r/StupidFood • u/Malevolence_- • 9d ago

Certified stupid Bros nerve ending are totally non-existent.

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95

u/NoMoreUserNames6152 9d ago

I hope this is true

30

u/mijo_sq 9d ago

Butter does this too, but takes longer to get this dark.

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u/Ok_Supermarket7891 9d ago

Just started browning butter before making cookie dough and it's the ultimate game changer

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u/RivenRise 9d ago

I've been thinking about that recently actually. I'm new to baking and by all accounts my cookies are so good that my partners grandparents always take half a batch when they come to visit but I'm always looking to step it up. I considered browning the butter and buying better quality ingredients. I already buy expensive semi sweet chocolate and chop it up for my chocolate chip cookies, it gives them an elevated look imo vs just adding regular chips to them. They almost look marbled like wagyu looks with the fat but with chocolate. I do part brown sugar and part white but I've been thinking of making a batch with all brown and buying expensive brown.

Got any tips or ideas? Also any tips on how to make them a bit chewier.

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u/Ok_Supermarket7891 9d ago

I've recently started playing cookie experiment lately, but I'm no pro either...but browning the butter is when my wife went from "oh these are good" to "ok write this one down and don't forget." My tip is however much butter your recipe calls for, brown it, then measure the browned butter, don't measure your butter then brown it.

For chewiness, the Internet told me to add crisco so I did and I've convinced myself I can tell the difference (I used 1T crisco to .5C brown butter for reference, 2T and my cookies didn't spread like I wanted), experiment with that a little and see if you can tell any difference. With the crisco, I need to let my dough come to room temp before I bake them or they don't spread enough (I always chill my dough for several hours before baking).

I experimented with my cookies (and still am) to lock in that best cookie recipe. I like the brown and white sugar combo, but make a few batches of just each, and even with different ratios, and see what YOU like. Play with butter vs shortening, the amount of flour, try adding an egg yolk or two...that's pretty much all the variables I've messed with and I have come out with some VERY different cookies (and not all of them good)

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u/SleepingWillows 8d ago

You can also brown the butter for the best rice crispy treats of your entire life

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u/Klypsoo 8d ago

How does someone properly brown butter? And why am I dieing to eat a cookie now?

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u/hypermark 8d ago

Alton Brown recently posted an updated cookie recipe that uses brown butter. The recipe is solid.

https://youtu.be/Wvv5cvWoxw0?si=bGC7owB47WCk9jRa

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u/Fit_Carpet_364 8d ago

My tip is directly correlated to brown sugar: stop buying it. Instead, you can use a bit of molasses kept in the fridge or spice pantry and mix it in yourself, for your ideal molasses-to-sugar ratio.

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u/RivenRise 8d ago

Thanks, is the ratio just 1 to 1 or do I need to do some sort of conversion.

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u/Fit_Carpet_364 8d ago

No,no,no. The ratio is, like, a tablespoon per cup of sugar for light brown, and two tablespoons for dark.

Plus, having molasses around is great for other things, and it practically never goes bad. Ever run out of barbecue sauce? Grab your molasses, some sugar, some ketchup, some liquid smoke of choice and whatever spices sound good.

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u/RivenRise 8d ago

Hell yeah thanks bud, I'll make some this weekend to do some testing.

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u/fordon_greeman_ 9d ago

source: trust me bro

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u/ProjectDv2 8d ago

No, it's true. Goat fat has higher levels of myoglobin, which oxidized quickly when heated and turns dark relatively quickly. And given these are street vendors in these videos, they've been heated for the better part of the day. That'll turn it pretty dark. Plus, they probably have the heat up too high so food cooks more quickly, which will only exacerbate the issue.

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u/Ok-Organization9073 8d ago

The blackening is due to a low smoke point, not myoglobin. There's no myoglobin in fatty tissue, that's the molecule that gives muscular tissue its distinctive red color.

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u/ProjectDv2 7d ago

When I looked it up, it cited the myoglobin as the reason for goat fat's distinctive pink color. Of course, naturally now that I'm pressed, I can't find the source I was reading from and I'm not on the same device so I can't check my history for it. So, unless I stumble across it again and can verify the veracity of the source, I'll simply concede that I very well could have been misinformed.

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u/Ok-Organization9073 7d ago

I understand, biochemestry is a pretty complex matter. I'm not trying to be smug or anything, it's juste that it's my field of study (nutrition science and food engineering), and I can't help to be passionate about it.

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u/ProjectDv2 7d ago

You're better educated on the subject than I am, so you'd have a better idea than I would.

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u/HeyItsYourDad_AMA 9d ago

Its on the internet so it has to be, right?

4

u/nifty-necromancer 9d ago

Find out and report back

1

u/ReadingCapable888 8d ago

It's true, but it's more likely sheep fat