Why Dunking Cookies in Milk (and Tea and Coffee) Is Good, Scientifically Speaking

Dunking likewise softens Oreos and other British-style biscuits, letting eaters experience an alternate texture than what they experience consuming a cookie fresh from the package.Flavor-wise, dunking serves two functions: flavor-accentuating and flavor-smoothing. If youre dunking a cookie in milk, youre smoothing out the harsher, more cloying qualities of the baked good. We get the very same softening effect that we get from milk, without the muting results of the fat, along with a load of various, tasty molecules, some of which can be discovered both in the drink and in the cookie. Ive never dunked a graham cracker in apple juice, but theyre enjoyable enough when eaten side by side, and I might see fruit-flavored cookies working with corresponding fruit juices. I would never ever advise soaking a cookie, or any other baked excellent in orange juice.

Dunking likewise softens Oreos and other British-style biscuits, letting eaters experience an alternate texture than what they experience eating a cookie fresh from the package.Flavor-wise, dunking serves two functions: flavor-smoothing and flavor-accentuating. Ive never dunked a graham cracker in apple juice, but theyre pleasant enough when eaten side by side, and I could see fruit-flavored cookies working with matching fruit juices. I would never ever advise soaking a cookie, or any other baked great in orange juice.


Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top