Turns out cookie customization is easier than it seems.
Tessa Arias/Handle the Heat
30 comments:
Brandon D.
said...
This was really cool! I am definitely showing this to my mom. I love all of the things it describes in the recipes. I want to bake some of those cookies!
I really think that this article is interesting because it shows that science is in everything. The measurements and temperatures all have to do with science in baking. It is also cool that with a little change in the measurements and temperature, you can make a whole different type of cookie. The taste and texture are very important to make the perfect cookie and all you need to do to make it whatever way you want is to know science!
I think it is really interesting that you can make a perfect cookie because of science. I wonder how they found each perfect cookie. Some people might eat the thin and crispy "perfect cookie" and think it wasn't good. People might not like all the same thing. I think the scientists got people to test the cookies to see how good they are. They might of gotten people who like their cookies thin and crispy and had them try it. They might think different things about the cookie so it could be perfect to some people and not perfect to others. I don't think there is a way to find "perfect cookies" for everybody because people like different things.
I did not know that a perfect cookie could be made by science. What is very cool about the article is that it shows you how to make a lot of different types of cookies. You need the temperature, texture, taste, and a lot more elements. I thought that it was very interesting that chilling the dough for at least 24 hours before baking deepens the flavor!
That was really interesting. I wonder why baking it with melted butter makes the surface all cracked? It was cool because the more flower that you put in, the softer and chewier the cookie became. It also depended on the type of flour that you used because all-purpose flour must be less dense than bread flour. Bread flour makes the cookie softer while All-Purpose flour makes it chewy.
Yum. All this talk about cookies makes me hungry. I have made cookies before and I have had trouble with making them soft like everybody wanted them to be. I wonder how sugar and flower can change the way the cookie tastes. I want to try making cookies like that at my house.
I really enjoyed this article. I really thought that this article is very interesting because it shows the science behind one of the most delicious desserts. There was a link in the article that was very interesting. It showed the different steps the cookie takes throughout the baking process. One of the things that I remember from the video is that you go not need a kitchen timer to find out when your cookies are done you just need your nose. As I read this article my mouth began to water. I am now craving some chocolate chip cookies
This article was very interesting. I'm amazed at the crucial difference an ingredient can make. I noticed that the baking soda, flour, and powder cookies all rise higher and are more "plump" the sugar cookies. I wonder if this is because of some chemical reaction within the ingredients. This article was definitely very interesting.
I think that this article is really cool that you can bake a lot of different cookies just by changing one ingredient or the temperature of the oven. Also, if you watch the TEDEd animation, it tells how to caramelize a cookie and what happens in the oven. I thought that it was interesting that when you make cookies your nose can determine when they are done, I will defiantly use that trick. It is really cool that science is in cookies.
I think that this article is interesting because it again shows you that there is science everywhere, in our every day lives. When more flour is put in the dough it holds together more easily. It doesn't spread out as much because of the flour. Since granulated sugar is not as thin as brown sugar the cookie will be thinner. When the dough is chilled it solidifies the butter. I have seen this picture before and used the technique too. It has been very helpful. This article was very interesting and engaging.
I think that this article was very interesting because it shows that everything in the world is made up of science, even your everyday chocolate chip cookies. Like Talia, I wonder how they found out how everything works. I guess they must have taken the properties of the ingredients and made it more or less of one characteristic. I think that it was really cool the way that Nyberg said to use more baking soda because it releases carbon dioxide when heated and then that makes the cookies puff up. That would make a cookie more cakey. In the link that provided the steps in baking a cookie, I learned how butter and eggs really help the dough turn into a cookie because of different things inside of them.
A spoonful of sugar=12 oz. cookie A spoonful and a half= 14 oz. cookie
Science is everything. It seems, oh, test tubes, goggles, microscope. That's it? I don't think so. Science is everything. If science was not a fundamental thing in the world, we would be floating around, not in control of being able to stand on the ground. It is a little crazy to think that just because of science, a volcano might erupt in your kitchen sink because of a teaspoon of baking soda mixed with vinegar. Or Getting bread wet and putting in on a plate might make green fuzz. It's all part of the world we live in and what we are made out of. Science is everything, whether it be Einstein's theory of relativity, or some after-dinner cookies.
I think that this article is very interesting. I enjoyed this article because it is taking the concepts of science and putting it into baking. Who would have done that! Chocolate chip cookies are amazing. I have never disliked one in my life. I do prefer chewy. I think that the idea of combining two recipes to create something that all people like is amazing! If you are at a party, and you know that everyone likes a different "type of cookie" then you might just add mixtures of different recipes to make for example a chewy and soft cookie.
I think that this article is awesome! I think it's so cool how cookies can be changed so drastically based on a simple change in the recipe. I do think that it's impossible to make one "perfect cookie" because everyone likes different things, though, but it is possible to make the "perfect cookie"for just one person if you know what they like.
I think it is cool that you can make your perfect cookie just by turning up the temperature or switching the flower. I liked how it didn't just tell you about the science, but it also told you about how you could make them yourself.
This was surely a very interesting article. It just goes to show that everything really does come back to science. I definitely want to try baking some of these cookies.
I really enjoyed this article. I thought that it was odd how freezing the batter would make the cookie puff up. I believe that it would just make the batter frozen so it would not be good to eat. Science can do some awesome things though. However, I don't think science can make the best cookie, because everyone has different tastes. I will have to try it out though!
I think that this article was cool of how just certain little measurements can cause the cookie to taste or feel very much different. I feel like this recipe could be great but maybe with everything combined, it will not taste as good. I fear that you wouldn't be able to taste some of the flavors that that you had added. Individually I think this could be a million dollar recipe and it has much potential because different people like different things.
Some people would say they think this is another one of those things scientists do because they are bored. But this and many other things really do have a purpose. If scientists only studied really complicated things, it would take forever to make a new discovery. This proves there is science in everything and little realizations are made every day. This also shows that one little idea, could become a really cool discovery.
Justin, I disagree with you that science can't make the perfect cookie. The article explains the ingredients, amounts, and time you need to make a cookie to your likings. It tells you how to make an "ooey-gooey" cookie, crispy and soft center cookie, a chewy cookie, a store bought cookie, and much more. Everyone has different tastes, but as the article explains, there are ways to make your personal perfect cookie. Though the article does not tell you how to make every type of cookie and flavor a person might want, there are ways, and with research you can find out how to find your perfect cookie if it's not already in the article.
When you are baking, you wonder why you always get that soft, chewy cookie (or vice versa) instead of that crunchy, flavorful cookie. Now, you know why you always get this disliked cookie. It's not just because you forgot to add the flour, it's because of science! It's fascinating how every step matters. If you melt the butter instead of creaming it, you would get a denser cookie instead of your desired cookie. Also, it said the warmer the butter, the denser... what? I thought that if the butter was warm, it would mostly be melted. Apparently not! "Warm butter flows very easily and doesn't trap bubbles well. The cooler it is, the more viscous it becomes, and the better it can trap air. Even a few degrees can make a difference." Wow, science!
I really loved this article it was cool and I am amazed at how much different a cookie can be just from making the temperature higher. I honestly did not even know that butter was important to the dough. I thought that the butter was just to make the cookies tastier(aka unhealthier).I will give this link to my older sister so that when she bakes cookies she can bake them perfectly.
I really enjoyed reading this article. I agree with Sarina because it does show that science is everywhere. Also, I now understood from the article how people really have different taste buds. The perfect cookie for one person could be a terrible cookie for someone else. I think its amazing how science can change something so everyday like cookies into an experiment that gives everyone the perfect flavor.
Sarina, adding on to your comment to Justin's comment. Quickly, I think that there isn't necessarily a "perfect cookie". There really is no perfect cookie, that is just an opinion to someone. While science can't make the perfect cookie for one person, that cookie might be someone else's perfect cookie. It's all just based off the opinion.
Natalie, that is what I meant. Your perfect cookie might not be someone else's cookie. The article title is about "your ideal chocolate chip cookie." No cookie will be a favorite of everyone's. And even this whole article is in a smaller category of cookies. It's not even ALL cookies. Just "chocolate chip cookies." Who knows? Maybe someone doesn't like chocolate (that would definitely not be me.) I think the topic of this article is not just about the perfect cookie, but a personalized perfect cookie to your tastes. The science only comes in when you've chosen what your perfect cookie.
I agree with you, Talia. However, it is true that there is not one perfect cookie... there are many! It is very fascinating how science is even in cooking, and maybe I'll help my mom make some of these! P. S. Disregard how I made it sound like there are legions of perfect cookies waiting to take over the world-the Cookiepocalypse!
I think that this is really interesting because you can make a lot of types of cookies, and its amazing how science found out how to make your ideal cookie. This is really cool. Like Brandon and Emerson, but combining both, I will show this to my mom and make some with her.
I think that this article is really intersting. I like how they give you ways to make these cookies. It shows people that science is everywhere if you just are willing to look.
I think it is really interesting that you can bake the cookie you want by adding and taking out a ew ingredints. This shows you that science is almost everywhere even in baking! I thought it was really cool how when the butter melts the cookie spreads and then making little bumps in the surface is the steam from the water trying to get out. Ted ed really showed us the complete background of a cookie and how each ingredient created some kind of chemical reaction. In the picture it showed a little more baking powder but couldn't too much of one thing be harmful? Also what if you don't bake it up to 136 degrees would salmonella still live or would it die because the egg is still being baked or cooked?
I really like this, especially since I love to cook. I will have to use one of these recipes. I love to bake oeey gooey cookies. I love the science behind baking. I always mix up recipes, so now I will try this one.
30 comments:
This was really cool! I am definitely showing this to my mom. I love all of the things it describes in the recipes. I want to bake some of those cookies!
I really think that this article is interesting because it shows that science is in everything. The measurements and temperatures all have to do with science in baking. It is also cool that with a little change in the measurements and temperature, you can make a whole different type of cookie. The taste and texture are very important to make the perfect cookie and all you need to do to make it whatever way you want is to know science!
I think it is really interesting that you can make a perfect cookie because of science. I wonder how they found each perfect cookie. Some people might eat the thin and crispy "perfect cookie" and think it wasn't good. People might not like all the same thing. I think the scientists got people to test the cookies to see how good they are. They might of gotten people who like their cookies thin and crispy and had them try it. They might think different things about the cookie so it could be perfect to some people and not perfect to others. I don't think there is a way to find "perfect cookies" for everybody because people like different things.
I did not know that a perfect cookie could be made by science. What is very cool about the article is that it shows you how to make a lot of different types of cookies. You need the temperature, texture, taste, and a lot more elements. I thought that it was very interesting that chilling the dough for at least 24 hours before baking deepens the flavor!
That was really interesting. I wonder why baking it with melted butter makes the surface all cracked? It was cool because the more flower that you put in, the softer and chewier the cookie became. It also depended on the type of flour that you used because all-purpose flour must be less dense than bread flour. Bread flour makes the cookie softer while All-Purpose flour makes it chewy.
Yum. All this talk about cookies makes me hungry. I have made cookies before and I have had trouble with making them soft like everybody wanted them to be. I wonder how sugar and flower can change the way the cookie tastes. I want to try making cookies like that at my house.
I really enjoyed this article. I really thought that this article is very interesting because it shows the science behind one of the most delicious desserts. There was a link in the article that was very interesting. It showed the different steps the cookie takes throughout the baking process. One of the things that I remember from the video is that you go not need a kitchen timer to find out when your cookies are done you just need your nose. As I read this article my mouth began to water. I am now craving some chocolate chip cookies
This article was very interesting. I'm amazed at the crucial difference an ingredient can make. I noticed that the baking soda, flour, and powder cookies all rise higher and are more "plump" the sugar cookies. I wonder if this is because of some chemical reaction within the ingredients. This article was definitely very interesting.
I think that this article is really cool that you can bake a lot of different cookies just by changing one ingredient or the temperature of the oven. Also, if you watch the TEDEd animation, it tells how to caramelize a cookie and what happens in the oven. I thought that it was interesting that when you make cookies your nose can determine when they are done, I will defiantly use that trick. It is really cool that science is in cookies.
I think that this article is interesting because it again shows you that there is science everywhere, in our every day lives. When more flour is put in the dough it holds together more easily. It doesn't spread out as much because of the flour. Since granulated sugar is not as thin as brown sugar the cookie will be thinner. When the dough is chilled it solidifies the butter. I have seen this picture before and used the technique too. It has been very helpful. This article was very interesting and engaging.
I think that this article was very interesting because it shows that everything in the world is made up of science, even your everyday chocolate chip cookies. Like Talia, I wonder how they found out how everything works. I guess they must have taken the properties of the ingredients and made it more or less of one characteristic. I think that it was really cool the way that Nyberg said to use more baking soda because it releases carbon dioxide when heated and then that makes the cookies puff up. That would make a cookie more cakey. In the link that provided the steps in baking a cookie, I learned how butter and eggs really help the dough turn into a cookie because of different things inside of them.
It does seem like:
A spoonful of sugar=12 oz. cookie
A spoonful and a half= 14 oz. cookie
Science is everything. It seems, oh, test tubes, goggles, microscope. That's it? I don't think so.
Science is everything. If science was not a fundamental thing in the world, we would be floating around, not in control of being able to stand on the ground. It is a little crazy to think that just because of science, a volcano might erupt in your kitchen sink because of a teaspoon of baking soda mixed with vinegar. Or Getting bread wet and putting in on a plate might make green fuzz. It's all part of the world we live in and what we are made out of. Science is everything, whether it be Einstein's theory of relativity, or some after-dinner cookies.
I think that this article is very interesting. I enjoyed this article because it is taking the concepts of science and putting it into baking. Who would have done that! Chocolate chip cookies are amazing. I have never disliked one in my life. I do prefer chewy. I think that the idea of combining two recipes to create something that all people like is amazing! If you are at a party, and you know that everyone likes a different "type of cookie" then you might just add mixtures of different recipes to make for example a chewy and soft cookie.
I think that this article is awesome! I think it's so cool how cookies can be changed so drastically based on a simple change in the recipe. I do think that it's impossible to make one "perfect cookie" because everyone likes different things, though, but it is possible to make the "perfect cookie"for just one person if you know what they like.
I think it is cool that you can make your perfect cookie just by turning up the temperature or switching the flower. I liked how it didn't just tell you about the science, but it also told you about how you could make them yourself.
This was surely a very interesting article. It just goes to show that everything really does come back to science. I definitely want to try baking some of these cookies.
I really enjoyed this article. I thought that it was odd how freezing the batter would make the cookie puff up. I believe that it would just make the batter frozen so it would not be good to eat. Science can do some awesome things though. However, I don't think science can make the best cookie, because everyone has different tastes. I will have to try it out though!
I think that this article was cool of how just certain little measurements can cause the cookie to taste or feel very much different. I feel like this recipe could be great but maybe with everything combined, it will not taste as good. I fear that you wouldn't be able to taste some of the flavors that that you had added. Individually I think this could be a million dollar recipe and it has much potential because different people like different things.
Some people would say they think this is another one of those things scientists do because they are bored. But this and many other things really do have a purpose. If scientists only studied really complicated things, it would take forever to make a new discovery. This proves there is science in everything and little realizations are made every day. This also shows that one little idea, could become a really cool discovery.
Justin, I disagree with you that science can't make the perfect cookie. The article explains the ingredients, amounts, and time you need to make a cookie to your likings. It tells you how to make an "ooey-gooey" cookie, crispy and soft center cookie, a chewy cookie, a store bought cookie, and much more. Everyone has different tastes, but as the article explains, there are ways to make your personal perfect cookie. Though the article does not tell you how to make every type of cookie and flavor a person might want, there are ways, and with research you can find out how to find your perfect cookie if it's not already in the article.
When you are baking, you wonder why you always get that soft, chewy cookie (or vice versa) instead of that crunchy, flavorful cookie. Now, you know why you always get this disliked cookie. It's not just because you forgot to add the flour, it's because of science! It's fascinating how every step matters. If you melt the butter instead of creaming it, you would get a denser cookie instead of your desired cookie. Also, it said the warmer the butter, the denser... what? I thought that if the butter was warm, it would mostly be melted. Apparently not! "Warm butter flows very easily and doesn't trap bubbles well. The cooler it is, the more viscous it becomes, and the better it can trap air. Even a few degrees can make a difference." Wow, science!
I really loved this article it was cool and I am amazed at how much different a cookie can be just from making the temperature higher. I honestly did not even know that butter was important to the dough. I thought that the butter was just to make the cookies tastier(aka unhealthier).I will give this link to my older sister so that when she bakes cookies she can bake them perfectly.
I really enjoyed reading this article. I agree with Sarina because it does show that science is everywhere. Also, I now understood from the article how people really have different taste buds. The perfect cookie for one person could be a terrible cookie for someone else. I think its amazing how science can change something so everyday like cookies into an experiment that gives everyone the perfect flavor.
Sarina, adding on to your comment to Justin's comment. Quickly, I think that there isn't necessarily a "perfect cookie". There really is no perfect cookie, that is just an opinion to someone. While science can't make the perfect cookie for one person, that cookie might be someone else's perfect cookie. It's all just based off the opinion.
Natalie, that is what I meant. Your perfect cookie might not be someone else's cookie. The article title is about "your ideal chocolate chip cookie." No cookie will be a favorite of everyone's. And even this whole article is in a smaller category of cookies. It's not even ALL cookies. Just "chocolate chip cookies." Who knows? Maybe someone doesn't like chocolate (that would definitely not be me.) I think the topic of this article is not just about the perfect cookie, but a personalized perfect cookie to your tastes. The science only comes in when you've chosen what your perfect cookie.
I agree with you, Talia. However, it is true that there is not one perfect cookie... there are many! It is very fascinating how science is even in cooking, and maybe I'll help my mom make some of these!
P. S. Disregard how I made it sound like there are legions of perfect cookies waiting to take over the world-the Cookiepocalypse!
I think that this is really interesting because you can make a lot of types of cookies, and its amazing how science found out how to make your ideal cookie. This is really cool. Like Brandon and Emerson, but combining both, I will show this to my mom and make some with her.
I think that this article is really intersting. I like how they give you ways to make these cookies. It shows people that science is everywhere if you just are willing to look.
I think it is really interesting that you can bake the cookie you want by adding and taking out a ew ingredints. This shows you that science is almost everywhere even in baking! I thought it was really cool how when the butter melts the cookie spreads and then making little bumps in the surface is the steam from the water trying to get out. Ted ed really showed us the complete background of a cookie and how each ingredient created some kind of chemical reaction. In the picture it showed a little more baking powder but couldn't too much of one thing be harmful? Also what if you don't bake it up to 136 degrees would salmonella still live or would it die because the egg is still being baked or cooked?
I really like this, especially since I love to cook. I will have to use one of these recipes. I love to bake oeey gooey cookies. I love the science behind baking. I always mix up recipes, so now I will try this one.
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