Editing Talk:2366: Amelia's Farm Fresh Cookies
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Just what was her grandmother doing to get cookies like that? To get cookies that are crumbly and brittle, Grandma cooked her cookies for too long at too high a temperature, driving too much water out. The gritty texture can be achieved by not using enough water in the batter to start with; put the dry ingredients into the mixer bowl set at too high a speed, add the water all at once (but not enough to hydrate all the flour particles) and mix it for too long. This should form lots of fine lumps to give a gritty texture. To get the crispy middle and gooey outside, use ''way'' too much fats, like the butter, and don't let it evenly distribute in the batter, so that when it melts in the oven, the fats ooze out and soften the edges, but Grandma would have had to add extra water after the initial mixing, so the conversion of steam will dry out the middle and put the fat out. Okay, I am reaching a bit with the last one. You have got to do a lot of things wrong to make cookies that bad. [[User:Nutster|Nutster]] ([[User talk:Nutster|talk]]) 03:17, 2 October 2020 (UTC) | Just what was her grandmother doing to get cookies like that? To get cookies that are crumbly and brittle, Grandma cooked her cookies for too long at too high a temperature, driving too much water out. The gritty texture can be achieved by not using enough water in the batter to start with; put the dry ingredients into the mixer bowl set at too high a speed, add the water all at once (but not enough to hydrate all the flour particles) and mix it for too long. This should form lots of fine lumps to give a gritty texture. To get the crispy middle and gooey outside, use ''way'' too much fats, like the butter, and don't let it evenly distribute in the batter, so that when it melts in the oven, the fats ooze out and soften the edges, but Grandma would have had to add extra water after the initial mixing, so the conversion of steam will dry out the middle and put the fat out. Okay, I am reaching a bit with the last one. You have got to do a lot of things wrong to make cookies that bad. [[User:Nutster|Nutster]] ([[User talk:Nutster|talk]]) 03:17, 2 October 2020 (UTC) | ||
:Using specialty flours can do some of it. I tried using non-wheat flours to make gluten-free cookies a couple of decades ago, with mixed success. They tended to come out brittle and crumbly, and if I recall correctly, tapioca flour gave them a certain grittiness. [[User:BunsenH|BunsenH]] ([[User talk:BunsenH|talk]]) 03:44, 2 October 2020 (UTC) | :Using specialty flours can do some of it. I tried using non-wheat flours to make gluten-free cookies a couple of decades ago, with mixed success. They tended to come out brittle and crumbly, and if I recall correctly, tapioca flour gave them a certain grittiness. [[User:BunsenH|BunsenH]] ([[User talk:BunsenH|talk]]) 03:44, 2 October 2020 (UTC) | ||
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Finally, the first xkcd to address the issue of GMO antibacterials head on | Finally, the first xkcd to address the issue of GMO antibacterials head on | ||
