Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
CCB

How to prevent Toffee from melting in Cookie recipe

Recommended Posts

I used my homemade toffee in a cookie recipe hoping that the toffee will add a crunch to the cookie... it didn't turn out well as the toffee melted and didn't keep its hardened crunch form. How can I prevent my toffee from melting in my cookie recipe?

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By emmeyekayeee
      I take great pride in that knowing the fact that I can replicate recipes on my own. I've had some pretty good success with coming up with flavors and foods that remind me of my youth, specifically, takeout items. I think I do a pretty good job of burgers, fried chicken, pizza, a multitude of a Chinese food dishes, etc. One item that I cannot seem to figure out, which should be so simple to do, but it's frustratingly and deceptively difficult, is Asian broth.
      I'm talking wonton soup and phö broth. I can't figure it out and I need help. I've scoured the forums here and tried everything. But I can't get a clear broth and I can't get the right flavour. I need to know what I'm doing wrong, I've spent a decade trying to figure this out.
      To me, there is nothing in this world like good soup broth. Can someone find it in them to help me, please? I would be forever grateful.
      Regards,
      Mike
       
       
    • By Tropicalsenior
      At Groundhog's Day each year I start hunting for a good piece of meat to make corned beef for Saint Patrick's Day. I found the perfect piece yesterday and I have the perfect recipe (I found it 20 years ago on Food Network).
      I'm all set except that I have a small problem. My recipe calls for saltpeter and my supply is running low. I'm all set for now  but saltpeter is impossible to find in Costa Rica. I usually have my grandson bring some when he comes but he almost always has a panic attack when he does it. I just can't imagine why he gets so nervous just bringing a little white bag of powder through customs. However, I can buy curing salt here. I've been on Google trying to find a pundit  who can give me an amount substitution for curing salt and saltpeter. They all said that it can be done but no one seems to have a clear idea of how much to use and by how much I need to adjust the salt in the recipe. Because we have some real experts among our members I'm hoping someone can give me an idea about how to do this. Please, I need your help.
      Homemade Corned Beef
      I started my Saint Patrick's dinner yesterday. I used a homemade corned beef recipe that I have had a lot of success with. Corned beef is totally unheard of in Costa Rica so it is homemade or nothing. I love it so much that I make it at least two or three times a year.

      My biggest problem has been finding the meat that I need. The only type of cattle raised here are a big Brahma cross and they are all pasture-raised. The meat is lean and stringy and they always cut the brisket into small strips to be used for soup. To get a brisket you have to go to a slaughterhouse and buy the full brisket. Recently, I found a cut of meat that is not sold in the supermarkets or in the 'boutique butcher' shops. It is considered peasant food and it is wonderful. It is called giba (HEE-bah) and it is the hump of the Brahma bull. It's nice and marbled and very tender. They only sell it in the small local butcher shops and usually they have to order it for you.
      My two pound piece of meat ready to go.

      In the brine.

      Two weeks to go but it's going to be worth it.
      If anyone would like the recipe, I will post it on Recipe Gullet.

      Update: The recipe is here.
    • By Chris Hennes
      A few weeks ago I checked out a copy of Madhur Jaffrey's Vegetarian India from the library, and it is well on its way to earning a permanent place in my collection. I've really enjoyed the recipes I've cooked from it so far, and thought I'd share a few of them here. Of course, if anyone else has cooked anything from the book please share your favorites here, too.
       
      To kick things off, something that appears in nearly every meal I've cooked this month... a yogurt dish such as
       
      Simple Seasoned Yogurt, South Indian-Style (p. 324)
       

       
       
    • By ChefDavid84
      Hi, I'm David. I'm in the process of starting a new venture, and need some advice. I'm starting a catering company to cater to 4 golf courses, and hope to expand into other offsite catering after a year or so. I'm looking for a space to put a central kitchen to cook everything, and truck it out from there. We will be serving about 1200 people per weekend. Im having trouble visualizing how big of a kitchen space I'm going to need, and am having trouble finding anything online to help calculate the size of said space. Any help or advice would be greatly appreciated.    Thanks in advance,   Chef David
    • By anonymouse
      I've been working with the Boiron purée recipe tables (chocolate and PdF, ice cream) - some good successes.  However the document is very terse and I wondered whether anyone who is experienced with these formulae might clarify what the expected result is:
       
      - "Fruit ganaches" and "Fruit and caramel ganaches".  I think these are supposed to produce a ganache for cutting and enrobing, although when I tried it came out far too soft to be dipped???
       
      - "Ganaches to be combined with fruit pastes" - I think these are to be layered above PdF and enrobed - is that right?
       
      - "Chocolate molded sweets" - Are these intended to be served as is, ie moulded without a layer of couverture going into the mould first? However the instructions talk about pouring into a frame.
       
      - "Fruity delight" - looks like a fairly light dessert to go into a parfait glass.  Has anyone done these and how do they turn out?  How do they compare to the sabayon-based ones in the Boiron ice cream book?
       
      I'm going to start working through some of the ice creams next week and it will be interesting to see how these turn out.
       
      Thanks for any advice.
       
  • Recently Browsing   0 members

    No registered users viewing this page.

×