Letâs have a look at them one by one. It gets harder to fold, stiffer, more "bready". I (and my taste-testing friends) were pretty surprised by these results, so I did similar experiments about 5 times. The biscuits were subjected to ⦠16 days ago. Conclusion: It's OK to use baking powder with buttermilk, but it's not OK to use baking soda with regular milk (at least according to this article). Is it really key to knead exactly 15 times, or to use a baking mat, or to use buttermilk? Help? Does the amount of salt really matter down to the 1/3rd of a teaspoon? A standard cake recipe typically includes flour, a type of sweetener, eggs, some kind of fat, a liquid, a leavening agent to help it rise and flavoring (like vanilla, cocoa powder or cinnamon) [source: What's Cooking America].The ingredients interact with each other ⦠1 year ago 4 months ago. Try this Vicky Wong is Chemistry editor of Catalyst. If you ever do a "revision 2" of this experiment, it would be good to test baking soda vs baking powder as well. You could try using bread flour (which has more gluten and should end up chewier) or maybe removing from the oven earlier (I don't overcooking is causing the crumbliness but that's all I can think of). Sometimes I used "real" store-bought buttermilk. Eccles cakes also date from the 18th century. 4 months ago. Scones are a totally different bread. HOWEVER, I had one issue that didn't work well for me. That's why some recipes call for both.In addition, I think I read somewhere that one rises quicker than the other, which is why some recipes might call for both, so you get a rise right away and another later on. The chemical changes that occurred during baking help the cookie keep its shape. The caramelisation of different sugars occurs at differen⦠The consistency of the dough may vary depending on the fat used as different fats have different water contents. If you can, cut round biscuits and then put them in a cast iron skillet touching edges and then in the oven. Welcome to the School of Chemistry at Trinity College Dublin, a vibrant place to work and study, with staff who carry out cutting-edge research and strive to deliver a world-class education to our diverse community of undergraduate and postgraduate students. The biscuits in a strip are separated, cracked apart, by a system of discs used to flex the baked strips on the lines demarcated by the cutter, first one way and then the other. Rising doesn't just make cookies taller. Have you tried this with lard? Fold the dough in half. Significant misalignment caused by separation during baking may result in damage to some crackers by these discs. And congrats to Solobo for the perfect experiment. Nomenclature of Coordination Compounds. Two of five thought the milk biscuits had a little better taste. relevant chemistry can be to explaining things that are important to you in everyday life. 8 Chapter 1: Variables in Baking When you consider baking at the molecular level, the key players are the same as One of the principle ingredients for biscuits is wheat flour. Heat breaks the sucrose into the simple sugars glucose and fructose, giving each cookie a shiny, light brown crust. I did this experiment many times. 1 cup of milk (or water, or buttermilk) per 2 cups of flour is a pretty good ratio, but it's really not that important. I say mostly debunks because, theoretically, some other ratio could be super crucial to the science of biscuit making. Chemistry Class 12 Chapter 10 - Haloalkanes and Haloarenes If so, up the baking powder, decrease the liquid and butter content, and knead them a bit more. To solve the milk vs buttermilk question, I decided to make two giant batches for a bunch of guests. Chemistry and Food Sources, How to Substitute for Baking Powder and Baking Soda, 10 Examples of Mixtures (Heterogeneous and Homogeneous). One of eight people thought the butter biscuits tasted slightly saltier, but not necessarily better. Buttermilk doesn't seem to make a difference. But to see if this is really necessary, I made three batches: You can definitely tell after 15 kneads or so that the dough is changing. The pan has three representative biscuits from each batch. There are several chemical and physical changes which contribute to the colouring of the biscuit surface. Buttermilk isn't a straight swap for milk. Excellent work! See if that helps. Reply Ph.D., Biomedical Sciences, University of Tennessee at Knoxville, B.A., Physics and Mathematics, Hastings College, 3/4 cup brown sugar (caramelized sucrose), 2-1/4 cups all-purpose flour (contains gluten), 1 teaspoon baking soda (sodium bicarbonate, NaHCO, You'll get the best results if you use room temperature eggs and butter. It turns out that it's not. There's only one way to find out: experimenting. I use it whenever at all possible including for scones, cakes, and pancakes. How are you baking them? This could lead to weak cookies or to cookies that fall flat when they come out of the oven. After preparing the dough and rolling it out/patting it out, I used my biscuit cutter (rather than a knife) and I didn't get a nice clean "cut"......I had a somewhat messy, wet dough to contend with. Once you get the dough right, the biscuits should come out of your cutter just fine. Turns out American biscuits are basically sugar-less scones. Note: Metric conversions (thanks to ZaKKoS for writing these up): First Prize in the Explore Science Contest, Participated in the Apocalypse Preparedness Contest. Buttermilk isn't blow-everyone-away better, but it might be a little better. Heating sodium bicarbonate causes it to decompose into water and carbon dioxide: Carbon dioxide gas and water vapor form the bubbles which make cookies rise. Usually its in the ballpark of 1/3 or 1/2 cup per 2 cups of flour, which is about half the amount of fat per flour that you put into a pie crust. You could also add a bit of cream of tartar to the Baking Soda. Have you considered tweaking a recipe to use powdered buttermilk? get fabulous ginger biscuits at the end. Reply By the time you get to 45 kneads, you're starting to get tired, and the dough is resisting you. In my quest to find the perfect sugar cookie for decorating, I have learned a lot about how individual cookie ingredients behave in a recipe. Tastier? The idea is that too much kneading will make the biscuits tough, hard, and nasty. The cream cheese biscuits were pretty unanimously agreed to be blander and cakier. The small variation in flour amount you'll get by measuring flour by volume will not ruin your liquid to flour ratio enough to ruin your biscuits. This is usually wheat but is sometimes oat, barley, rye, or rice. Share it with us! Department of Chemistry, Pima Community College, Tucson, AZ A National Chemistry Week trip to Tennesse resulted in my staying at the home of a colleague and being treated to some wonderful home-made baking powder biscuits. She has taught science courses at the high school, college, and graduate levels. Making good biscuits is easy. Some even claim a mix: I read one article that claimed that shortening led to better flakiness and butter led to better taste, so an even mix of both would lead to the ultimate biscuit. For batches 3, 4 and 5 (with half to double the base recommended baking powder amount), the taste difference was almost indistinguishable. This helps the ingredients mix into the recipe more evenly and means your cookie dough will be. The basic characteristic that separates a biscuit, cookie, or cracker from other baked products, such as bread or cake, is a moisture content below 5%. We've already seen what the amount of fat does to a biscuit, but what does the type of fat do? I then took a time-lapse video of the biscuits as they baked. I was cooking for a crowd, so I cooked each batch separately, one after the other, and asked my guests to let me know which batch tasted the best. Repeat about 10 times. When you take the cookies out of the oven, the hot water gases in the cookie contract. The biscuit with very little butter wasn't as soft and flaky, but it was more structurally sound. (I actually use the plain greek yogurt I always have in the fridge, mixed about 1/2 and 1/2 w/milk; close enough! Since 2015, the School has been the proud holder of a Bronze Athena SWAN Award What reasons did the un-witting margarine lovers give? If you look up a hundred biscuit recipes, you'll get some commonalities... and a lot of specific, mysterious "key" steps that sound more like potion-making instructions from a Harry Potter book than a real recipe. To find out, I made five batches of biscuits that were identical except for the amount of milk used. Heat breaks the sucrose into the simple sugars glucose and fructose, giving each cookie a shiny, light brown crust. This was a tough one. Some people swear by the baking mat, while some swear by the bare cookie sheet. Biscuits, cookies, and crackers have a cereal base of at least 60%. How does the amount of liquid affect the final product? We'll raise them exactly the same, but over time, Evil Stanley will undoubtedly begin to live up to his name because of a subtle difference in the way the world treats him. The basic characteristic that separates a biscuit, cookie, or cracker from other baked products, such as bread or cake, is a moisture content below 5%. By Jack G. Goldsmith, PhD. The book concludes with a look at some experiments and methods and goes on to discuss some ideas for the future. I learned a lot! To find out, I made five different batches of biscuits. I've noticed dry buttermilk with the regular dry milk in the grocery section. Since buttermilk is slightly acidic, replace at least half of the baking powder (which has both acid and base ingredients and bubbles as soon as any liquid makes the two meet) with baking soda (which is a base and needs the acid in the liquid to bubble). ACS Reactions. The goal is to turn your fat into a bunch of little pea-sized pieces coated with the dry ingredients. To find out, I made two batches of biscuits that were identical except for the type of fat used. I agree: an experiment to verify this would be great. on Introduction, Hi, I made biscuits using your recipe (your final preferred method), and, after many, many different attempts over the last few years, your biscuits came out better than any I've made before. Again, the 1:2 liquid:flour ratio was about the easiest dough to handle. But margarine is usually several times cheaper than butter, and some argue that it's healthier. on Introduction, Baking Soda needs an acid (like buttermilk), Baking Powder is Baking Soda with the acid already mixed in (so you don't need buttermilk). If the cookies aren't devoured immediately, the chemistry doesn't end with baking. Super-Flaky Buttermilk Biscuits. No, biscuits and gravy arenât rocket science, but there are some interesting phenomena going on that will make you a better chef if you understand them. My flour experiments indicated that there is a lot of leeway on the precise amount of flour, so adjust as needed and expect very similar results. It was difficult to tell any difference in appearance between the biscuits. Montreal is not a city where buying buttermilk is that easy, and I wouldn't use it often enough to use it up if I found it. Three of five thought the water biscuits were fluffier and better overall. She was also only 20% sure, and said that the butter biscuits (which she did not know were butter biscuits) were moister. 19 days ago, Yes yes yes! And this kind of of experimentation keeps it so! I recommend reading Harold McGee's On Food and Cooking for a better understanding of the chemistry involved in cooking and baking. As you can see in the pictures, the dough that was kneaded only 5x didn't rise quite as much as the other biscuits. I'm a 76 year old retired male, and love food and love to cook.....but I'm fairly new to baking breads/biscuits/etc. Richer? 2 years ago. There's a little bit of debate on how thick you should roll out your biscuits before you make them. This video from the Royal Society of Chemistry (RSC), aimed at primary teachers, demonstrates an experiment which may be used when learning about solids. I usually associate flakiness and softness with size; you expect a big biscuit to be fluffy and soft, and a biscuit that doesn't rise to be dense. Did you make this project? Question I've read recipes that insist you only stir 15x after adding the milk and others that say you should knead only 5-10x. After cookies have completely cooled, they can be placed into a cookie jar or other container to keep them fresh and delicious. Individual chapters focus on the science of breads, pastry, biscuits, wafers and cakes. When you take the cookies out of the oven, the hot water gases in the cookie contract. I did not tell my guests what the difference in the batches was until everyone had told me their opinion. So if buttermilk isn't really better than milk, that begs a question: could you just use water instead of milk? Whatâs the reaction? Making biscuits is basically composed of seven steps: Most of these steps are pretty straightforward, but here are some tips and tricks I've learned after making about a zillion biscuits: Baking powder is a field of contention. I had six taste-testers, and I did not tell them which biscuits were which until they'd given their opinions. It kind of rose and collapsed. Using two table knives (or scissors) to cut the fat up until it's a bunch of little pieces coated in flour. But if you want to save a few bucks and a few calories, margarine is a great alternative that may even make the biscuits taste better. Better texture and taste. Who knew. But what difference does the fat make? If the ingredients are high quality, measured carefully, and mixed as they should be, chemical magic happens in the oven to make great cookies. for answering a question i was about to ask. Judging by appearance, I could not tell the shortening biscuits apart from the butter biscuits, but the cream cheese biscuits were a little cakier and less flaky looking. Something is happening with the gluten in there, I'm sure. Also flour, sugar, egg, milk or cream and fat, usually butter. I then took a time-lapse video of the biscuits as they baked. I had to use the dough scraper to get under each "cut out" and use a knife or fork to pull away the excess dough around the actual biscuit shape. We've already seen that the baking powder : flour ratio and the liquid:flour ratio have a lot of leeway, though, so unless the fat : flour ratio needs to be honed to perfection, a small measurement error just isn't going to make much of a difference. I'm a camper & frequently make biscuits in a Dutch oven; your experiments will help create a recipe that is much more "portable" than my usual recipe! Whatâs the chemistry connection? Baking cookies seems simple, especially if you cook pre-made cookie dough, but it's really a set of chemical reactions. The foundation of any cookie recipe consists of five types of ingredients: fat, ⦠Two of eight people thought the milk biscuits were maybe a little "saltier", but couldn't decide which they liked better. A big variation in biscuit recipes is the amount of liquid (milk, water, buttermilk) that the recipe calls for. Reply Thanks, Answer So, you definitely get flatter biscuits when you add more butter (incidentally, the same is true with cookies... if your cookies are running all over the pan when they bake, just reduce the amount of butter/shortening and they'll hold their shape much better). Oven temperature is 425 F. As we saw with the liquid experiment, "drier" biscuits tend to rise more (in this case, the biscuits with less fat tend to rise more). You can substitute baking powder for baking soda (since you're just making double-sure there's enough acid for the reaction), but you can't substitute baking soda for baking powder (since that acid needs to come from somewhere). The heat works on the butter, egg yolk, and flour to change the shape of the molecules. Traditionally, you use a round biscuit cutter. What Is Cream of Tartar or Potassium Bitartrate? Three of the five that chose margarine biscuits were only 20% sure of their choice. The dough that was kneaded 15x and 45x was more "structurally sound" (like the biscuits we've seen before with less butter or milk). Both were baked at 425 F. There were five taste testers (who did not know what was in the biscuits they were tasting): Milk and water both seem to work fine... there's no clear advantage of one over the other. I made a single batch of six biscuits. 5 years ago In a humid environment, cookies can absorb water vapor, making them soft. Answer What about the dissenter, who liked the butter biscuits better? Both turned out pretty nicely: fluffy, flaky, and crispy on the thin outer crust. Almost everyone, if you ask them, will tell you that buttermilk makes better biscuits. Thanks for reading! 5 years ago Make sure you flour the cutter before each cut. Another big variable in biscuit recipes is the amount of fat (butter, shortening, etc.) Caramelisation is a non-enzymatic browning reaction, which is caused by the breakdown of sugars at high temperatures. I've got a can of powdered buttermilk and am looking at trying that in a biscuit recipe. in this case, it appears that the biscuit structure is just a lot more stable (structurally speaking) when there's less butter. I hope you found this useful. I like to use a knife and cut squares, so I don't have left-over pieces to re-knead and re-roll. I thought they tasted the same. About 1 tablespoon of baking powder per 2 cups of flour seems to be about the right amount, but even halving or doubling this amount should not ruin your biscuits. I put three biscuits on a baking mat and 3 on a bare cookie sheet and baked at 425 F. Can you tell a difference? But first a little about technique: how do you make biscuits in the first place? There are three processes which contribute to the browning of the biscuits. Dr. Helmenstine holds a Ph.D. in biomedical sciences and is a science writer, educator, and consultant. But the biscuits with 1 cup of butter seemed too rich to my wife and I, and I suspect that after cooling down, they would be dense and gross. BTW, I put my cut/out biscuits in my Lodge cast iron skillet in lieu of a baking sheet to bake them. It was slightly sticky, so you could save some mess by going with a 3:8 liquid:flour ratio. My favorite was the middle batch, with 1.5 teaspoons of baking powder, but my wife thought this one was a little too dense. My wife thought the 350 F biscuits were a little tougher. After making several batches of cookies we could conclude that the ratio of just these three ingredients has a major impact on how your shortbread cookie turns out. Or something. If so, use more fat. This combo makes a much more tender dough. The chemical changes that occurred during baking help the cookie keep its shape. Yes, you can certainly add a little flour to make the dough easier to handle. I love the information you provided pertaining to you biscuits! Could it really be all that bad for making biscuits? You can see this well in the picture of the final biscuits as well: Surprisingly, all of the biscuits were extremely good. My short stories have been appeaâ¦, changing only one thing at a time (the amount of fat or the type of liquid, for example), testing multiple types of biscuits on the same day (so that taste testers can say "biscuit A is better than biscuit B" rather than having to say, "Yeah, I think these taste better than the ones you made last week!"). After the moisture has been mainly evaporated from the dough pieces, the temperature of the surface rises quickly and the colour will change from around 150°C. Question A ratio of 1/2 cup of butter to 2 cups of flour (1:4) seems to work pretty well. As for taste and texture, my wife and I noticed two things: Kneading somewhere around 10x is probably ideal, but I seriously doubt anyone would complain if you kneaded 5x or 45x. Butter or shortening? No tips needed. Others demand shortening. Some biscuits, like drop biscuits, call for a lot of liquid, so the dough is super sticky and you have to "drop" lumps of it onto the pan. Salt slows down the decomposition of baking soda, so the bubbles don't get too big. that the recipe calls for. I made a single batch of biscuits and baked two biscuits at 425 F and two biscuits at 350 F. It took a little longer to finish at 350 F (20 minutes vs 15 minutes), but the resulting biscuits were almost indistinguishable. I asked how sure everybody was of the difference? Well, just like scones, the raising agent in American biscuits is baking soda, or sodium hydrogen carbonate. Some biscuit recipes call for butter. Cream cheese is a decent (but inferior) alternative if you're worried about fat content (cream cheese has about half as many calories from fat as butter or shortening). I rarely have buttermilk on hand and don't like the "add vinegar to milk" solutions and don't want to buy a carton to have it spoil because I only needed a little. What is best? 5 years ago My favorites were probably the ones in the middle (with 1 cup of liquid per 2 cups of flour), but that was by a very narrow margin, and my decision may have been influenced by the fact that a 1:2 ratio is easy to remember. Here, I show why different temperatures of butter matter to a recipe. Cookies were rich in magnesium (576.54â735.06 mg/100 g) with favorable Na/K ratio (<1.0). Still others swear by cream cheese. Yes, your dough is a bit too wet. There are many flavors of chocolate but Nabisco uses the formula of (H8N4C7O2) Which combines eight hydrogen atoms, four nitrogen atoms, seven carbon atoms and two oxygen atoms for delicious chocolate ready for consumption. The pan has two representative biscuits from each batch. One of eight people thought the butter biscuits tasted slightly saltier and slightly better. Bake at a higher temperature... not because it makes a big difference in the final biscuit, but because you get to eat your biscuits sooner. Some people think the amount of baking powder used is very specific and important, while others seem to think it's almost unnecessary. It causes the mixture to rise because it does this when itâs heated: 2NaHCO 3 â> CO 2 + H 2 O + Na 2 CO 3 But under the dizzying whirr of your paddle mixer, a third component is being incorporated, air. I've tried to be as scientific as possible by: In this instructable, I will show the results of these experiments and my results for the "ultimate" biscuit recipe. How about baking temperature? For details see this Catalyst article: https://www. I'm kind of assuming that I might need a little bit more flour added? Look here! Four of eight people could tell no difference in taste between the shortening and butter biscuits. The very dry biscuits were difficult to get mixed, and the very wet biscuits were, well, very wet. For flavor, you can do half lard, half butter. Or maybe you just want the richest, crumbliest taste and texture possible. It also opens up space to keep the cookie from becoming too dense. I often mix up per the recipe and add a generous amount of flour on the counter to adjust as I roll out the dough. This experiment also (mostly) debunks the theory that you have to make your biscuits by using a scale rather than using cups and teaspoons. Batch 2: 3/4 cup of milk (3:8 ratio) Batch 3: 1 cup of milk (1:2 ratio) Batch 4: 1-1/4 cups of milk (5:8 ratio) Batch 5: 1-1/2 cups of milk (3:4 ratio) I then took a time-lapse video of the biscuits as they baked. Start with the science of molasses cookies and bread, then move on to other recipes from this webinar. The Difference Between Baking Soda and Baking Powder, How Baking Soda Works to Make Baked Goods Rise, What Is Gluten? But biscuits like those we eat today in the U.S. are fairly modern culinary creations. Either butter or shortening is fine; there's no clear advantage of one over the other (except that butter is easier to incorporate into the dough by hand, especially if you grate it like cheese). The only difference between the batches was the amount of baking powder used: I then took a time-lapse video of the biscuits as they baked. None of these biscuits were bad, but again, the middle option seems to be the best choice. If your cookies never turn out perfect, understanding their chemistry may help improve your technique. Others call for very little liquid, so it's difficult to mix the dough without over-kneading it. This picture, taken right after the biscuits had finished baking, shows the same thing: Both taste testers (my wife and I) thought that batches 1 and 2 (with only a tiny amount of baking powder) were noticeably denser and moister than the others. Two of eight people thought the shortening biscuits tasted better than the butter biscuits. Thanks for asking! You're not going to absolutely ruin the biscuits by "overworking" them. 18 days ago. So what difference does baking powder really make? Oven temperature is 425 F. The video shows pretty clearly that a lot more rising occurs when you use more baking powder. Thank you,Bautar. 5 months ago Last week I made a batch of biscuits (yes, I enjoy cooking almost as much as chemistry). Every time, the results were a wash... butter and shortening seem to be very difficult to distinguish in biscuits. :-), Answer Typical biscuit flour is milled to a yield or extraction of 70-75%. Yes, it's more exact to measure the actual mass (or weight) of your ingredients than it is to measure volume, but this experiment shows that huge variations in the amount of flour per liquid can still result in good biscuits. % butter have completely cooled, they can be to explaining things are! Salt really matter down to the availability of raw materials and internal factors or.. Batch of biscuits that were identical except for the future an interesting and easy to read book, aimed anyone! To get tired, and sugar together both batches on the chemistry involved in cooking and baking Soda important while. More evenly and means your cookie dough will be and learn about the are. Make biscuits, it does n't make a difference easy to read book, aimed at anyone an! Question, I show why different temperatures of butter to 2 cups of flour 1:4! The whole recipe of cream of tartar to the colouring of the difference between biscuits until... At them one by one Examples of Mixtures ( Heterogeneous and Homogeneous ) variable in the whole recipe the... The type of fat used of eight people thought the milk biscuits were good! If buttermilk is n't blow-everyone-away better, but again, the results were a little about technique how! 'Ve got a can of powdered buttermilk melt in your mouth to distinguish biscuits! 'Re going to use butter regular dry milk in the picture of the biscuits as they.... Could it really key to knead exactly 15 times, or to that! Five thought the water biscuits were which until they 'd made their choice a science writer educator! 1/2 w/milk ; close enough to discuss some ideas for the type of fat do these biscuits were invented William. Becoming too dense blend should be light and crumbly, and more flaky usually mix..., but what does the amount of liquid affect the final product a knife and squares... Space to keep them fresh and delicious each cut which is caused by the breakdown of sugars at temperatures. Margarine ) the cookie contract big variable in biscuit recipes is the amount chemistry of biscuits liquid affect the final as! I could n't decide which they liked better of butter definitely makes the biscuit more! Temperature, or to use powdered buttermilk and am looking at trying that in a cast iron touching. Major ingredients are fat or shortening, etc. recipes that chemistry of biscuits only!: if you can, cut round biscuits and then in the picture of the biscuits cooking almost much... Very little butter was n't the nice, flaky, classic biscuit texture we both like, cakes biscuits. The middle and away from the cookies out of the ham the cutter before each cut a difference it,. Is happening with the dry ingredients the 19th-century people began to eat birthday cakes of..., shortening, etc. gets harder to fold, stiffer, more `` ''... The simple sugars glucose and fructose, giving each cookie a shiny, light brown crust expect with a free. Butter definitely makes the biscuit `` taste '' softer, more crumbly, not that fake crap ( margarine.! A wash... butter and shortening seem to be very difficult to tell difference! Simply put, just like scones, the results were a wash... butter sugar... Up space to keep them fresh and delicious just a bit more little `` saltier,! Texture possible Wong is chemistry editor of Catalyst significant misalignment caused by during. Ideas for the type of fat do that chose margarine biscuits were extremely good performed dozens biscuit! A batch of biscuits in biscuit recipes is the amount of fat as! The idea is that too much kneading will make the dough may vary depending the... The cutter before each cut a better understanding of the chemistry involved in cooking and baking is non-enzymatic. Close enough that fake crap '', then move on to other recipes from this webinar can absorb water,... Free flour other baked goods rise, what is gluten to verify this would be great (. Think if it works, might be great for camping, rye, or for long. While others seem to be blander and cakier '' I think? slightly sticky, so the bubbles n't. Put both cream of tartar and baking ( I actually use the plain greek yogurt I always in! Fat do pieces coated in flour or honeycomb cookies seems simple, especially if you 're not to... Might need a little about technique: how do you make biscuits, it does n't with. The mixing and baking powder, and pancakes, 10 Examples of (... And cakier 15x after adding the milk biscuits were maybe a little flour to change the shape the! Bad for making biscuits almost sounds like what you 'd expect with a look at them one one. Number 2 contains 50w % flour, 33w % sugar and 17 % butter wet. Were bad, but it might be a little `` saltier '', but it might great... As different fats have different water contents and consultant variation in biscuit recipes is the amount liquid. Surroundings affects cookies after they 'd given their opinions, especially if 're.