By Lee W. Janson
Here’s a category they didn’t supply at your college (although perhaps you probably did a few autonomous research of the subject). the following, in nontechnical language, is the true tale of what’s happening in that bucket, carboy, and bottle. Does each brewer have to comprehend the chemistry desirous about making beer? No. Will figuring out it support each brewer make tastier beer? completely.
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Extra resources for Brew Chem 101: The Basics of Homebrewing Chemistry
Cover the dough with plastic wrap and set in the refrigerator to chill for at least 2 hours or overnight. Cool the cookies on the baking sheets set on wire racks for about 2 minutes before removing them to the racks to cool completely. Store the cookies in an airtight container or in a zip-top bag for up to 4 days. These gorgeous, slightly oversize cookies are sumptuously soft and chewy. As they bake, the cookies spread, developing gooey craters, which break through the glittery, sugary surface.
You’ll know you have reached this point when the mixture has tripled in volume, lightened in color, and falls in thick ribbons from the whisk attachment. Whipping lots of air into the eggs and sugar will help the madeleines develop their cakey lightness. Next, the flour mixture and melted butter must be gently, but assuredly, folded into the egg mixture, again to ensure that they remain tender. Mixing or folding too enthusiastically will result in tough, flat madeleines. Finally, be sure to generously butter and flour your madeleine molds—even if you are using the nonstick version.
To remove each cookie, hold the filled mold perpendicular to the work surface and whack the edge of the mold firmly against it. If the cookie doesn’t fall out by itself, carefully loosen the edges with your fingers. Arrange the cookies at least 11/2 inches apart on the prepared baking sheets and set in the refrigerator until chilled and firm, about 15 minutes. Using a paring knife, trim the edges of the cookies, if necessary, to make them look as neat and even as possible. Bake for about 10 minutes, or until the cookies are light golden brown and firm.
Brew Chem 101: The Basics of Homebrewing Chemistry by Lee W. Janson