Cookies without eggs can work. They also can not work.
I am beginning to think that had I learned chemistry through cookie-baking, I'd be a world-class scientist by now. My curiosity is unlimited. How is it that one tablespoon of water changes the property of the dough completely, which then changes further after exposed to heat?
Alas, my chemistry studies were always, very regrettably, inedible. I think I'll be sticking to history for a little while longer.
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