Cody Fitchett: Eggs add structure to cookies
Hello friends and family of the Northern Shenandoah Valley. It is week 13 here at the Culinary Institute of America in Hyde Park, New York. Every week I learn something new and I am here to share it with you.
This past week in baking class we had an ice cream sundae bar. We made homemade ice cream and different types of cookies. So on Monday, we had 13 varieties of cookies and 13 varieties of ice cream, and after everything was spun and baked, we sat down and listened to chef stories from my amazing fundamentals chef.
A tip for all home bakers out there: when making any type of cookie, you use what we call the “creaming method.” This is when you cream the butter with the sugar to create air so that the cookies will rise. Any type of cookie will always call for eggs. Eggs give it structure. Always add your eggs in increments of four so that your dough won’t break and your cookies will come out beautiful to impress your guests.
Here at the CIA we make ice cream from scratch using a base called “creme anglaise” that you pour into an ice cream machine.
I am only two weeks always from finishing my class here at the CIA. This is a bittersweet moment for me because I love my fundamentals class chef and class, but moving forward is the only way to succeed and to learn everything I need to know to be in this industry. I am coming home this weekend to spend time with my family, and if you see me around be sure to say hello.
As always, I wish you a great week and God bless.
Cody Fitchett, of Fort Valley, is a recent graduate of Triplett Tech in Shenandoah County. He is sharing his thoughts here each week as he attends the Culinary Institute of America in Hyde Park, New York. Email him at email@example.com
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