tag:blogger.com,1999:blog-3629569640654321377.post7467284745162952294..comments2024-03-10T16:50:29.208-04:00Comments on Foodie at Fifteen: Lemon Basil CookiesNick Nhttp://www.blogger.com/profile/03216218929986137536noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-3629569640654321377.post-2149409396506450112009-06-21T16:44:31.541-04:002009-06-21T16:44:31.541-04:00good work grasshopper
ruhlman would be totally pr...good work grasshopper<br /><br />ruhlman would be totally proud...michael, claudia and sierrahttps://www.blogger.com/profile/10466840130053606273noreply@blogger.comtag:blogger.com,1999:blog-3629569640654321377.post-64531210063940658292009-06-21T13:01:57.701-04:002009-06-21T13:01:57.701-04:00They look awesome :)
I love reading your blog (I&#...They look awesome :)<br />I love reading your blog (I've kind of been a lurker for quite some time now), but I always find myself hungry after! :)<br />Keep up the good work!<br />SamanthaSamanthahttp://sweetandfair.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-3629569640654321377.post-21532377968379461842009-06-18T20:52:16.477-04:002009-06-18T20:52:16.477-04:00what about infusing the butter with something othe...what about infusing the butter with something other than an herb, to make something like hot pepper cookies, and it seems like this would work great with pate a choux, to make mint cream puffs or something like thatRyanhttps://www.blogger.com/profile/09025054428100453976noreply@blogger.comtag:blogger.com,1999:blog-3629569640654321377.post-15081852151874260632009-06-18T14:02:57.624-04:002009-06-18T14:02:57.624-04:00I did exactly that Curt- warmed the butter with th...I did exactly that Curt- warmed the butter with the basil. This recipe does call for creaming the butter with the sugar, I melted it instead. This really doesn't have any ill effects, though melting the butter will cause it to separate out into the milk solids, water, and butterfat. With the water isolated, the flour can combine with it and form some gluten. I supposed that if you overworked this batter the cookies could potentially become tough, but there is plenty of fat and sugar in there to tenderize the cookies, and remember gluten is charectaristically tough, but its also charectaristically chewy- something I mentioned in my choco chip cookies post. hope that helpsNick Nhttps://www.blogger.com/profile/03216218929986137536noreply@blogger.comtag:blogger.com,1999:blog-3629569640654321377.post-3086166826680445712009-06-17T18:13:22.850-04:002009-06-17T18:13:22.850-04:00that's crazy insane! .. but also something i w...that's crazy insane! .. but also something i would find myself doing in the middle of the night. <br />by the way i love your blog, it's preety cool - check mine out sometime :) --> sukumawikii.blogspot.comsola fidehttps://www.blogger.com/profile/01767702418333377412noreply@blogger.comtag:blogger.com,1999:blog-3629569640654321377.post-14708649956072427572009-06-17T15:41:32.682-04:002009-06-17T15:41:32.682-04:00I'm curious about your basil infused butter. S...I'm curious about your basil infused butter. Seems like the usual way to do that would be warm the basil and butter together. But I would expect this sort of recipe to call for the fat component to be cold. Can you explain a bit more about this step? The basil addition to the cookie sounds wonderful and I have basil growing in my garden right now! Thanks.Curthttps://www.blogger.com/profile/13733445491933032291noreply@blogger.comtag:blogger.com,1999:blog-3629569640654321377.post-85877805454454672862009-06-17T11:06:49.435-04:002009-06-17T11:06:49.435-04:00Hygroscopic has to be the word of the day.Hygroscopic has to be the word of the day.Jameshttps://www.blogger.com/profile/11774745116214686192noreply@blogger.comtag:blogger.com,1999:blog-3629569640654321377.post-66845021860339906422009-06-17T10:28:33.088-04:002009-06-17T10:28:33.088-04:00ryan that's interesting. In this cookie there ...ryan that's interesting. In this cookie there is no baking soda, which needs acid to work, so the only thing I think the honey did in my cookies was make them moister. Honey is hygroscopic, even more so than table sugar, so it actually draws water from the air. The cookies get softer as they sit!Nick Nhttps://www.blogger.com/profile/03216218929986137536noreply@blogger.comtag:blogger.com,1999:blog-3629569640654321377.post-58573871042156789372009-06-16T22:33:39.602-04:002009-06-16T22:33:39.602-04:00how did the honey sub work, because on his honey e...how did the honey sub work, because on his honey episode, AB had to change some stuff because honey is like 20 percent water, and it is acidic, but that wouldn't matter if there is no baking soda or powder, but the recipe Alton substituted there was powder, so he had to use a little soda to balance it. I would also imagine the lemon and basil flavors worked well together, and I think a choco chip cookie with the herb infusion would be coolRyanhttps://www.blogger.com/profile/09025054428100453976noreply@blogger.com