As an asian who eats ginger literally in almost every dish, use a spoon to peel the skin to make it easier and save a lot more of it. Hope this helps! :)
This is a very well known trick and I'm sure she's heard of it. The thing is, ginger isn't gold. If a very small amount is wasted, that's not a tragedy. It's a time saver to do it this way, especially if you have a lot to grate.
@@SuzanneBaruch just cause it's cheap doesn't mean you have to waste it. People spent time and effort growing that. Energy was spent making it. Have some respect, though I know respect isn't an American thing
Helpful tip for measuring molasses or any other sticky ingredients such as honey, maple syrup, corn syrup, peanut butter, etcetera: thoroughly spray your measuring cup (or bowl if using a scale) with a vegetable oil cooking spray such as "Pam" (or if you don't use those types products, then just lightly oil the vessel with some sort of fat, such as a neutral tasting vegetable oil or butter, etc.) prior to adding the molasses or other sticky ingredient and then when it's time to transfer the sticky ingredient from the original vessel to the next vessel, it just glides right out without a ton of scraping and nothing gets left behind and is wasted. I don't remember where I learned this tip to give appropriate credit, but I've been using this now for a few years and it has been very helpful and speeds up the process. I hope that this helps someone out there and wish all of you happy baking and many thanks to Helen for sharing her knowledge, recipes and lovely personality with all of us! ❤️
I know it’s kind of a cop out so not as much ginger is needed, but I add a touch of black pepper and cayenne pepper to my ginger cookiedough to “stretch” the spiciness of ginger. I also like the complexity of flavor that comes from the fruity peppers.
Great video! Box graters have fallen out of popularity, but they make *much*!easier work of ginger than a micro plane. Also, to peel ginger, I use the Chinese technique of scraping it with the side of a spoon.
Just pulled the last batch out of the oven. They turned out AMAZING and the house smells wonderful. I didn't have any cardamom so instead I added about 1/4 teaspoon of ground cloves. I froze half of the recipe just like you said so I can have these wonderful cookies anytime in a "snap" 😉 Thank you so much!
Such a great recipe. I made these for my coworkers and they were a hit, also as Helen suggested, great to freeze the dough balls to do up a quick batch anytime. Next is using these cookies as the base for a lime cheesecake :)
BEST gingersnaps every! I thought I had the very best recipe, but it has been replace! These cookies are sublime; do not hesitate making them. I followed the recipe and wouldn't change a thing! Best wishes
I am so excited to find this video and recipe!!!!! I absolutely LOVE the Trader Joe's Triple Gingersnaps Cookies and have long been wanting to find a recipe so that I can make them at home, especially since the nearest Trader Joe's is located 22 miles away in the neighboring county and city, which isn't all that far away, but those cookies are pretty much the reason why I go out of my way to shop there at all once in a blue moon. I had my mom try the Trader Joe's cookies and she enjoyed them as well, so I'm sure that she'd like these too. I wish that my grandma was still alive (she was born in 1919 and passed away in 2018 at age 98) so that I could share these with her. She had the biggest sweet-tooth!!! She loved it whenever I'd bring her something good to eat, whether it was a meal or a special treat. Sometimes those "special treats" like a pretty good sized container of a decadent white chocolate bread pudding (recipe from Southern Lady magazine) that I made and brought over for her never made it to the refrigerator. As we sat and visited, she said that she'd just have a little taste of the bread pudding, but she kept going back for more "little tastes" until she ate the whole darn thing in one sitting!!! I had thought that I had surely sent enough for 3-4 large servings, especially since it was such a rich, dessert, but evidently I was wrong!!! Grandma laughed at herself pretty heartily over that one. 🤣 Oh, how I miss her and our visits... Sometimes when I make her favorites, I find myself still wanting to put a container together to take next door to her house to put a smile on her face and spend time with her. ❤️ Grandma's are so special. ❤️
years ago I bought a scoop to make Italian wedding soup. Size 100. Well I make better tiny meatballs with a measuring spoon. I used it with the chilled ginger snap dough the weight of the cookies were 10 thru 12 grams each!!! It now has a special space in the utensil drawer . This is the 2nd time I made these. thank you so much Helen
I made a batch of these last year and labeled them Snapfire cookies from Dota2. Gave them away at Berlin Major. Everybody LOVED them. Will do them again 100% thanks for the recipe
The recipe I usually make is the same for everything, but the dry spices are a little different: 2 tablespoons ground ginger(yes this is correct), 1 teaspoon cinnamon, 1/4 teaspoon clove, 1/4 teaspoon black pepper(you can also try white pepper instead) and pinch cayenne. We like a little more kick/hot to our cookie. I think we will be making two batches this year. Happy Holidays everyone.
OMG! My favorite cookie of all the cookies in the world. Thank you so much. I will make these in a few days when I have time. Happy Holiday season to you & your family.
Hi Helen. As you know here in the UK we just love a biscuit (Cookie across the pond) with our cuppa. In fact, I think we are the top biscuit eating nation in the world. Ginger biscuits (we call them Ginger nuts) are very popular and I'll admit one of my favourites. So, I thought I'd give your recipe a go and I must say, it is one of the best home-made ginger snaps I've ver tasted. I think what gives them the edge is the cardamom. However, I'm afraid they don't quite get 10/10 why?... At ten grammes per dough ball they end up only big enough to fit into your mouth in one go, they are just too small. My second batch I cooked at double the size were more like the ones we buy over here in the packets and they were perfect!
I made them today and they were soo delicious .. thank you Helen for the recipe and the great instructions .. the tip about using a Wisk when making brown butter was useful to me when I was turning butter to ghee the other day so thank you for all the tips even the tiny ones 😉😘
"Very different and quite terrible" - thank you! I go insane when people use blackstrap, especially when people from other areas think it is somehow more "authentic" in Southern US desserts. It's so bitter!
FINALLY. Now, I know of at least ONE other person who doesn't worship Oreos. Ice cream is one of my favorite treats, but if it's "cookies and cream", it can sit in the freezer until it is ruined. Gingersnaps, now....I adore. AND...I have some candied ginger on hand! AND it's Saturday! Now I know what I'm doing today.
Love watching your videos. Informative, entertaining and you make me laugh with your awesome wit. I might try these cookies (i’m scared that if I do I will eat them all!)
I'm almost surprised you didn't recommend pomegranate molasses. 😂 These look amazing. I definitely need to try making them soon. Thanks for the weight measurements!
I made my own crystallized ginger, and grated the fresh, now tomorrow I'll bake the cookies. My son and I love ginger tea, so the sugary ginger liquid will be utilized. Only other comment is, are you sure it's not too much ginger?? 🤔 I guess I'll find out....
Helen, I am so not a baker, but for these I will buy a new battery for my scale and do my best. What I really want, though, is a recipe for a clone of the Starbucks holiday gingerbread loaf, but better. Triple ginger, but the heft and mouth feel of a really good pound cake. Maybe a glaze. Being not a baker, perhaps you or your helpful son could someday think about how this might be achieved? I don’t think the Starbucks cake has molasses, although their really excellent ginger cookies do. I’m really looking for ginger taste but not gingerbread, good as that is.
I haven't tried this one, but it looks great and comes from a reputable source: cooking.nytimes.com/recipes/1019539-triple-ginger-skillet-cake I know it's not a pound cake, but I think it might be even better :)
Helen, you don't like oreos? Have I missed a video on this? They're not my favorite cookie but I enjoy oreo cookie pie or oreo cookie ice cream and they really are a superb pairing with milk.
I can't find molasses in my country. Is there anything that could approximate the taste? I always make cookies that call for it without it but once in life I'd like to know what that tastes like.
@@helenrennieIs it ok to leave them there? I didn’t and used just the liquid. Anyway thank you for answering and thank you for the great recipe, the cookies turned aaaamazing. There’s no way to find cookies like these in my country, I even had to make my own molasses 😅
@@helenrennie thanks for replying! I appreciate it so much. Thanks for the recipe too. I have always wanted a good one and i know it will be good coming from you.
I’m puzzled as to why you would want to. It’s not just textural as Helen says (which is important in a hard cookie like this) but the little burst of pure ginger you get on top of the overall ginger flavour when you bite down on a little nugget of the candied stuff is just amazing.
@@lynnjasen9727 It's easy to imagine some simple reasons. No luck finding any at your nearest grocer, they live in a "food desert" and it'd take a long time to walk or an expensive cab/Uber to get to the grocery store, or they already have all the ingredients on hand except candied ginger and are in the mood to bake but aren't confident/experienced enough to chance "wasting" supplies if the candied ginger is vital somehow.
I did an experimental patch that have crispy edges and chewiness in the middle .. the changes were to change the sugar and the molasses in the recipe to 200g white sugar + 100g molasses and reduce the baking soda to 1.5 teaspoons .. same temp. and time but that can vary on your oven ..
The march toward slavishly weighing everything leaves me cold. "2.8 grams of salt"? not going to weigh a pinch of salt. Ever. I prefer volumes with adjustments by observation. That's real kitchen cooking to me. The idea that weighing everything saves that terrible, life-draining burden of washing a measuring cup seems like a solution in search of a problem. More precise? not really, adjustments are still required.
I find adjustments hard to do with baking since you can’t tast anything till they are fully cooked. Raw eggs are not the only problem anymore, flour should not be eaten till cooked.
Marcel Audubon… are you an American? If you can cook by eye then that is a wonderful skill to have and I congratulate you on having it. However, in Europe everyone bakes by weight and usually in grams. We also use weighing scales routinely…..Different ships, different cargo. Hope your biscuits(cookies) turn out well.
@@ecospider5 yes, you have to use the other senses when raw ingredients are involved (sight, touch, smell, even hearing) ... but you can't taste flour or eggs when weighed, either! ... and don't tell me that a scale eliminates the need to adjust, flour is just as mercurial when weighed as it it when measured
I am so excited to find this video and recipe!!!!! I absolutely LOVE the Trader Joe's Triple Gingersnaps Cookies and have long been wanting to find a recipe so that I can make them at home, especially since the nearest Trader Joe's is located 22 miles away in the neighboring county and city, which isn't all that far away, but those cookies are pretty much the reason why I go out of my way to shop there at all once in a blue moon. I had my mom try the Trader Joe's cookies and she enjoyed them as well, so I'm sure that she'd like these too. I wish that my grandma was still alive (she was born in 1919 and passed away in 2018 at age 98) so that I could share these with her. She had the biggest sweet-tooth!!! She loved it whenever I'd bring her something good to eat, whether it was a meal or a special treat. Sometimes those "special treats" like a pretty good sized container of a decadent white chocolate bread pudding (recipe from Southern Lady magazine) that I made and brought over for her never made it to the refrigerator. As we sat and visited, she said that she'd just have a little taste of the bread pudding, but she kept going back for more "little tastes" until she ate the whole darn thing in one sitting!!! I had thought that I had surely sent enough for 3-4 large servings, especially since it was such a rich, dessert, but evidently I was wrong!!! Grandma laughed at herself pretty heartily over that one. 🤣 Oh, how I miss her and our visits... Sometimes when I make her favorites, I find myself still wanting to put a container together to take next door to her house to put a smile on her face and spend time with her. ❤️ Grandma's are so special. ❤️
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As an asian who eats ginger literally in almost every dish, use a spoon to peel the skin to make it easier and save a lot more of it. Hope this helps! :)
This is a very well known trick and I'm sure she's heard of it. The thing is, ginger isn't gold. If a very small amount is wasted, that's not a tragedy. It's a time saver to do it this way, especially if you have a lot to grate.
@mikealvas Such a great suggestion! I will try the spoon trick.
I use the back of my paring knife. Just be careful
At $45-70/kg in Australia ginger is gold!
@@SuzanneBaruch just cause it's cheap doesn't mean you have to waste it. People spent time and effort growing that. Energy was spent making it. Have some respect, though I know respect isn't an American thing
Helpful tip for measuring molasses or any other sticky ingredients such as honey, maple syrup, corn syrup, peanut butter, etcetera: thoroughly spray your measuring cup (or bowl if using a scale) with a vegetable oil cooking spray such as "Pam" (or if you don't use those types products, then just lightly oil the vessel with some sort of fat, such as a neutral tasting vegetable oil or butter, etc.) prior to adding the molasses or other sticky ingredient and then when it's time to transfer the sticky ingredient from the original vessel to the next vessel, it just glides right out without a ton of scraping and nothing gets left behind and is wasted. I don't remember where I learned this tip to give appropriate credit, but I've been using this now for a few years and it has been very helpful and speeds up the process. I hope that this helps someone out there and wish all of you happy baking and many thanks to Helen for sharing her knowledge, recipes and lovely personality with all of us! ❤️
I know it’s kind of a cop out so not as much ginger is needed, but I add a touch of black pepper and cayenne pepper to my ginger cookiedough to “stretch” the spiciness of ginger. I also like the complexity of flavor that comes from the fruity peppers.
sounds more like a tasty suggestion than a copout!
@@Marcel_Audubon You're right! I suppose so! :)
I do too. I love it. It’s a very spicy adult cookie
Definitely not a cop out! It’s a great idea and a way to add complexity. Bravo!
That's not a cop-out, add them too!
Oh, my all time favorite ginger snaps. Even the crumbs are not wasted, sprinkle over vanilla yogurt!
Great video! Box graters have fallen out of popularity, but they make *much*!easier work of ginger than a micro plane. Also, to peel ginger, I use the Chinese technique of scraping it with the side of a spoon.
Definitely for the box grater AND the scraping wtiy spoon. If you scrape from frozen it's even easier.
This is the recipe out of all other ginger cookie recipes that I’m so excited to try out!
Just pulled the last batch out of the oven. They turned out AMAZING and the house smells wonderful. I didn't have any cardamom so instead I added about 1/4 teaspoon of ground cloves. I froze half of the recipe just like you said so I can have these wonderful cookies anytime in a "snap" 😉 Thank you so much!
So glad they turned out well :) Happy Holidays!
Such a great recipe. I made these for my coworkers and they were a hit, also as Helen suggested, great to freeze the dough balls to do up a quick batch anytime. Next is using these cookies as the base for a lime cheesecake :)
I used almond flour instead of wheat. They are wonderfully crisp and absolutely delicious. Thank you !!!
what I cool variation :)
May I ask, is it the same ratio if using almond flour?
Hello ! This sounds awesome since I can eat gluten , did you use the same ratio ? Thanks !
BEST gingersnaps every! I thought I had the very best recipe, but it has been replace! These cookies are sublime; do not hesitate making them. I followed the recipe and wouldn't change a thing! Best wishes
so glad they came out well :)
Ginger snaps are hugely popular in the UK so its great to see a good recipe.
I am so excited to find this video and recipe!!!!! I absolutely LOVE the Trader Joe's Triple Gingersnaps Cookies and have long been wanting to find a recipe so that I can make them at home, especially since the nearest Trader Joe's is located 22 miles away in the neighboring county and city, which isn't all that far away, but those cookies are pretty much the reason why I go out of my way to shop there at all once in a blue moon. I had my mom try the Trader Joe's cookies and she enjoyed them as well, so I'm sure that she'd like these too. I wish that my grandma was still alive (she was born in 1919 and passed away in 2018 at age 98) so that I could share these with her. She had the biggest sweet-tooth!!! She loved it whenever I'd bring her something good to eat, whether it was a meal or a special treat. Sometimes those "special treats" like a pretty good sized container of a decadent white chocolate bread pudding (recipe from Southern Lady magazine) that I made and brought over for her never made it to the refrigerator. As we sat and visited, she said that she'd just have a little taste of the bread pudding, but she kept going back for more "little tastes" until she ate the whole darn thing in one sitting!!! I had thought that I had surely sent enough for 3-4 large servings, especially since it was such a rich, dessert, but evidently I was wrong!!! Grandma laughed at herself pretty heartily over that one. 🤣 Oh, how I miss her and our visits... Sometimes when I make her favorites, I find myself still wanting to put a container together to take next door to her house to put a smile on her face and spend time with her. ❤️ Grandma's are so special. ❤️
years ago I bought a scoop to make Italian wedding soup. Size 100. Well I make better tiny meatballs with a measuring spoon. I used it with the chilled ginger snap dough the weight of the cookies were 10 thru 12 grams each!!! It now has a special space in the utensil drawer . This is the 2nd time I made these. thank you so much Helen
I made a batch of these last year and labeled them Snapfire cookies from Dota2. Gave them away at Berlin Major.
Everybody LOVED them. Will do them again 100% thanks for the recipe
The recipe I usually make is the same for everything, but the dry spices are a little different: 2 tablespoons ground ginger(yes this is correct), 1 teaspoon cinnamon, 1/4 teaspoon clove, 1/4 teaspoon black pepper(you can also try white pepper instead) and pinch cayenne. We like a little more kick/hot to our cookie. I think we will be making two batches this year. Happy Holidays everyone.
OMG the way you showing of making the cookies so well, energetic. Thank you!
OMG! My favorite cookie of all the cookies in the world. Thank you so much. I will make these in a few days when I have time. Happy Holiday season to you & your family.
I made these and they were just perfect! Thank you Helen for another great recipe!
So glad you enjoyed them :)
@@helenrennie you say on the video you love the smell, and they make candles with that smell they also sell scented oils 😊
Thanks for this.
Ginger biscuits are indeed the royalty :) .
Hi Helen. As you know here in the UK we just love a biscuit (Cookie across the pond) with our cuppa. In fact, I think we are the top biscuit eating nation in the world. Ginger biscuits (we call them Ginger nuts) are very popular and I'll admit one of my favourites. So, I thought I'd give your recipe a go and I must say, it is one of the best home-made ginger snaps I've ver tasted. I think what gives them the edge is the cardamom. However, I'm afraid they don't quite get 10/10 why?... At ten grammes per dough ball they end up only big enough to fit into your mouth in one go, they are just too small. My second batch I cooked at double the size were more like the ones we buy over here in the packets and they were perfect!
So glad you gave them a shot. I think these would be lovely in any size, so great job adjusting it to your taste.
Totally making these tonight. Thank you for the recipe.
Bravo Helen!!! These look awesome! 👌👏🤤😋
Helen, youre a mind reader! I was set on making these this year and could not find a recipe I liked! Thank you!
my goodness...I need to make these just for the smell of the browned butter with the spices.
Trader Joe's sells frozen mini cubes of grated ginger. Each cube is about 3.5 grams. So use 8-9 cubes for 28 g.
Well I know what I’m making for all my family and friends this holiday! Thanks Helen!
So glad I stumbled upon this recipe.
Perfect cookies!!
I made them today and they were soo delicious .. thank you Helen for the recipe and the great instructions .. the tip about using a Wisk when making brown butter was useful to me when I was turning butter to ghee the other day so thank you for all the tips even the tiny ones 😉😘
I’m making these now and oh man the licking of the paddle is so yummy. I can’t wait
Helen, please teach us how to make candied ginger. I would love that!
They look wonderful. Thanks for sharing. Stay well and safe.
Going to market for the ingredients ! Can’t wait for that first bite.
Looks yummy, and I also watched your langouste thermidor video. Subscribed!
"Very different and quite terrible" - thank you! I go insane when people use blackstrap, especially when people from other areas think it is somehow more "authentic" in Southern US desserts. It's so bitter!
Use Grandmas molasses
brer rabbit is pretty good imo
Love ginger cookies and these look so good!
So suitable for this wonderful time of the year😍
Where is that gig where I can get paid to eat an Oreo?
FINALLY. Now, I know of at least ONE other person who doesn't worship Oreos. Ice cream is one of my favorite treats, but if it's "cookies and cream", it can sit in the freezer until it is ruined.
Gingersnaps, now....I adore. AND...I have some candied ginger on hand! AND it's Saturday! Now I know what I'm doing today.
I’m not sure we can be friends anymore if you don’t like Oreo’s!!! 😂🤣😂 yes Ginger Snaps!!! Another one of my all time 5 favorites 💝
Love watching your videos. Informative, entertaining and you make me laugh with your awesome wit. I might try these cookies (i’m scared that if I do I will eat them all!)
you will!!!
I just found your channel, I am in love with you
Another yummy recipe Helen Thank you
Give me the recipe
Give me the recipe
Yummy. My new favorite recipe.
These look amazing! I’m having a Christmas party soon and would love to try making these
I'm almost surprised you didn't recommend pomegranate molasses. 😂 These look amazing. I definitely need to try making them soon. Thanks for the weight measurements!
I gotta make those. Ginger snap candles.
I made my own crystallized ginger, and grated the fresh, now tomorrow I'll bake the cookies. My son and I love ginger tea, so the sugary ginger liquid will be utilized. Only other comment is, are you sure it's not too much ginger?? 🤔 I guess I'll find out....
I can smell those through my screen.
This is gold! Thank you!
Best video ever 🍪 lol
Thank you! 😊🇨🇦
Getting paid to eat cookies is a literal dream of mine! 😅
If you have a stone mortar and pestle that's what I would use to "grate" the ginger.
I can’t wait to make these! Have you ever tried the Tate’s Bakeshop ginger zingers? They are pure ginger nirvana!!!
haven't tried those. thanks for the tip
Cookies…..are life. 🙂
Helen, I am so not a baker, but for these I will buy a new battery for my scale and do my best. What I really want, though, is a recipe for a clone of the Starbucks holiday gingerbread loaf, but better. Triple ginger, but the heft and mouth feel of a really good pound cake. Maybe a glaze. Being not a baker, perhaps you or your helpful son could someday think about how this might be achieved? I don’t think the Starbucks cake has molasses, although their really excellent ginger cookies do. I’m really looking for ginger taste but not gingerbread, good as that is.
I haven't tried this one, but it looks great and comes from a reputable source: cooking.nytimes.com/recipes/1019539-triple-ginger-skillet-cake I know it's not a pound cake, but I think it might be even better :)
Helen, you don't like oreos? Have I missed a video on this? They're not my favorite cookie but I enjoy oreo cookie pie or oreo cookie ice cream and they really are a superb pairing with milk.
wonder if you can do Quadruple ginger cookies with Pickled ginger
Time to see if I can do these without a pricey mixer...
you can use a hand mixer, but I would definitely use a machine. this dough is very stiff.
I can't find molasses in my country. Is there anything that could approximate the taste? I always make cookies that call for it without it but once in life I'd like to know what that tastes like.
Same. No molasses here. I saw someone mention pomegranate molasses. That is easy to find here but would that work?
Does this produce a “snappy” crumb or soft? I only like crispness in a ginger snap. Ty. I love your channel🌸❤️
very snappy!
@@helenrennie ty. I’ll try and let you know. I’ve always preferred the strong ginger and snap of nibisco, I’m embarrassed to say😉..
I do not own a mixer (or food processor, etc...). Is a hand whisk the best alternative or a wooden spoon or...my hands?
Nice Video
Actually I like them soft - so I let them hang out. 😉
Would someone know why my butter got all grainy? Like there were granules that wouldn’t melt and as the liquid turned brown these granules just burnt
That's the milk solids. They will look like little pieces of sand as they brown.
@@helenrennieIs it ok to leave them there? I didn’t and used just the liquid. Anyway thank you for answering and thank you for the great recipe, the cookies turned aaaamazing. There’s no way to find cookies like these in my country, I even had to make my own molasses 😅
🤘
Just made them, I loved them soft so much I didn't cook them after the first 10 minutes, SO TASTY! Thanks Helen!
(｡♡‿♡｡)
I wish it was in cups
Look in the description below the video. I give the link to Love and Olive Oil recipe which is in cups
@helenrennie do you think i can leave out the candied ginger ?
you can. I am guessing they'd still be good, but you won't get the contrast of crispy and chewy.
@@helenrennie thanks for replying! I appreciate it so much. Thanks for the recipe too. I have always wanted a good one and i know it will be good coming from you.
I’m puzzled as to why you would want to. It’s not just textural as Helen says (which is important in a hard cookie like this) but the little burst of pure ginger you get on top of the overall ginger flavour when you bite down on a little nugget of the candied stuff is just amazing.
@@lynnjasen9727 It's easy to imagine some simple reasons. No luck finding any at your nearest grocer, they live in a "food desert" and it'd take a long time to walk or an expensive cab/Uber to get to the grocery store, or they already have all the ingredients on hand except candied ginger and are in the mood to bake but aren't confident/experienced enough to chance "wasting" supplies if the candied ginger is vital somehow.
How could I adjust this to have chewy ginger cookies?
you would google for a recipe for "chewy ginger cookies" Ginger Snaps are snappy :)
I did an experimental patch that have crispy edges and chewiness in the middle .. the changes were to change the sugar and the molasses in the recipe to 200g white sugar + 100g molasses and reduce the baking soda to 1.5 teaspoons .. same temp. and time but that can vary on your oven ..
@@reem_maz THANKYOU what a wonderful contribution to my question. 🙏🍪❤️
I could hardly taste the ginger 😭
"Wouldnt eat an Oreo if you paid me" *unsubscribes*
G>very me the
Boop
The march toward slavishly weighing everything leaves me cold. "2.8 grams of salt"? not going to weigh a pinch of salt. Ever.
I prefer volumes with adjustments by observation. That's real kitchen cooking to me.
The idea that weighing everything saves that terrible, life-draining burden of washing a measuring cup seems like a solution in search of a problem.
More precise? not really, adjustments are still required.
I find adjustments hard to do with baking since you can’t tast anything till they are fully cooked. Raw eggs are not the only problem anymore, flour should not be eaten till cooked.
lol nobody cares
Marcel Audubon… are you an American? If you can cook by eye then that is a wonderful skill to have and I congratulate you on having it. However, in Europe everyone bakes by weight and usually in grams. We also use weighing scales routinely…..Different ships, different cargo. Hope your biscuits(cookies) turn out well.
I agree that weighing salt is nonsense
@@ecospider5 yes, you have to use the other senses when raw ingredients are involved (sight, touch, smell, even hearing) ... but you can't taste flour or eggs when weighed, either! ... and don't tell me that a scale eliminates the need to adjust, flour is just as mercurial when weighed as it it when measured
I am so excited to find this video and recipe!!!!! I absolutely LOVE the Trader Joe's Triple Gingersnaps Cookies and have long been wanting to find a recipe so that I can make them at home, especially since the nearest Trader Joe's is located 22 miles away in the neighboring county and city, which isn't all that far away, but those cookies are pretty much the reason why I go out of my way to shop there at all once in a blue moon. I had my mom try the Trader Joe's cookies and she enjoyed them as well, so I'm sure that she'd like these too. I wish that my grandma was still alive (she was born in 1919 and passed away in 2018 at age 98) so that I could share these with her. She had the biggest sweet-tooth!!! She loved it whenever I'd bring her something good to eat, whether it was a meal or a special treat. Sometimes those "special treats" like a pretty good sized container of a decadent white chocolate bread pudding (recipe from Southern Lady magazine) that I made and brought over for her never made it to the refrigerator. As we sat and visited, she said that she'd just have a little taste of the bread pudding, but she kept going back for more "little tastes" until she ate the whole darn thing in one sitting!!! I had thought that I had surely sent enough for 3-4 large servings, especially since it was such a rich, dessert, but evidently I was wrong!!! Grandma laughed at herself pretty heartily over that one. 🤣 Oh, how I miss her and our visits... Sometimes when I make her favorites, I find myself still wanting to put a container together to take next door to her house to put a smile on her face and spend time with her. ❤️ Grandma's are so special. ❤️