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The Kitchen as LaboratoryReflections on the Science of Food and Cooking$
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César Vega, Job Ubbink, and Erik van der Linden

Print publication date: 2013

Print ISBN-13: 9780231153454

Published to Columbia Scholarship Online: November 2015

DOI: 10.7312/columbia/9780231153454.001.0001

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The Perfect Cookie Dough

The Perfect Cookie Dough

Chapter:
(p.59) Nine The Perfect Cookie Dough
Source:
The Kitchen as Laboratory
Author(s):

Aki Kamozawa

H. Alexander Talbot

Publisher:
Columbia University Press
DOI:10.7312/columbia/9780231153454.003.0010

This chapter describes the preparation of cookie dough by placing it in a vacuum sealed plastic bag to preserve flavor. The authors whipped up a batch of cookie dough and then sealed half of the dough and wrapped the other half in plastic wrap. The specific model of vacuum sealer used is one in which the plastic bag containing the product to be vacuum sealed is placed inside a vacuum chamber. The color of the vacuum-sealed dough immediately became richer and more vibrant—and the texture changed, becoming softer and more elastic. Both sets of dough were placed in the refrigerator for thirty-eight hours. After the cookies were baked, the authors observed that the vacuum-sealed cookie dough was noticeably darker and slightly shinier than the plastic-wrapped dough. All of the cookies were slightly soft in their centers and the plastic-wrapped cookies were tender and cakey throughout. The vacuum-sealed doughs produced slightly chewier cookies with edges that were more crisp and caramelized. The vacuum-sealed cookies also seemed to have an added richness, with the butter flavor more pronounced, on the palate. It was the hydration that occurred in the vacuum chamber that made the real difference in the finished product.

Keywords:   science-based cooking, baking, chocolate chip cookies, cookie dough, hydration, vacuum sealer

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