This batch brought two questions to mind:
#1: What's with extracts? What exactly is an extract and why does there seem to be extracts for everything - and why do they smell so strong? I could make this batch today because I had coconut extract lying (or is it laying - it isn't telling lies, but then again, it's not laying down - I think it is lying) around my house. Along with coconut extract I have lemon extract, imitation rum (is it just pretending), imitation maple extract, orange extract, peppermint extract, almond and of course vanilla. What is it?
#2 - What's with this whole "air bake technology". My sister-in-law gave me air bake cookie sheets. What exactly is the "technology" that goes into them? All I know is that my cookies tend to turn out way softer, which isn't always a good thing. I have to let them sit on the cookie sheet for a few minutes before trying to remove them because they're so soft they squish up if I try to remove them. Anybody know tricks for using this "new technology", because I don't trust them. I don't think cookie baking needs any technology - except for my Kitchenaid Mixer - that's a god send.
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