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Why nobody talks about chilling cookie dough for 24 hours
I always thought it was some food blog myth until I forgot a batch in the fridge overnight. The texture and flavor were so much better I can't go back now. Anyone else notice a big difference with longer chill times?
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leeknight28d ago
Yeah the "food blog myth" thing is spot on. It's like how everyone wants instant results but the stuff that takes time actually works. I noticed the same thing with homemade pizza dough. Leave it in the fridge for a couple days and it tastes way better than same day. Or even letting a steak rest after cooking. People skip it because they're hungry but it makes a huge difference. We're all in such a rush to get to the finish line we skip the little things that make it worth doing.
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lunah8628d ago
Oh man, that pizza dough thing is so true... I've started doing the same and it's night and day different. It's funny how the smallest patience pays off in a big way, but we fight it every time. Makes you wonder what else we're missing out on just because we can't wait an extra day.
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blakem8228d ago
Man @lunah86 you're absolutely RIGHT about that pizza dough, the cold ferment is EVERYTHING.
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