While it's not exactly the most scientific and perfectly matched comparison, Ideas in Food took on the notion posted in The New York Times, where the perfect chocolate chip cookie takes 36 hours. I don't know about you, but whenever I want cookies, I'm sure as hell not waiting 36 hours, especially since that amount of time will usually end the craving and make me remember just how unhealthy and dangerous it would be for me to make a bunch of cookies for my single self.
Anyhow, to simulate the 36 hours, Ideas in Food vacuum-sealed the dough. "I did not make a test batch of cookies with unprocessed dough so this was an entirely unscientific experiment. What I can tell you is that the dough darkened and became fully saturated, similar to the way that the dough usually looks after a couple of days in the refrigerator. It also changed the texture of the dough, making it a bit more elastic to the touch." So, is there anyone out there with a vacuum sealer that wants to put the two techniques head to head?
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