Here’s another episode in our irregular cooking series Cooking with the Canines, with me on camera this time. I’ll be showing you how to make Perfect Chocolate Chip Cookies. The video was recorded and edited by takaza. Enjoy!
Here’s another episode in our irregular cooking series Cooking with the Canines, with me on camera this time. I’ll be showing you how to make Perfect Chocolate Chip Cookies. The video was recorded and edited by takaza. Enjoy!
Oh come on Duncan. You don’t separate your egg whites while in the broken shell??! 😉
Seriously though….Yumm. Must try.
If you watch again, you’ll see that I actually separated the egg in my hand, allowing the white to fall between my fingers. I’ve done it using the pour-the-yolk-between-the-shells method as well, but I prefer the hand method, for all that it’s messier.
PS- I want your kitchen. WANT WANT WANT!
Pfft. It’s too small – not enough counter space or cabinets. The pantry sells it, though, and is one of the reasons we rented the place.
I’m so jealous of your gas stove, I have either electric burners, or my portable 9,000 BTU mini-burner. Someday I’ll get the restaurant grade 25,000 BTU one, but they’re around $70.
Do you think you could use ghee instead of the melted butter? It’s pre-browned, but the proteins are skimmed off, not sure if the cookies need that to be there or not.
There’s a HUGE difference in taste between fake and real vanilla, maybe not in a recipe where it’s not the focus-flavor, but I can very distinctly taste the difference in other recipes like Rice Crispy Treats.
The egg white separation in the hand is slick, I’ll try that.
I like breaking the eggs on my knuckle, I find that’s the best way to get the least number of pieces when I crack them. If you’re doing a couple dozen though, it starts to hurt.
Have you done more of these cooking shows? If so I missed the last ones, can I find them all in one place?
Although you could probably use ghee as a shortcut, what you’re getting is the flavor extracted from the browned milk solids. If possible, I’d take the extra few minutes to brown the butter to get the full flavor from the milk solids.
As for real vs. artificial vanilla, I oversimplified a bit. Cook’s Illustrated did a tasting of the two types in their March, 2009 issue. Here’s their conclusion:
If you’re only buying one bottle of vanilla for cooking, baking, and making cold and creamy desserts, our top choice is a real extract. If you only use vanilla for baking, we have to admit there’s not much difference between a well-made synthetic vanilla and the real thing. Speaking to pastry chefs, we learned that many buy an arsenal of vanilla extracts, using cheaper imitation for baking and pure for confections made with moderate or no heat, such as puddings, pastry cream, and buttercream frosting.
We keep both types on hand 🙂
Breaking on the knuckle would work too, though again there’s the concern of driving the egg shell into the egg. But if it works for you, then it’s not wrong! One thing I’ve learned in cooking is that there’s many correct ways to accomplish the same task.
This is the second of these shows that we’ve done. did the first one live, where he made Chicken and Rice. We’re still figuring out which method we like best, though obviously the editing and post-production videos are more labor-intensive. They look prettier, though 🙂
Ok, that’s what my basic question was, was it the milk solids, or the milk fat that did the magic. I have no problems with melting and browning butter.
Ah, so the vanilla boils (no pun, I swear) down to heating the item? Some of the more subtle notes of flavor are heat sensitive, and disappear as it’s heated? I don’t use vanilla too much, so I prefer to keep just one, and that’s the real extract. Which synthetics are good? I probably have tasted the cheaper ones 🙂
If I break the egg on a bowl or the counter I seem to get more shells than on my knuckle, perhaps because I feel both ends of the impact, not just the egg-holding hand.
That’s awesome, I’d love to watch more of these shows, they’re well done!