My favourite pasta snack is to deep fry ravioli, the store-bought fresh ones with cheese inside, it's already dry enough to puff really nicely and not splatter the oil. Then I make a dip for it with sour cream mixed with green pesto.
Emmy, my Momma passed suddenly last year in front of me and I was diagnosed with PTSD, depression and have been having anxiety attacks. I just recently seen you on Facebook and have been binge watching you that last 2 days because I don’t sleep anymore. You are so comforting to watch❤️ I know you don’t know, but thank you for being here for me❤️ Much Love to you and your boys and hubby!
I'm so sorry to hear that, it must be hard but you are very strong for working everyday to be here. I think I speak for many members of this community when I say you are very welcome here! Emmy is a lovely person to watch and it's inevitable to love her energy, ending up with a dose of happiness. I hope you have a nice day, week, month and life (⸝⸝⸝´꒳`⸝⸝⸝) 💕✨ keep up the good work!! Edit: typo :3c
I hope God brings you relaxation and peace dear. Try to exhaust yourself during the day. Do everything on your own time. Like zone clean 1 thing a day say the bathrooms on Monday. Not in an hour either. Lets say 4 hrs between noon and 4pm and shoot for 80 percent clean. Nobody is perfect. Nobody will be disappointed. Limit a little carbs or sugar and corn products make you sluggish which makes you muggy feeling. Good luck honey Im rooting for you.
FYI, the infrared thermometer is probably reading the bottom of the pan, not the oil. I’d use a probe thermometer to check the oil temp. The pan bottom was at 375 but the oil was probably less than 320. Just a tip!
Yeah those are okay to maybe check the temp of meat, but honestly I have been a chef for the last 15+ years and I have always used the little stick thermometers that clip on your jacket, it's never done me wrong. Some of the new tech for the kitchen is great but a lot of it is pretty impractical for what you are needing it for.
you can fry up rice paper also! It makes a delicious crunchy snack that you can flavor with any powder (I use veggie soup base) Oh this is so neat! Thank you for sharing all the time!!
@@Serenitie3 when I make it I season them out the fryer. I put them in a bowl with paper towel to drain off some of the grace. So it depending on how many you make but if it's not a lot I usually put them on the paper towels until I finish cooking the rest. If you cook a lot I would make them in small batches. Then I take them off the paper towel and into some type of bag. If they're still really hot (don't use plastic! Lol) I had to learn that the hard way. Just don't do that even if you throw it in and shake it up really quick. It won't change that if the hot grease gets on the bag it's going to melt a hole through immediately. Then you'll have seasoning to clean up off the floor. But while they're still warm I put them in a ziplock or a paper bag with whatever seasoning I want. Shake it up and then put them back in the container where they were originally draining. I'm not sure how you would store them because every time I make them they don't survive longer than a few hours. So I never really had to store them but I'm thinking let it cool off completely and then put them in a airtight container. But I would look that up just to be safe.
in mexico we actually do have this kind of “vegan chicharrones”, theyre called flour chicharrones and are literally just pasta with orangey food coloring and baking powder in the mix. and they just puff up when in the oil
For anyone curious, at most Hispanic grocery stores you can find these small orange wheels that are made for frying like this and make some amazing chicharrones, usually found around the dry food like beans and rice
THANK YOU!! I always wondered what those were and how to cook them. I live in a Hispanic area for the first time and they sell them at my Walmart. I've always been tempted but never knew how to cook them.
@@Call-me-Al I'm going to assume you're joking here, but just in case you're not, or someone reads this and gets ideas... DO NOT DO THIS. Not only is it dangerous to mix boiling water and hot oil, but 100°C isn't going to cut it - you need your oil to be hotter.
@@D-S-9 if you're pan frying, 100 is fine. And you add the water when the oil is cold, of course. Putting water in hot oil is how you get water exploding to coat everything in hot oil spatter.
I've been going back to college and I'm taking a food safety class and I learned this week you're not supposed to use an infrared thermometer for anything but cooking surfaces like griddles and pans, for oil you need a candy thermometer or what my book calls an immersion probe thermometer
Infrared thermometers are only good for surface measurements. So the surface of the oil is being measured, but the oil closer to the heating element is likely quite a bit hotter.
Not only super spicy and salty. There is original version which dipped in just salt, not only chilli powder and MSG version on it. This is a food which reminds me of childhood snacks..............
Like a blister in the sun. I make these with bowtie pasta. I cook it almost all the way done. I only let it dry an hour or so and coat it with bread crumbs. They are crispy outside and tender inside. They are fabulous to dip in spinach artichoke dip.
@@Rose-jz6sx Yes. Because I don't let the pasta get completely dried out. These were served at a restaurant I used to go to and I got the idea from them.
@@robylove9190 mmmmm...those do sound crispy, chewylicious- watta gr8 idea.it reminds me of the fried ravioli take, but w/o the insides, so dipping in something else doesn't require ya having ta match up already eisting flavors ya kno- like dipping in marinara or basil pest er watevs ta go /w the existing cheese filling or watever is in the pasta already, not that fried rav or tortellini are a bad idead- cause we kno that aint tha case :)hahaha- but the tossin and dippin options, i do believe, would be wider when done w/ your bowtie method...now i want fried pasta @8:30 am est...thanx youtube hehehe ;>)
As I understand it, that's exactly what the cinnamon twists at Taco Bell are. They do the same thing with use rotini pasta, and then coat it with cinnamon and sugar.
Or you could buy tortillas, cut them like a small slice of pizza and then deep fry, easy tortilla chips without the need of hydration/dehydration, 5 min snack.
i think when deep frying, it's helpful to use a wooden chopstick to test the oil if it's ready. i usually just stick my chopstick into the oil and if i see tiny fast bubbles forming and bubbling around the wood, the oil is hot enough
It's a common snack in indonesia too. We actually have 2 kinds of them, the ones that's made with pasta like you show here which have sharp crunch and the ones that's actually real crackers that are shaped like macaroni; they puffed up perfectly and it's more like a soft puffed crunch. We simply call both makaroni. They are both dusted with myriads of flavor, most common ones are balado(sweet chilli powder), cheese(the orange synthetic kind), roasted corn, and bbq.
@@ClaudiaJeanneMurrin i learned how to make it in school, thru IRT (industri rumah tangga) subject lol, we used the same package of macaroni to make 2 kind of makaroni snack.
@@FEARitself100 lol it doesnt work. the amount of stupid people that actually tried this amazed me. The reason it puffs up is because it has baking powder or baking soda maybe both twisty pasta has neither its just flour and water
@@josiereyes1012 also it doesn't puff up because of baking powder or soda. they're baking riseners sure but they wouldnt really cause puffing. rice puffs up because of the small amount of gluten in its germ, same as making a puffed pastry (which doesnt use always have baking powder or soda btw) sooo i fail to see why you're calling people stupid
Goin to attempt a lazy & ‘healthy’ version. Straight after boiling, going to pop into a very hot air fryer. Like if you want me to report back with results 🤤😊
Long time lurker and been watching Emmy’s videos for a few years, now. I’ve gained enough courage to try my own food experiments and managed to make cakes with the instant pot I have, even managed to make non fried churro with said instant pot, and currently, I’m in the process of trying my hand in making my version of gator jerky. Crossing fingers that it turns out decently, it’s marinating in a marinade I threw together as we speak, and should be ready to dehydrate Wednesday afternoon. Quick recipe idea: Chess pie. It’s a simple pie that’s pretty common in the south and it uses what people had in their iceboxes. It’s not actually chess-related if you were wondering. Depending on who you ask, chess pie is a derivative of “just pie” but due to some accents, it comes out as “chess pie.” Really simple, you can easily make it chocolate flavored if you prefer. The sweetness is cut by the vinegar. *disappears in a cloud of smoke*
Just made these. Worked great - left it in the oven on Warm and they dried out during the day so I could fry. Favorite flavors - Garlic Salt and Cinnamon Sugar. My son liked when I mixed some hot chocolate powder with them. At the right temperature, they pop almost instantly. Good recipe!
The oil reacts with the remaining air and moisture in the pasta. Depending on how dry/humid it is where you live, drying it out a little less helps for a puffier and faster reaction.
I appreciate that Emmy always tries to pronounce things correctly. Even if it’s not 100% right, at least she tries! A lot of people don’t even care to try.
They had pasta wagon wheels in our mexican section at the grocery store to deep fry. They fried up like Cheetos without cheese. I will have to try this one!
The pickled peppers sort of remind me of what my boyfriend makes from Guam! It’s called finnadene - it consists of vinegar, sugar, hot peppers (traditionally Donne peppers) - we pickle cocktail onions & yellow radish (daikon) with it! 😊 or serve over rice. Can never go wrong with this amazing Chamorro hot sauce!
You can also fry rice paper! In India, we have 'papad' which is basically served as a side dish with meals, you can get them in different types- rice papad, potato papad, refined flour papad, daal lentil papad, and even sabudana papad (tiny tapioca balls)!
You should do a video talking about/showing the different kind of tamales that are made in different Central American countries like Mexico and Honduras. They vary quite a bit!
@@streamskat I have quite a biased for the Honduran tamales. My husband is from Honduras so of course I prefer those much more than any other but I can respect the differences in all of them.
30 years ago I had a restaurant I frequented that had this. The way they did it was cook pasta drain and let cool then deep fried. Immediately after it turned puffy and brown they took it out and drained and seasoned then let cool again. It was such a great thing to serve along side a nice cocktail. I haven't thought about them in YEARS. Thanks for a trip back in time. I think I may do these and put in a vacuum sealed bag and test how long they can be stored.
Yeah. She overcooked the pasta before dehydrating it. What I recall it was important to overcook the pasta so the cell walls broke down and made puffing easier and almost instant. The pasta water was all grey from the starch. Someone should start a group funding to get Emmy and Sohla on the same show. That would be one happy show.
They are very different. Pasta is Ap flour, eggs, oil, and salt. Taco cinnamon twist are wheat flour, corn meal, rice flour and salt. The Taco bell twists are made from a traditional Mexican sweet treat called Duros. They can come in a twist or a worm like shape but traditionally come in the shape of a wagon wheel.
I feel like if you drizzled some honey on these and sprinkled some powdered sugar these would be a fun desert. Or like drizzle some melted Nutella on top
I am obsessed with that Kernel Seasons popcorn seasoning! Love that you tried it. I don’t even eat popcorn but I have it in every flavor because the consistency is so perfect for adding to any snacks that already have a bit of oil. It doesn’t have any artificial ingredients. It’s also great for soups, salad dressing, sandwiches and rice!
When I was at college in Stockton, there was a restaurant that served fried lasagna noodles sprinkled with parmesan cheese along side guacamole. It was AMAZING.
I frequently crave a crunchy snack, as a good crunch helps calm my anxiety. This looks like a fun, cheap, and easy way to make bulk crunch snacks for those emergency situations. I'll be they'd be really good in various curry flavors!
I've used an air fryer to get a more chewy version of this using left over cooked lasagna noodles. The broken bits or pieces that didn't fit. I sprayed them with oil, salted and sprinkled Italian spices on them. They turned out much like this! (more like a bread stick in that it's got a crunch and a chew factor to it) I'm going to try this version too for something more shelf stable.
My mind is spinning with all the possibilities! Even beyond the end flavoring, if you start with different types of pasta (higher protein, veggie pasta, gluten free pasta, etc) you can elevate healthy snacking! 🍝 Yummy! Loving the Violent Femmes reference at the end... Like a blister in the sun ☀️🎶
An excellent observation. B. cereus can leave a heat-stable toxin behind so even the deep-fry may not be enough to keep you safe if your pasta gets contaminated (it takes 80+ minutes at 249°F to inactivate the toxin. No idea what it'd take in her 375°F oil--unluckily I couldn't find any info for frying temps and those lovely crunchy things were only frying for a few minutes.) The dehydrator (or an oven on low) might work okay and heat/speed things up enough to make this recipe safer. B. cereus doesn't multiply at temps higher than ~120°F so a low oven (usually 170° is the lowest temp on a home oven but you can prop the door to drop it down closer to 140° --although you will be heating your kitchen) or dehydrator with a fruit setting ~135° should be good.
I worked at Taco Bell for years and we use the tiny spiral egg noodles and they puff up SO much. Thats what we use for our cinnamon twists! I would try those next. Home made cinnamon twists are the best!
Now “You took a sample of my pasta” is going through my head. Radiatore have a high surface area and Walmart usually seems to have them. Walmart pasta here is 78 cents a pound for most varieties. Boiled pasta has a converted starch that behaves differently. So cooking and drying it is necessary.
this isnt related to the video but emmy thank you so so much for your captioning on videos!!! im not deaf/hoh but i have family in my house & sometimes i want to watch a video while someone else is in the room so i put on the captions while playing it quietly and yours are by far the best ive seen!!! theyre properly spaced out, punctuated, and capitalized, which is super super rare!! usually theyre a big block of text with no punctuation and some wrong words, & thats if they even have captions that arent the autogenerated ones. ty for being so considerate !!! :D
Hey Emmy, I highly suggest you watch My Name is Andong's video on kerupuk/shrimp chips! He goes behind the science of how starch behaves when cooked, dehydrated and fried. Honestly when you were making this I was thinking if you watched Andong's video you may have had a better time with experimenting with temperature. Plus you get to learn how to make your own yummy shrimp chips! (With a LOT more flavor :D) Edit: actually, Andong uses a much lower temperature (around 350) but that may have to do with the amount of starch present in the shrimp chips comapared to the macaroni. Anyways, have fun watching his video! :)
I saw Solah do something similar.She said the key is to overcook the pasta for a bit IIRC. The puffing is due to some of the water getting trapped inside the pasta, which when exposed to heat quickly evaporates and puffs out of the pasta surface.
that's basically the premise for taco bell cinnamon twists, although the dried pasta twists have been prepared and re-dried before arriving at the store and getting dropped in the fryer.
i’m cuban american and i ate a lot of these growing up. My abuela would dry them out in the sun over a period of several days. It’s a lot of work but they are delicious, esp cooked in lard/oil that has been reused for years on end.
We have a really popular snack called Bissli (ביסלי) in Israel, which is basically spiced fried pasta! They come in grill, onion, pizza, falafel and a couple other flavors, each one made of a different pasta shape like fusilli or chopped spaghetti. They’re soooo good!
We have something like this here in Brazil, we call it torresmo. We do have the version made with a dry pasta type of thing too, that also happen to be vegan (unintentonally, but still vegan) and how you call it depends on where you are from in Brazil. It doesn't taste like actual torresmo, but it's a great and cheap snack you can find all around ❤
Important to note it best to actually overcook your pasta rather than cook it to package directions. You want to expand the cell walls so it’s easier to create steam which leads to puffing when you fry.
Emmy, it's been so long since you've had a ramen or instant ramen tasting or recipe. Since it's about to get cooler, do you have any of those in store?
Hi Emmy, I have the same thermometer. From my experience I had to stir the oil first then test the surface. It works much better I find. I just wanted to say I love love all your videos and you are the cutest thing ever. Your family is so blessed. ❤️
ive followed you for so many years now and i can not believe how much your channel has grown! very well deserved!! but holy crap have you come so far!!! ♥
Reminds me of a snack we make, but using Cheerios. You can fry up some Cheerios in a pan with a little bit of butter and salt until toasted and then add in your seasonings. For something sweet you can use cinnamon and sugar or onion powder/garlic powder and Parmesan for something savory. Delish!
Morning~😁🌈 I've never tried Macaroni Chicharrones and WOWW! It looks soooo crispy and yummy!! ✨✨ Thank you for the nice tip and the yum-yum snack recipe! 💗✨
This is similar to a family recipe I've loved since I was child. It's called burnt macaroni. It's that same kind of fried puffed macaroni, but with a ragu style sauce (thing tomato and meat). The recooking and sun drying for 2 days of the pasta is not required to get that golden brown bubbly texture. The macaroni isn't crunchy though, it just has a nice flavor and has the appearance of the ones in this video.
My favourite pasta snack is to deep fry ravioli, the store-bought fresh ones with cheese inside, it's already dry enough to puff really nicely and not splatter the oil. Then I make a dip for it with sour cream mixed with green pesto.
Have you seen the "fried gnocchi goes wrong" cooking video? It's delightful. 😂
@@lexica510 trying this!
Yes I just commented about doing that too!!
*breathes heavy* that sounds delicous.
That's a popular dish in St. Louis, called "toasted ravioli" although of course fried. Usually meat-filled and served with a marinara dipping sauce.
Emmy, my Momma passed suddenly last year in front of me and I was diagnosed with PTSD, depression and have been having anxiety attacks. I just recently seen you on Facebook and have been binge watching you that last 2 days because I don’t sleep anymore. You are so comforting to watch❤️ I know you don’t know, but thank you for being here for me❤️ Much Love to you and your boys and hubby!
I'm so sorry to hear that, it must be hard but you are very strong for working everyday to be here. I think I speak for many members of this community when I say you are very welcome here! Emmy is a lovely person to watch and it's inevitable to love her energy, ending up with a dose of happiness.
I hope you have a nice day, week, month and life (⸝⸝⸝´꒳`⸝⸝⸝) 💕✨ keep up the good work!!
Edit: typo :3c
I agree. I often watch her when I have trouble sleeping. Listening to her voice for a few minutes and I'm out every time.
That sounds so difficult. Best wishes to you for strength, resilience, and healing. ❤️
If you haven’t already, I highly suggest looking into a therapist certified in EMDR. It’s good stuff for PTSD. Best wishes to you!
I hope God brings you relaxation and peace dear. Try to exhaust yourself during the day. Do everything on your own time. Like zone clean 1 thing a day say the bathrooms on Monday. Not in an hour either. Lets say 4 hrs between noon and 4pm and shoot for 80 percent clean. Nobody is perfect. Nobody will be disappointed. Limit a little carbs or sugar and corn products make you sluggish which makes you muggy feeling. Good luck honey Im rooting for you.
Plot twist: She’s the real-life Cooking Mama.
Omggg she issssss!!!!
OMG HOW HAVE I NOT NOTICED THIS BEFORE
BETTER THAN MAMA!
Omfgosh
Mama could never
FYI, the infrared thermometer is probably reading the bottom of the pan, not the oil. I’d use a probe thermometer to check the oil temp. The pan bottom was at 375 but the oil was probably less than 320. Just a tip!
James Murray, I came to say the same thing.
Yeah those are okay to maybe check the temp of meat, but honestly I have been a chef for the last 15+ years and I have always used the little stick thermometers that clip on your jacket, it's never done me wrong. Some of the new tech for the kitchen is great but a lot of it is pretty impractical for what you are needing it for.
@@girlgreenivy so since you’ve never seen it personally it must not be a thing? Lol I love when people do that...
I was going to say the same thing.. I have the exact same one to take manual readings of my reptile enclosures 😂
Add another voice that came to say the same thing. Those infrared thermometers are great for surface temps, but garbage for internal temps.
As a Mexican-american whose had to give up real chicharrónes BC of dietary restrictions, this is a recipe I can't wait to try 😭💕💕
Your eyebrows tho...
Literally same
@@guitargod1403 gorgeous aren't they?
@FreakOla ~ You’re beautiful, sweetie.
@@mustachecake8071 she looks fucking awesome 😊
Macaroni Chicharrones is my new drag name, Ms Pasta if you're nasty
😂😂😂
I'd go see Macaroni Chicharrones perform any day of the week! WORK, Ms Pasta!
🤣🤣👩🦱👩🦱👩🦱
I’m dying
LOL! EXCELLENT!!!
you can fry up rice paper also! It makes a delicious crunchy snack that you can flavor with any powder (I use veggie soup base) Oh this is so neat! Thank you for sharing all the time!!
Ooh, I like that idea!
Do you sprinkle it on straight out of the fryer?
That sounds so good! I might try it :D
@@Serenitie3 when I make it I season them out the fryer. I put them in a bowl with paper towel to drain off some of the grace. So it depending on how many you make but if it's not a lot I usually put them on the paper towels until I finish cooking the rest.
If you cook a lot I would make them in small batches. Then I take them off the paper towel and into some type of bag. If they're still really hot (don't use plastic! Lol)
I had to learn that the hard way. Just don't do that even if you throw it in and shake it up really quick. It won't change that if the hot grease gets on the bag it's going to melt a hole through immediately.
Then you'll have seasoning to clean up off the floor. But while they're still warm I put them in a ziplock or a paper bag with whatever seasoning I want. Shake it up and then put them back in the container where they were originally draining.
I'm not sure how you would store them because every time I make them they don't survive longer than a few hours. So I never really had to store them but I'm thinking let it cool off completely and then put them in a airtight container. But I would look that up just to be safe.
she also did a recipe with frying rice paper
in mexico we actually do have this kind of “vegan chicharrones”, theyre called flour chicharrones and are literally just pasta with orangey food coloring and baking powder in the mix. and they just puff up when in the oil
Same thing used at taco bell for their little cinnamon sugar snacks
Like Sabritones? I love those :D
@@yellowlemonPenguin so yum !!!❤️
that's so cool : )
Miss Maddie : ) durum semolina
Try boiling them in stock for a big savoury hit.
Oooooo...yeah that sounds super yummy!
genious!
or some bouillon, i just add 1 cube whenever i make pasta and it makes the pasta yummy even when eaten alone.
And then toss them in spices after!!!
🤤
she called me a beautiful lovely. That's the nicest thing anybody has said to me all year
Y'know what?! I like your glasses and you have a nice smile!
And that is a premium (!) cat
You are awesome!
She means it too :) her heart's that big.
I love hearing it too she is so sweet
For anyone curious, at most Hispanic grocery stores you can find these small orange wheels that are made for frying like this and make some amazing chicharrones, usually found around the dry food like beans and rice
I found these at my grocery store! They were yummy. Now I can't find them anymore. They were fun to fry as well.
THANK YOU!! I always wondered what those were and how to cook them. I live in a Hispanic area for the first time and they sell them at my Walmart. I've always been tempted but never knew how to cook them.
Oh wow. I never thought of using durros for chicharrones
I never knew what those orange wheels were for
I never knew this!! Thanks 😊
I've always used a "sacrificial" piece of pasta - leaving it in the oil as it heats so you can see when the oil is ready.
My mum always taught me that.
I know i do the same thing its faster
I use a drop of water or four: once the water boils you know the oil is 100°C
@@Call-me-Al I'm going to assume you're joking here, but just in case you're not, or someone reads this and gets ideas...
DO NOT DO THIS.
Not only is it dangerous to mix boiling water and hot oil, but 100°C isn't going to cut it - you need your oil to be hotter.
@@D-S-9 if you're pan frying, 100 is fine. And you add the water when the oil is cold, of course. Putting water in hot oil is how you get water exploding to coat everything in hot oil spatter.
I've been going back to college and I'm taking a food safety class and I learned this week you're not supposed to use an infrared thermometer for anything but cooking surfaces like griddles and pans, for oil you need a candy thermometer or what my book calls an immersion probe thermometer
O rly? Why? I mean candy thermometers are what most people use anyway but why would the infrared one not work?
@@skeetsmcgrew3282 I'm kind of curious about that too.
Hmm, I bet the infrared thermometer will show the temperature of the bottom of the pan instead of the oil.
Infrared thermometers are only good for surface measurements. So the surface of the oil is being measured, but the oil closer to the heating element is likely quite a bit hotter.
This is actually also a popular snack in Indonesia. However, we use lots of powdered chili and MSG for the seasoning to make it super spicy & salty
Oh hell yes. That sounds amazing
Not only super spicy and salty. There is original version which dipped in just salt, not only chilli powder and MSG version on it. This is a food which reminds me of childhood snacks..............
Like a blister in the sun. I make these with bowtie pasta. I cook it almost all the way done. I only let it dry an hour or so and coat it with bread crumbs. They are crispy outside and tender inside. They are fabulous to dip in spinach artichoke dip.
Ooooh that sounds wonderful, do the breadcrumbs just stick to the pasta?
@@Rose-jz6sx Yes. Because I don't let the pasta get completely dried out. These were served at a restaurant I used to go to and I got the idea from them.
@@robylove9190 mmmmm...those do sound crispy, chewylicious- watta gr8 idea.it reminds me of the fried ravioli take, but w/o the insides, so dipping in something else doesn't require ya having ta match up already eisting flavors ya kno- like dipping in marinara or basil pest er watevs ta go /w the existing cheese filling or watever is in the pasta already, not that fried rav or tortellini are a bad idead- cause we kno that aint tha case :)hahaha- but the tossin and dippin options, i do believe, would be wider when done w/ your bowtie method...now i want fried pasta @8:30 am est...thanx youtube hehehe ;>)
I like how Emmy shows us all the attempts, not just the one that works! Way to go Emmy, these look amazing and crunchy!
Ok, hear me put
make them tiny Churros by putting cinnamon sugar on them 😂
I was thinking this sounds like how they make cinnamon twists at Taco Bell.
Yessss!
Or puppy chow them by mixing melting chocolate and peanut butter together and mixing with the pasta, then rolling in powdered sugar.
I assumed that was gonna happen tbh lol
As I understand it, that's exactly what the cinnamon twists at Taco Bell are. They do the same thing with use rotini pasta, and then coat it with cinnamon and sugar.
I was so disappointed because this got me hungry and then "leave in the sun for two days."
50°C in the oven for some hours should work fine too, theoretically
Or you could buy tortillas, cut them like a small slice of pizza and then deep fry, easy tortilla chips without the need of hydration/dehydration, 5 min snack.
Same
Right lol
@@alarispoljanac9919 l think you could just buy doritos instead of buying tortillas
i think when deep frying, it's helpful to use a wooden chopstick to test the oil if it's ready. i usually just stick my chopstick into the oil and if i see tiny fast bubbles forming and bubbling around the wood, the oil is hot enough
Yes this is what I do, I don't have a thermometer but it seems like Emmys one is not accurate
Do you have to dip the chopstick in water to make sure it's clean before putting it in the oil?
A wooden spoon also works. I forget who, but saw this on food network many years ago.
She used to do this method before getting the thermometer. Seems like old school will always be better for cooking 😅
@@simonj48 no, it should just be a clean dry chopstick. Water on chopstick will probably make the oil pop and splatter.
It's a common snack in indonesia too. We actually have 2 kinds of them, the ones that's made with pasta like you show here which have sharp crunch and the ones that's actually real crackers that are shaped like macaroni; they puffed up perfectly and it's more like a soft puffed crunch. We simply call both makaroni. They are both dusted with myriads of flavor, most common ones are balado(sweet chilli powder), cheese(the orange synthetic kind), roasted corn, and bbq.
Both of them actually from pasta, the first one stright frying the pasta after boiling, the second one dried on the sun, so its puffs more when fried.
I just wrote the same things 😂
i didnt realize you already said this but yeah! Im still wondering how they make it super crispy like crackers haha
Lol my go to everytime I travel between Sukabumi to Bandung, the Kijang is filled with nothing but wrappers and plastic
@@yokhawanha I think the compositions are a bit different as some can be fried straight from the packaging and still makes the puffier version.
@@ClaudiaJeanneMurrin i learned how to make it in school, thru IRT (industri rumah tangga) subject lol, we used the same package of macaroni to make 2 kind of makaroni snack.
Looks like the crispy noodles they give you for chow mein.
You can make those super easy by just doing this, but with rice noodles. You don't even need to precook them or anything.
if you use the spiral noodles you will make taco bell's cinnatwists lol
@@FEARitself100 lol it doesnt work. the amount of stupid people that actually tried this amazed me. The reason it puffs up is because it has baking powder or baking soda maybe both twisty pasta has neither its just flour and water
@@josiereyes1012 the glutten would hold its shape
@@josiereyes1012 also it doesn't puff up because of baking powder or soda. they're baking riseners sure but they wouldnt really cause puffing. rice puffs up because of the small amount of gluten in its germ, same as making a puffed pastry (which doesnt use always have baking powder or soda btw) sooo i fail to see why you're calling people stupid
You are delightfully eloquent with how you describe the snack... makes me want to try to cook some of this.
Me: :(
Emmy: Greetings my beautiful lovelies!
Me : :)
Serotonin has entered the chat
Goin to attempt a lazy & ‘healthy’ version. Straight after boiling, going to pop into a very hot air fryer. Like if you want me to report back with results 🤤😊
Please report
Yeah, I'd love to know how that goes!
Any luck?
@@CarrieP1981 I didn’t try it yet ima try it today
Please let us know how it goes
I can only imagine doing this, putting them outside to dehydrate only to find out the birds and other wild animals thought they were theirs.
you could put them on the dash of your car inside, they'd get a lot of sun there
@@diasthema so smart!
When she said macaroni with a bit of an accent, it reminded me of that one episode of Courage the Cowardly Dog. You know the one. Love you, Emmy!
Long time lurker and been watching Emmy’s videos for a few years, now.
I’ve gained enough courage to try my own food experiments and managed to make cakes with the instant pot I have, even managed to make non fried churro with said instant pot, and currently, I’m in the process of trying my hand in making my version of gator jerky. Crossing fingers that it turns out decently, it’s marinating in a marinade I threw together as we speak, and should be ready to dehydrate Wednesday afternoon.
Quick recipe idea: Chess pie. It’s a simple pie that’s pretty common in the south and it uses what people had in their iceboxes. It’s not actually chess-related if you were wondering. Depending on who you ask, chess pie is a derivative of “just pie” but due to some accents, it comes out as “chess pie.”
Really simple, you can easily make it chocolate flavored if you prefer. The sweetness is cut by the vinegar.
*disappears in a cloud of smoke*
That burp, though. Sheesh!!!
Just made these. Worked great - left it in the oven on Warm and they dried out during the day so I could fry. Favorite flavors - Garlic Salt and Cinnamon Sugar. My son liked when I mixed some hot chocolate powder with them. At the right temperature, they pop almost instantly. Good recipe!
Your thermometer is taking the temp of the pan sitting on the fire not the oil.
No wonder my shit takes so long to cook. Dammit.
The oil reacts with the remaining air and moisture in the pasta. Depending on how dry/humid it is where you live, drying it out a little less helps for a puffier and faster reaction.
Mexican people call them duros you can by the pasta products already dehydrated in Mexican meat markets
I appreciate that Emmy always tries to pronounce things correctly. Even if it’s not 100% right, at least she tries! A lot of people don’t even care to try.
They had pasta wagon wheels in our mexican section at the grocery store to deep fry. They fried up like Cheetos without cheese. I will have to try this one!
I’ve a;ways seen those and didn’t know what they were.
They're called chicharrones too
@@HadenBlake they’re actually called duros lol, pretty close though 😂
The pickled peppers sort of remind me of what my boyfriend makes from Guam! It’s called finnadene - it consists of vinegar, sugar, hot peppers (traditionally Donne peppers) - we pickle cocktail onions & yellow radish (daikon) with it! 😊 or serve over rice. Can never go wrong with this amazing Chamorro hot sauce!
Looks great! Using nutritional yeast to season would keep them vegan after cooking.
You can also fry rice paper! In India, we have 'papad' which is basically served as a side dish with meals, you can get them in different types- rice papad, potato papad, refined flour papad, daal lentil papad, and even sabudana papad (tiny tapioca balls)!
You should do a video talking about/showing the different kind of tamales that are made in different Central American countries like Mexico and Honduras. They vary quite a bit!
I live in Honduras and I agree!
@@streamskat I have quite a biased for the Honduran tamales. My husband is from Honduras so of course I prefer those much more than any other but I can respect the differences in all of them.
@@streamskat Are you a teacher in Honduras? I see your videos. 😊
@@melindarivera6598 I am a missionary, with my husband, and yes, I teach at a small bilingual school here. Everything here is still virtual......
@@streamskat how cool! I would love to do what you do!
30 years ago I had a restaurant I frequented that had this. The way they did it was cook pasta drain and let cool then deep fried. Immediately after it turned puffy and brown they took it out and drained and seasoned then let cool again. It was such a great thing to serve along side a nice cocktail. I haven't thought about them in YEARS. Thanks for a trip back in time. I think I may do these and put in a vacuum sealed bag and test how long they can be stored.
Emmy is like free therapy✨💙
I like to think she's what we get if Mr. Rogers and Ms. Frizzle had a baby
Literally to the 1% who’s reading this,God bless you, stay safe and have a wonderful day💓(my dream is to become a famous TH-camr) thanks .
I wish we could get a "SO STINKIN' ----" shirt and tank top line from ya Emmy!! Like "So Stinkin' Cool" 😎 or "So Stinkin' Cute"
Like if you agree!!
I was actually going to comment the same thing
This is a great idea!!!
Yesssssssssssss!
I'd wear the hell out of that oh boy.
Yes!!!
Sohla El-Waylly used this method to make her experimental spaghetti alla carbonara. It looked amazing!
Yeah. She overcooked the pasta before dehydrating it. What I recall it was important to overcook the pasta so the cell walls broke down and made puffing easier and almost instant. The pasta water was all grey from the starch.
Someone should start a group funding to get Emmy and Sohla on the same show. That would be one happy show.
I was gonna say a macaroni joke but decided not to. It's pretty cheesy
Macaroni in a pot :))))
You're quite the whiz kid! (see what I did there :P )
I need a mc and cheese now lol
Hey you beat that Chef dude that makes the puns
i skipped pasta your comment at first but then I realized the pun
I heart Em. So glad she takes the time to make these videos for us to lay in bed watching at all hours of the night and morning lol.
this is similar to how Taco Bell makes cinnamon twists.
I initially thought that’s what she was going for.
I used to love making cinnamon twists when I worked at Taco Bell
Oooo, I love those!!
That stuff they use to make cinnamon twists isn’t just dry pasta off the shelf though. It’s a special mix that they dehydrate into a “noodle”
They are very different. Pasta is Ap flour, eggs, oil, and salt. Taco cinnamon twist are wheat flour, corn meal, rice flour and salt. The Taco bell twists are made from a traditional Mexican sweet treat called Duros. They can come in a twist or a worm like shape but traditionally come in the shape of a wagon wheel.
I love adding some smoked paprika when using the white cheddar popcorn seasoning on popcorn, and I bet it would work great with this as well.
I feel like if you drizzled some honey on these and sprinkled some powdered sugar these would be a fun desert. Or like drizzle some melted Nutella on top
She is a different species of pure and I love it
“Leave to dry for two days in the sun” well that’ll take about a week here in Scotland... Maybe...
I am obsessed with that Kernel Seasons popcorn seasoning! Love that you tried it. I don’t even eat popcorn but I have it in every flavor because the consistency is so perfect for adding to any snacks that already have a bit of oil. It doesn’t have any artificial ingredients. It’s also great for soups, salad dressing, sandwiches and rice!
When I was at college in Stockton, there was a restaurant that served fried lasagna noodles sprinkled with parmesan cheese along side guacamole. It was AMAZING.
dang shes chill😌✨
"Chicharrones" was the least world I expected to hear from Emily , it's a very local snack 😂 greetings from México 🇲🇽 I enjoy your vídeos 💖.
She made other Mexican dishes too. It makes me so happy when she pronounces Spanish words correctly. ^^ Most dont.
I frequently crave a crunchy snack, as a good crunch helps calm my anxiety. This looks like a fun, cheap, and easy way to make bulk crunch snacks for those emergency situations. I'll be they'd be really good in various curry flavors!
Can’t wait to see what you have instore for us today. Have a good day/night to you all!!! Make sure you eat plenty, and drink water
Aww thank u you too 🤗
That was so nice thank u
These are the kind of comments that make me happy to be part of this community. I hope you get to eat something delicious today/tomorrow!
Finally a nice comment that’s not a bot :)
Female Eijiro Kirishima You’re welcome!!!
I've used an air fryer to get a more chewy version of this using left over cooked lasagna noodles. The broken bits or pieces that didn't fit. I sprayed them with oil, salted and sprinkled Italian spices on them. They turned out much like this! (more like a bread stick in that it's got a crunch and a chew factor to it) I'm going to try this version too for something more shelf stable.
Why doesn’t she try one at a time to test instead of handfuls😩😂
Ikr
Exactly
U try eating those one by one
My mind is spinning with all the possibilities! Even beyond the end flavoring, if you start with different types of pasta (higher protein, veggie pasta, gluten free pasta, etc) you can elevate healthy snacking! 🍝 Yummy!
Loving the Violent Femmes reference at the end... Like a blister in the sun ☀️🎶
Hey, Emmy, I would be careful about this because bacillus cereus can form within a day if boiled pasta is left at room temp.
wouldn’t the frying kill the bugs?
An excellent observation. B. cereus can leave a heat-stable toxin behind so even the deep-fry may not be enough to keep you safe if your pasta gets contaminated (it takes 80+ minutes at 249°F to inactivate the toxin. No idea what it'd take in her 375°F oil--unluckily I couldn't find any info for frying temps and those lovely crunchy things were only frying for a few minutes.) The dehydrator (or an oven on low) might work okay and heat/speed things up enough to make this recipe safer.
B. cereus doesn't multiply at temps higher than ~120°F so a low oven (usually 170° is the lowest temp on a home oven but you can prop the door to drop it down closer to 140° --although you will be heating your kitchen) or dehydrator with a fruit setting ~135° should be good.
That crunch as she eats is so satisfying to hear and really makes me want to make these!
I worked at Taco Bell for years and we use the tiny spiral egg noodles and they puff up SO much. Thats what we use for our cinnamon twists! I would try those next. Home made cinnamon twists are the best!
Love how honest you are about watching videos beforehand because people be lying! It’s like everyone copy each other so no need to lie! But thank you
I bet these would be delicious with that Trader Joe's elote seasoning powder.
Me and my husband eat the elote seasoning on popcorn! 🤤🤤
We've gone through at least 2 jars this year
Thanks Emmy🍁🎃
Now “You took a sample of my pasta” is going through my head.
Radiatore have a high surface area and Walmart usually seems to have them. Walmart pasta here is 78 cents a pound for most varieties.
Boiled pasta has a converted starch that behaves differently. So cooking and drying it is necessary.
this isnt related to the video but emmy thank you so so much for your captioning on videos!!! im not deaf/hoh but i have family in my house & sometimes i want to watch a video while someone else is in the room so i put on the captions while playing it quietly and yours are by far the best ive seen!!! theyre properly spaced out, punctuated, and capitalized, which is super super rare!! usually theyre a big block of text with no punctuation and some wrong words, & thats if they even have captions that arent the autogenerated ones. ty for being so considerate !!! :D
Hey Emmy, I highly suggest you watch My Name is Andong's video on kerupuk/shrimp chips! He goes behind the science of how starch behaves when cooked, dehydrated and fried. Honestly when you were making this I was thinking if you watched Andong's video you may have had a better time with experimenting with temperature. Plus you get to learn how to make your own yummy shrimp chips! (With a LOT more flavor :D)
Edit: actually, Andong uses a much lower temperature (around 350) but that may have to do with the amount of starch present in the shrimp chips comapared to the macaroni. Anyways, have fun watching his video! :)
Emmy is so adorable and sweet and I think she’s probably the best mum🤩🤩🤩
I don’t eat pork but always been curious as to how they taste. This is going to be a weekend recipe! Once again Emmy teaches me something new :)
I saw Solah do something similar.She said the key is to overcook the pasta for a bit IIRC. The puffing is due to some of the water getting trapped inside the pasta, which when exposed to heat quickly evaporates and puffs out of the pasta surface.
I want to try them, but… with sugar! For some reason, I imagined them sweet hahahahah
Same like canoli chips
that's basically the premise for taco bell cinnamon twists, although the dried pasta twists have been prepared and re-dried before arriving at the store and getting dropped in the fryer.
i’m cuban american and i ate a lot of these growing up. My abuela would dry them out in the sun over a period of several days. It’s a lot of work but they are delicious, esp cooked in lard/oil that has been reused for years on end.
if you wanted it to look like the original snack,maybe you could use lasagne sheets ?
We have a really popular snack called Bissli (ביסלי) in Israel, which is basically spiced fried pasta! They come in grill, onion, pizza, falafel and a couple other flavors, each one made of a different pasta shape like fusilli or chopped spaghetti. They’re soooo good!
I hear Taco Bell has a cinnamon snack that is basically fried pasta also but nobody really knew for a long time.
Cinnamon twists! They're only a dollar where I'm at, and they're so crunchy and good.
Can confirm, made them at Taco Bell.
They’re not regular pasta tho they’re the Mexican duritos
If I’m not wrong they only work with rice/starch based pasta :)
@@missanthropocene759 You are wrong Emmy just made them. ; )
8:12 I love these I use them on all of my microwave popcorn. I actually have some White Cheddar right now.
Emmy: How much ASMR crunch do yall want to hear?
All of us: YAAAAS!
We have something like this here in Brazil, we call it torresmo. We do have the version made with a dry pasta type of thing too, that also happen to be vegan (unintentonally, but still vegan) and how you call it depends on where you are from in Brazil. It doesn't taste like actual torresmo, but it's a great and cheap snack you can find all around ❤
I was getting a major anxiety attack when she kept pouring the macaroni in the cold oil
seriously! i was surprised she didn't test one or two at a time
Important to note it best to actually overcook your pasta rather than cook it to package directions. You want to expand the cell walls so it’s easier to create steam which leads to puffing when you fry.
Emmy, it's been so long since you've had a ramen or instant ramen tasting or recipe. Since it's about to get cooler, do you have any of those in store?
I'm dying to see another ramen video myself! 🥰🥰🥰
Fried cooked ramen chicharone?
I wonder if you dried it less would it puff up more? The bubbles would be caused by water or air trapped in the pasta rapidly heating up.
I wish you had tried to fry the uncooked pasta.
i read that frying uncooked/raw pasta would become like unedible pieces of greasy rocks or they just burn up.
Hi Emmy, I have the same thermometer. From my experience I had to stir the oil first then test the surface. It works much better I find. I just wanted to say I love love all your videos and you are the cutest thing ever. Your family is so blessed. ❤️
What about these with cinnamon sugar? I wonder if it would be good
That's how we do them at Taco Bell ;)
In my hometown people fry pasta and sprinkle it with chili powder to make it super spicy. Gosh now I'm craving for it!
Hey emmy, you seem to have a good spice tolerance so what do you think about going on hot ones?
I have never thought about that , but that would be iconic!
ive followed you for so many years now and i can not believe how much your channel has grown! very well deserved!! but holy crap have you come so far!!! ♥
I'm impressed your chickens didn't eat the drying pasta!
That also works with rice paper and any kind of rice noodles.
Former Taco Bell employee here , and for those who don’t know cinnamon twists are just deep fried pasta with cinnamon and sugar 🤣🤣🤣
I am OBSESSED with this method and I love it with cinnamon sugar!!
"Leave it in the sun"
Britain: *am I a joke to you?*
Happy to see you too Emmy, hope you and your family are well
I've had something similar from Israel, forgot what it's called.
Could have been Bissli. 😃
@@aworobetz1 Yes, also love the peanut puffs. Weird at first but they are lovely.
@Liz Neko Taste delicious. I'm from. The UK and only one store sells these. Haven't had then in some months.
Yes, just like Bissli!
Reminds me of a snack we make, but using Cheerios. You can fry up some Cheerios in a pan with a little bit of butter and salt until toasted and then add in your seasonings. For something sweet you can use cinnamon and sugar or onion powder/garlic powder and Parmesan for something savory. Delish!
Morning~😁🌈 I've never tried Macaroni Chicharrones and WOWW! It looks soooo crispy and yummy!! ✨✨
Thank you for the nice tip and the yum-yum snack recipe! 💗✨
This is similar to a family recipe I've loved since I was child. It's called burnt macaroni. It's that same kind of fried puffed macaroni, but with a ragu style sauce (thing tomato and meat). The recooking and sun drying for 2 days of the pasta is not required to get that golden brown bubbly texture. The macaroni isn't crunchy though, it just has a nice flavor and has the appearance of the ones in this video.
I didnt need more ways to eat carbs Emmy 😭 this is 2020, im already on a strict diet of carbs and wine 😭
Wow you can tell with the sound of the crunch how much its changed.