Cooking: March 2010 Archives

There's not much that tastes better than a cookie straight out of the oven. And unlike most of the things I've been cooking lately, cookies are something I've been making for years and years.

No secrets here. I just follow the recipe that's on the back of pretty much every Nestle Toll House bag. I use Crisco instead of butter. Why? Because that's how my mom always did it, which made me wonder what the difference between butter and shortening really is.

While I don't think shortening is actually any healthier, it does seem to make a difference in the texture of the cookies. I've used actual butter once or twice, and while the cookies taste more buttery (obviously), they come out kind of flattened. With shortening, they come out fluffier. Actually, fluffier is probably not the right word, but they are definitely less dense. I like 'em better that way, and I don't miss the butter flavor.

I found this blog entry this morning that explains why, if you're curious. (The difference is primarily that butter has some water in it and a lower melting point, while shortening does not. Cooking = science! Hooray for science!)

I've used that recipe a hundred times, but often substitute different kinds of chips, which can really change the cookies. I haven't done anything truly crazy, but I've made this same recipe using butterscotch chips, peanut butter chips, M&Ms, white chocolate chips, and Andes mint chips. Maybe some others that I can't remember, too. Anyway, this time I used half a bag of peanut butter chips and half a bag of chocolate chunks. You can also add nuts if you want, though I usually don't.

The recipe says to bake for 9-11 minutes. For years, I always had to bake for more like 8 minutes. I would inevitably forget this, and end up toasting the first pan a bit too much. Apparently this was due to my many crappy electric apartment ovens that ran hot. Ever since we moved into the house with our awesome gas oven (with digital temperature gauge!), these cookies come out perfect after exactly 10 minutes.

Yum!

I'm in the first day of a three-day class about Simulink and Stateflow. Those are two software/coding/simulation tools that have gotten a lot of use around NASA lately as we are (or were) designing flight software for a new vehicle. They're part of Matlab, which is a coding language I used extensively in my old job down the hall, but haven't touched in the four years since I moved to the Rendezvous office.

I'm encouraged to find that I haven't completely forgotten all of my Matlab skills, and that I'm pretty good at picking up Simulink. Simulink is all visual -- as in, you drag blocks around that represent equations and functions and inputs and outputs -- and I'm pretty good with all things visual.

I'm not really sure why I'm in this class except for the fact that they needed a civil servant to meet their headcount requirements. (As a cynical aside, the fact that I'm a civil servant seems to be all I'm good for these days.) I don't have any immediate use for these skills. But it's been more fun so far than I thought, and it's always good to have a new skill. Right???

Now for a complete topic shift, and to give the non-engineers reading this something that they actually care about, I will show you what I made for dinner last night: Pioneer Woman's meatloaf. I haven't had meatloaf in a very long time, and after we finished, Jose said "that was major comfort food." And it was. Meatloaf with a side of potatoes.

Meatloaf is totally easy to make. You just put everything in a bowl and mash it up.
We were generous with the parsley, yet I still wish we'd added more.

In addition to that stuff above (meat and cheese and spices), you also add eggs and bread soaked in milk. Then you get to mush everything together, which is easiest to do if you use your hands. I suppose this part would suck if you don't like touching meat. I'm not a huge fan of touching raw chicken, but for some reason ground beef really doesn't bother me.

The only hitch was that I couldn't find my loaf pan. I KNOW I used to have a blue pyrex bread pan. It matched the blue pyrex baking dishes I have in 2 different sizes. But last night it was nowhere to be found, and the only thing Jose could find was a small aluminum loaf pan that was not nearly big enough for all that meat. Let's just say we will be eating meatloaf for the next couple days as leftovers. See, something I have quickly realized is that Pioneer Woman's recipes make a TON of food. Enough to feed her family of 6 plus a few guests, I suppose. I really need to start cutting them in half.

So we used one of the baking dishes and had "meatloaf brownies." That picture shows the situation after I'd covered half the meatloaf brownies in sauce. Don't worry, I finished covering it with sauce before I baked them.

Meatloaf brownies. Try it.