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Good Eats S3E6P2: Three Chips For Sister Marsha

Alton uses time travel to explain the mystery behind cookies with three kinds: the thin, the puffy and the chewy. Recipes featured in this episode: The Thin, The Puffy, and The Chewy.  
 
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thehumansock (3 weeks ago) Show Hide
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ya i think you could. not much difference better flavor, a little greaser and less flaky. but butter is so good!
sora201 (1 month ago) Show Hide
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does anyone know if you can just use butter instead of shortening?? will it make that much of a difference?
fewasdr (4 months ago) Show Hide
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That's not even the worst of your problems. The flour in Italy is sold only by its grind size, not its protein content! I've found Maple syrup in Italy so you might be able to find molasses somewhere...
leonieke123ke (4 months ago) Show Hide
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whats the difference between cake flour and normal flour?
williambeecher (2 months ago) Show Hide
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i THINK cake flour has less gluten in it therefore making it light and fluffier than normal flour.
iamumomo (2 months ago) Show Hide
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Cake flour absorbs more moisture, and the name also gives it away.
komotoko99 (4 months ago) Show Hide
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MORE MOSITURE INDA COOKIA
jnm2008 (4 months ago) Show Hide
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NOW LEAVE ME ALONE! HA
Narashava (5 months ago) Show Hide
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BASTARDS!!!!!
farleyklown (6 months ago) Show Hide
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DO NOT MENTION THAT OVER SIZED RUFFIAN!!!!! lol, This show is awesome!!!!!!!!!!!

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