maxine in ri wrote:
>
> On Apr 11, 4:29 pm, "Pete C." > wrote:
> > 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(newclassic brownies)
> > > > andhttp://preview.tinyurl.com/2wqo8o(supernaturalbrownies)
> >
> > > > 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.
> >
> > Theoretically it might prevent the core from continuing to bake and
> > therefore make for a more chewy-gooey brownie, something that could
> > probably also be accomplished more easily with a shorter bake at a
> > higher temp. In general though - silly.
> >
> > Pete C.
>
> That's sort of what I was thinking, that it had to do with the way the
> sugar cooled to make a textural difference, but then don't we have
> something that's not really a brownie?<g>
>
> maxine in ri

Don't know about a hard definition for a brownie, after all they have
those "flourless cakes" which are more like aerated scrambled eggs than
cakes in reality.

Pete C.