Cook and BOTCH!

So...what have you totally botched up lately trying to make?

Today I decided to make chocolate chip cookies, and I somehow got it in my head that 1 stick of UK butter (250g) was the same as two sticks of US butter (1 cup). Uh, oops.  My cookies are ruined, and of course it's Sunday and the village shop is closed!  (1 cup only equals about 225g)

Um, but it is about the same, isn't it?  I just made shorbread (It's in the oven right now) and it called for 1 cup of butter.  I had a 250 gram block of butter which measured out to be just a bit over a cup.  So, you should be OK?

My big botch up was last week when I made the same shortbread and accidentally used my half cup measuring thing instead of my 1 cup thing.  So the shortbread had only half as much butter in it than it should have!  Add the fact that I  have a fan assisted oven and didn't take that into account.  So 180 degrees C was about 20 degrees too hot!

It should turn out fine this time....

Maybe in shortbread it wouldn't be noticed, but in Chocolate chip cookies, the extra 25g really makes it way too greasy.  

1 cup = approximately 225g, not 250

I've made cookies before with a whole pack of butter and I dont remember that happening..

25 grams surely isnt that big a diff?

Occasionally i'll get an overcooked cake because i've got a fan oven and it's such a devil to figure out.... i've burnt more garlic bread than I care to remember.

Maybe in shortbread it wouldn't be noticed, but in Chocolate chip cookies, the extra 25g really makes it way too greasy.  

If it's the basic Tollhouse recipe you're using, it's the flour that's an issue, not the butter.  UK flour has a lower gluten content than US flour.  The recipe calls for 2.25 cups; I usually use close to 2.75.

See here for more discussion:

http://talk.uk-yankee.com/index.php?topic=37824.msg510857#msg510857

I was going to mention the flour issue, but Meg beat me to it.

All the fun things I wished I knew before I started baking over here.   

Sorry the cookies didn't work out Anna, better luck next time!   

 So, use extra flour AND the full stick of butter? or still cut the butter down to 225g?  I'm doing attempt #2 tomorrow.

This is the recipe I use:

approx 2 2/3 c flour
1 tsp baking soda
1 tsp salt
3/4 c sugar
3/4 c dark brown sugar
225g butter
1 tsp vanilla
2 medium eggs
12 oz choc chips

All baked at 190C (approx 375F, or 170C in a fan oven) for around 9 minutes.

Thanks Meg!!!

My first batch is in the oven right now and Meg, they look SOOOO much better. Exactly like what they look like at home when they're baking!

Oh, and to add to the botch - Whipped Cream.

I needed cool whip for a recipe, but since it seems to not exist here, I bought whipping creame and tried doing it on my own....whipped for a good solid 15 minutes and barely any thicker.   (yes, I added sugar)

Ah, well.

The recipe wasn't that important.

Oh, and to add to the botch - Whipped Cream.

I needed cool whip for a recipe, but since it seems to not exist here, I bought whipping creame and tried doing it on my own....whipped for a good solid 15 minutes and barely any thicker.   (yes, I added sugar)

Ah, well.

The recipe wasn't that important.

I usually use Double Cream for whipping. With an electric whisk, it only takes a couple of minutes to get it thick and 'peaky' . I have had to whip it by hand in the past though (when the electric whisk broke down) and it took about 20 minutes or so to get it whipped  .

Is adding sugar make supposed to make a difference? I've never added sugar to double cream when whipping it because none of my recipes have called for it before .

I usually use Double Cream for whipping. With an electric whisk, it only takes a couple of minutes to get it thick and 'peaky' . I have had to whip it by hand in the past though (when the electric whisk broke down) and it took about 20 minutes or so to get it whipped  .

Is adding sugar make supposed to make a difference? I've never added sugar to double cream when whipping it because none of my recipes have called for it before .

Adding sugar just makes it taste like Cool Whip..which some people prefer.  Whipping cream will whip up just fine with an electric mixer or some serious whisking via hand.

Adding sugar just makes it taste like Cool Whip..which some people prefer.  Whipping cream will whip up just fine with an electric mixer or some serious whisking via hand.

I sometimes add sugar, but only a teensy smidge of it ... not until it tastes of Cool Whip. I also sometimes add a drop or two of vanilla extract. It really depends on what it's going to be served with. If it's something very sweet already, then I wouldn't add sugar.

But StephanieLea's right. Whipping cream should whip up. That's why it's called whipping cream! 

I always buy double cream, and add icing sugar. Then use an electric whisk, and it turns out very cool whippy.