![]() ![]() “Good cookies will usually combine leavening types for a balanced final product,” says Anna McGorman, director of culinary operations for Milk Bar. So let's delve into what these products are made of and what the benefits or disadvantages are of them. Most home cooks and professional chefs stick to the tried-and-tested methods: baking soda, baking powder, or a combination of both. In cookie-land, you introduce leavening in a mechanical format when you cream butter and sugar together, but oftentimes the real leavening comes from a chemical agent. In layperson's terms, leavening your cookie involves introducing air to the cookies and can happen in a multitude of ways. So it's only fitting that we look at why our cookies rise in the first place. The rise on your cookie, something that is decided exclusively in the confines of your blazing oven and can't be judged at the dough stage, is a welcome addition to the experience of consuming a chocolate chip cookie. You also know the feeling of utter angst when your cookies simply refuse to rise or spread. ![]() If you've baked cookies before, you know the utter joy of watching your cookies spread far and wide as the edges brown and crackle with delight. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. Archives
December 2022
Categories |