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Article: Down to a science: Unlocking the secrets to batches that aren't pale and don't ever crumble
- Article from:
- Chicago Sun-Times
- Article date:
- December 14, 2005
- Author:
CopyrightCopyright 2005 Chicago Sun-Times. (Hide copyright information)
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We all love great cookies. But cookies can drive us crazy. They
can be too crumbly or pitifully pale. They can stick to the baking
sheet like cement. They can spread all over the place. Then there is
the question of the soft, puffy cookie vs. the flat, crisp cookie.
Sometimes we want one kind and sometimes we want the other. How can
we control the kind of cookie we get? Let's work our way through the
issues, one at a time.
Even experienced cookie bakers have told me they have sent
wonderful cookies to their grandchildren, only to have them arrive as
nothing but crumbs. This one is easy to solve. When the baker adds a
little water to flour and stirs, two proteins in the flour grab water ...