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Cookware 41

Shipping Homemade Cookies, Texture, and the $20 Foodsaver

lilgi | Sep 16, 201111:58 AM

I thought I might pick a few brains for a moment to discuss shipping homemade cookies. Two out of the three cookies from an assortment I mailed out recently (plus brownies) arrived intact.

To try to keep costs down I used Ziploc gallon-sized bags as I know I'll be doing this frequently. I used a box that 'just fits' the contents I packed in it with hardly any room to spare, and my theory was to 'slightly' overfill with packing material (without crushing the cookies) so that the contents stay fixed. I have a good amount of packing peanuts, and I had in my possession a sufficient quantity of small, plastic air-pillows that are used for shipping (that you would get especially with packages from Amazon). I chose to use those instead. Packing in this manner you might expect to add a bit of pressure to the contents, but just enough to keep them fixed without crushing. There definitely was a bit more air inside the Ziplocs than I would have liked, which affects how much they jostle inside the bag. I think that a vacuum seal would have been a big help, but I went ahead without one.

My next concern was the texture. Some cookies are best eaten a few hours after baking and if you're lucky you might have a few recipes that withstand the test of time when properly stored. I have great success with JT ccc cookies this way - the texture is not nearly as compromised as other cookies after a day or so. I love this, so I decided to pack these 'without' a slice of bread in the ziploc so that they remain firm and chewy. These arrived perfect!

I like a 'soft' snap on my ginger spice cookies, but with a bit of air inside the bags I had no idea what the outcome would be once these arrived. I opted to make them softer so that they would arrive still firm but intact and decided to pack these with a slice of bread. I would have preferred them to arrive with the original texture. They also arrived intact with a very good chew and not soft, but missing some of the crispness that we are used to.

The last set of cookies were my peanut butter ones. A few hours out of the oven they have a crisp-chew. I also packed these with a slice of bread which helped the chewiness of the cookie. The problem here is that they became softer and crumbly; still much better than 'dry and crumbly' - and yeah, this is one of those that is best eaten a few hours after baking :-/

Btw, the brownies arrived perfect and they went straight into the tiny dormroom freezer. That's my boy ;)

I would love some feedback on the $20 foodsaver and others, especially for this purpose if nothing else. If I were to use the foodsaver, sealing within a few hours after baking, would this keep the original texture close? I'm also wondering if submerging the bag with contents into water almost up to the seal, with an opening large enough for the air to escape and then quickly sealing the bag yields good results. The pressure from the water is supposed to force the air out, something I have yet to try but had I known this before sending this package I most definitely would have tried it. Thanks in advance, I look forward to reading your comments.

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