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An industry dedicated to making foods crispy

bonappetit.com

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Re: An industry dedicated to making foods crispy

#41

Post by wisty »

marmaduke wrote: post #7
curuinor wrote: post #4

If you read the papers on palatants and food processes destined for animals, they'll increase consumption by 20, 30% easily. Check out this patent for a horse nugget, for example: https://patentimages.storage.googleapis.com/63/5b/ef/5e6b6bd... So if you take that and realize there's more money in palatants for humans than in animals, that'll explain an entire obesity epidemic entirely without any other explanations.…

To be fair the best French baguettes are crunchy and soft at the same time and have only water, flour, salt, sugar? and yeast, so nothing much to be afraid of there.

Baguettes are not really healthier than chips. The same can be said for sushi (well sushi got some other stuff that's good for you, but let's just think weight loss). They're mostly just carbs.

If Americans had sushi and baguettes they wouldn't be slim like the French and Japanese, they'd eat sushi till they are 110% full (the Japanese aim to not stuff themselves at meals) and then carry around a bag of baguettes for in-between grazing (the French prefer set meals).

They'd also blame everything on their delicious national cuisine, rather than on themselves.

Re: An industry dedicated to making foods crispy

#42

Post by Ididntdothis »

GuiA wrote: post #25
marmaduke wrote: post #7

Earlier quoted context omitted.

To be fair the best French baguettes are crunchy and soft at the same time and have only water, flour, salt, sugar? and yeast, so nothing much to be afraid of there.

And they require an immense amount of skill to make, which means you can only find really good bread in communities where a baker artisan can run a sustainable business. In the age of home grocery delivery, it's an uphill battle. The number of bakers in France has steadily gone down over the past half century or so. It's been going up a bit recently due to the new phenomenon of upper class white collar workers who qu…

Same in Germany. The small bakeries are dying. But at least in Germany and France even the supermarket bread is way ahead of most even the fanciest US bread.

Re: An industry dedicated to making foods crispy

#43

Post by markbnj »

gsk22 wrote: post #23
markbnj wrote: post #11

> That’s a mural I saw in the Frito-Lay headquarters in Plano, Texas. I was there! My pilgrimage to the pinnacle of potato chips! Oh I think not... for that you would need to visit Nottingham, PA ;). https://www.herrs.com/visit-us/

Frito Lay vs some company no one's ever heard of? I'd say the original statement stands :)

It certainly stands if you base the decision on volume anyway. And millions of people have heard of Herr's. I can only empathize with those who haven't.

Re: An industry dedicated to making foods crispy

#44

Post by user5994461 »

GuiA wrote: post #25
marmaduke wrote: post #7

Earlier quoted context omitted.

To be fair the best French baguettes are crunchy and soft at the same time and have only water, flour, salt, sugar? and yeast, so nothing much to be afraid of there.

And they require an immense amount of skill to make, which means you can only find really good bread in communities where a baker artisan can run a sustainable business. In the age of home grocery delivery, it's an uphill battle. The number of bakers in France has steadily gone down over the past half century or so. It's been going up a bit recently due to the new phenomenon of upper class white collar workers who qu…

It's funny you'd say that, one of the thing that has been killing bakeries for the past 5 years is the broad adoption of bread making appliances. Small home appliances where you poor the ingredients, mostly half of water and half of flour, then it does the whole mixing and cooking by itself in a few hours. The bread always comes out warm and perfect. Making bread has never been easier.

top sellers on amazon France: https://www.amazon.fr/gp/bestsellers/kitchen/57878031

Re: An industry dedicated to making foods crispy

#45

Post by GuiA »

user5994461 wrote: post #44
GuiA wrote: post #25

Earlier quoted context omitted.

And they require an immense amount of skill to make, which means you can only find really good bread in communities where a baker artisan can run a sustainable business. In the age of home grocery delivery, it's an uphill battle. The number of bakers in France has steadily gone down over the past half century or so. It's been going up a bit recently due to the new phenomenon of upper class white collar workers who qu…

It's funny you'd say that, one of the thing that has been killing bakeries for the past 5 years is the broad adoption of bread making appliances. Small home appliances where you poor the ingredients, mostly half of water and half of flour, then it does the whole mixing and cooking by itself in a few hours. The bread always comes out warm and perfect. Making bread has never been easier. top sellers on amazon France: h…

For a family that eats a lot of bread it's certainly a functional option, but the bread that comes out of it is pretty bland texture wise.

Re: An industry dedicated to making foods crispy

#47

Post by ip26 »

wisty wrote: post #41
marmaduke wrote: post #7

Earlier quoted context omitted.

To be fair the best French baguettes are crunchy and soft at the same time and have only water, flour, salt, sugar? and yeast, so nothing much to be afraid of there.

Baguettes are not really healthier than chips. The same can be said for sushi (well sushi got some other stuff that's good for you, but let's just think weight loss). They're mostly just carbs. If Americans had sushi and baguettes they wouldn't be slim like the French and Japanese, they'd eat sushi till they are 110% full (the Japanese aim to not stuff themselves at meals) and then carry around a bag of baguettes for…

Here's an interesting take I heard recently- in addition to the move to white flour, some also suspect the move away from slow, natural leavening (sourdough) to fast, industrial leavening (instant yeast) has contributed to making bread less healthy. In support of that claim, notice the low glycemic index of sourdough bread.

Re: An industry dedicated to making foods crispy

#48

Post by Stratoscope »

fbelzile wrote: post #35

NPR's Planet Money podcast did an episode last Oct related to this [0]. It was pretty cool to hear how the rise in food delivery services (drive-throughs before that) created an entire industry for engineered cooking oil that helped keep fries crispier, longer. They also have an expert project how we'll likely have delivery vehicles in the future with deep fryers built in. [0] https://www.npr.org/2019/10/23/772775254…

> They also have an expert project how we'll likely have delivery vehicles in the future with deep fryers built in.

Ah, like Zume for french fries! In fact this would give something for Zume to do with their abandoned robotic pizza delivery trucks. Just replace the ovens with deep fryers.

And if Zume doesn't pick up on this, Softbank Vision Fund will be sure to invest.

Re: An industry dedicated to making foods crispy

#49

Post by porknubbins »

wisty wrote: post #41
marmaduke wrote: post #7

Earlier quoted context omitted.

To be fair the best French baguettes are crunchy and soft at the same time and have only water, flour, salt, sugar? and yeast, so nothing much to be afraid of there.

Baguettes are not really healthier than chips. The same can be said for sushi (well sushi got some other stuff that's good for you, but let's just think weight loss). They're mostly just carbs. If Americans had sushi and baguettes they wouldn't be slim like the French and Japanese, they'd eat sushi till they are 110% full (the Japanese aim to not stuff themselves at meals) and then carry around a bag of baguettes for…

You have to skip over a lot of chemistry to say baguettes are the same as chips. I’m not convinced food is all about macronutrients. I think frying things in hot oil has been shown to generate some potentially harmful substances though Im sure the jury is still out on how much you’d have to eat to be dangerous.

Re: An industry dedicated to making foods crispy

#50

Post by ChickeNES »

jbay808 wrote: post #36
dasil003 wrote: post #20

Earlier quoted context omitted.

La Croix was founded almost 40 years ago, I remember drinking it (not very enthusiastically) as a kid growing up in the 80s.

Oh what?? Wow, I'm quite surprised. Were they making the same sort of product back then? Maybe it just took them a long time to spread to Canada.

It's funny you should mention Canada: https://en.wikipedia.org/wiki/Clearly_Canadian
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