On food and cooking the science and lore of the kitchen ( PDFDrive ) 1080
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helps produce a moister, chewier texture.
Immediately after baking, many cookies are
softandmalleable,afactthatallowsthecook
to shape thin wafer cookies into flower-like
cups, rolled cylinders, and arched tiles that
thenstiffenastheycool.
SomeCookieDoughsandBatters:Ingredients
andTypicalProportions
With their low water content, cookies are
especiallypronetolosingtheirtextureduring
storage. Crisp, dry cookies absorb moisture
from the air and get soft; moist, chewy
cookies lose moisture and become dry.
Cookiesarethereforebeststoredinanairtight
container. With their low moisture and high
sugar levels, they are not very hospitable to
microbes,andkeepwell.
Pasta,Noodles,
andDumplings
Oneofthesimplestpreparationsofcereal
flourgaveusoneofthemostpopularfoodsin
theworld:pasta.ThewordisItalianfor
“paste”or“dough,”andpastaisnothingmore
thanwheatflourandwatercombinedtomake
aclay-likemass,formedintosmallpieces,
andboiledinwateruntilcookedthrough—
notbaked,asarenearlyallotherdoughs.
NoodlecomesfromtheGermanwordforthe
samepreparation,andgenerallyrefersto
pasta-likepreparationsmadeoutsidethe
Italiantradition.Thekeystopasta’sappeal
