/ck/ - Food & Cooking

>>12634313
to the same bowl add 150g butter
again, with my main intent being to save money I mostly used margarine (hydrogenated fat free, be weary of trans fats kids) instead of butter, but I didn't have 150g margarine on hand as I prefer the taste of butter and mostly use that and oil when cooking, so I had to use about 30g butter and 120g margarine, for better or worse
cut the butter/margarine in small pieces while it's still cold and add it to the bowl, be sure not to cut it in too small pieces as that will result in a finer textured batter, which will in turn result in more chewy and less crumbly cookies
>>12634347
it's not about following your gut, it's about using more or less of an ingredient of some kind (protein, fat, water, leavener...) to achieve a particular result, but ofc you need to know about the chemistry behind everything to use a sound jedgement, else you're just going with your gut, as you put it
>why reference that
because, as I wrote a moment ago, it nicely explained the chemistry behind cake-making
there was no mention of killing meat eaters in their sleep if that's what you were worried about