On Apr 11, 9:09 am, "maxine in ri" > wrote:
> Glancing at the NYT brownie recipes printed today,I noticed that the
> ratios of flour, and eggs are the same, but one uses bittersweet
> chocolate and 40% of the sugar than the other (also, it's brown, not
> white), and the latter uses a water bath to cool the brownies after
> baking, along with unsweetened chocolate and twice the butter..
>
> Why the rapid chill? Why does the other recipe call for buttering the
> pan, laying in parchment, and buttering the parchment also?
>
> No, I'm not going to post them. Go look for yourself.
>
> http://preview.tinyurl.com/3asf8k(new classic brownies)
> andhttp://preview.tinyurl.com/2wqo8o(supernatural brownies)
>
> maxine in ri
That's one of the silliest things I've ever heard. There is no
advantage to cooling in a water bath. I guess it would speed it up,
but why bother!! That's what racks were invented for.