International Experiments from the past two weeks:

-shrimp wontons...could use a 'lil help
-Chinese vegetarian dumplings...coulda used a bit more salt and practice with forming perfectly round pieces of dough... but getting there...
-samosas...filling worked, need to remember to cut the dough into semi-circles instead of circles
-scallion pancakes (!)--perfect! :D :D :D
-pasta salad with grilled Japanese eggplant, roasted red peppers, and homemade Italian-style paneer...will tell ya tomorrow how this fusion creation works
-spoon bread...needed salt but will be great for putting eggs over, or for a casserole bake


Toldya I was keeping busy! ;)

The perfect chocolate chip cookie

I'm still here. Still cooking too. I've just been a bit distracted by long car trips to Canada and drama. But drama is correlated with stress. And stress is correlated with cooking. Insane amounts of cooking. Which leads me to this post.

There was a great NYTimes article about the perfect chocolate chip cookie, if such a thing exists.


Of course, I was naturally curious and skeptical. And so I began to take steps in achieving my new goal for the summer (either in addition to or instead of my dissertation proposal). The overarching aim is to find "the perfect chocolate chip cookie" that does not require buying mail-order gourmet $30 chocolate feves. In fact, it would be great if making a batch of cookies could cost $10 or less.

Aim 1. Compare the texture of cookies after dough has sat out at 0h, 24h, 36h, and 48h
Hypothesis 1, based on the NYTimes test: Cookies will have the best texture at 36h.
Result. Cookies at 24h had the best texture after baking. 36h and 48h Cookies have better texture than 0h cookies while warm. 0h cookies have better texture than 48h cookies the next day. Results on next-day quality could not be obtained for the 36h cookies due to consumption. This is a limitation to be considered for future studies. Next-day results on the 24h cookies have yet to be determined.


Aim 2. Compare the taste of cookies after dough has sat out at 0h, 24h, 36h, and 48h.
Hypothesis 2. The longer the tastier
Results. Hypothesis 2 was confirmed by three taste testers. This pattern of results remained the next day for 0h and 48h cookies.


Aim 3. Compare the taste of cookies made with Cabot butter and Land O Lakes butter.
Hypothesis 3. Cookies made with Cabot all natural butter will taste better

Aim 4. Compare the taste of cookies made with Gold Medal and King Arthur flour.
Hypothesis 4. Cookies made with King Arthur flour will taste better.

Aim 5. Compare the taste of cookies made with all coarse kosher salt, sea salt, 50-50 coarse kosher and sea salt, and regular NaCl
Hypothesis 5. Cookies made with a mix of coarse and sea salt will taste best. Regular table salt can continue to live outside the house.

Aim 6. Compare the taste of cookies made with hormone-free eggs and regular eggs
Hypothesis 6. Cookies made with the good eggs will taste better.

Aim 7. Compare chocolate chip cookie recipes that use reasonable ingredients. Accepting submissions. Received so far: 2

Aim 8. Compare results of softened butter and melted butter.

Aim 9. Compare cookies that are baked, frozen, and reheated with frozen cookie dough that is then baked.

Aims 1 and 2 were tested with the following recipe adapted from Ghiradelli

1 1/4 cup King Arthur flour
1/2 tsp baking soda
1/8 tsp Hain sea salt
1/8 tsp Morton coarse kosher salt
1 stick Cabot butter, softened
1/2c Florida natural sugar
1/2c Domino light brown sugar
vanilla extract
1 large egg
1c Ghiradelli semi-sweet chocolate chips

Best results were made with balls about 2-3 in in diameter and slightly flattened. Our oven temp is off. The recipe says 375...our oven does cookies best at about 315.

Aims beyond 1 and 2 have yet to be fulfilled... taste testers who are willing to travel and donations are welcome