The beauty of understanding how ingredients interact with each other is that even if my definition of the "best" chocolate cookie isn't in line with yours, if you've come along this far, then you know what you need to do to adjust my recipe to suit your own tastes . Like your cookies chewier? Substitute some of that all-purpose flour for bread flour. Want your cookies to rise up a little taller? Add a touch of baking powder or replace the yolk of one of those eggs with an extra white. You like your chocolate in distinct pockets? Just use chocolate chips instead of hand-chopped. Want your cookies more flexible and chewy? Just replace some sugar with a touch of corn syrup.
Snails actually release several types of slime, and it’s actually the slime that’s produced when the snail is stressed that’s in the products, not the stuff that they use to lube up the ground. The slime is commercially harvested by stressing cultivated snails, such as by poking them with a stick, or by feeding them salty water. The slime is purified by filtration (hence “secretion filtrate”). The snails aren’t killed in the process since they release unwanted chemicals when they die, but it doesn’t sound particularly pleasant either!
In this chart, I plotted the temperature it was cooked at along with the amount of moisture the beef lost. If you remember, moisture getting squeezed out of muscle fibers due to temperature increase is a fast reaction . That means that whether I boil a piece of beef for 3 hours or 20 hours, it makes little difference to the overall moisture level. The only thing that really matters is temperature. at 160°F, about 30% of the brisket's has gone out the window. Bring it up to 190°F, and we're looking at 48% moisture loss. All the way up to 205°F, the temperature at which most people cook their beef, and we're at a whopping 53% moisture loss!