Chocolate Chip Cookies!
Posted by Gina on Oct 31, 2008
I really want to make chocolate chip cookies that have the texture of “Chips Ahoy”. Whenever I make them from scratch they are really flat and too crunchy. What am I doing wrong? How do I make my dream Chocolate Chip Cookies??
I feel your pain! Cookies are very dear to me and I was so thrilled to find the chocolate chip cookie recipe of my dreams a few years ago from a small cafe where I was the chef. I am happy to share it with you!
First, let me explain what is going on with most recipes for chocolate chip cookies. The crunchiness has to do with the type and quantity of sugar being used. Of course if too much flour is added that will affect things as well. But let’s get back to the sugar issue. Most recipes call for equal parts white sugar and brown sugar. Brown sugar is brown and slightly moist because molasses has been added to granulated sugar. This added moisture makes the cookie chewy. The recipe I use calls for only brown sugar. The result is a cookie that is chewy all throughout with a slightly crispy edge. Mmmmm!
Chocolate Chip Cookies
1# butter-room temperature
4c brown sugar
4 eggs-room temperature
2T vanilla
4c flour
2t baking soda
2t salt
3.5c chocolate chips or 1# of chopped bittersweet chocolate
-cream the butter and sugar
-add the eggs one at a time until incorporated
-add the vanilla
-in a separate bowl combine the dry ingredients
-add the dry ingredients in thirds to the butter and egg mixture
-be sure to scrape down the sides of the bowl with a rubber spatula so that all the ingredients are mixed evenly
-add the chocolate
-portion the cookies into equal sizes, it is easier to do if the dough has been chilled first and the chilled dough bakes more evenly
-bake at 350?F until golden, the cooking time will depend on the portion of each cookie
At home I will make a batch of cookie dough, portion them all out, place them on a cookie sheet and place them in the freezer. Once they are frozen I put them in a ziplock bag for future use. When I want a batch of cookies I just preheat the oven and pop in the cookies. You don’t have to wait for them to thaw, they will just take a few minutes longer in the oven.
A few notes on portioning cookie dough. I use a scale to weigh the chilled dough because I happen to have one on hand. Two ounces is a nice size for a cookie. If you don’t have a scale, a small ice cream scoop will work, or you can just eye it. Once the dough has been weighed or portioned, roll it between your palms to smooth out the rough edges. Then you are ready to bake! The reason I am giving you all these details about portioning cookies is because it really makes a big difference in the final product. The cookies bake evenly because they are all the same size and they look really professional.
Condensed vs. Evaporated?
Posted by Gina on Oct 31, 2008
What’s the difference between condensed milk and evaporated milk? Can I substitute coconut milk for either of these? -Carmen
Condensed milk is often called sweetened condensed milk and it is milk that has been evaporated and sweetened. Evaporated milk is just that with no sweetener added. Note that evaporated milk does have some sweetness to it because of the concentration of the natural lactose sugar.
Since these milks are not to be used interchangeably, substituting with coconut milk may be tricky. I would try using coconut milk in place of evaporated milk but not sweetened condensed milk. Although coconut milk is rich and thick, it does not have the same thickness or sweetness as evaporated milk. But I have never tried this substitution before so I am not certain. I think it the difference in the end product would be the texture and the flavor, which could possibly be superior. Now I am curious.
Grains for Bread?
Posted by Gina on Oct 31, 2008
If my bread machine recipe calls for quick cooking oats, can I use 5 grain or regular cooking oats instead?
Yes, you can use regular cooking oats or five grain. If the end result seems a tad dry you can simply soak the oats in some water a few hours before using them. Be sure to drain all the extra water out before adding them to you recipe.
Challenging Chicken
Posted by Gina on Oct 31, 2008
Last night I baked chicken. I wet the chicken and rolled it in flour (a southern flour mix that comes in a box) and baked it at 400 degrees (per the instructions on the box) for 45 min. to 1 hour. I baked chicken breasts, legs and one thigh. After baking, some of the crust on the chicken was a little black, some of the crust was just right, but some spots on a few pieces still had the flour on it that did not brown. What did I do wrong to make it not bake evenly. I have never had this happen
before. I do use shake and bake a lot on my baked chicken and it always cooks evenly and the skin browns evenly. Please help. Thank you.
I hope I’ll be able to help, but this is pretty mysterious! My first thought is that you didn’t do anything wrong. I am guessing that the packaged flour mix was perhaps not the proper balanced blend that it usually is. I suggest this because you implied that you have made this dish successfully many times before. If the flavor was a bit different from what you are used to then I would say this is probably the answer.
Another thought is that the chicken itself may have had some inconsistencies in the skin and just didn’t cook up as usual. These could have been pockets of fat or water under the skin that caused uneven browning.
Hope this helps.
How to poach an egg.
Posted by Gina on Oct 31, 2008
Hi Gina,
I had a delicious salad prepared by a chef friend of mine and would love to recreate it - I figured out how to put all the pieces together - except for poaching the egg to put on top.
My egg was overcooked and didn’t hold up in the water, bits of white boiled off. How do I keep it from turning into Egg Drop Soup? Thanks. -Egg-girl
A poached egg has a wonderful delicate texture and appearance that makes any dish look elegant. There are definitely some tricks you need to know to be able to poach an egg. Let’s break it down:
1. fill a medium size pot half way with water
2. add a small splash of vinegar (the acid helps the protein in the egg coagulate quickly)
3. add some salt to season the water
4. bring the water to a simmer (the surface of the water is shimmering but there are no large bubbles surfacing)
5. crack the egg into a small glass (don’t skip this step!)
6. use a spoon and stir the water to make it swirl in one direction
7. lower the glass with the egg very close to the water and allow it to gently slip into the water.
The egg at this point will swirl around a bit and then begin to sink. The white of the egg will slowly begin to coagulate (come together) and this is exactly what you want. Use a spoon to gently keep the egg from sticking to the bottom. Poaching eggs requires your full attention once the egg is in the water but it and only takes 3-4 minutes. You can poach more than one egg at a time, but it this is easier if you use a bigger pot. Also, In addition to using a larger pot you’ll need to add the eggs one at a time and space them a minute or so apart. When the egg is ready, gently remove it with a slotted spoon. Make sure there isn’t any excess water on you spoon before adding the egg to your salad.
There you have it. I hope this doesn’t seem too daunting. Be prepared to have a few extra eggs on hand to get you though the learning curve. Poaching eggs is really interesting to watch because you can see the egg transform right before your eyes and the results are delicious!
Vegetable soup. How to make it exciting!
Posted by Gina on Oct 31, 2008
Hi Gina,
I am in the process of making a vegetable soup and am wondering which spices (both fresh and dried) would enhance it most? Thanks. -John
Hi John,
Soups offer endless opportunities to experiment and learn about herbs and spices. When I was first learning to cook I found that soups were a very useful medium for me to play with and I urge you to do the same.
Personally, I really like using fresh herbs in my soups. You really need so little to jazz up a simple soup of a few ingredients. I have the good fortune of being able to grow a few herbs on a sunny window in my house. Dried herbs also add a lot to a soup and you need to use even less since their flavor is more concentrated. Here’s a short list of the herbs that I’ve discovered that best enhance vegetable soups:
Parsley- adds a bright fresh flavor and color to any soup
Thyme- brings flavors together, adds a light minty and lemony flavor
Cilantro- has a distinctive flavor that goes great with Asian or Latin American flavors
Mint- a good addition to a very spicy soup
Sage- adds a musty minty flavor
Rosemary- very aromatic with a hint of pine and lemon
Saffron- adds beautiful color and unique flavor
Here are some basic tips for when to add the herbs and spices to a dish. Fresh herbs are best when added towards the end of the cooking time of the soup. This allows the herbs to retain their beautiful colors and lets the flavors infuse the other ingredients while still tasting fresh. Dried herbs and spices are usually added in the beginning of the cooking process. This allows the flavors to blend completely and develop. Remember to use small amounts to start with, you can always add more.