Cookies, achieving different textures

ColtsFan

What a bunch of aszholes

 

JohnInCarolina

nolaegghead said:

This whole baking thing is relatively new to me as I didn't like to eat the stuff while I was guzzling my 2200 kcal/day of bourbon.  So I rarely cooked it, and cared even less.

That said, it's fun and opens up a new world and ways to destroy the kitchen late at night.  Also you make new friends when you give away cookies.

The ingredients are relatively cheap.  The process is quick to make and bake compared to some of the savory food recipes.

The fat levels are wagyu level.  That has to taste good.

Talk about a legal way to kill people with "love", just bake them to death.  That neighbor who's dog craps in my yard?  Cookies for you.  Daily.

You'll be making pistachio baklava and Knafeh Na'ameh in no time!  And I will want some 

Botch

nolaegghead said:

caliking said:

Yo nola - recipe in the first post calls for baking soda. Your last mods say baking powder. Which is it?

Well, that was my dyslexia.  I used baking powder.  I'm pretty new to baking.

So I know the difference from a chemistry standpoint between the two, but I wasn't sure about the end-result differences.  So I consulted the mighty interwebz and this helped:

https://sallysbakingaddiction.com/baking-powder-vs-baking-soda/

@caliking

I'd like to know the difference between the two, when used as a coating for "oven-fried" cheekun wangs.  Half the recipes I've seen use one, and half the other.
Oooh, cooking experiment coming up!    

nolaegghead

Botch said:

nolaegghead said:

caliking said:

Yo nola - recipe in the first post calls for baking soda. Your last mods say baking powder. Which is it?

Well, that was my dyslexia.  I used baking powder.  I'm pretty new to baking.

So I know the difference from a chemistry standpoint between the two, but I wasn't sure about the end-result differences.  So I consulted the mighty interwebz and this helped:

https://sallysbakingaddiction.com/baking-powder-vs-baking-soda/

@caliking

I'd like to know the difference between the two, when used as a coating for "oven-fried" cheekun wangs.  Half the recipes I've seen use one, and half the other.
Oooh, cooking experiment coming up!    

I did not know people used baking soda for that.  interesting.  Now I do know it's used to get that moo goo gai pan texture  Lern somefin new every day!

SciAggie

@botch @nolaegghead I believe the baking soda raises the pH of the skin and contributes to browning - just like for bagels. It also has the benefit of drying the skin the same as cornstarch. 

ColtsFan

Pretty much did Carey’s little more version. I really like the doubled up vanilla. I used a combo of vanilla bean paste and extract. Also added some molasses since all we had was light brown sugar. Decided to add butterscotch chips along with chocolate chips 

StillH2OEgger

I have to stop coming back to this thread. My god, the cravings are becoming painful. Great stuff, fellas!

PigBeanUs

Word on the street is Lit and theTrim have been working out a Soggy Biscuit recipe for two. 

Practice makes perfect, guys!

buzd504

Botch said:

nolaegghead said:

caliking said:

Yo nola - recipe in the first post calls for baking soda. Your last mods say baking powder. Which is it?

Well, that was my dyslexia.  I used baking powder.  I'm pretty new to baking.

So I know the difference from a chemistry standpoint between the two, but I wasn't sure about the end-result differences.  So I consulted the mighty interwebz and this helped:

https://sallysbakingaddiction.com/baking-powder-vs-baking-soda/

@caliking

I'd like to know the difference between the two, when used as a coating for "oven-fried" cheekun wangs.  Half the recipes I've seen use one, and half the other.
Oooh, cooking experiment coming up!    

I use baking powder for air fried wings and it rocks.

nolaegghead

SciAggie said:

@botch @nolaegghead I believe the baking soda raises the pH of the skin and contributes to browning - just like for bagels. It also has the benefit of drying the skin the same as cornstarch. 

Corn starch, baking soda and or baking powder is used in a process called "velveting", common in Chinese cooking.  The intended effect is not the maillard reaction but is a tenderization and texture effect that you are already familiar with from Chinese restaurants. 

PigBeanUs

You won’t be tenderizing any meat by sprinkling anything on it, including meat “tenderizer”.

But I’d imagine the effect is the same on the skin as it is with lye baths or soda baths for pretzels, bagels, etc. 

some small amount of surface change (gelatinizing maybe? Almost a chemical burn?) that contributes to browning and crisping up the surface (more than it otherwise would) when it hits the oven 

thetrim

caliking

Dark choc chip and pecan. Added some molasses. ALMOST added butterscotch chips. It’s like @ColtsFan lives in my head!!

Dough rested in the fridge overnight. Baked at 375F x 16mins. Pretty good, but more molasses, and more butter next time. 

I don’t need this journey...

buzd504

Mmm, butterscotch chips.

blind99

Baking is good. But different. Waaaay harder to improvise and “wing it.”  If you need more cookie recipes let me know. 

Sea2Ski

I like chocolate chip cookies, but I am with @Foghorn and a good oatmeal cookie will win every time. 

Foghorn

To be clear @Sea2Ski, you're only with me if you want oatmeal cookies WITH chocolate chips. It's the best of all worlds.

Adding some pecans or walnuts takes it to an even higher level.

buzd504

Sea2Ski said:

I like chocolate chip cookies, but I am with @Foghorn and a good oatmeal cookie will win every time. 

Cranberry walnut white chocolate oatmeal cookies. 

Foghorn

buzd504 said:

Sea2Ski said:

I like chocolate chip cookies, but I am with @Foghorn and a good oatmeal cookie will win every time. 

Cranberry walnut white chocolate oatmeal cookies. 

Like X 1,000,000

nolaegghead

Damn!  Nice Ashton

caliking

buzd504 said:

Sea2Ski said:

I like chocolate chip cookies, but I am with @Foghorn and a good oatmeal cookie will win every time. 

Cranberry walnut white chocolate oatmeal cookies. 

I dig the cranberries. Craisins > raisins.

buzd504

caliking said:

buzd504 said:

Sea2Ski said:

I like chocolate chip cookies, but I am with @Foghorn and a good oatmeal cookie will win every time. 

Cranberry walnut white chocolate oatmeal cookies. 

I dig the cranberries. Craisins > raisins.

Fresh cranberries, actually. Leftover from Thanksgiving. 

buzd504

Lemon bars (our Meyer lemon tree is rolling)

buzd504

Glazed lemon cookies. 

nolaegghead

JohnInCarolina

@buzd504 b like 

caliking

@buzd504 - dude... you're tearing it up! I love lemon sweets... tarts, bars, cookies, pie. 

Sea2Ski

Foghorn said:

To be clear @Sea2Ski, you're only with me if you want oatmeal cookies WITH chocolate chips. It's the best of all worlds.

Adding some pecans or walnuts takes it to an even higher level.

I am with you. Dark chocolate of course. 

kl8ton

Fruit has no business in cookies. 

SciAggie

Would you guys just stop it already? I’m neck deep in learning to make sausage and charcuterie. I ain’t got the time to be taking any detours into cookies. @caliking and @blind99 are making bread that’s making me gain weight just looking at it. Enough already...

Ok.  Show me more cookies.