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Joined 2 years ago
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Cake day: August 15th, 2023

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  • I think it’s possible to pasteurize eggs

    For sure it’s possible. Like you said, they do it for eggnog. I used to work for an ice cream company and we’d do it by thoroughly whisking them and then slooooowly stirring them into a hot mix of cream and sugar and whatnot. Not totally sure how you’d do it for this but I’m sure there’s a way; maybe if you’re getting the butter hot you could use that? But also not sure what benefit eggs would impart here. Maybe an extremely subtle flavor but as far as I can tell their purpose in cookies is their structure, which isn’t all that relevant for an edible dough.

    Browning the butter is an interesting idea, I might try that. I worry it could reduce the moisture content though; the reason I add extra is to make up for the lack of moisture from eggs and there’s already so much, I wouldn’t want to add even more butter or oil lol. Maybe I could straight up add water but then I usually freeze it and idk if that would be a problem long term








  • It’s a habit that’s easy to build if you’re used to windows. Windows really likes to let applications (including task manager) prevent you from shutting down. Especially on slower machines, it will often fake you out by giving you the “shutting down” screen without telling you about the application it’s going to fail to close until like 30 seconds after you hit the button, so you come back to a still-on machine.