Ah the humble Dorito. It's no Michelin starred plate up, but it is a childhood memory driving flavor for many people. Now we have to figure out if we can make our very own homemade Doritos with our very own cheese powder.
SUPPLIES USED:
INGREDIENTS:
Store Bought:
1 cup (112g) cheddar cheese powder
1/4 cup (30g) white cheddar cheese powder
1/4 cup (35g) buttermilk powder (optional)
2.5 Tbsp (15g) nutritional yeast
2 tsp (7g) MSG (maybe more, taste test)
1 Tbsp (14g) fine sea salt (maybe more)
2 tsp (6g) smoked paprika
1 Tbsp (7g) onion powder
Dehydrated cheese version:
Dehydration at 125
3 Tbsp (20g) nutritional yeast)
1/2 cup dehydrated gouda
1/4 cup dehydrated pecorino Romano
1/2 cup (60g) dehydrated Parmigiano Reggiano cheese
1/2 cup (60g) dehydrated cheddar cheese powder
1 Tbsp (14g) fine sea salt
2 tsp (7g) msg
2 tsp (7g) ground white pepper
1 Tbsp (7g) onion powder
1 Tbsp smoked paprika
INSTRUCTIONS:
Store Bought Method:
In a bowl combine cheddar cheese powder, white cheddar cheese powder, buttermilk powder (optional), nutritional yeast, MSG, onion powder, smoked paprika, and fine sea salt. Whisk together.
Place tortillas out evenly across a baking sheet. Toss into the oven at the lowest setting for 10 minutes.
Remove and cut into quarters. Fry in a large heavy bottom pot filled with 2-3” of oil heated to 350F in batches for 2-3 minutes, flipping occasionally.
Remove and place on a wire rack set over a baking sheet to drain and cool. Immediately dust with cheese powder on both sides.
Dehydration Method:
Thinly slice the cheese and place on dehydrator sheets, spaced out evenly.
Place into the dehydrator set to 125F. Dehydrate for 24-48 hours.
Remove and pat dry using paper towels. Blend each cheese separately.
In a small bowl, add and combine nutritional yeast with the cheese powders, fine sea salt, MSG, ground white pepper, onion powder, and smoked paprika. Whisk together.
Place tortillas out evenly across a baking sheet. Toss into the oven at the lowest setting for 10 minutes.
Remove and cut into quarters. Fry in a large heavy bottom pot filled with 2-3” of oil heated to 350F in batches for 2-3 minutes, flipping occasionally.
Remove and place on a wire rack set over a baking sheet to drain and cool. Immediately dust with cheese powder on both sides.
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