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OT: is this trick for keeping freshly baked cookies moist for a long time commonly known? :OT

RRP
RRP Posts: 26,453
in Off Topic
Yesterday I posted a flour sifting question AFTER I had baked 20 dozen (less 1). This was year 65 with my family tradition with these cookies so to me it was special day!  By tonight I have given away 10 dozen to friends. BUT my wife and I will be enjoying the rest for no less than 3 weeks from here. Granted we don't pig out on them, but enjoy them day after day. NOW...with that background I wonder if this moisture transfer trick is common knowledge.

We store the cookies in a tight TupperWare container and every other day place a new slice of bread inside. By the next morning the cookies are moist as if just baked and the slice of bread is hard as Melba Toast! The bread dies not even need to be all that fresh, but certainly not moldy! I have even used left over hamburger bun halves instead.

Is this trick common knowledge? 
Re-gasketing the USA one yard at a time 
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Comments

  • bud812
    bud812 Posts: 1,869
    Nice to know.

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

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  • DMW
    DMW Posts: 13,836
    Yep, we do the same thing.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • lousubcap
    lousubcap Posts: 36,747
    Learn something new dang near every day here.  @RRP thanks for that.  
    BTW- I would guess that the stale bread toasted up would have a nice flavor profile??
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • EGGjlmh
    EGGjlmh Posts: 823
    Never heard of that but will try it next time, thanks

    1MBGE 2006, 1LBGE 2010, 1 Mini Max, Fathers Day 2015

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  • WeberWho
    WeberWho Posts: 11,524
    Tell me more about this fable story of leftover cookies!  ;)
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • RRP
    RRP Posts: 26,453
    lousubcap said:
    Learn something new dang near every day here.  @RRP thanks for that.  
    BTW- I would guess that the stale bread toasted up would have a nice flavor profile??
    Not sure about that. That bread is not even "stale like" it is HARD clear thru like Melba Toast!  I've never tried to even salvage those pieces! 
    Re-gasketing the USA one yard at a time 
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  • chuckytheegghead
    chuckytheegghead Posts: 1,201
    Cool. Thanks for sharing that trick. I’ll have to give that a try next
    time. 
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  • dmourati
    dmourati Posts: 1,300
    I knew the trick but cookies never last long enough here to need it!
    Plymouth, MN
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  • RRP
    RRP Posts: 26,453
    edited December 2017
    BTW - some years my wife comes home with an assortment of cookies which she buys at her annual church fund raiser. Those cookies are ASSORTED - trust me! - and this bread trick works for MOST of them as well. When I say MOST I mean the occasional commercially baked ones who some people try to slip in do NOT respond to this trick! 

    Re-gasketing the USA one yard at a time 
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  • Woodchunk
    Woodchunk Posts: 911
    Thanks for the tip. My wife uses oxo containers and they seem to do a great job, will pass this along
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  • bgebrent
    bgebrent Posts: 19,636
    Good to pass along Ron.
    Sandy Springs & Dawsonville Ga
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  • YukonRon
    YukonRon Posts: 17,261
    @RRP  @lousubcap
    You can do the same thing with brown sugar that has gone rock hard. Place it in a baggie overnight, with a slice of bread, and it regenerates back to granular.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Yes my Grandmother taught me that years ago while making Christmas cookies. A lightly dampened paper towel will give similar results. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Foghorn
    Foghorn Posts: 10,227
    Never heard of it - but good to know.  Thanks.

    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

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  • bud812
    bud812 Posts: 1,869
    Now I gotta make some cookies & try it.

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

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  • JohnInCarolina
    JohnInCarolina Posts: 34,709
    YukonRon said:
    @RRP  @lousubcap
    You can do the same thing with brown sugar that has gone rock hard. Place it in a baggie overnight, with a slice of bread, and it regenerates back to granular.
    Sugar is hygroscopic.  The sugar in the cookies is what makes this happen there as well.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • RRP
    RRP Posts: 26,453
    Hi-jacking my own thread here!  =) But did you know substituting vodka for water in a pie crust recipe will guarantee a more flaky crust! I'm not kidding!
    Re-gasketing the USA one yard at a time 
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  • DMW
    DMW Posts: 13,836
    RRP said:
    Hi-jacking my own thread here!  =) But did you know substituting vodka for water in a pie crust recipe will guarantee a more flaky crust! I'm not kidding!
    Yep, "The alcohol adds moistness to the dough without aiding in gluten formation, since gluten doesn't form in alcohol."

    - http://www.seriouseats.com/2008/01/vodka-the-secret-to-foolproof-pie-dough.html



    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • JohnInCarolina
    JohnInCarolina Posts: 34,709
    DMW said:
    RRP said:
    Hi-jacking my own thread here!  =) But did you know substituting vodka for water in a pie crust recipe will guarantee a more flaky crust! I'm not kidding!
    Yep, "The alcohol adds moistness to the dough without aiding in gluten formation, since gluten doesn't form in alcohol."

    - http://www.seriouseats.com/2008/01/vodka-the-secret-to-foolproof-pie-dough.html



    So in principle any form of liquor would do, but folks probably use vodka because they don’t want to impart a change of flavor. 

    Of course, a bourbon-infused pie crust sounds pretty awesome.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • leemschu
    leemschu Posts: 615
    Wait cookies are supposed to be moist? My wife’s are always dry and crunchy.
    Dyersburg, TN
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  • RRP
    RRP Posts: 26,453
    edited December 2017
    JohnInCarolina said:
    DMW said:
    RRP said:
    Hi-jacking my own thread here!  =) But did you know substituting vodka for water in a pie crust recipe will guarantee a more flaky crust! I'm not kidding!
    Yep, "The alcohol adds moistness to the dough without aiding in gluten formation, since gluten doesn't form in alcohol."

    - http://www.seriouseats.com/2008/01/vodka-the-secret-to-foolproof-pie-dough.html



    So in principle any form of liquor would do, but folks probably use vodka because they don’t want to impart a change of flavor. 

    Of course, a bourbon-infused pie crust sounds pretty awesome.
    There you go! Instead of just for bourbon and coke use some of that $800 a bottle Slappy Pappy to make pie crusts too! =)
    Re-gasketing the USA one yard at a time 
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