Friday, December 19, 2008

A Chemist Bakes the Perfect Cookie

Food Scientist Shirley Corriher's tips for baking perfect cookies seem to be everywhere at the moment. On National Public Radio, her advice for crumbly cookies is to add a tablespoon of water to a cup of flour. That will make the proteins — glutenin and gliadin — hold together. In the New York Times she's one of several culinary experts weighing on why you must keep butter cool.
Butter is basically an emulsion of water in fat, with some dairy solids that help hold them together. But food scientists, chefs and dairy professionals stress butter’s unique and sensitive nature the way helicopter parents dote on a gifted child.
Although I have not heard of Corriher before, I am tempted to check out her new book Bakewise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes. Amazon customers give it some rave reviews.

And I like the chemistry angle too.


Anonymous said...

I've been hoping to get "Bakewise" under the tree but I may have to treat myself for my birthday in a few weeks :).

Corriher's "Cookwise" is wonderful, especially for those interested in the hows and whys of cooking -- on the shelf right next to Harold McGee! And also good for those of us who just like to read cookbooks...

By the way, thanks again, Kathy, for mentioning the root beer kit. The kids will be getting one from Santa, and I'm sure it will be a big hit!

Anonymous said...

Just wanted to let you know I nominated you for a blog award. If you want to play along, you can see it here: