Food Theory: What chocolate takes the longest to melt? I want a chocolate bar or candy that I won't need to worry about melting, and I want the best option possible. Perhaps a specific method would make it last longer like freezing beforehand or putting the chocolates in some sort of concoction? I know you're the guy for the job MatPat, make me proud.
Fun Fact: last night, I had a dream that Food theory did an episode comparing fruit candy to chocolate candy, both their nutritional values and flavor profiles, to find which one was better. I still remember the opening was that MatPat was excited to eat excessive amounts of candy only to get a stomach ache before finishing a single packet of Gushers. Can you please make this a reality?
@Eli Adest Remember the golden days when you'd get to a video early and everyone would just comment "first" and now it's just an absurd amount of Bots everywhere.
Wild hypothesis: I'm wondering if decibel levels alone are a good metrics for crunchiness... some research would need to be done but my instinct tells me crunchier chips would have more high-frequency content in the spectrum (which might not necessarily result in higher decibels) whereas soggier chips would have more low-frequency content in the spectrum. So... yeah, a spectrogram analysis might yield more faithful results!
They need to make a deal with movie theaters, I can't think of anything more annoying than loud crunching during an important scene in a movie or having people with cheesy fingers wiping them on the armrests or wherever.
Honestly, as a male, the Doritos idea of making a version that is less crunchy and powdery sounds good to me. It should have been be marketed as a “stealth” version or even a “theatre edition”. Easier to eat at the movies, or for office workers to eat chips at their desk at work, or for students at the library or the back of the classroom haha. It’s a shame they had to take the “female version” route for that idea. Males can appreciate clean and quiet chips too.
I thought the “female edition” was disgusting cause we can be gross too and gives in the stereotype that women are always proper. I love your ideas of renaming it! If they were to exist as “female edition,” I bet they will be more expensive as regular Doritos because woman’s tax lol
I was thinking that exact thing! Especially with the reduced powder part, since I don't want to have to wash my hands every time I eat chips just to make sure I can touch my phone without screwing with the screen.
As someone who worked in a poutine restaurant, partially frying a destarched potato (which can be done after slicing in cold water over night), setting aside to cool, and then finishing the frying results in a fry that is crispy and crunchy enough to not immediately melt under the moisture of the gravy. So yeah, the same technique with your chips, thick cutting them, would result in a crunchier result.
I'm really curious if the shape of the chip is a factor in crunch volume, like crinkly Ruffles or rolled-up Takis. There's a chip brand I used to eat a lot called Sensible Portions, which had a very delicious veggie chip that was both zig-zaggy and slightly bowl-shaped, and it had a pretty good crunch for being a relatively soft chip.
Day 4:Here’s a question: would gingerbread really make a good life sized house? And if not, what food or combination of foods would make the best house?
Suggestion: what about different textures and cuts? I feel like a rippled chip would be much crunchier than a sliced chip because of the thickness and texture
It’s been insane watching matpat grow into the absolute internet ICON he is today. And he deserves every bit of it. Thank you for years of quality content and creativity matpat 🥰
I feel that chip shape matters too, chips that curl over itself may be louder due to more being crunched and the extra mass to bounce sound waves off of, possibly.
I feel like there's a clear contender missing from this competition: green plantains will make deliciously long crispy crunchy vessels for game-day foods and dips.
Suggestion: For draining, don't let the chips pile on each other and use a wire rack turned upside down on paper towels, this puts the metal rack in contact with the paper allowing them to more effectively wick away oil without letting the chips rest on the soggy paper towels. Less oil bogged chip = better crunch
Here’s a two things to test for next time around. Shape of the chip (Having a conical ribbon shape to amplify the sounds?) and brittleness by increasing the density of the chip instead of thickness,
Definitely needs to alter to a different shape maybe, and the thickness - would also trying a version of the thicker beet chips that are baked after parboiling, as many thicker-cut baked chips produce sturdy and thicc crunch. :)
Hey Matt, Could you look into fast-food french fries? I'm positive that they are doing something that makes them impossible to reheat and enjoy. Maybe find out what it is, how you can reheat them successfully and which fast-food fries are the best to reheat? Anyways thought it would be an interesting theory for you to match all the fast food videos.
Honestly, I don't think any oil-fried fries are good reheated or leftover. Pretty much all fried foods I've had from restaurants and takeout places and made at home aren't good reheated because they dry out or just don't taste the same. I usually end up just eating them leftover cold, depending on what it is. Then again, all of the fried foods I make at home are meats (chicken tenders, chicken thigh fritters, thin-cut, boneless pork chops, and pork tenderloin medallions), so they're fine leftover. But fries as a whole for me are never great again, reheated or otherwise.
I would have loved to see yall try salted banana chips. they're a frequent snack in my house and i swear they are the crunchiest things i've ever eaten
So people like me and mat who married someone with misophonia know what chips to avoid while with our mouth noise sensitive wives lol or ya know some fun reason
this is by far my favorite channel of the four, great job, i really love the videos in which you are in the kitchen actually cooking the food you are talking about, really interesting stuff!
That part made and describing just before showing russet with crown made me think of the comment on him growing up and realising how weird his parents’ jobs are
I wonder how fried lotus root chips would stack up when done in these techniques. I find them already parboiled in the bag from the store so I just straight fry them up and they come out so crispy and tasty.
Question… Did you try cooking the veggies with a different method? I feel like maybe baking them could give more crunch… also, get some taro or yuca for the next one, they make great chips.. also try plantain chips, it’d be interesting to see where they fit in this experiment 💙🤤
If they’ve already put the recourses into developing it I would love to see a less loud less messy Dorito marketed towards ppl with sensory issues who might not otherwise feel comfortable consuming them, that could be a really interesting use for the technology
I think you could get the same effect by just holding the chip on your tongue for a few extra seconds so it softens up. Not enough to be mush but certainly less loud.
I’d like to imagine the great goal of the food theory channel is to make a wacky cookbook. “How to prepare a tree” “how to make the loudest chips” “How to make a Samsung burger” All the videos are perfect
Steph: “And then they get (stare) brain injuries” I spat out my water. Also, the fridge having Ollie’s projects is so adorable. Mr. Super Crunch is quite the artist.
Food theory: i have always been told that when boiling eggs you should put vinegar/ salt in the water for the shell to peel off easier. I boil my eggs without anything and it comes out fine, perfect even. Recently ive been binging your videos and ive had this question sitting for some time in my head. Soo I thought id just comment my idea
When you boil eggs, if the shells aren’t perfect the whites can run and that’s what vinegar helps prevent. That way you don’t have an exploded egg in your pot and you get the proper hard boiled egg.
On the flip side, I've tried all of the additive and temp control tricks and none works consistently for me. Only time I get close to being able to peel all the eggs without the shells sticking is to cook them in a steamer basket
7:00 a note on dB and noise level in general, it's important to remember that noises get quieter the further away from the source, so when the study quotes 25-35 dB, this probably means they put the mic further away from the crunch, and if they don't tell you how far away then it's hard to compare those numbers with your experiments. But hey, that's just a theory..... What, you thought I'd plagiarize MatPat's catchphrase in public? Shame.
I think generally with what I've experienced with chips this is pretty accurate, but I do agree they should've used the 4 fingers away from Mic method or something
Never in my life have I seen a TH-cam mention misophonia. I've been struggling with that mental disorder ever since kindergarten, and I'm glad it has been aware enough to get a mention in a TH-cam video like this. Thankfully, I recently found a way to not only deal with that, but a majority of the trigger sounds do not bother me anymore. Thank you food theory for mentioning it.
When you mention Root vegetables, i instantly think of Jicama, a super juicy root that is very commonly eaten raw with various seasonings. Maybe it has too much water content, but its just a thought. (it is super crunchy eaten raw though, thats why i think of it.)
Honestly, it having a higher water content might make it even better, since it’ll give the oil more of a chance to seep in. Though… if it’s too watery, it may explode.
Thiccccer is definitely the way to go, and as a fry cook, I think having your time in the oil as a constant variable is flawed because as you saw some were still squishy when they came out, but you can’t control the way they cook as fine tuned
I just want to say thank you to the editing team that put together tiny Matt running to hug a Dorito because that is the best thing I have seen all day
Food theory videos are the most relaxed theories. Whilst film theory and game theory often get into the darker parts of lore, food theory is just plain fun and experimenting (most of the time)
Chips should be placed spaced out on a wire rack to dry. This allows any oil to drip away. If chips are piled together, that traps the oil in between. Placing them on paper towels just holds the oil on the chip. More importantly, you should not be eating the chips to test their crunch. Your mouth is creating different shapes and moisture levels, which affect the volume. You should have made a rig to simulate a consistent bite.
I've noticed that wavy lays had a more substantial crunch than standard lays, I'm curious if that has to do with shape or if the chips are just thicker in general. Might be something worth looking into.
I still can't fully comprehend that matpat is a dad, he was a large part of so many people's childhoods (mine included) and now he's raising a kid of his own
Food Theory: I saw those froot loops "DAD" in the fridge. I made some of those when I was a kid but they went bad, some of them kindda melted and looked weird. My idea is to find out what is the ideal food to make those letters and make it last FOREVER.
Food Theory Suggestion: growing up in the 70's and 80's I was indoctrinated into a number food related urban legends often centered around samonila. One I recall was the care required to never let jelly (refrigerated) get into the peanut butter or it will give you samonila. This nrings me down the rabbit hole to the modern concern with food allergies and the insistence by some that these allergies never existed in the before times. But now I wonder were all these 70's and 80's food fables just the explainations given to the physical symptoms people sometimes felt due to allergies, rather than actual illness? I recall a study several years back suggesting some short term flus (24 hour bugs) were actually just cases of food poisoning, but I feel too little has been done on the question of how legends get created to explain phenomenon that are in truth based on annecdotal rather than empirical evidence.
I believe the increase in allergies is empirically true (especially noticeable in peanut allergies), from about 3% of people to 7% of people from 1960 to 2018. My source is the BBC article "Why food allergies are on the rise."
A quick advice/questions for the sound measurement: 1. What was the sound floor where you were testing? because that can affect the decibel reading. 2. How far away did you measure all these readings and did you make sure that they were consistent between tests. Distance greatly effects how decibels are recorded. If these could be included the next time that you use a decibel reader as a measurement tool it would be extremely informative instead of making the data almost pointless.
So much this! I work in a lab where we do loudness ratings all the time and fractions of a centimeter of difference in the distance between the sound source and the recording microphone has a measurable impact on loudness.
It must be amazing to grow up in an environment where your parents are curious about the world and satisfy curiosity in pursuit of knowledge. Way to go matpat!
Those Terra chips are the only only chips I buy anymore so when I saw that they were the crunchiest I was like “yess!” They’re my absolute favorite and I love the variety, flavor, and crunchiness so I feel very validated in my preference. The Mediterranean one is the best.
Hey everyone! This info is coming from a culinary student so take this with a grain of salt. This is coming from a commercial cook student. Cutting the potatoes a little thicker (maybe like 1/8- 1/4 inch max). Air frying is another way you might be able to get them a bit crispier. Also let the cut potatoes soak in water. This removes the starch from the outside and helps them become crispier, tossing them in a bit of flour before frying can also help, freezing the potatoes right before cooking them and not letting them thaw also might help.. Just watch doing this as it could make the oil bubble. Another way is you could bake them in a 400 degree oven for about 15-20 minutes after soaking them in water. Make sure the water is cold. Hot water will react with the starch on the potatoes and can actually make it activate.
Food Theory : History about the tongue graph, where the tongue was sectioned off into little parts for salty sweet and sour. This eventually got recognised as wrong so I’d love to see a video about where the tongue graph even came from! Love you FoodTheory!
Wait it's WRONG 😲 I mean, duh, something that's bitter will make me hurl regardless of where it sits on my tongue... for real it's like my tongue becomes a sponge. _shudders_
Depends on what sets off the Misophonia, for me, I can't take lip smacking of any level and certain kinds of chewing, but crunching isn't an issue (well with exceptions of course, feeling off on any day makes everything worse...)
You know what, in India, there are snacks which are kinda like a tougher and crunchier version of Cheetos. I bet those could knock out Kettle Chips no problem. Things like Kurkure are staples here.
The word of the day is psychosomatic. Any feeling from crunchy food being associated with the taste of the food, such as the freshness, is purely thought based and has no real reflection on the food itself. I love watching Matt explain this stuff in such detail!
I'm someone who makes fries at home when I'm bored, so watching through this video has given me a lot of ideas on how to prepare my next batch, if that ever happens. Your suggestion on adding flavor using vinegar honestly sounds amazing.
I like these tortilla chips that are really loud, they're under the brand "Santitas" and I usually get the yellow bag as it tastes the best and has a loud crunch
Before seeing this, id imagine wavyness of the chip seems like it would be a big factor as it gives much more collision areas and cracking areas, so either way it should be wavy ja?
@@Theblackfox46 TH-cam needs to make a report bot option when reporting, and have those comments immediately removed without review. then if it was someone's legitimate comment, have that person be sent a notification so they can verify a real person sent it.
The crunch of foods has alot to do with teeth conditions too. My dad has dentures and whatever chips he consumes sounds extremely more louder than anyone near him. Also I've noticed my cousin who has alot of big gaps between his teeth has a longer crunch sound when eating I guess from trying to chew the snacks under his good teeth.
Just a side note I only recently learned- Yuca and Yucca (yoo-kah and yuk-ah) are two different things. Yuca is a potato like tuber, yucca is the pointy desert plant.
I wanna say that I think one of the methods for making a crunchier chip would be making the chip slightly thicker? Most potato chips are really thin once they've gone through their methods, so I believe if you made the chip slightly thicker, it'd make for a much louder crunch.
You'd have to be careful though, thicker cuts makes for a more difficult even cook, so you'd have to be careful to not accidentally make more of a fry than a chip. There probably is a sweet spot between thin and thick cuts that gives a better crunch, would be interesting to try and find out.
I don't think the "Women don't want to eat crunchy foods" thing came from "seen but not heard". A lot of women (and some men) don't like to have loud, crunchy food in public, not because they're told to be quiet, but because they're trying to be polite to people around them.
The confusion isn't about why someone would want a quieter chip. You just touched on the actual issue. They should have just branded them as "low-crunch" or whatever other term, so that anyone who wanted them for whatever reason could buy them. Specifically saying they were for women was the mistake.
Crunch Enhancing Suggestion: change the shape of the chip. The crunchiest chips I ever recall eating were 1. Kettle cooked, and 2. Not flat circles. The chips that fold over on themselves, or wrap around another chip, giving them 2-4 more extra crispy layers, I believe you will get a ground shaking cronch.
I just love the comedic sudden and slight change of expression when Steph mentions the super bowl brain damage. Right up there with the berries and cream "my mother isn't here anymore" joke
idk why but it felt really nice to hear you acknowledge misophonia :") it doesn't get talked about enough and even though it was extremely brief I felt seen
They are, but some brands are better than others. Ironically, I've found that the banana chips from my local Kroger/Walmart aren't as good as the ones from Dollar Tree; way too tough and some have holes in them from, what I can assume, is a poorer choice in banana supplier. Meanwhile, the Dollar Tree banana chips still have that hard crunch, but doesn't leave my jaw sore after just 5-7 chips, and there weren't any holes in the centers - they also more likely to be in-tact instead of chipped or broken off at the edges. Now I'm suddenly wanting MatPat to look into different brands of banana chips and compare them... TL;DR - Dollar Tree banana chips are a better experience than the ones Kroger/Walmart stocks
You should use Veggie Straws! I was just eating them and they seen to be very crunchy! Might be on the higher end of decibals! Also the ranch flavor seem to give more resistance.
Hey Matt and Steph - greetings from Australia, it's interesting that this should come out today - as I bought a new variety of Smith's (Lay's to you) chips called Double Crunch yesterday. I have no empirical data, but they do indeed seem to have more crunch than even kettle-style, which is my usual reference for chip crunch. Thanks for the channel - it's great.
Food Theory: Are Lunchables really good for you? Do the pizza wafers actually go bad or do they stay the exact same no matter how long you leave it? Is it healthier than say the typical lunch provided by schools?
@@anthonythomas The second question, I ask it because my brother had a pizza Lunchable that he didn't use a waifer of and that thing didn't do anything in the months he had it (it was discovered after a mouse had been chewing on it.)
lunchables are not good for you, don't need a theory for that - now, is it healthier than the average school lunch, that is a fair question, considering how little effort goes into school lunches in America
Food Theory suggestion: is there really such thing as 'the perfect bite'? How can bites of the same food taste different? Is it better to eat the 'best part' of your meal first or last? 👍
It PAINS ME that they didn’t use the Max Hold button to display only the maximum decibels heard. I guess they can always use the footage captured to see the maximum number, but let’s be more efficient MatPat! - A Loyal, yet Concerned Theorist
Clearly they didn't do it well though. Personally I saw glimpses of higher decibels on some of them. These two are great, but in these types of experiments it's important to get the numbers 100% accurate
@@galaxybun8775 I imagine they were working with averages since each chip would have been tested more than once, I imagine the stuff they showed was just a small sample of what they did to record data (science isn't about one and done experiments, got to replicate things at least a few times to minimize outliers and all that.)
I don't know if you'd count this but it'd be worth looking into, Rice Crackers. Some call them Rice Chips. They are by far the crunchiest thing I have ever eaten.
Food Theory: What chocolate takes the longest to melt? I want a chocolate bar or candy that I won't need to worry about melting, and I want the best option possible. Perhaps a specific method would make it last longer like freezing beforehand or putting the chocolates in some sort of concoction? I know you're the guy for the job MatPat, make me proud.
short answer, it's m&m's i mean they were literally created for that purpose
This is an amazing idea!!!!!
A bot stole your comment
Dark chocolate. Higher percentage the better. Anything tempered will have a higher melting point.
+ what chocolate is the tastiest as well
Not only will opening the bag of chips wake everyone up at 3AM, but taking the actual bite will be louder than a grenade explosion.
thats u.s
C H I P
@Instagram User wtf
hehe
@today was a good day thx Muslim
It's adorable that matpat has a macaroni art on his fridge that says "Dad" and another one that says "Oliver"
That so sweet it hurts
Awww this is so cute.
its enough to make a grown man cry
I agree, so adorable.
It's kinda crazy that a kid that young can have kids of his own.
MatPat: "I need water, desperately." Also MatPat: *Instinctively grabs a soda*
204 likes and no replies? ill fix that.
205 likes and 1 reply? Ill fix that
211 like and only 2 replies? I'll help fix this
271 likes and only 3 replies? Gettin fixed. (new chain?)
273 likes and only 4 replies? Let me fix that
Fun Fact: last night, I had a dream that Food theory did an episode comparing fruit candy to chocolate candy, both their nutritional values and flavor profiles, to find which one was better. I still remember the opening was that MatPat was excited to eat excessive amounts of candy only to get a stomach ache before finishing a single packet of Gushers. Can you please make this a reality?
th-cam.com/video/SI6tZVTiIaM/w-d-xo.html
Got it
Lol the sheer amount of bots here is halrious
@Instagram User woah woah woah, this is a kids channel!
@Eli Adest
Remember the golden days when you'd get to a video early and everyone would just comment "first" and now it's just an absurd amount of Bots everywhere.
Yes I want fruit v chocolate
Wild hypothesis: I'm wondering if decibel levels alone are a good metrics for crunchiness... some research would need to be done but my instinct tells me crunchier chips would have more high-frequency content in the spectrum (which might not necessarily result in higher decibels) whereas soggier chips would have more low-frequency content in the spectrum. So... yeah, a spectrogram analysis might yield more faithful results!
just put a good ol EQ on those chips and were good
*start making theories in my head*
son of a b*tch you might be onto something
@@yungvarg2301 also of course 8 otts and one sausage fattener
@@yungvarg2301 lmao
@@Luaporleafcutterant eliminate fan spotted
Honestly, if Doritos released those chips, but branded them as "ninja chips" they would probably do well.
The ads alone would be glorious .
Someone get this guy a board meeting with Doritos
Now his guy gets it!!
They should've just kept quiet, and if women actually happened to like the quieter version more pretend it was by accident
They need to make a deal with movie theaters, I can't think of anything more annoying than loud crunching during an important scene in a movie or having people with cheesy fingers wiping them on the armrests or wherever.
I can imagine how funny the super bowl ads would be
Honestly, as a male, the Doritos idea of making a version that is less crunchy and powdery sounds good to me.
It should have been be marketed as a “stealth” version or even a “theatre edition”.
Easier to eat at the movies, or for office workers to eat chips at their desk at work, or for students at the library or the back of the classroom haha.
It’s a shame they had to take the “female version” route for that idea. Males can appreciate clean and quiet chips too.
I thought the “female edition” was disgusting cause we can be gross too and gives in the stereotype that women are always proper. I love your ideas of renaming it!
If they were to exist as “female edition,” I bet they will be more expensive as regular Doritos because woman’s tax lol
As a man I would love a less messy chip. I hate getting stuff on my fingers
I was thinking that exact thing! Especially with the reduced powder part, since I don't want to have to wash my hands every time I eat chips just to make sure I can touch my phone without screwing with the screen.
See if the female and male chips had actually been a thing, I would just not be allowed to eat doritos I guess. Totally Unfair lmao /sarc
Doritos Stealth - Maximise your gaming skills by not letting your snacking give your position away to the enemy.
As someone who worked in a poutine restaurant, partially frying a destarched potato (which can be done after slicing in cold water over night), setting aside to cool, and then finishing the frying results in a fry that is crispy and crunchy enough to not immediately melt under the moisture of the gravy. So yeah, the same technique with your chips, thick cutting them, would result in a crunchier result.
th-cam.com/video/8XGcc1A68NU/w-d-xo.html
I will be the bastion to protect this comment from bots. COME AT ME! 🛡️🗡️
Gravy ok fries should be illegal
The rynhhnt
😢
H😢y😢 😢
They
Tt
i just really love how adorable the refrigerator looks - it is very clear that Olly is the head of the house now!
th-cam.com/video/SI6tZVTiIaM/w-d-xo.html
Got it...
it's so sad such wholesome comment is filled up with such awfull replies
@@Illette yes I agree
MatPat: "This video is with apologies to anyone with misophonia."
Stephanie, who has misophonia: "Haha, I'm in danger"
I feel your pain
Well he is the only one making her recover from it
And people with ADHD without hyperactivity
@@ArythNeon so add
as someone with misophonia myself, I was dying the whole way trough
I'm really curious if the shape of the chip is a factor in crunch volume, like crinkly Ruffles or rolled-up Takis. There's a chip brand I used to eat a lot called Sensible Portions, which had a very delicious veggie chip that was both zig-zaggy and slightly bowl-shaped, and it had a pretty good crunch for being a relatively soft chip.
Day 4:Here’s a question: would gingerbread really make a good life sized house? And if not, what food or combination of foods would make the best house?
th-cam.com/video/8XGcc1A68NU/w-d-xo.html
can someone tell me if this is a link to a giant gingerbread house or a virus
@@daniellynam2364 just a bot promoting their gameplay channel
thanks man
I feel like they would do this one near the end of the year good luck waiting
Matpat is basically Belle’s father from Beauty and the Beast. He makes insane, somewhat useful data and surrounds his actual useful info with it
Which Beauty and the Beast? According to Phelous, there are numerous films that bear that name.
@@gregzotter6189, the Disney one, most likely, as it's the only one to my knowledge that has a career as anything scientific.
@@gregzotter6189 the original (well original film Disney does like to steal) Disney animated feature
@Telepture, bot. Also, wrong place to preach. This video has nothing to do with religion, proving or disproving it.
Suggestion: what about different textures and cuts? I feel like a rippled chip would be much crunchier than a sliced chip because of the thickness and texture
I agree I feel that the geometry of the chips would make a big difference. And that is a sentence that I never thought I would produce.
Great idea!
I would like to know why my appetite deflates immediately when I realize I accidentally got ribbed chips.
@@paisleesheppard5629 I don't know, but I don't like them either
It’s been insane watching matpat grow into the absolute internet ICON he is today. And he deserves every bit of it. Thank you for years of quality content and creativity matpat 🥰
...... :(
I'm sorry, I'm paying less attention to the chips and more attention to Ollie's noodle art that says "Dad" on the fridge
Matt is kind of a noodle isn't he
@@someguyinamechsuit7062 i think is cute the way he acts, i bet hes a super nice dad
I think the "DAD" was MatPat doing his with Oliver.
There's lore to this XD
I was hoping I wasn't the only one who noticed the adorable fridge art
I feel that chip shape matters too, chips that curl over itself may be louder due to more being crunched and the extra mass to bounce sound waves off of, possibly.
i have always thought this plus they taste the best
Thats one reason of fighting in most households. Who gets more curled up ones? Lol
I feel like there's a clear contender missing from this competition: green plantains will make deliciously long crispy crunchy vessels for game-day foods and dips.
I was thinking the same
I was literally eating some during this vid lol
True they may be loud but they do not taste good at all (to me)
Where I'm from we also have banana chips which give similar results. Mat really should consider these two.
@@danielwright2893 do u mean kerepek
Course that what I call banan chip in here 😅
@@danielwright2893 We have them too. I'm Caribbean btw.
Seeing Olivers little art work on the fridge is so wholesome to me
Suggestion: For draining, don't let the chips pile on each other and use a wire rack turned upside down on paper towels, this puts the metal rack in contact with the paper allowing them to more effectively wick away oil without letting the chips rest on the soggy paper towels. Less oil bogged chip = better crunch
Or using a dehydrator
I didn't notice that they did that. 😳 that's definitely a frying blunder.
Here’s a two things to test for next time around. Shape of the chip (Having a conical ribbon shape to amplify the sounds?) and brittleness by increasing the density of the chip instead of thickness,
Wowww th-cam.com/video/FSSFgWlDbJU/w-d-xo.html…………
Definitely needs to alter to a different shape maybe, and the thickness - would also trying a version of the thicker beet chips that are baked after parboiling, as many thicker-cut baked chips produce sturdy and thicc crunch. :)
Hey Matt,
Could you look into fast-food french fries? I'm positive that they are doing something that makes them impossible to reheat and enjoy. Maybe find out what it is, how you can reheat them successfully and which fast-food fries are the best to reheat? Anyways thought it would be an interesting theory for you to match all the fast food videos.
Reheated fries in an air fryer is pretty goof. Pizza as well
Honestly, I don't think any oil-fried fries are good reheated or leftover. Pretty much all fried foods I've had from restaurants and takeout places and made at home aren't good reheated because they dry out or just don't taste the same. I usually end up just eating them leftover cold, depending on what it is. Then again, all of the fried foods I make at home are meats (chicken tenders, chicken thigh fritters, thin-cut, boneless pork chops, and pork tenderloin medallions), so they're fine leftover. But fries as a whole for me are never great again, reheated or otherwise.
The are deep frying them.
Million dollar idea
Frying fries in a pan is a good way
I would have loved to see yall try salted banana chips. they're a frequent snack in my house and i swear they are the crunchiest things i've ever eaten
I love how matpat put Oliver’s art on the fridge in true dad way
I love it as well
same
I am really hating youtube for not banning the bots and selling verifications for some them
@@thegamingpuppet8381 yea
It's super annoying but regardless I'm just going to keep on reporting them.
I don’t why we need the worlds loudest chip, but I’m here for it
So people like me and mat who married someone with misophonia know what chips to avoid while with our mouth noise sensitive wives lol or ya know some fun reason
To annoy everyone around you. Were you even watching?
ASMR
Same
@@thermophile1695 Right? They were very explicit about pigskin shenanigans in the intro.
This man’s editor needs a bigger pay check
Nah they pay him a Fortunine probably
Bot above ⬆️
Goddamn bots
Stupid spam
@@Kit-Mations bruh
this is by far my favorite channel of the four, great job, i really love the videos in which you are in the kitchen actually cooking the food you are talking about, really interesting stuff!
its sad he quit
14:12 I just noticed it says “OLIVER” and “DAD” behind MatPat on their fridge. That's so sweet and fitting! 😊
Wowww th-cam.com/video/FSSFgWlDbJU/w-d-xo.html…………
Like how nobody’s talking about Ollie’s amazing observation skills, could definitely hear that Super Crunch
That part made and describing just before showing russet with crown made me think of the comment on him growing up and realising how weird his parents’ jobs are
@@Yeewen88 In the video where they cook a meal in the dryer Ollie literally says that that particular theory is weird.
@@Showtunediva He's not wrong.
I wonder how fried lotus root chips would stack up when done in these techniques. I find them already parboiled in the bag from the store so I just straight fry them up and they come out so crispy and tasty.
Question… Did you try cooking the veggies with a different method? I feel like maybe baking them could give more crunch… also, get some taro or yuca for the next one, they make great chips.. also try plantain chips, it’d be interesting to see where they fit in this experiment 💙🤤
I've never been so genuinely interested in a food theory, matpat you'd better keep your promise on making a part 2
Do I hear ASMR?
Food Theory: How long could you survive on the moon if the moon was made of cheese?
I hope they do that. That sounds awesome
Interacting to boost this one cuz I am intrigued
That is a question.
How much moisture would the cheese have? Enough to keep you hydrated?
@@ladirectora2273 same
If they’ve already put the recourses into developing it I would love to see a less loud less messy Dorito marketed towards ppl with sensory issues who might not otherwise feel comfortable consuming them, that could be a really interesting use for the technology
I think you could get the same effect by just holding the chip on your tongue for a few extra seconds so it softens up. Not enough to be mush but certainly less loud.
I love how they animate around ollies words it’s so cute and innocent
Seeing more and more of Ollie on this channel makes me smile so much. What an ARORABLE little goblin they made
Adorable little goblin. 😂😂
inkr he's adorable 🥰 🥰
but its gonna take 10 gold from me :(
@@Hemlid
@@moviastdyst no.
I’d like to imagine the great goal of the food theory channel is to make a wacky cookbook.
“How to prepare a tree”
“how to make the loudest chips”
“How to make a Samsung burger”
All the videos are perfect
I'm sure that someday, Rosanna will help Matt write a wacky Food Theory cookbook for sure 😉
Steph: “And then they get (stare) brain injuries”
I spat out my water.
Also, the fridge having Ollie’s projects is so adorable. Mr. Super Crunch is quite the artist.
th-cam.com/video/8XGcc1A68NU/w-d-xo.html
ok but the macaroni "Dad" art on the fridge is so frickin adorable
Food theory: i have always been told that when boiling eggs you should put vinegar/ salt in the water for the shell to peel off easier. I boil my eggs without anything and it comes out fine, perfect even. Recently ive been binging your videos and ive had this question sitting for some time in my head. Soo I thought id just comment my idea
Good idea
Just try it out yourself tf? Don't have vinegar and water?
When you boil eggs, if the shells aren’t perfect the whites can run and that’s what vinegar helps prevent. That way you don’t have an exploded egg in your pot and you get the proper hard boiled egg.
@@Xyliphox oh i didnt know that
Thanks
On the flip side, I've tried all of the additive and temp control tricks and none works consistently for me. Only time I get close to being able to peel all the eggs without the shells sticking is to cook them in a steamer basket
7:00 a note on dB and noise level in general, it's important to remember that noises get quieter the further away from the source, so when the study quotes 25-35 dB, this probably means they put the mic further away from the crunch, and if they don't tell you how far away then it's hard to compare those numbers with your experiments. But hey, that's just a theory.....
What, you thought I'd plagiarize MatPat's catchphrase in public? Shame.
Also if their mouth is closed the sound would be quieter
I think generally with what I've experienced with chips this is pretty accurate, but I do agree they should've used the 4 fingers away from Mic method or something
A FOOD THEORY
@@sparrowEPno, just a theory
@@Prettyprincess-4 shut up and let me make a joke 1 month ago
DadPat is the most wholesome version of Matthew... I mean LOOK at that Ollie art on the fridge!
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that art, its SO ADORABLE!!!!
Why do mat don’t crunch on walkers chips they are more better then yer Pringles
@Arisa Mahera it is not even real I think....
@@Villager6883 why do you respond to a bot?
Never in my life have I seen a TH-cam mention misophonia. I've been struggling with that mental disorder ever since kindergarten, and I'm glad it has been aware enough to get a mention in a TH-cam video like this.
Thankfully, I recently found a way to not only deal with that, but a majority of the trigger sounds do not bother me anymore.
Thank you food theory for mentioning it.
When you mention Root vegetables, i instantly think of Jicama, a super juicy root that is very commonly eaten raw with various seasonings. Maybe it has too much water content, but its just a thought. (it is super crunchy eaten raw though, thats why i think of it.)
Honestly, it having a higher water content might make it even better, since it’ll give the oil more of a chance to seep in. Though… if it’s too watery, it may explode.
Thiccccer is definitely the way to go, and as a fry cook, I think having your time in the oil as a constant variable is flawed because as you saw some were still squishy when they came out, but you can’t control the way they cook as fine tuned
The Thiccer They Are The Harder They Fall.
I just want to say thank you to the editing team that put together tiny Matt running to hug a Dorito because that is the best thing I have seen all day
Food theory videos are the most relaxed theories. Whilst film theory and game theory often get into the darker parts of lore, food theory is just plain fun and experimenting (most of the time)
Chips should be placed spaced out on a wire rack to dry. This allows any oil to drip away. If chips are piled together, that traps the oil in between. Placing them on paper towels just holds the oil on the chip. More importantly, you should not be eating the chips to test their crunch. Your mouth is creating different shapes and moisture levels, which affect the volume. You should have made a rig to simulate a consistent bite.
Wowww th-cam.com/video/FSSFgWlDbJU/w-d-xo.html
Yeah, and he was smacking his lips too, which can affect the readings a lot
I doubt he has the money or time to do something like that.
I think he wants to test the crunch of the chip when it is being eaten rather than through a rig that simulates a person biting into it
but isn't eating the chips kinda the whole point
Food theory suggestion: What staleness of peep is best? It could also play into the science of texture.
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Let's see how many subs I can get from this comment
Current:121
@@TinNguyen-rl2xr you only have 7 dubs lmao
Geez so many bots
@@Theblackfox46 LMAO
40 seconds into the vid and I just wanna say the macaroni “Dad” art is so wholesome 😭✨💛
Its so cute 💛💛
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@Instagram User shut
i thought they were froot loops
i like how ollie looks just like matt if he was blonde, makes my heart warm 🥰
I've noticed that wavy lays had a more substantial crunch than standard lays, I'm curious if that has to do with shape or if the chips are just thicker in general. Might be something worth looking into.
Surface area and thickness affect the compression strength, which determines the crunchiness.
I feel like water chestnuts would be really good to turn into chips, because they have so much fluid in them.
You mean those things that, when dried, turn into caltrops?
I raise you watermelons
@@Boulder7685 Amusing thought, but watermelons don't have the same density.
12:53 I love Oliver's expression. *SOOOOPER CRUNCH!*
I still can't fully comprehend that matpat is a dad, he was a large part of so many people's childhoods (mine included) and now he's raising a kid of his own
@@therealme1362 yeah... Hopefully Oliver would adopt his dad's jolly attitude too. They seem to be a very happy family imo.
Food Theory: I saw those froot loops "DAD" in the fridge. I made some of those when I was a kid but they went bad, some of them kindda melted and looked weird. My idea is to find out what is the ideal food to make those letters and make it last FOREVER.
Food Theory Suggestion: growing up in the 70's and 80's I was indoctrinated into a number food related urban legends often centered around samonila. One I recall was the care required to never let jelly (refrigerated) get into the peanut butter or it will give you samonila. This nrings me down the rabbit hole to the modern concern with food allergies and the insistence by some that these allergies never existed in the before times. But now I wonder were all these 70's and 80's food fables just the explainations given to the physical symptoms people sometimes felt due to allergies, rather than actual illness? I recall a study several years back suggesting some short term flus (24 hour bugs) were actually just cases of food poisoning, but I feel too little has been done on the question of how legends get created to explain phenomenon that are in truth based on annecdotal rather than empirical evidence.
I believe the increase in allergies is empirically true (especially noticeable in peanut allergies), from about 3% of people to 7% of people from 1960 to 2018. My source is the BBC article "Why food allergies are on the rise."
salmonella*
@@hazzy5714 I stand corrected. Spelling was never my best subject. Thank you.
A quick advice/questions for the sound measurement:
1. What was the sound floor where you were testing? because that can affect the decibel reading.
2. How far away did you measure all these readings and did you make sure that they were consistent between tests. Distance greatly effects how decibels are recorded.
If these could be included the next time that you use a decibel reader as a measurement tool it would be extremely informative instead of making the data almost pointless.
So much this! I work in a lab where we do loudness ratings all the time and fractions of a centimeter of difference in the distance between the sound source and the recording microphone has a measurable impact on loudness.
Omg Oliver testing the chips with his parents was so cute and “super crunch” sounds like such a matpat thing to say 😂
Wait matpat has a son ?
Yup, he's about three or four
@@han.893 he is in the video 😭😭 but yes him and steph have a son hes a couple of years old!!
One of my favorite sandwiches is smoked ham cheese and potato chips instead of onions I love the crunch and they complement each other perfectly
It must be amazing to grow up in an environment where your parents are curious about the world and satisfy curiosity in pursuit of knowledge. Way to go matpat!
Those Terra chips are the only only chips I buy anymore so when I saw that they were the crunchiest I was like “yess!” They’re my absolute favorite and I love the variety, flavor, and crunchiness so I feel very validated in my preference. The Mediterranean one is the best.
Theory suggestion: how long could one survive entirely on non-edible things? (Ex: twigs, fabric, paper, etc.)
good idea
as long as you would live with no food
Probably not for long.
7 days i think
This boils down to the most nutritious least harmful technically non edible thing you could find and whether you still have water
A Food Theory Video will never fail to make me hungry.
I mean it is *FOOD* theory
Hey everyone! This info is coming from a culinary student so take this with a grain of salt. This is coming from a commercial cook student.
Cutting the potatoes a little thicker (maybe like 1/8- 1/4 inch max). Air frying is another way you might be able to get them a bit crispier.
Also let the cut potatoes soak in water. This removes the starch from the outside and helps them become crispier, tossing them in a bit of flour before frying can also help, freezing the potatoes right before cooking them and not letting them thaw also might help.. Just watch doing this as it could make the oil bubble.
Another way is you could bake them in a 400 degree oven for about 15-20 minutes after soaking them in water. Make sure the water is cold. Hot water will react with the starch on the potatoes and can actually make it activate.
Food Theory : History about the tongue graph, where the tongue was sectioned off into little parts for salty sweet and sour. This eventually got recognised as wrong so I’d love to see a video about where the tongue graph even came from! Love you FoodTheory!
Wait it's WRONG 😲
I mean, duh, something that's bitter will make me hurl regardless of where it sits on my tongue... for real it's like my tongue becomes a sponge. _shudders_
I mean it is true that certain parts are more sensitive to different tastes, though of course the primitive idea was disproven
The Real MVP of this theory is Stephanie. Having Misophonia and going through all that crunching is no joke.
Depends on what sets off the Misophonia, for me, I can't take lip smacking of any level and certain kinds of chewing, but crunching isn't an issue (well with exceptions of course, feeling off on any day makes everything worse...)
You know what, in India, there are snacks which are kinda like a tougher and crunchier version of Cheetos. I bet those could knock out Kettle Chips no problem. Things like Kurkure are staples here.
I tried it
The word of the day is psychosomatic. Any feeling from crunchy food being associated with the taste of the food, such as the freshness, is purely thought based and has no real reflection on the food itself. I love watching Matt explain this stuff in such detail!
I confused this with 'psychonautic' and was very confused what recreational drug use had to do with crunch. 😂
You're forgetting zjërb
Food Theory: What type of Pancake mix would make the best Cake?
Food theory idea : can you live with only liquid stuff
@@BaconMan66 no, air isn’t liquid, And you need air.
@@jan_Mamu troo, but I think they ment as in like the one food video
@@BaconMan66 Yes.
I'm someone who makes fries at home when I'm bored, so watching through this video has given me a lot of ideas on how to prepare my next batch, if that ever happens. Your suggestion on adding flavor using vinegar honestly sounds amazing.
I like these tortilla chips that are really loud, they're under the brand "Santitas" and I usually get the yellow bag as it tastes the best and has a loud crunch
"Or the neglected child of the food world, pretzel sticks"
Me, literally eating pretzel sticks while I watch Food Theory:
Dots are my ish
th-cam.com/video/8XGcc1A68NU/w-d-xo.html
Prestzel sticks are a staple in my unhealthy diet
Before seeing this, id imagine wavyness of the chip seems like it would be a big factor as it gives much more collision areas and cracking areas, so either way it should be wavy ja?
th-cam.com/video/SI6tZVTiIaM/w-d-xo.html
Got it
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I miss TH-cam old days where there was no bots no lopping live stream that lead to nothing and no scam... And also dislike exits
Man I miss it
@@Theblackfox46 as do i
@@Theblackfox46 TH-cam needs to make a report bot option when reporting, and have those comments immediately removed without review. then if it was someone's legitimate comment, have that person be sent a notification so they can verify a real person sent it.
The crunch of foods has alot to do with teeth conditions too. My dad has dentures and whatever chips he consumes sounds extremely more louder than anyone near him. Also I've noticed my cousin who has alot of big gaps between his teeth has a longer crunch sound when eating I guess from trying to chew the snacks under his good teeth.
Just a side note I only recently learned- Yuca and Yucca (yoo-kah and yuk-ah) are two different things. Yuca is a potato like tuber, yucca is the pointy desert plant.
I wanna say that I think one of the methods for making a crunchier chip would be making the chip slightly thicker? Most potato chips are really thin once they've gone through their methods, so I believe if you made the chip slightly thicker, it'd make for a much louder crunch.
Wow, get this guy a Nobel Prize STAT
You'd have to be careful though, thicker cuts makes for a more difficult even cook, so you'd have to be careful to not accidentally make more of a fry than a chip. There probably is a sweet spot between thin and thick cuts that gives a better crunch, would be interesting to try and find out.
I don't think the "Women don't want to eat crunchy foods" thing came from "seen but not heard". A lot of women (and some men) don't like to have loud, crunchy food in public, not because they're told to be quiet, but because they're trying to be polite to people around them.
Wowww th-cam.com/video/FSSFgWlDbJU/w-d-xo.html.
The confusion isn't about why someone would want a quieter chip. You just touched on the actual issue. They should have just branded them as "low-crunch" or whatever other term, so that anyone who wanted them for whatever reason could buy them. Specifically saying they were for women was the mistake.
The question is why, as you said, it's "a lot of women" but only "some men".
The standards around politeness are the "seen but not heard" double standard.
Courtesy to others is likely a factor, but I'd also guess that social anxiety would also play a role in wanting a quieter chip.
What did they have to bribe Steph with to participate in a loud chewing experiment?
I love these kitchen episodes. They feel much more personal.
You should totally do that again but use the same exact cooking recipe as Terra but with your chosen vegetable
Crunch Enhancing Suggestion: change the shape of the chip. The crunchiest chips I ever recall eating were 1. Kettle cooked, and 2. Not flat circles. The chips that fold over on themselves, or wrap around another chip, giving them 2-4 more extra crispy layers, I believe you will get a ground shaking cronch.
Wowww th-cam.com/video/FSSFgWlDbJU/w-d-xo.html
true
"I'm kinda rooting for [beet chips] " Stephanie coming in with the underground puns!!
Regardless of how loud the crunch is, NOTHING will be more annoying than chewing with your mouth open
i chew gum with my mouth open all the time automatically, sorry
... could you make chips using your Christmas tree? Like, is it possible? I feel like that could yield some interesting results
If frying something is just dehydrating it, then does that mean that Megamind’s dehydration gun is just a ranged fryer?
th-cam.com/video/SI6tZVTiIaM/w-d-xo.html
Got it
Yeah when you put it like that...
The ultimate chip, annoying everyone within a 2 mile radius.
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I think Doritos.
So many bots....
@Instagram User wtf
I just love the comedic sudden and slight change of expression when Steph mentions the super bowl brain damage. Right up there with the berries and cream "my mother isn't here anymore" joke
idk why but it felt really nice to hear you acknowledge misophonia :") it doesn't get talked about enough and even though it was extremely brief I felt seen
You probably know this, but Steph has misophonia
@@DessertDoggie I know 💗
I'd like to mention a serious contender:
banana chips! Especially the thick sweet ones! They are absolutely teeth shatteringly crunchy!
Exactly
They are, but some brands are better than others.
Ironically, I've found that the banana chips from my local Kroger/Walmart aren't as good as the ones from Dollar Tree; way too tough and some have holes in them from, what I can assume, is a poorer choice in banana supplier. Meanwhile, the Dollar Tree banana chips still have that hard crunch, but doesn't leave my jaw sore after just 5-7 chips, and there weren't any holes in the centers - they also more likely to be in-tact instead of chipped or broken off at the edges.
Now I'm suddenly wanting MatPat to look into different brands of banana chips and compare them...
TL;DR - Dollar Tree banana chips are a better experience than the ones Kroger/Walmart stocks
oh yes
@@takatacheroki2624 Dehydrated fruit episode when?! But yeah, there's banana chips and there's banana chips, greater differences than in potato chips
You should use Veggie Straws! I was just eating them and they seen to be very crunchy! Might be on the higher end of decibals! Also the ranch flavor seem to give more resistance.
Wowww th-cam.com/video/FSSFgWlDbJU/w-d-xo.html
Hey Matt and Steph - greetings from Australia, it's interesting that this should come out today - as I bought a new variety of Smith's (Lay's to you) chips called Double Crunch yesterday. I have no empirical data, but they do indeed seem to have more crunch than even kettle-style, which is my usual reference for chip crunch. Thanks for the channel - it's great.
th-cam.com/video/SI6tZVTiIaM/w-d-xo.html
Got it
...
Wtf are the replies in these comment sections
I just realized how alike Ollie and MatPat look alike really can tell ^^
Food Theory: Are Lunchables really good for you? Do the pizza wafers actually go bad or do they stay the exact same no matter how long you leave it? Is it healthier than say the typical lunch provided by schools?
No of course lunchables aren’t good for you
1) Probably not
2) Expiration date’s right there
3) Anything’s healthier than that prison slop they call “food”
@@atch300 True
@@anthonythomas The second question, I ask it because my brother had a pizza Lunchable that he didn't use a waifer of and that thing didn't do anything in the months he had it (it was discovered after a mouse had been chewing on it.)
lunchables are not good for you, don't need a theory for that - now, is it healthier than the average school lunch, that is a fair question, considering how little effort goes into school lunches in America
Food Theory suggestion: is there really such thing as 'the perfect bite'? How can bites of the same food taste different? Is it better to eat the 'best part' of your meal first or last? 👍
I recommend doing this with Jaiden Animations if possible, or at least talking with her about that.
At 16:00. MatPat says, "You know how you, like, lose calories when you chew celery?" You should totally test that food myth to see if it's true.
The librarian’s least favorite chips.
The crazy things mat does for us, this is why we love him
th-cam.com/video/SI6tZVTiIaM/w-d-xo.html
Got it
It PAINS ME that they didn’t use the Max Hold button to display only the maximum decibels heard. I guess they can always use the footage captured to see the maximum number, but let’s be more efficient MatPat!
- A Loyal, yet Concerned Theorist
Clearly they didn't do it well though. Personally I saw glimpses of higher decibels on some of them. These two are great, but in these types of experiments it's important to get the numbers 100% accurate
@@galaxybun8775 to be fair, a lot of those spikes came after they started speaking
@@galaxybun8775 I imagine they were working with averages since each chip would have been tested more than once, I imagine the stuff they showed was just a small sample of what they did to record data (science isn't about one and done experiments, got to replicate things at least a few times to minimize outliers and all that.)
Is no one gonna question why the intro is always so amazing like I will never skip the intro it's just good
I don't know if you'd count this but it'd be worth looking into, Rice Crackers. Some call them Rice Chips. They are by far the crunchiest thing I have ever eaten.