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    More: Obvious, Baking, Emma Laperruque's Latke Cookies, biggest baking mistakes home bakers, Dorie Greenspan's World Peace Cookies, best way, basic sugar cookies, cookies, room temperature  
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800 clicks; posted to Food » on 06 Dec 2021 at 2:08 PM (7 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



16 Comments     (+0 »)
View Voting Results: Smartest and Funniest
 
2021-12-06 2:43:42 PM  
Or....just buy what you want from the store and reheat them to save a hell of a lot of work. And you wont have to listen to pretentious internet snobs tell you everything is being done wrong
 
2021-12-06 3:13:46 PM  
 
2021-12-06 3:20:57 PM  
13) Not using cannabis butter.
 
2021-12-06 3:41:46 PM  
14) verify ingredients

As a child i wanted to make some ginger cookies all by myself. i checked we had powdered ginger on the spice shelf and when i got the OK I plowed through the recipe just like my mother would. However the "ginger" i added came from an identical looking jar labeled "poultry seasoning".
 
2021-12-06 3:58:01 PM  
Uh... seriously, who puts butter in a warm oven for an hour or two to bring it up to room temperature?
 
2021-12-06 4:03:32 PM  

cyberspacedout: Uh... seriously, who puts butter in a warm oven for an hour or two to bring it up to room temperature?


"For years, I thought room temperature butter meant that it needed to be super soft to the touch. I'd leave it out on a warm oven for an hour or two before baking my cookies. This is wrong."
 
2021-12-06 6:02:59 PM  

lifeslammer: Or....just buy what you want from the store and reheat them to save a hell of a lot of work. And you wont have to listen to pretentious internet snobs tell you everything is being done wrong


Reheated cookies?
 
2021-12-06 7:23:41 PM  
1. Not Reading the Recipe

If you don't read the recipe, you deserve everything that happens, even if it ends in a jail sentence, divorce and/or death.

2. Not Measuring the Ingredients

If you don't measure the ingredients (and by that I mean weighing dry measures, volume for wet), you should have your fingers crushed, your thumbs cut off, and a 60 penny nail driven through each foot.

4. Misunderstanding Room Temperature Butter

As someone who has done a great deal of work with critical thermal applications, allow me to point out that accurate metrology (and manufacturing of course) requires temperature control, of which the international standard is 20C (68F).
"Room temperature" is more likely to be something between 68-72 degrees, but the real point here is not that people "misunderstand" the meaning, it is that it is completely misused. If you don't want something 68-72F, then don't farking call it "room temperature"!
Better yet, for the precision of a baker, how about you say to use butter at a specific temp (say... 55 degrees?), and use a damn instant read meat thermometer?
Hello!
 
2021-12-06 7:45:37 PM  
res.cloudinary.comView Full Size


I bought a pack of these today because they sounded pretty good.

Guess what??

they are.  Its a small miracle that i only ate 4 of them before putting the rest in a zip loc bag.
 
2021-12-06 7:56:04 PM  

foo monkey: cyberspacedout: Uh... seriously, who puts butter in a warm oven for an hour or two to bring it up to room temperature?

"For years, I thought room temperature butter meant that it needed to be super soft to the touch. I'd leave it out on a warm oven for an hour or two before baking my cookies. This is wrong."


Typo. My incredulous reaction still stands, though.
 
2021-12-06 8:20:46 PM  

HairBolus: 14) verify ingredients

As a child i wanted to make some ginger cookies all by myself. i checked we had powdered ginger on the spice shelf and when i got the OK I plowed through the recipe just like my mother would. However the "ginger" i added came from an identical looking jar labeled "poultry seasoning".


My son wanted to help his mother make puppy chow once. He grabbed and dumped in half a bottle of garlic powder.
 
2021-12-06 9:16:05 PM  

cyberspacedout: foo monkey: cyberspacedout: Uh... seriously, who puts butter in a warm oven for an hour or two to bring it up to room temperature?

"For years, I thought room temperature butter meant that it needed to be super soft to the touch. I'd leave it out on a warm oven for an hour or two before baking my cookies. This is wrong."

Typo. My incredulous reaction still stands, though.


The serious answer to your question is, "someone who uses cheap butter with low fat content, such that it doesn't soften at room temperature."  One of several reasons I only use Kerrygold.
 
2021-12-06 9:53:18 PM  

phedex: [res.cloudinary.com image 850x850]

I bought a pack of these today because they sounded pretty good.

Guess what??

they are.  Its a small miracle that i only ate 4 of them before putting the rest in a zip loc bag.


At least they're honest about how most people will consume that product. I think the last time I bought something like that, it was almost a tiny little bit better raw than cooked. Granted, real cookies (the recipe that came w/ my baking sheets) are much, much better, but I farking hate doing all those dishes.
 
2021-12-06 10:21:44 PM  

Trocadero: phedex: [res.cloudinary.com image 850x850]

I bought a pack of these today because they sounded pretty good.

Guess what??

they are.  Its a small miracle that i only ate 4 of them before putting the rest in a zip loc bag.

At least they're honest about how most people will consume that product. I think the last time I bought something like that, it was almost a tiny little bit better raw than cooked. Granted, real cookies (the recipe that came w/ my baking sheets) are much, much better, but I farking hate doing all those dishes.


oh, no doubt.  even a simpleton like me can make actual cookies, but these sorts of thing are just so nice when you want warm cookies without all that mess.

One of my friends, drunk, once ate a whole pack of cold peanut butter cookies out of one of these packs.  I bet his stomach was hurting the next day.
 
2021-12-07 12:08:50 AM  

foo monkey: cyberspacedout: foo monkey: cyberspacedout: Uh... seriously, who puts butter in a warm oven for an hour or two to bring it up to room temperature?

"For years, I thought room temperature butter meant that it needed to be super soft to the touch. I'd leave it out on a warm oven for an hour or two before baking my cookies. This is wrong."

Typo. My incredulous reaction still stands, though.

The serious answer to your question is, "someone who uses cheap butter with low fat content, such that it doesn't soften at room temperature."  One of several reasons I only use Kerrygold.


Ah, that would make sense.

When I was a kid, my mother would sometimes give it a few seconds in the microwave, but that was practically straight out of the refrigerator. It's always been my experience, though, that the semi-cheap stuff is soft enough when it gets up to room temperature.
 
2021-12-07 9:20:47 AM  

HairBolus: 14) verify ingredients

As a child i wanted to make some ginger cookies all by myself. i checked we had powdered ginger on the spice shelf and when i got the OK I plowed through the recipe just like my mother would. However the "ginger" i added came from an identical looking jar labeled "poultry seasoning".


I came distressingly close to putting cumin in my Thanksgiving pumpkin pie for this very reason. I'm slowly transitioning my spice rack to lab-style jars with glass stoppers and the ginger and cumin are in the same size jar, in relatively the same spot on different shelves.

Kinda want to set aside a tiny portion of the filling next time and add the cumin to it deliberately, honestly, now I'm curious.
 
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