23 hours ago, blue_dolphin said:Assuming you're actually chewing them and not swallowing them whole, normal retronasal olfaction should be quite sufficient to deliver odor molecules in food or drink in the mouth to the receptors in the olfactory epithelium
Odd, maybe I had trouble smelling stuff that day.
Okay, maybe a question. Do you have a rule when it comes to substituting peanut butter for butter? I used the same recipe for chocolate chip cookies (Sally's) which was quite succesful, where I replaced 50% of the butter with peanut butter (which is something I read on the net); in this recipe butter is melted. The peanut butter made the dough way too thick, so once the flour was mixed in it ended up sandy, like sticky, grainy sand that did not easily stick together. Does peanut butter demand more moisture (maybe an extra egg), or maybe it was the type of peanut butter. I don't have much experience with using peanut butter in cookies.
EDIT: Wow, just browsed some chocolate chip peanut butter recipes and the amount of PB and butter they call for is frankly unbelievable for me, together they are almost 170% of flour. Still, there must be a reason for that.
