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Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever!
We want to let you know we will not be transferring the existing discussions to the new enhanced message boards so if there are discussions that you would like to save please make sure to either print them or copy and paste into a document that you can save to your personal files.
We will remind you again before the transition occurs but wanted to let you in on the exciting news!!
If you have any questions on how to do this please contact Customer Care at Contact Us
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55
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Posted:
Feb 26, 2007 1:26 PM
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I know the cookie monster eats flat cookies. but he never gets any in his mouth, didja ever notice that?
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Posts:
127
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Posted:
Feb 26, 2007 10:08 AM
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> anyone know the difference between baking soda,
> powder? i have always wondered how each worked what
> is the difference in the outcomes between both?
Good morning! I found this explanation:
From Anne Marie Helmenstine, Ph.D.,
Both baking soda and baking powder are leavening agents, which means they are added to baked goods before cooking to produce carbon dioxide and cause them to 'rise'. Baking powder contains baking soda, but the two substances are used under different conditions.
Baking Soda
Baking soda is pure sodium bicarbonate. When baking soda is combined with moisture and an acidic ingredient (e.g., yogurt, chocolate, buttermilk, honey), the resulting chemical reaction produces bubbles of carbon dioxide that expand under oven temperatures, causing baked goods to rise. The reaction begins immediately upon mixing the ingredients, so you need to bake recipes which call for baking soda immediately, or else they will fall flat!
Baking Powder
Baking powder contains sodium bicarbonate, but it includes the acidifying agent already (cream of tartar), and also a drying agent (usually starch).
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Substituting in Recipes
You can substitute baking powder in place of baking soda (you'll need more baking powder and it may affect the taste), but you can't use baking soda when a recipe calls for baking powder. Baking soda by itself lacks the acidity to make a cake rise. However, you can make your own baking powder if you have baking soda and cream of tartar. Simply mix two parts cream of tartar with one part baking soda.
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Posts:
51
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Posted:
Feb 26, 2007 9:56 AM
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> if you're going to use shortening, you might as well
> use margarine as that's essentially what it is,
> hydrogenated oils with butter flavor
Shortening is 100% fat. Not remotely like margarine. While they are both made with hydrogenated oils, they don't act at all similar in baking.
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Posted:
Feb 26, 2007 6:36 AM
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You're right. Thanks for catching that.
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Posted:
Feb 25, 2007 4:10 PM
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if you're going to use shortening, you might as well use margarine as that's essentially what it is, hydrogenated oils with butter flavor
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Posted:
Feb 25, 2007 4:07 PM
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i'm sure the 3/4 cup baking soda was meant to be tsp. just pointing out
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Posted:
Feb 25, 2007 1:59 PM
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anyone know the difference between baking soda, powder? i have always wondered how each worked what is the difference in the outcomes between both?
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1,381
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Posted:
Feb 23, 2007 6:05 PM
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Lexi, I'm sure that Mr. Snowpeapod would be in Cancun if he could. He promised Mrs. Rabinowitz ( a lovely woman ) that he would try cooking gnocci in his dorm and we're all waiting for his report. He is a man of his word!
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269
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Posted:
Feb 23, 2007 2:03 PM
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> jenjen, is there a reason why you are so critical all
> the time?
Where do you see "critical"?...All I see is helpful and CORRECT information being given...
And it's spring break ..shouldn't you be in cancun or daytona beach or somewhere college kids go , since you claim to be one??
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55
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Posted:
Feb 23, 2007 12:31 PM
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> jenjen, is there a reason why you are so critical all
> the time?
Snowcone, i don't think it's fair to call Chef JenJen critical. I have gotten a lot af valuable advice from her in regards to a lot of topics on this board. She is an experienced cook who likes to help out novice cooks when she can.
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Posts:
1,381
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Posted:
Feb 23, 2007 11:58 AM
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Definitely no baking powder in the cookies. Extremely wrong info!
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47
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Posted:
Feb 23, 2007 11:08 AM
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I also think it's the butter. I love the butter flavor in cookies. But, they just come out too flat and yucky.
The best thing I have found it to either go with 1/2 butter and 1/2 shortening, or use the butter-flavored shortening.
Also, I agree with the person about really paying attention to creaming the butter/shortening and sugar very well before adding anything else.
And one more thing that helps: I'm a parchment paper proponent. It's great for cookies! Nothing stuck to the pan, and no greasy mess.
HTH.
PS - and JenJen's right; there's no baking powder in the chocolate chip cookie recipes I checked. 
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201
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Posted:
Feb 23, 2007 10:04 AM
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Snowman,
With all due respect, your advice about baking powder was wrong and was a disservice to Amber.
Is pointing that out being"critical?" IS correcting that a bad thing?
I would hate to have any member of our community -- especially beginning cooks -- take som e bad advice and have thei dish turn out even worse for it.
Another issue is that you work for Kraft. IMO, when a person like yourself works for Kraft and participates in a community giving advice, they need to pay particular attention to the accuracy of the advice they give. In your case you didn't even bother to look up a recipe for toll house cookies -- if you did, you probably would have noticed that they don't call for baking powder. Most cookie recipes don't call for baking powder, FYI.
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42
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Posted:
Feb 22, 2007 7:25 PM
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I got this recipe from FoodNetwork during the holidays and the cookies were really easy. I know it is a different method than what is traditionally used in baking, but I loved that I didn't have to haul out my mixer. Hope this helps your flat cookies!
1 stick unsalted butter
3/4c. brown sugar
3/4c. sugar
2 eggs
1 tsp. vanilla
1 bag choc. chips
2 1/4c. flour
3/4 c. baking soda
1tsp. salt
Preheat to 375
Melt butter in microwave. Allow to cool slightly. Whisk in eggs, sugars, and vanilla until smooth.
Whisk flour, baking soda, and salt in another bowl. Stir dry ingredients into wet, careful not to overmix. Stir in choc chips.
Scoop onto parchment lined cookie sheets by the tablespoon. Wet hands and roll dough into balls. Bake 12 mins. or until golden brown. Transfer to rack to cool.
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Posts:
127
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Posted:
Feb 22, 2007 6:15 PM
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What is going on here? Goodness!
Flat cookies can be caused by many things, aged baking powder being one of them. Others include the water content of the fat used, the way the cookies are formed, and the temperature at which they are baked.
I do not know for sure what is causing the original poster's problem. But she seems to have the water content problem, as the cookies flatten as soon as they cool off. The baking powder is not likely the cause; they are probably being puffed up by steam from the fat (margarine?) and once it cools and the steam is gone the cookies will fall flat. But as I am not there to watch I can't tell her for sure what's going on.
And if we would all stop squabbling like little children I'd appreciate it.
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