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A question for cookie bakers
I made a batch of chocolate chip - hazelnut cookies this afternoon and I
reduced the sugar content. They didn't spread as much as I think they should have. Most are domed and are almost an inch thick. I only reduced the brown sugar by about 18% but halved the white sugar. Does brown sugar affect the spreading? Graham |
A question for cookie bakers
graham wrote:
> Does brown sugar affect the spreading? > Graham Yes, you should spread your cheeks before shitting them out. |
A question for cookie bakers
graham wrote:
> I made a batch of chocolate chip - hazelnut cookies this afternoon and I > reduced the sugar content. They didn't spread as much as I think they > should have. Most are domed and are almost an inch thick. I only reduced > the brown sugar by about 18% but halved the white sugar. > Does brown sugar affect the spreading? > Graham sugar melts when heated, but flour doesn't |
A question for cookie bakers
On Monday, January 25, 2016 at 6:00:07 PM UTC-6, tert in seattle wrote:
> graham wrote: > > I made a batch of chocolate chip - hazelnut cookies this afternoon and I > > reduced the sugar content. They didn't spread as much as I think they > > should have. Most are domed and are almost an inch thick. I only reduced > > the brown sugar by about 18% but halved the white sugar. > > Does brown sugar affect the spreading? > > Graham > > sugar melts when heated, but flour doesn't Not at 375F sugar does not melt!! And the cookies never even get to 375F, that's just what you set the oven to!! John Kuthe... |
A question for cookie bakers
On 2016-01-25 6:22 PM, graham wrote:
> I made a batch of chocolate chip - hazelnut cookies this afternoon and I > reduced the sugar content. They didn't spread as much as I think they > should have. Most are domed and are almost an inch thick. I only reduced > the brown sugar by about 18% but halved the white sugar. > Does brown sugar affect the spreading? > I am not very good at following recipes when I do savory dishes but I bake I follow them closely. Sugar is not just to sweeten cookies. It is important to their texture. |
A question for cookie bakers
John Kuthe wrote:
> On Monday, January 25, 2016 at 6:00:07 PM UTC-6, tert in seattle wrote: >> graham wrote: >> > I made a batch of chocolate chip - hazelnut cookies this afternoon and I >> > reduced the sugar content. They didn't spread as much as I think they >> > should have. Most are domed and are almost an inch thick. I only reduced >> > the brown sugar by about 18% but halved the white sugar. >> > Does brown sugar affect the spreading? >> > Graham >> >> sugar melts when heated, but flour doesn't > > Not at 375F sugar does not melt!! And the cookies never even get to 375F, that's just what you set the oven to!! > > John Kuthe... you're such a ditz |
A question for cookie bakers
tert in seattle wrote:
> John Kuthe wrote: >> On Monday, January 25, 2016 at 6:00:07 PM UTC-6, tert in seattle wrote: >>> graham wrote: >>>> I made a batch of chocolate chip - hazelnut cookies this afternoon and I >>>> reduced the sugar content. They didn't spread as much as I think they >>>> should have. Most are domed and are almost an inch thick. I only reduced >>>> the brown sugar by about 18% but halved the white sugar. >>>> Does brown sugar affect the spreading? >>>> Graham >>> >>> sugar melts when heated, but flour doesn't >> >> Not at 375F sugar does not melt!! And the cookies never even get to 375F, that's just what you set the oven to!! >> >> John Kuthe... > > you're such a ditz > It's his naked balls talking... |
A question for cookie bakers
On 25/01/2016 5:39 PM, Dave Smith wrote:
> On 2016-01-25 6:22 PM, graham wrote: >> I made a batch of chocolate chip - hazelnut cookies this afternoon and I >> reduced the sugar content. They didn't spread as much as I think they >> should have. Most are domed and are almost an inch thick. I only reduced >> the brown sugar by about 18% but halved the white sugar. >> Does brown sugar affect the spreading? >> > > > I am not very good at following recipes when I do savory dishes but I > bake I follow them closely. Sugar is not just to sweeten cookies. It is > important to their texture. > I suppose the only way to find out (and I've tried Googling) is to make another batch with the specified quantity of sugar. Perhaps a half batch as the thought of typically over-sweet cookies is not appealing. ISTR Cooks' Illustrated averred that the brown sugar was essential for chewiness and the white for crisping the surface. However, I would have thought that it is the fat content that controls the spread. Graham -- "Although it is not true that all conservatives are stupid people, it is true that most stupid people are conservative." -John Stuart Mill |
cibola de oro is a filthy POS FAGGOT
On Mon, 25 Jan 2016 19:42:44 -0700, cibola de oro > wrote:
>tert in seattle wrote: >> John Kuthe wrote: >>> On Monday, January 25, 2016 at 6:00:07 PM UTC-6, tert in seattle wrote: >>>> graham wrote: >>>>> I made a batch of chocolate chip - hazelnut cookies this afternoon and I >>>>> reduced the sugar content. They didn't spread as much as I think they >>>>> should have. Most are domed and are almost an inch thick. I only reduced >>>>> the brown sugar by about 18% but halved the white sugar. >>>>> Does brown sugar affect the spreading? >>>>> Graham >>>> >>>> sugar melts when heated, but flour doesn't >>> >>> Not at 375F sugar does not melt!! And the cookies never even get to 375F, that's just what you set the oven to!! >>> >>> John Kuthe... >> >> you're such a ditz >> > >It's his naked balls talking... Garbagey faggoty POS won't trim its posts |
A question for cookie bakers
On Monday, January 25, 2016 at 5:22:28 PM UTC-6, graham wrote:
> > I made a batch of chocolate chip - hazelnut cookies this afternoon and I > reduced the sugar content. They didn't spread as much as I think they > should have. Most are domed and are almost an inch thick. I only reduced > the brown sugar by about 18% but halved the white sugar. > Does brown sugar affect the spreading? > Graham > > Yes, brown sugar will keep them from spreading; think of 'Christie Cookies' if you are familiar with that brand. But not sure why yours are domed if you've reduced the amount of brown sugar. Halving the white sugar probably effected the whole recipe. |
A question for cookie bakers
On Monday, January 25, 2016 at 6:39:01 PM UTC-6, Dave Smith wrote:
> On 2016-01-25 6:22 PM, graham wrote: > > I made a batch of chocolate chip - hazelnut cookies this afternoon and I > > reduced the sugar content. They didn't spread as much as I think they > > should have. Most are domed and are almost an inch thick. I only reduced > > the brown sugar by about 18% but halved the white sugar. > > Does brown sugar affect the spreading? > > > > > I am not very good at following recipes when I do savory dishes but I > bake I follow them closely. Sugar is not just to sweeten cookies. It is > important to their texture. In baking, everything is about the texture!! And measuring the ingredients is very important. So is the temps of the ingredients too. John Kuthe... |
cibola de oro is a filthy POS FAGGOT
Brooklyn1 wrote:
> On Mon, 25 Jan 2016 19:42:44 -0700, cibola de oro > wrote: > >> tert in seattle wrote: >>> John Kuthe wrote: >>>> On Monday, January 25, 2016 at 6:00:07 PM UTC-6, tert in seattle wrote: >>>>> graham wrote: >>>>>> I made a batch of chocolate chip - hazelnut cookies this afternoon and I >>>>>> reduced the sugar content. They didn't spread as much as I think they >>>>>> should have. Most are domed and are almost an inch thick. I only reduced >>>>>> the brown sugar by about 18% but halved the white sugar. >>>>>> Does brown sugar affect the spreading? >>>>>> Graham >>>>> >>>>> sugar melts when heated, but flour doesn't >>>> >>>> Not at 375F sugar does not melt!! And the cookies never even get to 375F, that's just what you set the oven to!! >>>> >>>> John Kuthe... >>> >>> you're such a ditz >>> >> >> It's his naked balls talking... > > Garbagey faggoty POS won't trim its posts > Your day of reckoning is coming, old man... |
A question for cookie bakers
On Mon, 25 Jan 2016 16:22:28 -0700, graham > wrote:
>I made a batch of chocolate chip - hazelnut cookies this afternoon and I >reduced the sugar content. They didn't spread as much as I think they >should have. Most are domed and are almost an inch thick. I only reduced >the brown sugar by about 18% but halved the white sugar. >Does brown sugar affect the spreading? >Graham I'm too tired to look it up in Shirley Corriher. Sugar is one of the things that is necessary in a ratio with other ingredients. I wouldn't mess with sugar, either more or less. Janet US |
A question for cookie bakers
On Monday, January 25, 2016 at 11:21:28 PM UTC-6, Janet B wrote:
> On Mon, 25 Jan 2016 16:22:28 -0700, graham > wrote: > > >I made a batch of chocolate chip - hazelnut cookies this afternoon and I > >reduced the sugar content. They didn't spread as much as I think they > >should have. Most are domed and are almost an inch thick. I only reduced > >the brown sugar by about 18% but halved the white sugar. > >Does brown sugar affect the spreading? > >Graham > > I'm too tired to look it up in Shirley Corriher. Sugar is one of the > things that is necessary in a ratio with other ingredients. I > wouldn't mess with sugar, either more or less. > Janet US Thgat's what I was saying about baking. Yes measure all your ingredients correctly, the outcome in the product depends on it!! Get all ingredients the right temp too, like the grating frozen butter into the flour thing I saw on how to make the best biscuits. I should have to try that on making pie crust! If it works and it should, it will be perfect! John Kuthe... |
A question for cookie bakers
On Monday, January 25, 2016 at 6:22:28 PM UTC-5, graham wrote:
> I made a batch of chocolate chip - hazelnut cookies this afternoon and I > reduced the sugar content. They didn't spread as much as I think they > should have. Most are domed and are almost an inch thick. I only reduced > the brown sugar by about 18% but halved the white sugar. > Does brown sugar affect the spreading? > Graham In baking, sugar is a "wet" ingredient. You decreased the ratio of wet-to-dry in your cookie, so it was effectively the same as increasing the flour. As a thought experiment, consider what cookies would look like if you followed the recipe, but increased the amount of flour. Cindy Hamilton |
A question for cookie bakers
On Tue, 26 Jan 2016 03:20:40 -0800 (PST), Cindy Hamilton
> wrote: > On Monday, January 25, 2016 at 6:22:28 PM UTC-5, graham wrote: > > I made a batch of chocolate chip - hazelnut cookies this afternoon and I > > reduced the sugar content. They didn't spread as much as I think they > > should have. Most are domed and are almost an inch thick. I only reduced > > the brown sugar by about 18% but halved the white sugar. > > Does brown sugar affect the spreading? > > Graham > > In baking, sugar is a "wet" ingredient. You decreased the ratio > of wet-to-dry in your cookie, so it was effectively the same as > increasing the flour. As a thought experiment, consider what > cookies would look like if you followed the recipe, but increased > the amount of flour. > How would you suggest decreasing the sweetness? -- sf |
A question for cookie bakers
SF, I am sure there are plenty of recipes for cookies tailored to
diabetics. He should have found such a recipe instead of messing with a regular one, IMO. N. |
A question for cookie bakers
On 26/01/2016 4:20 AM, Cindy Hamilton wrote:
> On Monday, January 25, 2016 at 6:22:28 PM UTC-5, graham wrote: >> I made a batch of chocolate chip - hazelnut cookies this afternoon and I >> reduced the sugar content. They didn't spread as much as I think they >> should have. Most are domed and are almost an inch thick. I only reduced >> the brown sugar by about 18% but halved the white sugar. >> Does brown sugar affect the spreading? >> Graham > > In baking, sugar is a "wet" ingredient. You decreased the ratio > of wet-to-dry in your cookie, so it was effectively the same as > increasing the flour. As a thought experiment, consider what > cookies would look like if you followed the recipe, but increased > the amount of flour. > > Cindy Hamilton > Interesting. I'd not considered that! When the kids were young I made bushels of cookies with lowered sugar content and so did not consider this to be the problem. Thanks. Graham -- "Although it is not true that all conservatives are stupid people, it is true that most stupid people are conservative." -John Stuart Mill |
A question for cookie bakers
On 25/01/2016 10:21 PM, Janet B wrote:
> On Mon, 25 Jan 2016 16:22:28 -0700, graham > wrote: > >> I made a batch of chocolate chip - hazelnut cookies this afternoon and I >> reduced the sugar content. They didn't spread as much as I think they >> should have. Most are domed and are almost an inch thick. I only reduced >> the brown sugar by about 18% but halved the white sugar. >> Does brown sugar affect the spreading? >> Graham > > I'm too tired to look it up in Shirley Corriher. Sugar is one of the > things that is necessary in a ratio with other ingredients. I > wouldn't mess with sugar, either more or less. > Janet US > I'll have to look at UK recipes where the ratios might be different as they don't generally have such sweet teeth. Graham -- "Although it is not true that all conservatives are stupid people, it is true that most stupid people are conservative." -John Stuart Mill |
A question for cookie bakers
On 2016-01-26 9:08 AM, graham wrote:
> On 25/01/2016 10:21 PM, Janet B wrote: >> I'm too tired to look it up in Shirley Corriher. Sugar is one of the >> things that is necessary in a ratio with other ingredients. I >> wouldn't mess with sugar, either more or less. >> Janet US >> > I'll have to look at UK recipes where the ratios might be different as > they don't generally have such sweet teeth. ???????????? Are you serious? Fruit cakes, pies, sticky puddings, mince meat.... |
A question for cookie bakers
On Tue, 26 Jan 2016 07:08:28 -0700, graham > wrote:
> On 25/01/2016 10:21 PM, Janet B wrote: > > On Mon, 25 Jan 2016 16:22:28 -0700, graham > wrote: > > > >> I made a batch of chocolate chip - hazelnut cookies this afternoon and I > >> reduced the sugar content. They didn't spread as much as I think they > >> should have. Most are domed and are almost an inch thick. I only reduced > >> the brown sugar by about 18% but halved the white sugar. > >> Does brown sugar affect the spreading? > >> Graham > > > > I'm too tired to look it up in Shirley Corriher. Sugar is one of the > > things that is necessary in a ratio with other ingredients. I > > wouldn't mess with sugar, either more or less. > > Janet US > > > I'll have to look at UK recipes where the ratios might be different as > they don't generally have such sweet teeth. > Graham This will be interesting because I think of UK recipes as being more sweet, not less. -- sf |
A question for cookie bakers
On Tuesday, January 26, 2016 at 5:20:54 AM UTC-6, Cindy Hamilton wrote:
> On Monday, January 25, 2016 at 6:22:28 PM UTC-5, graham wrote: > > I made a batch of chocolate chip - hazelnut cookies this afternoon and I > > reduced the sugar content. They didn't spread as much as I think they > > should have. Most are domed and are almost an inch thick. I only reduced > > the brown sugar by about 18% but halved the white sugar. > > Does brown sugar affect the spreading? > > Graham > > In baking, sugar is a "wet" ingredient. You decreased the ratio > of wet-to-dry in your cookie, so it was effectively the same as > increasing the flour. As a thought experiment, consider what > cookies would look like if you followed the recipe, but increased > the amount of flour. > > Cindy Hamilton Well, as a professional baker I've never heard of that!! Sugar being considered a wet ingredient, I mean! John Kuthe... |
A question for cookie bakers
On Tue, 26 Jan 2016 07:03:28 -0800, sf > wrote:
>On Tue, 26 Jan 2016 07:08:28 -0700, graham > wrote: > >> On 25/01/2016 10:21 PM, Janet B wrote: >> > On Mon, 25 Jan 2016 16:22:28 -0700, graham > wrote: >> > >> >> I made a batch of chocolate chip - hazelnut cookies this afternoon and I >> >> reduced the sugar content. They didn't spread as much as I think they >> >> should have. Most are domed and are almost an inch thick. I only reduced >> >> the brown sugar by about 18% but halved the white sugar. >> >> Does brown sugar affect the spreading? >> >> Graham >> > >> > I'm too tired to look it up in Shirley Corriher. Sugar is one of the >> > things that is necessary in a ratio with other ingredients. I >> > wouldn't mess with sugar, either more or less. >> > Janet US >> > >> I'll have to look at UK recipes where the ratios might be different as >> they don't generally have such sweet teeth. >> Graham > >This will be interesting because I think of UK recipes as being more >sweet, not less. Just shows how incorrect you are - I spend the extra to buy UK jams and jellies because they actually taste like the fruit, there is far less sugar. |
A question for cookie bakers
sf wrote:
> > On Tue, 26 Jan 2016 03:20:40 -0800 (PST), Cindy Hamilton > > wrote: > > > On Monday, January 25, 2016 at 6:22:28 PM UTC-5, graham wrote: > > > I made a batch of chocolate chip - hazelnut cookies this afternoon and I > > > reduced the sugar content. They didn't spread as much as I think they > > > should have. Most are domed and are almost an inch thick. I only reduced > > > the brown sugar by about 18% but halved the white sugar. > > > Does brown sugar affect the spreading? > > > Graham > > > > In baking, sugar is a "wet" ingredient. You decreased the ratio > > of wet-to-dry in your cookie, so it was effectively the same as > > increasing the flour. As a thought experiment, consider what > > cookies would look like if you followed the recipe, but increased > > the amount of flour. > > > How would you suggest decreasing the sweetness? To use the very reduced sugar, which increases the flour percentage, I would think to add a bit more butter and even a nip of water to the cookie dough/batter. Once it warms in the oven, it should flow fine. That said, if this person likes NORMAL cookies but just wants to cut down on sugar, I'd suggest making them with a good recipe and rather than eating 2 cookies, just eat 1. Rather than eating 4 cookies, just eat two of them. |
A question for cookie bakers
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A question for cookie bakers
On Tue, 26 Jan 2016 07:15:05 -0800 (PST), John Kuthe
> wrote: >On Tuesday, January 26, 2016 at 5:20:54 AM UTC-6, Cindy Hamilton wrote: >> On Monday, January 25, 2016 at 6:22:28 PM UTC-5, graham wrote: >> > I made a batch of chocolate chip - hazelnut cookies this afternoon and I >> > reduced the sugar content. They didn't spread as much as I think they >> > should have. Most are domed and are almost an inch thick. I only reduced >> > the brown sugar by about 18% but halved the white sugar. >> > Does brown sugar affect the spreading? >> > Graham >> >> In baking, sugar is a "wet" ingredient. You decreased the ratio >> of wet-to-dry in your cookie, so it was effectively the same as >> increasing the flour. As a thought experiment, consider what >> cookies would look like if you followed the recipe, but increased >> the amount of flour. >> >> Cindy Hamilton > >Well, as a professional baker I've never heard of that!! Sugar being considered a wet ingredient, I mean! > > >John Kuthe... You're kidding! I want to say everyone knows that, but surely a professional should have picked that up years ago when they learned how to construct percentage recipes. Check Corriher and McGee for reference. Janet US |
A question for cookie bakers
On Tuesday, January 26, 2016 at 9:48:32 AM UTC-6, Janet B wrote:
> On Tue, 26 Jan 2016 07:15:05 -0800 (PST), John Kuthe > > wrote: > > >On Tuesday, January 26, 2016 at 5:20:54 AM UTC-6, Cindy Hamilton wrote: > >> On Monday, January 25, 2016 at 6:22:28 PM UTC-5, graham wrote: > >> > I made a batch of chocolate chip - hazelnut cookies this afternoon and I > >> > reduced the sugar content. They didn't spread as much as I think they > >> > should have. Most are domed and are almost an inch thick. I only reduced > >> > the brown sugar by about 18% but halved the white sugar. > >> > Does brown sugar affect the spreading? > >> > Graham > >> > >> In baking, sugar is a "wet" ingredient. You decreased the ratio > >> of wet-to-dry in your cookie, so it was effectively the same as > >> increasing the flour. As a thought experiment, consider what > >> cookies would look like if you followed the recipe, but increased > >> the amount of flour. > >> > >> Cindy Hamilton > > > >Well, as a professional baker I've never heard of that!! Sugar being considered a wet ingredient, I mean! > > > > > >John Kuthe... > > You're kidding! I want to say everyone knows that, but surely a > professional should have picked that up years ago when they learned > how to construct percentage recipes. Check Corriher and McGee for > reference. > Janet US Well, I can kinda understand it, as sugar and water are "miscible" in any ratio. For example you can mix 1 drop of water in one ton of sugar all the way the other end of the continuum like one gran of sugar in an ocean of water. And every ratio in between! So I guess in this respect sugar might be considered a "wet" ingreedient, since any sugar will contain some water. John Kuthe... |
A question for cookie bakers
On Tue, 26 Jan 2016 10:30:00 -0500, Gary > wrote:
> That said, if this person likes NORMAL cookies but just wants to cut > down on sugar, I'd suggest making them with a good recipe and rather > than eating 2 cookies, just eat 1. Rather than eating 4 cookies, just > eat two of them. When the taste too sweet, how does cutting back on the number eaten help? The Toll House cookie recipe on the bag of Nestles is as good as it gets, I've tried others and hated them for various reasons. All I want is that Toll House cookie flavor in a thin and chewy (not crispy) cookie without all the cloying sweetness. -- sf |
A question for cookie bakers
"sf" > wrote in message ... > On Tue, 26 Jan 2016 10:30:00 -0500, Gary > wrote: > >> That said, if this person likes NORMAL cookies but just wants to cut >> down on sugar, I'd suggest making them with a good recipe and rather >> than eating 2 cookies, just eat 1. Rather than eating 4 cookies, just >> eat two of them. > > When the taste too sweet, how does cutting back on the number eaten > help? The Toll House cookie recipe on the bag of Nestles is as good > as it gets, I've tried others and hated them for various reasons. All > I want is that Toll House cookie flavor in a thin and chewy (not > crispy) cookie without all the cloying sweetness. > > -- > > sf I agree with that. Cheri |
A question for cookie bakers
On 2016-01-26 10:30 AM, Gary wrote:
> sf wrote: >> How would you suggest decreasing the sweetness? > > To use the very reduced sugar, which increases the flour percentage, I > would think to add a bit more butter and even a nip of water to the > cookie dough/batter. Once it warms in the oven, it should flow fine. > > That said, if this person likes NORMAL cookies but just wants to cut > down on sugar, I'd suggest making them with a good recipe and rather > than eating 2 cookies, just eat 1. Rather than eating 4 cookies, just > eat two of them. > How about oatcakes. They are pretty close to an oatmeal cookie but are very low in sugar. |
A question for cookie bakers
On 2016-01-26 10:48 AM, Janet B wrote:
> On Tue, 26 Jan 2016 07:15:05 -0800 (PST), John Kuthe > > wrote: > >> On Tuesday, January 26, 2016 at 5:20:54 AM UTC-6, Cindy Hamilton wrote: >>> On Monday, January 25, 2016 at 6:22:28 PM UTC-5, graham wrote: >>>> I made a batch of chocolate chip - hazelnut cookies this afternoon and I >>>> reduced the sugar content. They didn't spread as much as I think they >>>> should have. Most are domed and are almost an inch thick. I only reduced >>>> the brown sugar by about 18% but halved the white sugar. >>>> Does brown sugar affect the spreading? >>>> Graham >>> >>> In baking, sugar is a "wet" ingredient. You decreased the ratio >>> of wet-to-dry in your cookie, so it was effectively the same as >>> increasing the flour. As a thought experiment, consider what >>> cookies would look like if you followed the recipe, but increased >>> the amount of flour. >>> >>> Cindy Hamilton >> >> Well, as a professional baker I've never heard of that!! Sugar being considered a wet ingredient, I mean! >> >> >> John Kuthe... > > You're kidding! I want to say everyone knows that, but surely a > professional should have picked that up years ago when they learned > how to construct percentage recipes. Check Corriher and McGee for > reference. > That might help to explain why he is no longer a employed as a baker. I have no experience as a professional baker, but I have made lots of cookies over the years. When making cookie batter the usual steps involved sifting together the dry ingredients, those being flour, salad and baking powder and/or soda, and in a separate bowl, creaming the butter or shortening with sugar and adding egg, vanilla and other ingredients. Then you stir the dry ingredients into the wet. The amount of sugar affects the crispiness of the cookie, and brown sugar will make them more soft and chewy. |
A question for cookie bakers
On Tue, 26 Jan 2016 11:49:29 -0500, Dave Smith
> wrote: > The > amount of sugar affects the crispiness of the cookie, and brown sugar > will make them more soft and chewy. > Are you saying that if I use entirely brown sugar, it will be as soft and chewy as possible? How about thin? I like mine thin with only the chocolate chips creating bumps. -- sf |
A question for cookie bakers
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A question for cookie bakers
On Tuesday, January 26, 2016 at 10:15:09 AM UTC-5, John Kuthe wrote:
> On Tuesday, January 26, 2016 at 5:20:54 AM UTC-6, Cindy Hamilton wrote: > > On Monday, January 25, 2016 at 6:22:28 PM UTC-5, graham wrote: > > > I made a batch of chocolate chip - hazelnut cookies this afternoon and I > > > reduced the sugar content. They didn't spread as much as I think they > > > should have. Most are domed and are almost an inch thick. I only reduced > > > the brown sugar by about 18% but halved the white sugar. > > > Does brown sugar affect the spreading? > > > Graham > > > > In baking, sugar is a "wet" ingredient. You decreased the ratio > > of wet-to-dry in your cookie, so it was effectively the same as > > increasing the flour. As a thought experiment, consider what > > cookies would look like if you followed the recipe, but increased > > the amount of flour. > > > > Cindy Hamilton > > Well, as a professional baker I've never heard of that!! Sugar being considered a wet ingredient, I mean! I enclosed "wet" in quotes for a reason: <http://www.finecooking.com/item/10200/how-is-sugar-wet> Cindy Hamilton |
A question for cookie bakers
On Tuesday, January 26, 2016 at 12:00:49 PM UTC-5, sf wrote:
> On Tue, 26 Jan 2016 11:49:29 -0500, Dave Smith > > wrote: > > > The > > amount of sugar affects the crispiness of the cookie, and brown sugar > > will make them more soft and chewy. > > > Are you saying that if I use entirely brown sugar, it will be as soft > and chewy as possible? How about thin? I like mine thin with only > the chocolate chips creating bumps. Entirely brown sugar will make it taste different. For chewy cookies, melt the butter and let its water create some gluten with the flour. For soft cookies, underbake them. For thin cookies, have the dough be kind of warm before putting it in the oven. Cindy Hamilton |
A question for cookie bakers
On 26/01/2016 9:35 AM, sf wrote:
> On Tue, 26 Jan 2016 10:30:00 -0500, Gary > wrote: > >> That said, if this person likes NORMAL cookies but just wants to cut >> down on sugar, I'd suggest making them with a good recipe and rather >> than eating 2 cookies, just eat 1. Rather than eating 4 cookies, just >> eat two of them. > > When the taste too sweet, how does cutting back on the number eaten > help? The Toll House cookie recipe on the bag of Nestles is as good > as it gets, I've tried others and hated them for various reasons. All > I want is that Toll House cookie flavor in a thin and chewy (not > crispy) cookie without all the cloying sweetness. > But I consider the Toll House recipe too sweet by far! Graham -- "Although it is not true that all conservatives are stupid people, it is true that most stupid people are conservative." -John Stuart Mill |
A question for cookie bakers
sf wrote:
> On Tue, 26 Jan 2016 11:49:29 -0500, Dave Smith > wrote: > >> The >> amount of sugar affects the crispiness of the cookie, and brown sugar >> will make them more soft and chewy. >> > Are you saying that if I use entirely brown sugar, it will be as soft > and chewy as possible? How about thin? I like mine thin with only > the chocolate chips creating bumps. more fat, less flour |
A question for cookie bakers
graham wrote:
> On 26/01/2016 9:35 AM, sf wrote: >> On Tue, 26 Jan 2016 10:30:00 -0500, Gary > wrote: >> >>> That said, if this person likes NORMAL cookies but just wants to cut >>> down on sugar, I'd suggest making them with a good recipe and rather >>> than eating 2 cookies, just eat 1. Rather than eating 4 cookies, just >>> eat two of them. >> >> When the taste too sweet, how does cutting back on the number eaten >> help? The Toll House cookie recipe on the bag of Nestles is as good >> as it gets, I've tried others and hated them for various reasons. All >> I want is that Toll House cookie flavor in a thin and chewy (not >> crispy) cookie without all the cloying sweetness. >> > But I consider the Toll House recipe too sweet by far! > Graham well maybe you should be using dark chocolate instead of semisweet |
A question for cookie bakers
graham wrote:
> On 26/01/2016 9:35 AM, sf wrote: >> On Tue, 26 Jan 2016 10:30:00 -0500, Gary > wrote: >> >>> That said, if this person likes NORMAL cookies but just wants to cut >>> down on sugar, I'd suggest making them with a good recipe and rather >>> than eating 2 cookies, just eat 1. Rather than eating 4 cookies, just >>> eat two of them. >> >> When the taste too sweet, how does cutting back on the number eaten >> help? The Toll House cookie recipe on the bag of Nestles is as good >> as it gets, I've tried others and hated them for various reasons. All >> I want is that Toll House cookie flavor in a thin and chewy (not >> crispy) cookie without all the cloying sweetness. >> > But I consider the Toll House recipe too sweet by far! > Graham > WTF? An Englie that doesn't do sweet??? Still have your original chompers in, mate? |
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