Makin' Cookies with Math
Mar. 29th, 2011 09:34 pmI'm the dog's bollocks at dividing dough into equal portions (assuming "the dog's bollocks" means "terrible"). Told to create 24 equal portions, I will wind up with 12 golf balls, 11 ping pong balls, and a marble, which means the perfect baking time will be impossible to determine. For the sugar cookies I just made, I decided to put my lovely new kitchen scale to work tackling the problem.
I had mixed up the mass of dough in one bowl. I put another, empty, bowl on the scale, then zeroed it out. I moved the dough into the empty bowl, and got a reading of 2 pounds ½ oz. I then removed dough until I had 1 pound ¼ oz. on the scale, then again to get to 8⅛ oz., then once more to a smidge over 4 oz. Repeating this process with the other half and quarter gave me eight equal portions; all I had to do then was divide each of those in thirds, checking the weight of each to see if it was between 1¼ and 1⅜ oz. Voilà!
They are delicious, and remarkably similar. Next week on Makin' Cookies with Math: How to mix 1% milk and half-and-half to get something with the fat content of whole milk!
I had mixed up the mass of dough in one bowl. I put another, empty, bowl on the scale, then zeroed it out. I moved the dough into the empty bowl, and got a reading of 2 pounds ½ oz. I then removed dough until I had 1 pound ¼ oz. on the scale, then again to get to 8⅛ oz., then once more to a smidge over 4 oz. Repeating this process with the other half and quarter gave me eight equal portions; all I had to do then was divide each of those in thirds, checking the weight of each to see if it was between 1¼ and 1⅜ oz. Voilà!
They are delicious, and remarkably similar. Next week on Makin' Cookies with Math: How to mix 1% milk and half-and-half to get something with the fat content of whole milk!
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Date: 2011-03-30 01:45 am (UTC)I generally ignore recipe yields and just make cookies at my normal size, which is probably a touch smaller than a ping pong ball. Other folks will use an ice cream scoop to get a consistent size (I do this on occasion, or with wetter doughs, but usually I just use a soup spoon or my fingers and guess).
For recipes that require milk other than your standard type, try keeping a container of powdered milk around. It's great for baking - mix the powder with the flour and the water with whatever the milk is supposed to go with. To be fair, I've never done this with regular milk, but I keep a container of powdered buttermilk around and it's much easier than buying buttermilk (and, as a non-milk drinker, I don't keep regular milk around to sour for buttermilk).
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Date: 2011-03-30 02:16 am (UTC)Nice work with the scale.
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Date: 2011-03-30 03:39 am (UTC)~Sor
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Date: 2011-03-30 04:36 am (UTC)no subject
Date: 2011-03-30 05:23 am (UTC)But it seems that the origins of the phrase are mysterious: http://www.phrases.org.uk/meanings/dog%27s%20bollocks.html
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Date: 2011-03-31 03:12 am (UTC)no subject
Date: 2011-04-09 06:43 am (UTC)