* * * I obviously did not use the recipe for “Shirley’s Mile-High Popovers” to make these* * *
I’ll be talking to Shirley O. Corriher, food scientist and chef extraordinaire, about Bakewise, her new book. She uses her knowledge of chemistry to create recipes revered by chefs and foodies alike. Do you have any questions about your own baking mishaps? Do you wonder what baking soda is for anyway?
Is there a baked good you are famous for? Maybe Corriher can help you make it even better!
Or do you have a baking secret passed down in your family? Is it an old wives’ tale or is there some valid scientific reason for it?
Corriher and I will talk next week, in anticipation of her visit to Miami Book Fair International. Deposit your wonderings here.
Trina –
I’ve read multiple opinions on this, but I would love to get her take on what makes cookies (especially chocolate chip) chewy vs. crunchy, and on whether or not chilling the dough **really** makes a differece. (Michael swears by barely mixing his dough and then chilling — better yet, freezing — his dough before he makes it, but it’s still not consistent.).
Can’t wait to hear about it — thanks for the head’s up that she’s going to be here for the Book Fair!
Christina
why do cookies burn at the bottom>?>?