The chemistry of cookies - Stephanie Warren

8 insights saved from this video by @food

@food
At 310°F, Maillard reactions rearrange proteins and sugars into browned compounds, flavors, and aromas.
@food
A 350°F oven is below caramelization’s starting point: sugar caramelization begins at 356°F and continues to 390°F.
@food
At 92°F, butter melts, releasing water that turns to steam and pushes cookie dough outward.
@food
At 144°F, egg proteins unfold and tangle into a nearly solid network, giving cookie dough its structure.
@food
Bake around 310°F for a barely browned cookie. Higher heat produces deeper browning, with caramelization continuing through 390°F.
@food
At 212°F, boiling water escapes cookie dough as steam, leaving airy pockets that make the finished cookie light and flaky.
@food
Caramelization breaks sugar molecules apart, creating the sweet, nutty, slightly bitter compounds that taste like caramel.
@food
Baking soda reacts with acids in cookie dough, producing carbon dioxide that creates airy pockets.

More from TED-Ed

See everything from TED-Ed

Keep what you found in The chemistry of cookies - Stephanie Warren

A free account saves any of these cards to your Collection, and Korva resurfaces them so you actually remember.