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big baking question

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big baking question

hobokeg | Mar 9, 2006 11:15 AM

ok, there has been lots of discussion here about baking brownies and cookies, and about the different factors (size of pan, amount of each ingredient, etc.)that produce different textures.

i'd really like to understand better how this stuff works, particularly for brownies and cookies, as i've been on a long quest for a really chocolatey brownie that's chewy and has that merengue-like thin coating.

i've tried loads of recipes, but i'd love to learn more about the mechanics...do you know of a website or a book that has good info, simply put?

thanks!

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