I am following the recipe on a chip bag and the leavening agent is
baking soda. How long can I keep the dough in the fridge before I
should use it? Also, is there any problem using bittersweet chips
(60% cocoa) ? It's been *forever* since I have made these...
TIA,
-L.

"-L." > wrote in message
oups.com...
>I am following the recipe on a chip bag and the leavening agent is
> baking soda. How long can I keep the dough in the fridge before I
> should use it? Also, is there any problem using bittersweet chips
> (60% cocoa) ? It's been *forever* since I have made these...
> TIA,
> -L.
>

Theoretically, once baking soda is moistened, it begins losing its pizzazz,
so you're supposed to continue the recipe and finish cooking. Someone will
come along here and say otherwise, so pick the answer you like best. Why mix
the dough if you're not going to bake right away?

JoeSpareBedroom wrote:
>
> Theoretically, once baking soda is moistened, it begins losing its pizzazz,
> so you're supposed to continue the recipe and finish cooking. Someone will
> come along here and say otherwise, so pick the answer you like best. Why mix
> the dough if you're not going to bake right away?

Time constraints.

-L.

"-L." > wrote: Why mix
> > the dough if you're not going to bake right away?
>
> Time constraints.
>

My mom left hers for a couple of days and they were still great.

cybercat wrote:
> "-L." > wrote: Why mix
> > > the dough if you're not going to bake right away?
> >
> > Time constraints.
> >
>
> My mom left hers for a couple of days and they were still great.

That's what I recalled but I wasn't sure it it was soda or powder that
lasted. Thanks!
-L.

-L. wrote:

> > My mom left hers for a couple of days and they were still great.
>
> That's what I recalled but I wasn't sure it it was soda or powder that
> lasted. Thanks!
> -L.

I'd worry more about the raw eggs in the mix. Once cracked and mixed
into something, they seem to go bad before anything else. Still, a day
or two shouldn't hurt.

(When I make cookies, it isn't the mixing that takes time, it's the
baking.)

N.

"JoeSpareBedroom" > wrote in message
...
> "-L." > wrote in message
> oups.com...
> >I am following the recipe on a chip bag and the leavening agent is
> > baking soda. How long can I keep the dough in the fridge before I
> > should use it? Also, is there any problem using bittersweet chips
> > (60% cocoa) ? It's been *forever* since I have made these...
> > TIA,
> > -L.
> >
>
> Theoretically, once baking soda is moistened, it begins losing its
pizzazz,
> so you're supposed to continue the recipe and finish cooking. Someone will
> come along here and say otherwise, so pick the answer you like best. Why
mix
> the dough if you're not going to bake right away?
=======
How do those Pillsbury Deluxe refrigerated cooky dough mixes work so well
then; those are delicious, especially the oatmeal?

>
>

pfoley wrote on 15 Sep 2006 in rec.food.cooking

>
> "JoeSpareBedroom" > wrote in message
> ...
> > "-L." > wrote in message
> > oups.com...
> > >I am following the recipe on a chip bag and the leavening agent is
> > > baking soda. How long can I keep the dough in the fridge before I
> > > should use it? Also, is there any problem using bittersweet
> > > chips (60% cocoa) ? It's been *forever* since I have made
> > > these... TIA,
> > > -L.
> > >
> >
> > Theoretically, once baking soda is moistened, it begins losing its
> pizzazz,
> > so you're supposed to continue the recipe and finish cooking.
> > Someone will come along here and say otherwise, so pick the answer
> > you like best. Why
> mix
> > the dough if you're not going to bake right away?
> =======
> How do those Pillsbury Deluxe refrigerated cooky dough mixes work so
> well then; those are delicious, especially the oatmeal?
>
> >
> >
>
>
>

Ok so you want to know about leavening...There are several types of
leavening agents. The first type relies on yeast. As the yeast grows it
releases gas (co2) this causes the dough to rise.

Another type is baking soda...when baking soda comes into contact with an
acidic substance it starts to release gas (again co2). See grade 3
science fair under volcanoes. Milk, brown sugar, chocolate all are acidic
enough to react to some extent or another.

Then there are the heat released leavening agents...these release gas
when heat is applied. Cream of tartar, heart horn, etc...some of these
types release co2 some an ammonia smelling gas.

Baking powder has 2 types of leavening agents baking soda and aluminum
something or other. So it reacts by heat an by acid. To see if your
baking powder is still good put a little in a glass of warm water...watch
for bubbles. no bubbles means no good. The warmer the water the more
bubbles

So pilsbury uses a heat activated leavening agent.

Check out a kitchen chemistry book if you want to know more. Or the
actual names of the chemicals.

So in theory you mix the dry stuff in one bowl and the wet stuff in
another combine the 2 mixtures then into the oven...no messing about when
working with baking soda as a leavening mixture. Because it'll be all
used up in short order.

--


Curiosity killed the cat, but for a while I was a suspect

-Alan

"pfoley" > wrote in message
hlink.net...
>
> "JoeSpareBedroom" > wrote in message
> ...
>> "-L." > wrote in message
>> oups.com...
>> >I am following the recipe on a chip bag and the leavening agent is
>> > baking soda. How long can I keep the dough in the fridge before I
>> > should use it? Also, is there any problem using bittersweet chips
>> > (60% cocoa) ? It's been *forever* since I have made these...
>> > TIA,
>> > -L.
>> >
>>
>> Theoretically, once baking soda is moistened, it begins losing its
> pizzazz,
>> so you're supposed to continue the recipe and finish cooking. Someone
>> will
>> come along here and say otherwise, so pick the answer you like best. Why
> mix
>> the dough if you're not going to bake right away?
> =======
> How do those Pillsbury Deluxe refrigerated cooky dough mixes work so well
> then; those are delicious, especially the oatmeal?

Beats me. I'm just telling you what I read years ago, probably in one of my
ex's baking books. Check the Pillsbury label. Maybe they're using
ingredients other than, or in addition to the ones we would normally use at
home. As far as their being delicious, some people eat that Pillsbury stuff
UNbaked, and buy cookie dough ice cream.

"-L." > wrote in message
oups.com...
> I am following the recipe on a chip bag and the leavening agent is
> baking soda. How long can I keep the dough in the fridge before I
> should use it? Also, is there any problem using bittersweet chips
> (60% cocoa) ? It's been *forever* since I have made these...
> TIA,
> -L.
>

Bittersweet are the best!! I think I would use the dough within
a day or two at the most.

Mmm, man, makes me want to come over with an icy jug of
milk. Company!!! hahaha



--
Posted via a free Usenet account from http://www.teranews.com

cybercat wrote:
>
> Bittersweet are the best!! I think I would use the dough within
> a day or two at the most.
>
> Mmm, man, makes me want to come over with an icy jug of
> milk. Company!!! hahaha

That'd be one helluva walk...
-L.

"-L." > wrote in message
ups.com...
>
> cybercat wrote:
> >
> > Bittersweet are the best!! I think I would use the dough within
> > a day or two at the most.
> >
> > Mmm, man, makes me want to come over with an icy jug of
> > milk. Company!!! hahaha
>
> That'd be one helluva walk...
> -L.
>
True. I might have to take the broom.

cybercat wrote:
> >
> True. I might have to take the broom.

LOL...
-L.

Oh pshaw, on Thu 14 Sep 2006 06:41:04p, -L. meant to say...

> I am following the recipe on a chip bag and the leavening agent is
> baking soda. How long can I keep the dough in the fridge before I
> should use it? Also, is there any problem using bittersweet chips
> (60% cocoa) ? It's been *forever* since I have made these...
> TIA,
> -L.

I've kept the dough, tightly covered, overnight in the fridge. No problem
about the chips.

--
Wayne Boatwright
__________________________________________________

All of this generosity has made me tired! * Cat

If you're not going to bake it right away spoon onto wax paper as if you
were getting ready to bake it and freeze them. I then put the cookie dough
into a ziploc baggie. They will freeze for a long time.

Lynne
"-L." > wrote in message
oups.com...
>I am following the recipe on a chip bag and the leavening agent is
> baking soda. How long can I keep the dough in the fridge before I
> should use it? Also, is there any problem using bittersweet chips
> (60% cocoa) ? It's been *forever* since I have made these...
> TIA,
> -L.
>

-L. said...

> I am following the recipe on a chip bag and the leavening agent is
> baking soda. How long can I keep the dough in the fridge before I
> should use it? Also, is there any problem using bittersweet chips
> (60% cocoa) ? It's been *forever* since I have made these...
> TIA,
> -L.


-L.,

Sweettooth acting up again?

Andy

Andy wrote:
> -L. said...
>
> Sweettooth acting up again?
>
> Andy

Nah - I have two events this weekend that I have committed to bringing
two dishes to, and a little guy who is demanding more and more of my
time.

I will be making carrot cupcakes and an Italian pasta salad for one,
and choc chip cookies and a marinated salad of cukes, tomatoes,
strawberries and basil, for the other. Some people are going to both,
so I wanted to mix it up a bit.

-L.

-L. wrote:
> I am following the recipe on a chip bag and the leavening agent is
> baking soda. How long can I keep the dough in the fridge before I
> should use it? Also, is there any problem using bittersweet chips
> (60% cocoa) ? It's been *forever* since I have made these...
> TIA,
> -L.
When I was working, we would make our doughs and bake as needed.
Sometimes up to a week. No problem if it is tightly wrapped.

"merryb" > wrote in message
oups.com...
>
> -L. wrote:
>> I am following the recipe on a chip bag and the leavening agent is
>> baking soda. How long can I keep the dough in the fridge before I
>> should use it? Also, is there any problem using bittersweet chips
>> (60% cocoa) ? It's been *forever* since I have made these...
>> TIA,
>> -L.
> When I was working, we would make our doughs and bake as needed.
> Sometimes up to a week. No problem if it is tightly wrapped.
>

I think the bottom line here is that if there IS a difference in quality
between dough used immediately, and dough used later, nobody notices. This
is especially true if you're baking with the typical bag of tollhouse
morsels, the crappiest chocolate on earth. If you think it's good stuff, you
have no taste buds anyway.

JoeSpareBedroom wrote:
>
> I think the bottom line here is that if there IS a difference in quality
> between dough used immediately, and dough used later, nobody notices. This
> is especially true if you're baking with the typical bag of tollhouse
> morsels, the crappiest chocolate on earth. If you think it's good stuff, you
> have no taste buds anyway.
<shrug>

Chocolate is a subjective taste. Some people like what others don't
and vice verse. My tastes tend to run toward the bittersweet, 70%
cocoa types - I am not too picky about brands. My brother on the other
hand, has some Swiss chocolate brand he prefers - which is laden with
milk. To me it tastes more like Dulce de leche than chocolate. To
each his own.

-L.

"-L." > wrote in message
oups.com...
>
> JoeSpareBedroom wrote:
> >
> > I think the bottom line here is that if there IS a difference in quality
> > between dough used immediately, and dough used later, nobody notices.
This
> > is especially true if you're baking with the typical bag of tollhouse
> > morsels, the crappiest chocolate on earth. If you think it's good stuff,
you
> > have no taste buds anyway.
> <shrug>
>
> Chocolate is a subjective taste. Some people like what others don't
> and vice verse. My tastes tend to run toward the bittersweet, 70%
> cocoa types - I am not too picky about brands. My brother on the other
> hand, has some Swiss chocolate brand he prefers - which is laden with
> milk. To me it tastes more like Dulce de leche than chocolate. To
> each his own.
>

I'm with you on the semi-sweet, that is my favorite. I like it so
much I don't keep it around!



--
Posted via a free Usenet account from http://www.teranews.com