On 2/4/2024 at 4:11 PM, weinoo said:I think equipment and technique is as important as recipes almost all the time. I don't think we need pictures.
By "what is important" I meant, what qualities one looks for in pans and sheets. Of course, different qualities are important for different purpuses. But this sheet is not the greatest, I see I need to get a new one. This one is pretty thin - I could not use it as viable body armour. No stand mixer, don't even know where I'd put it, only a hand electric mixer which was thus far fine for all purposes execept low-hydration bread dough (should've heard it strain when mixing brioche, also a workout and a half). Also:
- a good pancake pan
- a good sautee pan
- a small food processor
- parchment and cling film aplenty
- whisks, silicone spatulas, grates, ladles etc.
Anyhow, I tried making american cookies, using mainly the Sally's chewy cookie recipe which called for melted butter. It was fine after baking, nothing special, pleasantly chewy but the next day they were a bit too dry (and as many things american, a tad too sweet for my taste). I made mistakes in preparation as well - I did not have enough brown sugar (recipe called for 3:2 parts brown to white sugar, I only had 1:4), which (as I read it) makes for a crisper but less chewy cookie. I also was in a hurry, and did not let the dough rest enough, nor have I chilled it before baking.
Lesson learned - make the dough a day earlier, let it rest, form it into balls and let them chill for a moment. What I want is a thicker cookie, chewy inside, with a smaller surface to volume ratio so drying is a slower process; I also left them on the countertop in my room overnight which probably did not help the moisture loss. Also, chocolate is important - use a better tasting chocolate.
A question (or two) for seasoned eGulleters (is that what we call ourselves here) - the chocolate loses a bit of its sheen while cooking because it becomes untempered - is this even possible to avoid with these cookies? Also, how do you store them to avoid moisture loss, or at least minimize it?
I also made some more shortbread - this one was slightly denser than the last one, probably because it went directly from fridge, cut into slices and into the oven, and because I formed it into a brick with a bit more force. The cookie had thus a bit of a snap. Good to know. Attached below is a picture of the chip cookie (should probably put more chocolate in the as well, this one has almost none).
I will probably play a bit more with the shortbread, fill it with lemon curd (made some today) or top with toasted nuts and sugar or lemon glaze.
