Brownie Question

Discussion in 'Pastries & Baking' started by bond, Feb 5, 2006.

  1. bond

    bond

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    I use the same recipe and yet I come out with two different textures. Sometimes they can be moist and chewy. Other times- dry and cake like. What gives? - I use the same temps and time.

    Thanks

    Steve
     
  2. scott123

    scott123

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    Culinary Instructor
    Could you post your recipe?
     
  3. momoreg

    momoreg

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    Professional Pastry Chef
    Your best bet is to use weights, rather than measures, so that your measurements are always the same. A cup of sifted flour can be very different than a cup of packed flour.

    Also, make sure your ingredients are always at room temp.

    HTH
     
  4. mezzaluna

    mezzaluna

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    Cook At Home
    Same pan? Glass and metal require react differently.
    Same oven rack position?
     
  5. jessiquina

    jessiquina

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    Professional Pastry Chef
    i read somewhere that if you whip (or work) the eggs a lot then they will make a product cake-like.
     
  6. bond

    bond

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    jessiquina- Thanks- That just might be the solution!!!!!!! I use a mixer and sometimes I probably let it get away from me.

    Steve
     
  7. cookiejar

    cookiejar

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    Can't boil water
    Could be a timing issue. As little as 2 or 3 minutes can take a brownie to the other side of done. You want it so more than a few moist crumbs stick to a toothpick when done (just beyond a gooey toothpick).

    Good luck! I love them any way so long as they're home-made.