue here:
www.coles.com.au/catalogues-and-specials
Same at Woolies...
Nothing I can do about your racists behaviors buddy, you clearly have more anger and hate than love in your heart, so I'm going to wish you the very best for the future, I hope all your wishes come true and you have a better 2021.. All the best
Did you ever think that might be because the US own almost every part of Australian Retail? Up until a year or so back we thought Vegemite was our great spread, the fact that it is a fully owned and introduced by an American Company, Ford.. American - Holden... American - Pringles.. American Vegemite.. American (until 2 years ago At last yey!) So you carry on fighting your own history buddy, hope it'll make you happy..
Oh and next time you head to the Chip shop and ask for Fish and Chips I hope they give you a piece of fried fish and a hand full of Pringles, you'd deserve it, You want to get a little prouder to be Australian Mate and stop being so desperately little america.. It's a little sad to be honest.
3:13 stevey montana eh!!!