If you've never had brown butter before (or browned butter, as it's also often called), here's the deal:īutter contains water, milk solids, and butterfat. The first of which was browning the butter before incorporating it into the cookie dough. Just like with flavors, a good balance of texture is generally regarded as the most appealing, so it's no wonder that these Salted Caramel Crunch Cookies, with their soft and chewy cookie dough base, creamy, sticky caramels, and crunchy pretzel and toffee pieces, are a megahit.įor this recipe, I made a few small tweaks to my Best Chewy Cafe-Style Chocolate Chip Cookies.
It's something you learn if you study food rheology, or the science of textures in food- yes, it is a very real and very important science employed by manufacturers of edible goods. But honestly, who doesn't want a crunchy exterior surrounding their chicken, or some crunchy mix-ins in their cookie dough? After all, if flavor is the leading role, then texture is the director.ĭid you know that texture actually largely impacts how we interpret flavor? Just think about how a thin sauce is so much less enjoyable, and seemingly less strongly-flavored, than a thick sauce that lingers longer on the tongue. I realize that this is the second post in a row that has "Crunch" in the title.
0 kommentar(er)
