For those of you not in the know, C4 is the abbreviation I've started using for the Chocolate Chip Cookie Comparison Study.
The renovations on my new place have taken a lot longer than was originally calculated, but isn't that always the way? As a result, I won't be able to start my study until next week at the very earliest, but it will probably be sometime after Thanksgiving which is October 10 here in Canada, when the harvest is almost over.
In preparation for that exciting day when the first batch of cookies come out of the oven warm and gooey, I've come up with a few items that I should share, based on the methodology. I might actually write up a technical report of some type (because I am so super cool like that), and ask my boss the Vice Dean of Research to read it over, just to see the look on his face.
Thursday, September 29, 2011
Thursday, September 8, 2011
Excitement
I've been really excited lately.
Not about any one thing in particular, but about a lot of things.
I'm excited to move in to my new condo once the bathroom (and painting) is finished. I'm excited to have my very own kitchen.
I'm excited about the trip to Las Vegas we're taking. We leave on Wednesday! I can't wait to buy new gadgets and utensils and cookwear to stock my new kitchen. I'm especially anxious to get to the Williams-Sonoma outlet in the Prim Outlet Mall. Last time I was there, I bought a gorgeous large royal blue serving bowl by Emile Henry - for $5 (regular retail $62!).
I'm excited to cook meals for myself and Patrick. I'm excited for Meatless Mondays! Don't get me wrong, I love bacon and steak just as much as the next small-town girl, but after nearly a year of eating nothing but meat-and-potatoes kind of meals, it will be nice to at least have the option of something lighter. Something more exotic, and with less heavy cream... (Seriously, I have never seen anyone go through heavy cream like Patrick's grandmother. I'm pretty sure she goes through more than a gallon a month, and that's not including the stuff she whips to put on dessert a couple times a week!)
I'm excited to start skating after the long summer break, and I'm excited to start bowling with Patrick and our couple friends. It's something we can do together to spend time together without being stuck at home or spending lots of money. And, maybe we'll make new friends too, since Patrick's only ever bowled in youth leagues until this year.
Lots of exciting things are happening, I just hope life continues on this way for a while, with lots for me to look forward to!
- Ginger
P.S. The cookie comparison study will be starting once we are back from Vegas, probably in early October. Any locals (Edmonton and Area) that are interested should leave me a comment!
Not about any one thing in particular, but about a lot of things.
I'm excited to move in to my new condo once the bathroom (and painting) is finished. I'm excited to have my very own kitchen.
I'm excited about the trip to Las Vegas we're taking. We leave on Wednesday! I can't wait to buy new gadgets and utensils and cookwear to stock my new kitchen. I'm especially anxious to get to the Williams-Sonoma outlet in the Prim Outlet Mall. Last time I was there, I bought a gorgeous large royal blue serving bowl by Emile Henry - for $5 (regular retail $62!).
I'm excited to cook meals for myself and Patrick. I'm excited for Meatless Mondays! Don't get me wrong, I love bacon and steak just as much as the next small-town girl, but after nearly a year of eating nothing but meat-and-potatoes kind of meals, it will be nice to at least have the option of something lighter. Something more exotic, and with less heavy cream... (Seriously, I have never seen anyone go through heavy cream like Patrick's grandmother. I'm pretty sure she goes through more than a gallon a month, and that's not including the stuff she whips to put on dessert a couple times a week!)
I'm excited to start skating after the long summer break, and I'm excited to start bowling with Patrick and our couple friends. It's something we can do together to spend time together without being stuck at home or spending lots of money. And, maybe we'll make new friends too, since Patrick's only ever bowled in youth leagues until this year.
Lots of exciting things are happening, I just hope life continues on this way for a while, with lots for me to look forward to!
- Ginger
P.S. The cookie comparison study will be starting once we are back from Vegas, probably in early October. Any locals (Edmonton and Area) that are interested should leave me a comment!
Tuesday, September 6, 2011
I really enjoy fresh, whole food. I like most veggies, and love most fruits (fresh or otherwise). I like my beef rare and have been known to eat beef sashimi.
That said, I also love foods that are horribly, horrible bad for me, and I couldn't help drooling a little over the pictures and descriptions in this which I found through not martha.
http://library.ndsu.edu/grhc/archrecipes/index.cgi?cat=Ethnic
That said, I also love foods that are horribly, horrible bad for me, and I couldn't help drooling a little over the pictures and descriptions in this which I found through not martha.
http://library.ndsu.edu/grhc/archrecipes/index.cgi?cat=Ethnic
Sunday, August 28, 2011
In the works....
Methodology is in the works for my Chocolate Chip Cookie study. I've run across a couple of more recipes which might yet make the cut; I've been too busy the last couple weeks to compare them to the recipes already on the list. In the past two weeks I've baked and decorated 2 cakes, helped a friend pack up her house for her move across the country, and baked a 3rd cake which hasn't been decorated yet, and that's just a few of the things I've accomplished this week. In a little bit I'm going to go visit my cousin and help her frost 322 cupcakes. It should be a real riot. Photos probably to come.
Tuesday, August 16, 2011
A neat salad and a revelation
I find lots of recipes that I would love to try, but am pretty sure I would hate by because I detest goat cheese. That's right, I've said it. That ultimate, creamy, tangy topping for soups, salads, crostini, you name it - I just can't stand it. I've tried, I really have. I really wish I could like fresh goat cheese; every six months or so I convince myself that its not that I dislike it, I've just never had it prepared this way, or with these ingredients, or this is a smoother, sweeter variety... only to rediscover miliseconds later that the tangy-ness that other people appreciate in goat cheese, to me tastes simply acrid and reminds me of things too gross for a food blog. To date, the only way I have had goat cheese and not wanted to immediate spit it out is on pizza and baked into a pasta dish.
Which is too bad, because I really, really want to like goats cheese so I can enjoy this salad by Joy of Joyliciousand guest posted to 6 Bittersweets.
It has all the components I love in a salad - fresh greens, sweet, juicy fruit, crunchy nuts.... but that darned goat cheese just has to ruin the party for me. Its okay, goat cheese, its not you its me. Its just a shame that I can't hang out at the awesome party you're throwing because we just don't get along. I guess I'll go hang out with some cupcakes instead...
Which is too bad, because I really, really want to like goats cheese so I can enjoy this salad by Joy of Joyliciousand guest posted to 6 Bittersweets.
It has all the components I love in a salad - fresh greens, sweet, juicy fruit, crunchy nuts.... but that darned goat cheese just has to ruin the party for me. Its okay, goat cheese, its not you its me. Its just a shame that I can't hang out at the awesome party you're throwing because we just don't get along. I guess I'll go hang out with some cupcakes instead...
Wednesday, July 13, 2011
NEW! Chocolate Chip Cookie Comparison Study
Hello readers whom I'm not sure exist. (If you do, please leave a comment!)
It recently occurred to me that there are a lot of chocolate chip cookie recipes on the internet. It also recently occurred to me that while I have a favourite recipe, and it usually turns out quite well, there might be a better one out there somewhere. Combined with my compulsion to bake things, the ever-accumulating amount of recipes in my recipe box, and my love of science, I've decided to do a little investigation.
I looked through my Google Reader feed for all the Chocolate Chip Recipes on all of the blogs I follow. I came up with a total of 15. Four of those recipes were eliminated because they were duplicates (3) or near-duplicates (1). Once I move into my new place, I will bake one or two recipes a week, precisely as recorded, and feed them to a carefully selected panel (i.e. my friends and family) of cookie enthusiasts. Each participant will fill out a baseline survey indicating chocolate chip cookie preferences (i.e. chewy vs. crispy, soft vs. crunchy, large vs. small). After sampling each recipe, participants will then fill out a short questionnaire about that particular recipe.
Of course, being a scientist, I have to have some controls to help provide the best results. First, I will control for chocolate. This is the only alteration to the recipes I am making: I am going to use the same chocolate chips in all of the recipes. What I really want to test is the texture of the cookie, not the quality of the chocolate called for. I am also controlling for production variances: there is only one baker, ergo the techniques called for in each recipe should be performed consistently. I am controlling for environmental conditions (i.e. the oven) by using an oven thermometer to ensure the oven is at the correct temperature called for by the recipe, and I am using the same oven and cookie sheets for each recipe (which is why I can't start until I move into my new place in September; all my cookie sheets are currently packed away!). I will also be controlling for materials variance, because I will be using the same ingredients across all recipes where called for. E.g. I will use the same brand (and probably bag) of flour in all recipes that call for all-purpose flour.
Once all the data has been collected, it will be entered and analyzed by yours truly. I'm really interested in what kinds of features make a great cookie recipe. Will the recipes with melted butter score higher over the recipes with chilled or warm butter? Will recipes with white AND brown sugars score higher than recipes with either sugar by itself? With the famed NY Times Chocolate Chip Cookie Recipe be rated the best like everyone claims?
The recipes I will be using have been linked to below. Please feel free to suggest any improvements to my methodology!
Chewy Molasses Chocolate Chip Cookies from Joy the Baker
Ad Hoc Chocolate Chip Cookies from Baking Bites
Brown Sugar Chocolate Chip Cookies from Baking Bites
New York Times Chocolate Chip Cookies posted on My Baking Addiction
Big Fat Chewy Chocolate Chip Cookies is currently my default recipe, also posted on Best Friends for Frosting
Big Chocolate Chip Cookies from My Baking Addiction
Vegan Chocolate Chip Cookies from 6 Bittersweets
Chocolate Chunk and Vanilla Bean Cookies from Coconut & Lime
Chocolate Chip Cookies from Chocolate & Zucchini
Giant Chewy Chocolate Chip Cookies also from Baking Bites
And lastly, Our Favourite Chocolate Chip Cookies from Smitten Kitchen
It recently occurred to me that there are a lot of chocolate chip cookie recipes on the internet. It also recently occurred to me that while I have a favourite recipe, and it usually turns out quite well, there might be a better one out there somewhere. Combined with my compulsion to bake things, the ever-accumulating amount of recipes in my recipe box, and my love of science, I've decided to do a little investigation.
I looked through my Google Reader feed for all the Chocolate Chip Recipes on all of the blogs I follow. I came up with a total of 15. Four of those recipes were eliminated because they were duplicates (3) or near-duplicates (1). Once I move into my new place, I will bake one or two recipes a week, precisely as recorded, and feed them to a carefully selected panel (i.e. my friends and family) of cookie enthusiasts. Each participant will fill out a baseline survey indicating chocolate chip cookie preferences (i.e. chewy vs. crispy, soft vs. crunchy, large vs. small). After sampling each recipe, participants will then fill out a short questionnaire about that particular recipe.
Of course, being a scientist, I have to have some controls to help provide the best results. First, I will control for chocolate. This is the only alteration to the recipes I am making: I am going to use the same chocolate chips in all of the recipes. What I really want to test is the texture of the cookie, not the quality of the chocolate called for. I am also controlling for production variances: there is only one baker, ergo the techniques called for in each recipe should be performed consistently. I am controlling for environmental conditions (i.e. the oven) by using an oven thermometer to ensure the oven is at the correct temperature called for by the recipe, and I am using the same oven and cookie sheets for each recipe (which is why I can't start until I move into my new place in September; all my cookie sheets are currently packed away!). I will also be controlling for materials variance, because I will be using the same ingredients across all recipes where called for. E.g. I will use the same brand (and probably bag) of flour in all recipes that call for all-purpose flour.
Once all the data has been collected, it will be entered and analyzed by yours truly. I'm really interested in what kinds of features make a great cookie recipe. Will the recipes with melted butter score higher over the recipes with chilled or warm butter? Will recipes with white AND brown sugars score higher than recipes with either sugar by itself? With the famed NY Times Chocolate Chip Cookie Recipe be rated the best like everyone claims?
The recipes I will be using have been linked to below. Please feel free to suggest any improvements to my methodology!
Chewy Molasses Chocolate Chip Cookies from Joy the Baker
Ad Hoc Chocolate Chip Cookies from Baking Bites
Brown Sugar Chocolate Chip Cookies from Baking Bites
New York Times Chocolate Chip Cookies posted on My Baking Addiction
Big Fat Chewy Chocolate Chip Cookies is currently my default recipe, also posted on Best Friends for Frosting
Big Chocolate Chip Cookies from My Baking Addiction
Vegan Chocolate Chip Cookies from 6 Bittersweets
Chocolate Chunk and Vanilla Bean Cookies from Coconut & Lime
Chocolate Chip Cookies from Chocolate & Zucchini
Giant Chewy Chocolate Chip Cookies also from Baking Bites
And lastly, Our Favourite Chocolate Chip Cookies from Smitten Kitchen
Saturday, January 22, 2011
My first attempt at viennoiseries is not going well. The dough was too dry so I added extra cream and it may have been too much extra cream; the house was too warm when I was rolling out the dough and the butter smooshed everywhere; my make-shift proofing apparatus got too warm and the butter started to leak out of the pastries. This is really an all-day endeavor (I've been at it since 10:30 this morning; it is now 3:30 and I haven't even baked any off yet!) Next time I try it I will definitely: 1. Measure ingredients by weight, not volume, and 2. make the dough the evening/day before. 3. Make sure the house is cool BEFORE I start working with the dough.
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