A chemist could come back and give us all the reasons why cold butter does the trick, and why some sugar, rather than another sweetener, like Stevia, will help hold it all together. Given the challenge she employed what she knows to be true, and I was totally impressed! She’s not a chemist. Without them it wouldn’t be a cookie, it would be something else, but she achieved the main goal while I failed at it. She knew that there had to be some basic ingredients to make it work, so there was some sugar and some butter, and some other total essentials.
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As I said, Sharon knows how to make a cookie, and so she returned to me a plate of wonderfully made, delicious, healthy cookies that used all the ingredients I liked. I tried commercial versions of my dream cookie and they all contained ingredients that I didn’t want to eat. You could eat what I made, but they fell apart, and in the end, they didn’t qualify as a cookie. I wanted some flourless, low sugar cookies one day, so I got out my oatmeal and stabbed away. Let the butter warm up and you can just forget that batch, it won’t be good.
Sharon knows that butter needs to be in her cookie dough and it has to be cold butter. They don’t realize how much time she’s put into it or that her home kitchen could convert into a business if she chose. People eat her cookies and say, “Hmmm, that’s a good cookie, “ and go on with their day. She does it every day and she even passes out tubs of her frozen cookie dough to friends. She built a kitchen to make good cookies. Cover illustration: Cover image courtesy of Lindsay Madonna Konrady Printed on acid-free paper Springer is part of Springer ScienceþBusiness Media (Foreword The publisher makes no warranty, express or implied, with respect to the material contained herein. While the advice and information in this book are believed to be true and accurate at the date of publication, neither the authors nor the editors nor the publisher can accept any legal responsibility for any errors or omissions that may be made.
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in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The use of general descriptive names, registered names, trademarks, service marks, etc.
Violations are liable to prosecution under the respective Copyright Law. Permissions for use may be obtained through RightsLink at the Copyright Clearance Center. Duplication of this publication or parts thereof is permitted only under the provisions of the Copyright Law of the Publisher’s location, in its current version, and permission for use must always be obtained from Springer. Exempted from this legal reservation are brief excerpts in connection with reviews or scholarly analysis or material supplied specifically for the purpose of being entered and executed on a computer system, for exclusive use by the purchaser of the work. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. Richard Mark French Department of Mechanical Engineering Technology Purdue University West Lafayette, IN 47907 USAįENDER1, STRATOCASTER1, TELECASTER1, STRATACOUSTIC™, T-BUCKET™, ADAMAS1, and the distinctive headstock designs commonly found on these guitars are the trademarks of Fender Musical Instruments Corporation and used herein with express written permission.
Technology of the Guitar Foreword by Bob Taylor, President, Taylor Guitars
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