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Cookies, achieving different textures

135

Comments

  • ColtsFan
    ColtsFan Posts: 6,277
    What a bunch of aszholes

     

    ~ John - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc 
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

  • 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  B)
    "I've made a note never to piss you two off." - Stike
  • Botch
    Botch Posts: 15,380
    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:




    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!  :glasses:  
    _____________

    Once I thought I saw you, In a crowded, hazy bar..."


  • nolaegghead
    nolaegghead Posts: 42,101
    Botch 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:




    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!  :glasses:  
    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!

    ______________________________________________
    I love lamp..
  • SciAggie
    SciAggie Posts: 6,481
    @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. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • I have to stop coming back to this thread. My god, the cravings are becoming painful. Great stuff, fellas!
    Stillwater, MN
  • Word on the street is Lit and theTrim have been working out a Soggy Biscuit recipe for two. 

    Practice makes perfect, guys!
  • buzd504
    buzd504 Posts: 3,820
    Botch 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:




    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!  :glasses:  

    I use baking powder for air fried wings and it rocks.
    NOLA
  • nolaegghead
    nolaegghead Posts: 42,101
    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. 
    ______________________________________________
    I love lamp..
  • 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
    thetrim Posts: 11,352
    Eat Pastry Vegan Chocolate Chip Cookie Dough 3 lb - Instacart
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
  • caliking
    caliking Posts: 18,636
    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...

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • buzd504
    buzd504 Posts: 3,820
    Mmm, butterscotch chips.
    NOLA
  • blind99
    blind99 Posts: 4,971
    Baking is good. But different. Waaaay harder to improvise and “wing it.”  If you need more cookie recipes let me know. 
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • Sea2Ski
    Sea2Ski Posts: 4,088
    I like chocolate chip cookies, but I am with @Foghorn and a good oatmeal cookie will win every time. 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
  • Foghorn
    Foghorn Posts: 9,763
    edited December 2020
    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.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

  • buzd504
    buzd504 Posts: 3,820
    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. 


    NOLA
  • Foghorn
    Foghorn Posts: 9,763
    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

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

  • nolaegghead
    nolaegghead Posts: 42,101
    Damn!  Nice Ashton
    ______________________________________________
    I love lamp..
  • caliking
    caliking Posts: 18,636
    edited December 2020
    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.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • buzd504
    buzd504 Posts: 3,820
    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. 
    NOLA
  • buzd504
    buzd504 Posts: 3,820
    Glazed lemon cookies. 


    NOLA
  • nolaegghead
    nolaegghead Posts: 42,101

    ______________________________________________
    I love lamp..
  • @buzd504 b like 


    "I've made a note never to piss you two off." - Stike
  • caliking
    caliking Posts: 18,636
    @buzd504 - dude... you're tearing it up! I love lemon sweets... tarts, bars, cookies, pie. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Sea2Ski
    Sea2Ski Posts: 4,088
    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. 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
  • kl8ton
    kl8ton Posts: 5,390
    Fruit has no business in cookies. 
    Large, Medium, MiniMax, & 22, and 36" Blackstone
    Grand Rapids MI
  • SciAggie
    SciAggie Posts: 6,481
    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. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon