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/ck/ - Food & Cooking

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File: 79 KB, 513x341, RolledOatsMasterRace.png [View same] [iqdb] [saucenao] [google]
6272544 No.6272544 [Reply] [Original]

Alright you cu/ck/hold faggots, what would the difference in my oatmeal cookies be if I actually cooked the oats before I added them to my cookies instead of just adding raw oats to my oatmeal cookies?

>> No.6272555

I'd guess there'd be too much moisture in the cookies and they would crumble apart if you didn't reduce the liquid from somewhere else. also I'm wondering if the texture would be gummy/chewy and the oats would not bond properly with the other ingredients. I don't think it'd turn out well.

try it and post, OP, I'm vaguely curious.

>> No.6272568

>>6272555
thinly vialed curiosity?

>> No.6272574

It's not veiled at all. I'm curious.

I really think that the moisture absorbed by the oats will evaporate during the baking process and 'steam' the cookies apart, possibly prevent browning as well. Also the oats won't absorb moisture from the dairy in the cookies since they'll already be saturated so I don't know if they'll incorporate into the cookies correctly in that sense.

I'm just an amateur baker though and not very experimental. No idea about this really. Just spitballing.

But yeah. Do it, post. Maybe it will be great, who knows.

>> No.6272782
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6272782

Is greek yogurt a good substitute for butter as a binding agent in baking? Does it make the cookies rise?

>> No.6272868

>>6272782
Not butter, eggs. You want shortening to soften the cookies.

http://old.post-gazette.com/food/20011129cookies1129fnp1.asp

>> No.6272873

http://www.cooks.com/recipe/x04bv9cz/leftover-oatmeal-cookies.html

Recipe exists. My guess? No major difference.

>> No.6273039
File: 2.11 MB, 3504x2336, AlmondFlourVanillaWheyOats.jpg [View same] [iqdb] [saucenao] [google]
6273039

>>6272873
Basically I want to make a crunchy almond meal, vanilla whey, rolled oats, almond cookie for the protein.
How do I maximize the crunch?

>> No.6274467
File: 88 KB, 460x900, KecapManis.jpg [View same] [iqdb] [saucenao] [google]
6274467

Anyone know where I can find some ketjap/kecap manis?
I need this shit for my grammies' old recipe.
I live in Prescott AZ if that helps.

>> No.6276482

>>6272555
What if he just toasted them instead of making oatmeal, or took the water out of the rest of the cookie recipe?

>> No.6276492

>>6273039
Probably toast the dry stuff before making the cookie dough, like >>6276482 said.

>> No.6276498

>>6273039
in addition to toasting the ingredients like the two anons above me said, you'll probably have to go for a little bit of a longer baking time at a lower temperature to dry them out so they're hard and crunchy.

>> No.6276527

How much water should I put in a Caffé Americano? I got one from Starbucks (I got a $20 card for free) and it was watery garbage. I like to make mine a bit stronger than standard drip coffee. Is there a proper espresso to water ratio, or is it just a matter of preference? Should I be drinking barely-diluted espresso?
Side question: What should I get next time I go to Starbucks? I still have $17.90 on my card. I don't like sweetened coffee, I don't like drinks with too much milk (their flat white is basically a giant cup of hot milk), and I want to change it up from my usual espresso/Americano.

>> No.6276556

>>6276527
>How much water should I put in a Caffé Americano?
Exactly as much as it takes to drown yourself to death.

>> No.6276564

>>6276556
Why the h8, m8? That's what I like to drink.

>> No.6277817
File: 467 KB, 1386x1600, SweetLeafStevia.jpg [View same] [iqdb] [saucenao] [google]
6277817

Is there a brown sugar substitute like there's a white sugar substitute?

>> No.6277840

>>6276564
You just said you didn't like it retard.