“We’d get sick on too many cookies, but ever so much sicker on no cookies at all.”
― Sinclair Lewis
(クッキーを食べ過ぎると病気になるが、まったく食べないのはもっと悪い。)
Cookie Talk
We made my mom’s chocolate-chip cookies! These are a classic American treat, and they’re quite different from most cookies in Japan.
What did you think?
I found an interesting video! This person gives you a tour of her kitchen. She teaches you english words. She is a little difficult to understand. However, when she teaches you a word, she shows you the word. Check it out here! Note: Sometimes, she uses different words than I do. English, like Japanese, has lots of different words for things.
THE DEEP END
The spread of a cookie is how much it flattens during cooking. Many Japanese cookie recipes are roll-out recipes. Roll-out cookies have no spread. Cookies with a lot of spread are usually scooped or rolled into balls. These are sometimes called drop cookies. Roll-out cookies can be shaped with cookie cutters or your hands. Drop cookies cannot be shaped, as the shape will melt. A drop cookie tends to be soft and chewy, while a cut-out cookie tends to be soft and crumbly. See more details here!
DEEP BLUE SEA
Emulsification is a scientific process in which things that don’t normally mix are able to be suspended in a mixture together. This can be used in the medical field, in bodycare and cosmetics, and of course, in cooking! Other popular emulsifications in cooking are hollandaise and mayonaise, among others. Egg yolks and various fats aide in the emulsification process. If an emulsification is being made, and something goes wrong, it’s called broken, separated, or split!
Photos
We had a blast and ate a lot of cookies. Enjoy the photos below!
