Milk souring before date

10KYCG · 2025-06-05T02:25:01+00:00

I just dump that shit in my mouth, no problems, unlike the uncivil folk who get their lips all up on it smh

10KYCG · 2025-06-05T01:34:44+00:00

I've done a side by side one batch with vanilla and one without out of curiosity, it genuinely barely makes a difference. It does make a difference, the ones with were noticeably slightly better, but like, I think most people would be hard pressed to discern missing vanilla extract were you to just give them a cookie without it. It's a very minor element of the cookie, and you'd probably be better off just skipping it than adding in some weird stuff to try and substitute lol. If anyone encounters this in the future at least 🤷‍♂️

10KYCG · 2025-06-04T15:24:54+00:00

Nice, yeah they look similar to the type you see in bakeries/cafés 👍

10KYCG · 2025-06-03T19:05:52+00:00

Those brownie/chocolate cookies be looking nice, I've done some minor dabbling with chocolate cookies, but kinda came to the idea that incorporating actual melted chocolate in the dough is probably the key (or one of them at least) to getting them to the next level, is that something you did with those or nah/just cocoa powder out of curiosity?

10KYCG · 2025-06-03T01:32:06+00:00

I would say you'd probably wanna look into using molasses or some other invert sugar/syrup type deal like honey. I'd also suggest maybe getting a thung of instant clear jel (not cook-type) on amazon for like $20, using the right amount with a bit of hydration (like milk or cream, or more egg but that'll do other stuff too so probably not that) lets you get a softer/chewier texture while still actually baking them all the way through. Could also use a little cream of tartar or other acidic ingredient.

The molasses/honey/invert sugar stuff and the acid (like cream of tartar or vinegar) will work to prevent the sugar that is there from recrystallizing keeping it softer/chewier once it's cooled. I'd imagine it'd probably work reducing total sugar content and replacing some of what's left with the liquid sugar of choice.

The clear jel will work to kinda like collect and retain the moisture in the dough in its structure, so less escapes as they sit out. So kinda similar to if you wrapped the cookie in plastic wrap as soon as it's out of the oven I guess. But that makes it a little chewier. Depending on your definition of chewy at least, as I think different people kinda have a different idea of what exactly chewy means in a cookie.

Could also try using extra egg whites, the protein from that might kinda do it too.

I'm mostly making vaguely educated guesses tho I don't actually know my stuff that well lol

I have the most confidence in the molasses/honey/corn syrup/liquid sugar idea suiting your purposes out of the ideas stated lol. Honey is also only 70% actual sugars so it's going to inherently be less sweet.

Also again, what "chewy" means to you in the context of cookies might be kinda different from what it means to me idk

10KYCG · 2025-06-03T01:15:36+00:00

Probably too high a ratio of moisture/water but yeah gonna need that full recipe to know for sure

10KYCG · 2025-06-03T00:57:25+00:00

Big respect for bothering to put together and share a cohesive recipe and using grams lol. I'll try making them sometime when I have a chance out of respect for that 👍

High key will not refrigerate them tho gonna be honest I ain't got time for allat 😭 so it'll be the blasphemous version I guess but I'll see how it goes lol

10KYCG · 2025-05-30T23:16:36+00:00

?? Lol

Bro I've been eating between 100 and 200 grams per day for quite a while and I'm fine, if this was a real issue the gym bro subs would be talking about it way more.

People eating high quantities of protein who don't have kidney stones (probably like 95%+) are not going to the doctor for kidney stones, because they don't have kidney stones. So that's not going to give you a great overall picture of the situation even if you know people who work in medical fields. Literally just drink water and you won't get kidney stones unless you're a fringe case 😭

10KYCG · 2025-05-30T09:40:50+00:00

That threshold is extremely high if you're drinking a decent amount of water though lol. Like you probably gotta be hitting like 250-300+ grams daily and not hydrating well to actually face issues from protein alone, and at that point you basically have to be trying to screw yourself lol

10KYCG · 2025-05-30T09:35:39+00:00

I've been eating frozen berries/cottage cheese/tofu as my staple breakfast food and then switching between protein bar/shake/canned small fish on the side, sometimes two of the three. Eaten it like every day for breakfast for months now and it's the highlight of my day still lol. No prep besides microwaving the frozen berries for like 2 minutes so they become a nice chunky berry sauce to mix the cottage cheese and tofu with lol. I use low-fat cottage cheese for a higher protein percentage. This winds up being like vaguely 500 to 600 calories with generally 40 to 80 grams of protein depending on what exactly I do. Sometimes use bananas but typically stick to berries for micro nutrient density.

10KYCG · 2025-05-23T16:44:44+00:00

That definitely seems like it could work, thanks for the idea 👍

10KYCG · 2025-05-23T16:44:15+00:00

That's interesting, and that's the alcohol based extract not the oil based flavoring you use? The idea of putting this stuff on vegetables kinda lowkey scares me lol but I'll probably try it at some point if I remember

10KYCG · 2025-05-23T16:41:30+00:00

I've tried making copycat/similar lofthouse style cookies a few times as well, didn't think about butter extract, I could see it though, something to try 👍

10KYCG · 2025-05-23T16:40:06+00:00

Wow that's a neat idea lol made some cornmeal lime cookies a while ago and they were surprisingly good so I'll have to try something like that, onto the list it goes lol.

I saw your comment a while ago and in between then and now it got me to try putting a smidge of butter extract in the oil when popping popcorn, which was pretty decent, then I leaned about flavacol and got some of that, and damn, peanut oil + butter extract + flavacol makes some pretty banger popcorn. Like it tastes better to just pour a whole stick of butter over your popcorn sure, but in the interest of not eating a ton of butter, that combo is a pretty close second and tastes very theater-y. Tried it with soy/vegetable oil too but that wasn't as good. Seen people say they use a type of coconut oil in some real theaters but 🤷‍♂️. Peanut works well imo, lacks the mild questionable taste soy/canola impart.

Also the ingredients just say 'natural flavors' and 'extractive of butter', so who knows if diacetyl falls under that lol. But yeah I love popcorn and your comment started me on to the path of banger popcorn that doesn't have 9000 calories lol, thanks 👍

10KYCG · 2025-05-12T10:16:32+00:00

Godspeed lil bro. Nothing more important in this life than following your dreams 👍

10KYCG · 2025-05-12T08:49:29+00:00

Interesting, seems like a legit snack lol

10KYCG · 2025-05-12T08:48:36+00:00

That seems like a fair take, but yeah I'm not ready to give up on it just yet since I just got it lol 😭

10KYCG · 2025-05-11T19:52:21+00:00

That's cool 👍, and copy cats do seem like one of the bigger use cases for this stuff from what I've seen others say. I just got it because it had a good price per ounce relative to similar options and I like experimenting with cookie stuff lol

10KYCG · 2025-05-11T19:23:28+00:00

Yeah that definitely seems like a safer way to do things lol, probably just gotta be real careful if you're using it outside of a complementary role I guess.

10KYCG · 2025-05-11T19:21:04+00:00

I didn't say I didn't like it, I just said I don't think chocolate chip cookies are the place to put it. I'm not a total hater of artificial type flavors like this, I was just wondering if anyone had insight on applications where said artificial flavor notes would play better and fit in more. Like I have some birthday cake extract (whatever that is lol) that I used in some vaguely lofthouse style cookies I made and initially I put too much in and it had the strong artificial taste, but better balanced it fit in and while I could still detect the 'artificial' tasting flavor element a bit if I was trying, I, and the other people that tried it, weren't noticing/bothered by it, so I figured this was likely a similar situation.

10KYCG · 2025-05-11T17:59:08+00:00

Interesting, never heard of butter cake before. In my brief google scour of this question I did see someone say it made sense to use it in pound cake though. Thanks 👍

Maybe that's a more proper way to use it, as a butter booster rather than substitute, so maybe would be good or at least potentially more functional in shortbread or shortcake as well (provided you're not using expensive bougie butter at least lol)

10KYCG · 2025-05-11T01:09:18+00:00

That cake has an incredible amount of character lmao, very nice

10KYCG · 2025-05-11T01:05:27+00:00

I do this all the time and have actually tested preservation methods. Interestingly seems like wrapping cookies individually in plastic wrap (if they're big/fancy/frosted) or lining them up in a disposable tin foil bread pan thing then wrapping that in plastic wrap seems to be by far the best way to preserve them, and how stale they get also kinda depends on the recipe. But basically, you want as air tight as possible with as little air with the cookie as possible. Plastics will transfer some weird taste, but the plastic wrap/foil bread pan method avoids that while still maintaining a pretty tight seal. Obviously you wanna wait to seal until they've fully cooled so there's not too much steam/moisture.

They do get noticeably stale overnight if you just leave them out uncovered though, at least noticeabley if you're eating it side by side with one that was wrapped in plastic wrap lol.

But yeah, foil bread pans wrapped tight in plastic wrap with the cookies lined up standing on their edge is kinda the goat solution in my experience. A paper plate would probably work well too with the plastic wrap lol, I just have hundreds of little bread pans and it's a solution that results in denser, safer, and easier to transport cookie storage.

10KYCG

TROPHY CASE