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snickerdooler and misc question

post #1 of 4
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I just started reading the Bakewise book to understand the science of baking.  I have a few questions.  I would like to try making snickerdoodle cookie.  I am planning to use the America's test kitchen recipe but compared it with martha's stewarts recipe.  both are identical execept martha's has more cinnamon and slightly less flour.  I did noticed that both uses 1 stick of butter and 1/2 cup of shortening.  Can anyone explain why shortening in snickerdoodles compared to other cookies? 

 

Also, second question is devils chocolate cake.  I noticed that a dark moist chocolate cake calls for strong coffee.  Since I do not drink coffee, can I use day old coffee rather than brewing some up just for baking? I may ask my coworker to save me a cup or use coffee from work. 

vale
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vale
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post #2 of 4

You can use instant coffee

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #3 of 4

Using day old coffee is fine.  Instant would work as well, but if you don't use it much, why buy it?

 

As far as the Snickerdoodle question, I think a lot of old time recipes used shortening more, cost, availability, etc.  Shortening will give you a softer cookie, but adds no flavor.  Butter makes a cookie that is more crisp, but adds a lot more flavor.  I think the combo helps with the texture, since Snicks are usually a softer cookie, at least I like them a little soft in the middle.  I'm usually an all butter person, but some cookies, like this one, I will do the combination. All butter can be used, I've done it before, just personal preference.

post #4 of 4

Butter melts at a lower temperature than shortening, thus affecting the spread and texture.

 

Butter = thin, crisp cookies

 

Shortening = thicker, chewy cookies
 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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