>microwaves interact with water in turn making food soggier which will in no world create potato chips
then how did my salted pork belly slices become crispy and fragrant after I nuked it?
>microwaves interact with water
Microwaves interact with everything they come into contact with, including fats and oils. By heating up potatoes coated with oil in the microwave, you can make them crispy in much the same way
>microwaves interact with water in turn making food soggier which will in no world create potato chips
then how did my salted pork belly slices become crispy and fragrant after I nuked it?
heating up his pork fat made it crispy. The whole "microwaves excite water particles" is a fundamental misunderstanding and a myth.
You can even sear a steak in a microwave with the correct dishware.
if microwaves only excite water, then how does food (like popcorn) burn in a microwave?
the water can only get up to a specific temperature before it evaporates into steam
We'll see if chef John has come up with something novel, but if it's the usual trick it's pretty stupid. You can make like ten chips at a time and it takes five minutes to do that, so if you want to make enough to share you'll be fricking around with the microwave for an hour straight.
>Hello this is chef John, from Food Wishes dot com, wiiiiith chips! >adds a dash of cayenne and fires up the interlinked microwave array >VRRRRRR >lights flicker, a cup shakes off the counter >VRRRRRR >chef John is yelling something about how you're the Bloods and Crips of your potato chips
The technique is cute and easy, and I like how the chips turned out.
Only thing is it's like this anon said , where it does genuinely take an hour+ to go through all the batches for just one russet potato.
If I ever did again, it'd only be if I somehow had like half a russet laying around for some reason, or maybe try it with something smaller like a Yellow.
The technique is cute and easy, and I like how the chips turned out.
Only thing is it's like this anon said , where it does genuinely take an hour+ to go through all the batches for just one russet potato.
If I ever did again, it'd only be if I somehow had like half a russet laying around for some reason, or maybe try it with something smaller like a Yellow.
>not owning and running 20 microwaves in parallel
This is how you graduate from mere home-cook to chef
john has gotten so lazy the 8-9 months. dude's taken like 6 vacations in that timespan and keeps releasing "compilation" videos of shit that he's already released. and then the few new recipes he does try, it's garbage snackfood like this or "pizza chips".
i think john is burnt out on yt and his videos are reflecting it
>It's le free so you can't le criticize it
L
My post is free. Don't criticize me calling you a dumb Black person!
you're not offering content for 6M subscribers plus tens of millions more, as an actual 40hr/wk job. you're literally just b***hin' and more than likely doing it while fat
neither is he. he's pasting old videos together and clicking upload lmao. cucks like you will eat it up because you have 0 standards and you ACTUALLY sit on your fat ass all day slurping up garbage
you're right anon I'm sorry your youtube fren isn't working hard enough for you. this injustice cannot continue!
2 years ago
Anonymous
it's not about working hard enough for anybody. you can post whatever you want john just don't be surprised when people stop watching your videos because they're shit compared to even a year ago
We'll see on Friday OP
This is just moronic on every level, microwaves interact with water in turn making food soggier which will in no world create potato chips
>microwaves interact with water in turn making food soggier which will in no world create potato chips
then how did my salted pork belly slices become crispy and fragrant after I nuked it?
because theyre salted idk
you sound based so i'm not arguing with you and i dont know what nuked means
Great post
unironically the best post currently on Culinaly
Cringe
ur a hero
>he doesn't know about boi-ling
>microwaves interact with water
Microwaves interact with everything they come into contact with, including fats and oils. By heating up potatoes coated with oil in the microwave, you can make them crispy in much the same way
heating up his pork fat made it crispy. The whole "microwaves excite water particles" is a fundamental misunderstanding and a myth.
You can even sear a steak in a microwave with the correct dishware.
You have no idea what you're talking about
Excellent rebuttal. Your lack of substance accentuates your unspoken point and its superiority.
if microwaves only excite water, then how does food (like popcorn) burn in a microwave?
the water can only get up to a specific temperature before it evaporates into steam
Because food contains water, dipshit. I can't believe I share a board with uneducated idiots like you
So microwaves burn water?
you can make glass in the microwave if you buy a microwave kiln dish.
> Makes food soggier
Well yes and no. The steam comes from within the food.
If you nuke dry bread you're just relocating the liquid trapped inside the bread to the outside.
At least that's my theory.
>Everything in a microwave comes out soggy
Allow me to enlighten you.
https://www.amazon.co.uk/Morphy-Richards-511644-Sandwich-Microwavable/dp/B0853WGHKC
frick holy shit
still more a little more expensive than a large amount of sandwich makers so kind of moronic
Do you mean to tell me that if you put in a cup of oil in the microwave you can put it on max for 10min and dip your dick in it without pain?
yes.
No. Sadly, moisture will still be present and oil is included in what microwaves heat up although it won't be as effective
Not my hot pockets
that's insane. another miracle from chef fohn from fooood wishes dot com
I used a microwave to do easy tempered chocolate so I think they're kinda based now
Yeah tempered chocolate and potato chips are totally the same.
They're crisps.
technically we don't know that yet anon we'll have to wait and see
We'll see if chef John has come up with something novel, but if it's the usual trick it's pretty stupid. You can make like ten chips at a time and it takes five minutes to do that, so if you want to make enough to share you'll be fricking around with the microwave for an hour straight.
>he doesn't have 12 microwaves
>Hello this is chef John, from Food Wishes dot com, wiiiiith chips!
>adds a dash of cayenne and fires up the interlinked microwave array
>VRRRRRR
>lights flicker, a cup shakes off the counter
>VRRRRRR
>chef John is yelling something about how you're the Bloods and Crips of your potato chips
frick you dude I got hiccups
motherfricker
hehehe
The technique is cute and easy, and I like how the chips turned out.
Only thing is it's like this anon said , where it does genuinely take an hour+ to go through all the batches for just one russet potato.
If I ever did again, it'd only be if I somehow had like half a russet laying around for some reason, or maybe try it with something smaller like a Yellow.
>not owning and running 20 microwaves in parallel
This is how you graduate from mere home-cook to chef
I'm not gonna Beowulf cluster microwaves with energy prices these days, give me a pot of oil and a stack of wood.
I'm gonna have to jam a fricking stack of pennies in the fuse box to make that shit work, anon
MicroChips
Chef John doesn't make mistakes anon.
Anyone know when the video will be released today? Someone post the results once they're up.
john has gotten so lazy the 8-9 months. dude's taken like 6 vacations in that timespan and keeps releasing "compilation" videos of shit that he's already released. and then the few new recipes he does try, it's garbage snackfood like this or "pizza chips".
i think john is burnt out on yt and his videos are reflecting it
he's allowed. you get this shit for free. wah wah.
okay john and when you post your lazy ass videos to the public internet expect them to get critiqued fatass
you're not offering content for 6M subscribers plus tens of millions more, as an actual 40hr/wk job. you're literally just b***hin' and more than likely doing it while fat
neither is he. he's pasting old videos together and clicking upload lmao. cucks like you will eat it up because you have 0 standards and you ACTUALLY sit on your fat ass all day slurping up garbage
you're right anon I'm sorry your youtube fren isn't working hard enough for you. this injustice cannot continue!
it's not about working hard enough for anybody. you can post whatever you want john just don't be surprised when people stop watching your videos because they're shit compared to even a year ago
>he actually still thinks I'm Chef John
>posting selfies on Culinaly
Culinaly
Do you still watch his new videos?
nope
>It's le free so you can't le criticize it
L
My post is free. Don't criticize me calling you a dumb Black person!
Free isn't a justification. It's an excuse, and you are not excused.
video is out, post reactions
I'm kinda dissappointed how slow the method is.
It's live.
>you are the flaming lips of your microwave chips
Never fails.
Do you people actually watch this guy? How can you tolerate that annoyingly affected voice?
People like him
Yes, but why? Do they like being talked to in the voice of someone speaking to a child?
Idk man who do you watch
>8-10 minutes plus flippin n coolin for under ten chips
Frying never seemed practical to me till now
Should take a lot less time if you aren't using such a weak microwave.
800W is very weak for a modern commercial microwave. Most are 1.5kW
He just never misses, bros.
the oscillating magnetic field of the microwave cooks the potatoes
hey there this is chef poop, and today we'll be making some absolutely flagantrous salmonellas using nothing but our fingers and butthole.
You're the charming fella of your salmonella.
But what if I want to make potato chips in the microwave on a different day? I don't want a recipe that only works one day of the week.