Video shows how a pro bakes cookies, YouTube commenters get triggered

[Anonymous No.11240237]

https://www.youtube.com/watch?v=sI7E8J1sGvw

Why do so many people get triggered when confronted with the fact that there exists a person that makes a recipe better than they do?

[Anonymous No.11240252]

Because they have always had their recipe and its important to them. They have some sort of emotional connection to their recipe. Anything that might change it, even if its for the better, is an insult to them.

[Anonymous No.11240255]

>>11240237
Those youtube commenters are probably the type of people who eat tollhouse cookie dough out of a tube.

You should listen more to people who know the craft, and take people who don't with a grain of salt. You shouldn't ignore them whole, I've had some good advice for things from people who just watched me and made a suggestion.

[Anonymous No.11240313]

I'm sure her cookies are good, but I like crisp semi-thin cookie myself. Hers seemed a little too thick and cakey for my liking.
Most of them cant be arsed to smoke butter for cookies though, or dont understand the salty-sweet angle she is going for

[Anonymous No.11240377]

>>11240237
No one is going to smoke butter and salt for 40 minutes at home just to make some cookies, it's retarded. That being said, can't argue with the end results. Pro lady's cookies looked delicious and the other two batches looked like shit and were burned.

Personally though I prefer cookies that look like this

[Anonymous No.11240442]

>>11240237
That is a good video OP. However, none of the bakers including the Pro, browned the butter which is probably the single most significant improvement you can make to homemade cookies after resting them for 24-36 hours. I don't know how I feel about smoking the butter or the salt for that matter.

Also, there is another reason not touched on the discussion of resting the dough before baking that in addition to giving it time to fully uniformly hydrate and convert and break down some of the flour starches to simple sugars. Resting the dough also partially dries out the dough overall, which concentrates flavor.

One trick if you aren't buying really high-end chocolate is to take a portion of your chips and crush them to powder & bits so that they melt into little striations in the dough as it bakes while the larger pieces stay mostly intact for a textural contrast with big pockets of warm chocolate. I personally like mine T H I C C and chewy, so I always bias my sugar ratio to 60/40 brown/white, plus I add a 1 tsp of molasses to the batter.

[Anonymous No.11240535]

>>11240237
Anyone remember the video where meatloaf cooked off against Gordon Ramsay in blind taste testers using canned vegetables and won?
They didn’t even eat these cookies

[Anonymous No.11240570]

>>11240237
They're sperging out over that? At worst, this just showed how to use different techniques to tune chocolate chip cookies to your preferences. Some people like thin, crisp cookies, others like the chewy mound. That's not some kind of dark heresy.

[Anonymous No.11240602]

>>11240237
Absolutely never been a chubby chaser but I would marry the fat expert in a heartbeat. Woman with that much confidence and skill in the kitchen makes me horny.

[Anonymous No.11240625]

>>11240237
>humidity doesn't affect weight
Wew. Never knew that water was weightless.

[Anonymous No.11240719]

weighting ingredients is always better than measuring density.

i do brown my butter which only takes like 10 minutes compared to smoking it for 40 mins, which i find retarded anyway.

from testing with people, no body liked the salt on top of my cookies so i dont do that anymore.

i dont do baking powder because i dont want them to fluff opposite to the pro lady. theyre cookies not bread.

also i do use chocolate bars compared to pre made shit because as the lady said it comes mixed with shit you dont want in your cookies.

i guess im between the pro lady and the man. also after weighing my white sugar i pulverize it so it mixes easier and then let the dough rest for 2 days. which is what creates the change in color in the dough. also cold dough spreads less so the cookies arent too flat.

pic related this is an old batch, ive changed things since then (like pulverizing the sugar) and they keep getting better this one i still used the salt and to get the nice shape of these ones >>11240377
you have to basically cut the dough ball in half and then stick it back together with the torn part outside which again i didnt do back here.

[Anonymous No.11240728]

>>11240237
>see a black person
>close video

[Anonymous No.11240740]

>>11240719
Those cookies look pretty fucking delicious, post a recipe.

[Anonymous No.11240766]

>>11240740
https://www.seriouseats.com/recipes/2013/12/the-food-lab-best-chocolate-chip-cookie-recipe.html

what i do is use toasted sugar (look it up in that website as well) and run it on a nutri bullet shit to pulverize it, makes the cookies better not sure how but everyone tells me.
and as i said before i stopped using the salt on the top.

[Anonymous No.11240793]

>eating mudane chocolate chip cookies when you can have pic related instead
cant eat my cookies without oat anymore, simply disgusting

[Anonymous No.11240824]

>putrid fat hog gets to cheat with 24 hours of freezing her dough
>smoked salt
>big stupid retard chocolate chips
>stupid fat bitch
>fat
>die cunt

bitch

any fat cunts reading this right now, I hate you

[Anonymous No.11240878]

>>11240824
who hurt you lmao
also this wasnt a contest so theres no such thing as "cheating" everyone just brought their own recipes. but i guess you're too retarded to see that


>>>>>>>/b/ is that way

[Anonymous No.11240904]

>>11240878
fat

[Anonymous No.11240942]

do americans really underbake their cookies?

[Anonymous No.11241128]

>hehe look at how stupid comments are
>everyone on /ck/ posts the same shit
The video is “three people at three different levels make cookie”
The pro is objectively better. Not once did she tell people to use her recipe.

[Anonymous No.11241133]

>>11240824
great post

[Anonymous No.11241184]

I wanna fuck the food scientist lady. With the pant suit on
Especially with the pant suit on

[Anonymous No.11241213]

>>11241128
The pro’s cookies are not objectively better.

[Anonymous No.11241227]

>>11241213
>uses proper measurement
>uses better quality ingredients
>doesn’t cut corners
“Me no like salt” is not an argument

[Anonymous No.11241246]

>>11241213
Why because the idea of having salt on a cookie terrifies you?

[Anonymous No.11241251]

youtube was a mistake

[Anonymous No.11241255]

>>11240237

>REEEE WELL MY RECIPE IS SOOOO GOOD EVERYONE SAYS ITS GOOD THEY BEG ME TO MAKE THEM SKREEEEEEEEEEEEEEEE

[Anonymous No.11241317]

>>11240237
Where can I buy presmoked butter and salt?

[Anonymous No.11241332]

>>11241317
Just throw in some liquid smoke.

[Anonymous No.11241344]

>>11241332
Fug

[Anonymous No.11241359]

>>11240237
No malted barley in the flour?

[Anonymous No.11241362]

>>11240237
Impressive, but my cookies are better because they're made with lecithin instead of egg yolk, so no sulfur taste.

[Anonymous No.11241367]

>>11240237
That looks like a scone.

Do fatty acids not react with baking soda?

[Anonymous No.11241412]

>>11241362
>my cookies are better because I put soy in it
Surely this has to be b8

[Anonymous No.11241416]

>>11240237
All chocolate chip cookies are delicious.

[Anonymous No.11241444]

i too want to wait 24 hours to make cookies

[Anonymous No.11241473]

>>11241412
It's sunflower lecithin :-)

[Anonymous No.11241518]

>>11241444
yes Reddit baking professionally sometimes means resting overnight

[Anonymous No.11241526]

>>11240719
These look amazing anon.

[Anonymous No.11243223]

>>11241213
They are objectively better than the other two batches, yes. The others were burned.

[Anonymous No.11244209]

>>11240824
blessed post

[Anonymous No.11244229]

>>11241444
if you want cookies instantly, just buy them dumbass
if you want to make good cookies, then yes prep time can include at least 16 hours or so

[Anonymous No.11244245]

>>11240237
women and food get my dick harder than stone.
"Ice Cream Expert" from the same channel smiles in such a way like she knows, too

[Anonymous No.11244273]

>>11240237
Not too surprising, just look at all the anons here who will endlessly insist their homemade cooking is way better than some store product or franchise menu item. We also know what you *believe* you're tasting is a heavily suggestible thing (e.g. you can make pro wine tasters describe a white wine as though it were a red wine just by applying red food dye before giving it to them), and most people are fanatically convinced they're the exception to this rule, which ironically only makes their susceptibility to suggestion that much greater.

[Anonymous No.11244296]

>>11240237

Chocolate chip cookies... are not so common in Mediterranean countries. Am I missing something?

[Anonymous No.11244305]

>>11244296

I am going to try them. They seem easy enough, can I avoid the smoking part?

[Anonymous No.11244309]

>>11244305
no

[Anonymous No.11244314]

>>11244273
My home cooking IS better than anything that was ever served at any chain restaurant, faggot.

[Anonymous No.11244337]

I don't have a lot of experience with baking.

If I need to make a desert, I just look up one of Stella Parks' recipes.

[Anonymous No.11244442]

>>11240377
>Personally though I prefer cookies that look like this
fix that for you
>Personally though I prefer cookies that look like shit

[Anonymous No.11244551]

>>11244442
Those cookies in the picture are about as perfect as it gets. Develop some taste.

[Anonymous No.11244558]

>All three of them made crispy cookies
I think this and the fact that the amateur didn't pack the brown sugar when she was measuring it are the things that bother me most about the video. I feel like chocolate chip cookies in particular are at their best when they're soft and gooey.

That said, I would try the fuck out of the pro's cookies if offered one and they sound like they taste amazing, but they look way too cakey and not at all like what I would want if I thought of a chocolate chip cookie, or any cookie for that matter.