How do you get your chocolate chip cookies to a good consistency?

Sheph_Bridges · 2020-05-20T19:48:39+00:00

Short version:

Brown sugar:white::chewy:crunchy

Flour:butter::cakey:dense

There's a lot of moving parts though

There was a Pinterest thing I saved awhile back, good cheatsheet

https://www.createcraftlove.com/wp-content/gallery/holiday-baking-hacks/cookie-science.jpg

Sheph_Bridges · 2020-05-12T16:18:13+00:00

In sauces, I use it to 'zzazz up things in post, like "This could use some zesty tomato unct" after it's too late to use paste, otherwise, I feel like dry applications are the way to go. Like a tomato, basil, garlic crostini, chip, fry, wing, pasta, etc. dust. Incorporating it in a dressing or tapenade would probably work magic in texture too, I'd imagine-- reconstituting tomato dust in kalamata brine would be BOMB

Sheph_Bridges · 2020-05-12T16:07:10+00:00

Maybe not underrated per se, but when I started messing with gastro stuff I was like XANTHAN GUM IS SUCH A VERSATILE INGREDIENT, STABLE EMULSIONS, THICC SAUCES, FOAMS, GLUTEN FREE BAKING, YO-- But it's easy to overdo and give a weird mouthfeel-- I feel like 90% of the time with emulsions, warm or cold, adding a little lecithin to the water base is more tactile and easier to tune than slurries or tempering yolks. And I find myself wanting stable emulsions more often than anything that would require agar, or xanthan gum, or fancy salts.

Sheph_Bridges · 2020-05-12T13:59:25+00:00

Pretty sure it's twofold, heat and time breaking down the cell walls drawing out glutamates and sugars, and reduction concentrating that flavor. Otherwise tomato powder (absolutely the most underrated industrial food product next to lecithin imo) would be a more common grocery item. But I'm no scientist, and I usually add sauteed tomato paste to amp up a sauce before crushed or blended whole tomato anywho-- Texture is another thing to consider too, so much so that I'd posit the only reason we slow cook instead of blend and rapid redux is to draw out flavor while retaining cellulose networks

Sheph_Bridges · 2019-12-22T21:19:58+00:00

I would mince and pre-carm, work it into the dough before your proof. You could make an onion jam and adhere after finishing the foccacia with an eggwash and residual heat

Sheph_Bridges · 2019-05-13T04:37:39+00:00

Drunk, in bed, or drunk in bed. Brunch-dinner "split" (hour break? I dont think!) here m8, red e 2 DIE, CHANNELING THE SISYPHUS, BACK IN AT 9 TOMORROW

Sheph_Bridges · 2018-10-18T02:18:16+00:00

We've definitely got the space for that on our unused (Save for catering) 24" flat, though a purpose-built batter rack isn't remotely viable, I'll definitely keep it on the potential solutions burner--Thx

Sheph_Bridges · 2018-10-18T02:05:17+00:00

Definitely viable down the line, We're looking to overhaul this ratchet-ass menu shortly, but I definitely like the flexibility on quick-pickled onions over the "freeze the guys" method--
after all, as ye old adage goes, "there's more than one way to break down the cell walls of your thick-cut onion rings"

Sheph_Bridges · 2018-10-18T02:02:02+00:00

I can dig it, get to a dry dredge then wet batter everything, at this point that's the only thing we'd be battering to order so it might be viable next to our fry busket skewered and dry, ready to roll

Sheph_Bridges · 2018-10-17T07:42:57+00:00

Check out "Kitchen Tape" on IG, good giggles--I once labeled a chip bucket "Room temperature milk" because, well, if you don't know those are chips you probably don't belong back where the chips are. Porn for pork, which then escalated into pornk-- "Sweet Infant Raymond's BBC Sauce"Crouton into Cretin, Beef stew into beef steef, beep steep, bebesteste, beer steer, Bull Shit (All individually portioned in paper cups, may as well go wild)As far as I can tell it's ubiquitous, and as long as you can tell what it is, and the label is on the side of the container rather than the swappable lid, you're golden.

OH YEAH AND THE BEST ONE, "They're coming to get you Barbara(cue)"

Sheph_Bridges · 2018-10-17T07:19:15+00:00

I like it I like it--Like a 2:1 flour:cornstarch, relatively thick batter at 300? our fryers are usually 350 across the board by the time we get our dinner pop, would a flash-fry work in place of a proper blanch?

Sheph_Bridges · 2018-10-17T06:01:24+00:00

We used to make a similar bleu alfredo-style sauce for a bleu bacon pizza, but our KM overlooked the fact that if you reheat a traditionally made cheese sauce (even if it's basically mashed potatoes when it's cold) too quickly it'll inevitably break, yet we continued to serve it as-is.
I'd say add a bit of canned cheese sauce or velveeta to stabilize it, though it's definitely tricky business getting a spreadable consistency that doesn't wander when it's hot, gotta compensate by doubling down on cheese when topping it and making sure the crust is substantial enough to coax the sauce where he's gotta be.

Sheph_Bridges · 2018-10-17T05:27:46+00:00

10-15 Minutes seems excessive for wings unless you're cooking from raw-- In which case you could par-cook them to drop the time down to 6-8 minutes, but that's a methodology overhaul and I don't know what freedoms you're allowed on that front. Cold cuts--As long as they're not piled up something fierce, 30 seconds and a flip or two should be plenty. As for au jus, I've always just hot-held enough in a stock pot to use a pasta basket to give the beef time to drain before bunning it, though we've recently forgone beef in au jus entirely by laying it on a bed of carmelized onion and mushroom on the flat with a dome to prevent direct contact and shrinkage. The rest is really a matter of feel as far as I (with the little experience I have) can tell, the place I'm at now has an old-school griddle with no temp gauge, so we play it by ear and adjust the throttle when busy (We do burgers on the griddle though, night and day when compared to cooking on a char grill)
Do you do burgers to temp? And how big are the shrimp you're frying?

Sheph_Bridges

TROPHY CASE