- Title Pages
- One The Science of a Grilled Cheese Sandwich
- Two Sound Appeal
- Three Mediterranean Sponge Cake
- Four Spherification
- Five Konjac Dondurma
- Six Stretchy Textures in the Kitchen
- Seven Moussaka as an Introduction to Food Chemistry
- Eight The Sticky Science of Malaysian Dodol
- Nine The Perfect Cookie Dough
- Ten To Bloom or Not to Bloom?
- Eleven Bacon
- Twelve Scandinavian “Sushi”
- Thirteen Maximizing Food Flavor by Speeding Up the Maillard Reaction
- Fourteen Lighten Up!
- Fifteen The Meringue Concept and Its Variations
- Sixteen Why Does Cold Milk Foam Better?
- Seventeen Ice Cream Unlimited
- Eighteen Egg Yolk
- Nineteen Ketchup as Tasty Soft Matter
- Twenty Taste and Mouthfeel of Soups and Sauces
- Twenty-one Playing with Sound
- Twenty-two Baked Alaska and Frozen Florida
- Twenty-three On Superb Crackling Duck Skin
- Twenty-four Sweet Physics
- Twenty-five Coffee, Please, but No Bitters
- Twenty-six Turning Waste into Wealth
- Twenty-seven Restructuring Pig Trotters
- Twenty-eight Innovate
- Twenty-nine Eating Is Believing
- Thirty Molecular Gastronomy Is a Scientific Activity
- Thirty-one The Pleasure of Eating
- Thirty-two On the Fallacy of Cooking from Scratch
- Thirty-three Science and Cooking
The Perfect Cookie Dough
The Perfect Cookie Dough
- (p.59) Nine The Perfect Cookie Dough
- The Kitchen as Laboratory
H. Alexander Talbot
- Columbia University Press
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.
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