double post!
228(pw)/215.
Made stir fry tonight. Baked cookies. Delivered cookies to some people. The last few times I've made cookies an interesting phenomena has occurred which I don't understand, so grab your deerstalker hat for...
The Mystery of the Caramelized Cookies!
I usually make two batch of cookies at a time. I use the same recipe for both batches, differing only in that I used different kinds of chocolate chips. One batch always has white chocolate chips for my friends who are allergic to chocolate, the other batch varies. At all the ovens I used previous to this apartment, this didn't cause any problems.
However, at this apartment, for some reason the batch with white chocolate chips tends to caramelize on the tray, by which I mean that some of the sugar is melting on the tray.
The first time this happened I thought maybe I hadn't mixed the dough well enough, but it all tasted fine, just had more meltage. The second time, I though perhaps I was baking them too long. The third time, I'm just confused.
The batches are exactly the same exact for the type of chip. The alternate chips have no caramelizing at all. The white chips only caramelize in this oven. Does anyone have ideas?
I'll be at the marathon this weekend but I'm planning on posting my alt-history idea on Sunday.
And oh yeah, listen to Delirious Delirium, Sundays 4pm to 6pm on WRUW-FM 91.1 with your hosts Elise & the Cynic.
Made stir fry tonight. Baked cookies. Delivered cookies to some people. The last few times I've made cookies an interesting phenomena has occurred which I don't understand, so grab your deerstalker hat for...
The Mystery of the Caramelized Cookies!
I usually make two batch of cookies at a time. I use the same recipe for both batches, differing only in that I used different kinds of chocolate chips. One batch always has white chocolate chips for my friends who are allergic to chocolate, the other batch varies. At all the ovens I used previous to this apartment, this didn't cause any problems.
However, at this apartment, for some reason the batch with white chocolate chips tends to caramelize on the tray, by which I mean that some of the sugar is melting on the tray.
The first time this happened I thought maybe I hadn't mixed the dough well enough, but it all tasted fine, just had more meltage. The second time, I though perhaps I was baking them too long. The third time, I'm just confused.
The batches are exactly the same exact for the type of chip. The alternate chips have no caramelizing at all. The white chips only caramelize in this oven. Does anyone have ideas?
I'll be at the marathon this weekend but I'm planning on posting my alt-history idea on Sunday.
And oh yeah, listen to Delirious Delirium, Sundays 4pm to 6pm on WRUW-FM 91.1 with your hosts Elise & the Cynic.