Glancing at the NYT brownie recipes printed today,I noticed that the ratios of flour, and eggs are the same, but one uses bittersweet chocolate and 40% of the sugar than the other (also, it's brown, not white), and the latter uses a water bath to cool the brownies after baking, along with unsweetened chocolate and twice the butter..
Why the rapid chill? Why does the other recipe call for buttering the pan, laying in parchment, and buttering the parchment also?
No, I'm not going to post them. Go look for yourself.
Glancing at the NYT brownie recipes printed today,I noticed that the ratios of flour, and eggs are the same, but one uses bittersweet chocolate and 40% of the sugar than the other (also, it's brown, not white), and the latter uses a water bath to cool the brownies after baking, along with unsweetened chocolate and twice the butter..
Why the rapid chill? Why does the other recipe call for buttering the pan, laying in parchment, and buttering the parchment also?
No, I'm not going to post them. Go look for yourself.
Glancing at the NYT brownie recipes printed today,I noticed that the ratios of flour, and eggs are the same, but one uses bittersweet chocolate and 40% of the sugar than the other (also, it's brown, not white), and the latter uses a water bath to cool the brownies after baking, along with unsweetened chocolate and twice the butter..
Why the rapid chill? Why does the other recipe call for buttering the pan, laying in parchment, and buttering the parchment also?
No, I'm not going to post them. Go look for yourself.
That's one of the silliest things I've ever heard. There is no advantage to cooling in a water bath. I guess it would speed it up, but why bother!! That's what racks were invented for.
Glancing at the NYT brownie recipes printed today,I noticed that the ratios of flour, and eggs are the same, but one uses bittersweet chocolate and 40% of the sugar than the other (also, it's brown, not white), and the latter uses a water bath to cool the brownies after baking, along with unsweetened chocolate and twice the butter..
Why the rapid chill? Why does the other recipe call for buttering the pan, laying in parchment, and buttering the parchment also?
No, I'm not going to post them. Go look for yourself.
That's one of the silliest things I've ever heard. There is no advantage to cooling in a water bath. I guess it would speed it up, but why bother!! That's what racks were invented for.
Theoretically it might prevent the core from continuing to bake and therefore make for a more chewy-gooey brownie, something that could probably also be accomplished more easily with a shorter bake at a higher temp. In general though - silly.
Glancing at the NYT brownie recipes printed today,I noticed that the ratios of flour, and eggs are the same, but one uses bittersweet chocolate and 40% of the sugar than the other (also, it's brown, not white), and the latter uses a water bath to cool the brownies after baking, along with unsweetened chocolate and twice the butter..
Why the rapid chill? Why does the other recipe call for buttering the pan, laying in parchment, and buttering the parchment also?
No, I'm not going to post them. Go look for yourself.
That's one of the silliest things I've ever heard. There is no advantage to cooling in a water bath. I guess it would speed it up, but why bother!! That's what racks were invented for.
It looks like silly [censored] to me, too. God bless 'em, this is the same type of nonsense that make us believe "professional" domestic kitchens are indispensable!
Glancing at the NYT brownie recipes printed today,I noticed that the ratios of flour, and eggs are the same, but one uses bittersweet chocolate and 40% of the sugar than the other (also, it's brown, not white), and the latter uses a water bath to cool the brownies after baking, along with unsweetened chocolate and twice the butter..
There are lots of variations of brownies and the results vary a lot. My personal favourite is the one in Joy of Cooking for Cockaigne Brownies, rich, chocolatey and a little chewy (if made in a large pan than the recipe calls for.
Quoted message said:
Why the rapid chill? Why does the other recipe call for buttering the pan, laying in parchment, and buttering the parchment also?
Some cooks are funny about things. Buttering parchment paper sounds like overkill. There should not be any reason to butter parchment paper. It is silicone treated to make it non stick.
Quoted message said:
No, I'm not going to post them. Go look for yourself.
Glancing at the NYT brownie recipes printed today,I noticed that the ratios of flour, and eggs are the same, but one uses bittersweet chocolate and 40% of the sugar than the other (also, it's brown, not white), and the latter uses a water bath to cool the brownies after baking, along with unsweetened chocolate and twice the butter..
Quoted message said:
Quoted message said:
Why the rapid chill? Why does the other recipe call for buttering the pan, laying in parchment, and buttering the parchment also?
Quoted message said:
Quoted message said:
No, I'm not going to post them. Go look for yourself.
That's one of the silliest things I've ever heard. There is no advantage to cooling in a water bath. I guess it would speed it up, but why bother!! That's what racks were invented for.
Theoretically it might prevent the core from continuing to bake and therefore make for a more chewy-gooey brownie, something that could probably also be accomplished more easily with a shorter bake at a higher temp. In general though - silly.
Pete C.
That's sort of what I was thinking, that it had to do with the way the sugar cooled to make a textural difference, but then don't we have something that's not really a brownie?<g>
Glancing at the NYT brownie recipes printed today,I noticed that the ratios of flour, and eggs are the same, but one uses bittersweet chocolate and 40% of the sugar than the other (also, it's brown, not white), and the latter uses a water bath to cool the brownies after baking, along with unsweetened chocolate and twice the butter..
There are lots of variations of brownies and the results vary a lot. My personal favourite is the one in Joy of Cooking for Cockaigne Brownies, rich, chocolatey and a little chewy (if made in a large pan than the recipe calls for.
Quoted message said:
Why the rapid chill? Why does the other recipe call for buttering the pan, laying in parchment, and buttering the parchment also?
Some cooks are funny about things. Buttering parchment paper sounds like overkill. There should not be any reason to butter parchment paper. It is silicone treated to make it non stick.
I might think that the butter inside the parchment would make a difference in the outer shell of the brownie, but the stuff between the parchnment and the pan makes no sense whatsoever! Unless it's a leftover instruction from when they made them with foil only, or waxed paper or something.
Glancing at the NYT brownie recipes printed today,I noticed that the ratios of flour, and eggs are the same, but one uses bittersweet chocolate and 40% of the sugar than the other (also, it's brown, not white), and the latter uses a water bath to cool the brownies after baking, along with unsweetened chocolate and twice the butter..
There are lots of variations of brownies and the results vary a lot. My personal favourite is the one in Joy of Cooking for Cockaigne Brownies, rich, chocolatey and a little chewy (if made in a large pan than the recipe calls for.
Quoted message said:
Why the rapid chill? Why does the other recipe call for buttering the pan, laying in parchment, and buttering the parchment also?
Some cooks are funny about things. Buttering parchment paper sounds like overkill. There should not be any reason to butter parchment paper. It is silicone treated to make it non stick.
Quoted message said:
No, I'm not going to post them. Go look for yourself.
That's my favorite recipe, also. I like to add a cup or so of chocolate chips to the batter. I have also been known to pipe a few lines of raspberry jam on the top & then draw a knife thru to disperse a little.
Glancing at the NYT brownie recipes printed today,I noticed that the ratios of flour, and eggs are the same, but one uses bittersweet chocolate and 40% of the sugar than the other (also, it's brown, not white), and the latter uses a water bath to cool the brownies after baking, along with unsweetened chocolate and twice the butter..
There are lots of variations of brownies and the results vary a lot. My personal favourite is the one in Joy of Cooking for Cockaigne Brownies, rich, chocolatey and a little chewy (if made in a large pan than the recipe calls for.
Quoted message said:
Why the rapid chill? Why does the other recipe call for buttering the pan, laying in parchment, and buttering the parchment also?
Some cooks are funny about things. Buttering parchment paper sounds like overkill. There should not be any reason to butter parchment paper. It is silicone treated to make it non stick.
I might think that the butter inside the parchment would make a difference in the outer shell of the brownie, but the stuff between the parchnment and the pan makes no sense whatsoever! Unless it's a leftover instruction from when they made them with foil only, or waxed paper or something.
maxine in ri
Butter between the parchment and pan makes more sense than butter between the brownie and the parchment. The parchment is already non-stick so on the brownie side it should be just fine. The butter on the pan side serves to adhere the parchment to the pan so that the parchment doesn't move around or have the brownie batter leak under it.
On Apr 11, 9:09 am, "maxine in ri" <[email hidden]> wrote: > Glancing at the NYT brownie recipes printed today,I noticed that the > ratios of flour, and eggs are the same, but one uses bittersweet > chocolate and 40% of the sugar than the other (also, it's brown, not > white), and the latter uses a water bath to cool the brownies after > baking, along with unsweetened chocolate and twice the butter..
Quoted message said:
> Why the rapid chill? Why does the other recipe call for buttering the > pan, laying in parchment, and buttering the parchment also?
Quoted message said:
> No, I'm not going to post them. Go look for yourself.
> maxine in ri That's one of the silliest things I've ever heard. There is no advantage to cooling in a water bath. I guess it would speed it up, but why bother!! That's what racks were invented for.
Theoretically it might prevent the core from continuing to bake and therefore make for a more chewy-gooey brownie, something that could probably also be accomplished more easily with a shorter bake at a higher temp. In general though - silly.
Pete C.
That's sort of what I was thinking, that it had to do with the way the sugar cooled to make a textural difference, but then don't we have something that's not really a brownie?<g>
maxine in ri
Don't know about a hard definition for a brownie, after all they have those "flourless cakes" which are more like aerated scrambled eggs than cakes in reality.
> Glancing at the NYT brownie recipes printed today,I noticed that the > ratios of flour, and eggs are the same, but one uses bittersweet > chocolate and 40% of the sugar than the other (also, it's brown, not > white), and the latter uses a water bath to cool the brownies after > baking, along with unsweetened chocolate and twice the butter..
Quoted message said:
Quoted message said:
There are lots of variations of brownies and the results vary a lot. My personal favourite is the one in Joy of Cooking for Cockaigne Brownies, rich, chocolatey and a little chewy (if made in a large pan than the recipe calls for.
Quoted message said:
Quoted message said:
> Why the rapid chill? Why does the other recipe call for buttering the > pan, laying in parchment, and buttering the parchment also?
Quoted message said:
Quoted message said:
Some cooks are funny about things. Buttering parchment paper sounds like overkill. There should not be any reason to butter parchment paper. It is silicone treated to make it non stick.
Quoted message said:
I might think that the butter inside the parchment would make a difference in the outer shell of the brownie, but the stuff between the parchnment and the pan makes no sense whatsoever! Unless it's a leftover instruction from when they made them with foil only, or waxed paper or something.
Quoted message said:
maxine in ri
Butter between the parchment and pan makes more sense than butter between the brownie and the parchment. The parchment is already non-stick so on the brownie side it should be just fine. The butter on the pan side serves to adhere the parchment to the pan so that the parchment doesn't move around or have the brownie batter leak under it.
