merryb wrote:
> 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.

It looks like silly shit to me, too. God bless 'em, this is the same
type of nonsense that make us believe "professional" domestic kitchens
are indispensable!