How Does Dominique Ansel's Milk And Cookie Shot Work, Exactly?
And more awesome stuff other people did on the Internet today.
Thanks, Serious Eats, for demystifying the cookie shot from Dominique Ansel Bakery in NYC. Serious Eats contributor Niko Triantafillou explains,
“So how does Ansel make a cookie that can handle an ounce or two of milk without turning soggy and disintegrating? The secret is a heat-proof glaze that coats the inside of the shot. The original Austin version featured a chocolate glaze that melted under reheating; this shot’s glaze is more resilient, so voila! A soft cookie cup that’s served warm but can still firmly hold milk.”
Here’s some other stuff we loved from today:
Is it legit? Testing L.A.’s burrito ATM. [Zagat]
What, actually, is cookie dough Oreos? [NYT]
Depressed pasta shapes. [Foodbeast]
Four & Twenty Cafe now open at Brooklyn Public Library. [Eater]