Timeline for How to make cookies less crumbly?
Current License: CC BY-SA 3.0
5 events
| when toggle format | what | by | license | comment | |
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| Oct 14, 2011 at 19:49 | history | edited | Noldorin | CC BY-SA 3.0 |
added 33 characters in body
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| Oct 14, 2011 at 19:12 | comment | added | rfusca | The linked page doesn't indicate shortening and baking powder are a binder...it mentions flour,water,shortening, and baking powder replace eggs as a binder...that's quite a bit different. | |
| Oct 14, 2011 at 15:13 | comment | added | AaronN | Let me be explicit then: Your information on eggs is right on. As to the link you provided, your representation of the data from the link is misleading. As presented in your answer, vegetable shortening and baking powder on their own are presented as binding agents. They are not. Combined with other ingredients they can replace an egg, but that is not clear from the information provided in your answer. Also, I would appreciate it if your comment could be edited to remove the personal attack. | |
| Oct 14, 2011 at 14:38 | comment | added | AaronN | Baking powder is a leavening agent rather than a binding agent. And fats will act to make baked goods more tender by reducing the amount that the proteins in the flour can combine. | |
| Oct 14, 2011 at 12:42 | history | answered | Noldorin | CC BY-SA 3.0 |