We think anyone can bake a cookie. Kids do it in school. All over town are bakeries that sell cookies.After all to make a cookie all you need flour,butter,eggs,sugar, leavening agents,salt and of course chocolate. Simple right? Yet most of the cookies we munch into are quite insipid. There are three secrets you must know to bake the super cookie.
1)Mix and leave the dough in the frig for at least 36 hours. Why? Shirley O Corriher author of "Cook Wise" all about Science in the kitchen explains: it allows trhe dough to soak up the liquid especially the eggs which are gelatinous and neet a longer hydration time.
The butter coats the flour, preventing the liquid from going through. The extra time in the frig allows the liquids to get through to the dry ingredients.
2) Size is important. The best cookie size is 12cm. Big! This is when the three textures really come through. The first nibble cracks with a bite releasing the wonderful warm flavours of butter and caramel. In the center is a 4cm softer ring.
Between these two zones the flavors mix delightfully. Use lots of chocolate. Use Dark Tulip for best effect and couverture because it melts better.The ratio of chocolate to dough should be 40 to 60.
3)The last secret is Salt. Not just any ordinary salt but sea salt in the dough and sprinkled on top adds tremendous effect to you cookie.
More information on other interesting cookies are available from the writer.If you serve it warm from a warming oven it can be sheer bliss.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment