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Old 08-09-2010, 10:37 PM   #1
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Red face Cookie Expedition: Fats

Hey everybody! Taking what I've learned from my questions about what makes a perfect cookie, and some research about certain ingredients, I have put together a small article about fats and it's importance in a cookie. I would love to know if I'm missing anything, as I am a newbie at cooking.

This is an excerpt:

With beginning this site, I have decided my first endeavor: The Perfect Cookie; well if one exists. Online forums are a good source of information so far. I’ve found a pretty consistent list of what is needed to basically customize a cookie to your liking, making it prefect. So far, I’ve been doing research on the role of fats:
Fats

Fats, in particularly solid fats, play a very important role when baking. One of the most important roles is that fact that fats allow cookies to spread out and become flat. Cookies that are low in fat, such as shortbread cookies, tend to be fluffier and more cake-like. Certain fats can also affect the degree of spread that a cookie has......


Thanks!

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Old 08-10-2010, 05:49 AM   #2
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Google and watch the Good Eats episode "Three Chips for Sister Marsha". That will answer your questions on fat in cookies (butter vs shortening) and how to replace other ingredients to make your "perfect cookie".
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Old 08-11-2010, 10:13 PM   #3
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Thanks so much! I found the video so informative and helpful!
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Old 08-12-2010, 05:31 AM   #4
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All depends on the texture, so we use either shortening or, butter.
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Old 08-12-2010, 03:25 PM   #5
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Does shortening and butter melt differently? I've personally never used shortening to bake cookies.
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Old 08-12-2010, 05:58 PM   #6
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Yes, that should have been explained in the video. One melts faster. The slow one allows the cookie to puff more before spreading.
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Old 08-12-2010, 07:14 PM   #7
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Honestly, I don't get how I missed that. I had a moment. :). Thanks!
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Old 08-12-2010, 07:41 PM   #8
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It was the puppet... he distracted you....
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