New to cooking

I decarb my oil at 245° for 25 minutes,or until it stops bubbling (out-gassing). My baked goods never reach 200° while baking.

I baked my cookies@ 350 ate two cookies and i was really well of after an hour. Now just wondering if decarbing my product before making butter should make my cookies stronger

Flinnstoned said:

I baked my cookies@ 350 ate two cookies and i was really well of after an hour. Now just wondering if decarbing my product before making butter should make my cookies stronger

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Decarbing first should make them stronger. I went almost forty years without decarbing and found it really makes a difference.

skepler said:

Decarbing first should make them stronger. I went almost forty years without decarbing and found it really makes a difference.

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So my question to you is does the thrice cooking:cooking in the oven then cooking in the butter then cooking in the cookies in the oven is the process all by itself?

GreenStick85 said:

So my question to you is does the thrice cooking:cooking in the oven then cooking in the butter then cooking in the cookies in the oven is the process all by itself?

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Cooking never gets the batter to 200°. Decarbing dry material changes the taste and if I decarb my oil I can watch it decarb, CO2 out-gases, and I can tell when it is done. I can also monitor the actual temperature of the oil.

Hey @skepler can you tell me how I would do your decarb method with a large batch of butter? 10 lbs at a time?

I use a cast iron disc, I don't know what it is called but it gives a cooler temperature going to the pan, over the lowest flame on my stove. Upon that I will set a 2 quart sauce pan, once I have brought it up to near temperature, stirring over a flame. I do this with 2 Lbs. For ten I would use a bigger container, and because with that much volume it should be stirred constantly to keep the heat as even as possible, I might do two runs of 5 Lbs each.
I keep a temperature probe in the oil the whole time, and when the pan is on the cast iron disc and starts getting over 250°F, I take it off the heat for a minute or two and then return it. That is how I control the temperature.

awesome skeplar, thank you would a cast iron skillet work as a base? Closest thing I have to a disc. And just set the container with the butter onto the skillet, with temp prob in the butter, stirring and watching the bubbles and keeping it at 250f ? I think I've got it finally.

I did a small batch in a pie dish in the oven to do a comparison...failed to label it and can't tell one jar from another that is in my freezer...oops. I suppose I could do a small run - lable it - and compare it to my reg butter. I can't afford any mess ups with my production and consistency with a big batch. Always looking to improve though.

fumble said:

awesome skeplar, thank you would a cast iron skillet work as a base? Closest thing I have to a disc. And just set the container with the butter onto the skillet, with temp prob in the butter, stirring and watching the bubbles and keeping it at 250f ? I think I've got it finally.

I did a small batch in a pie dish in the oven to do a comparison...failed to label it and can't tell one jar from another that is in my freezer...oops. I suppose I could do a small run - lable it - and compare it to my reg butter. I can't afford any mess ups with my production and consistency with a big batch. Always looking to improve though.

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Yes that would work well. What he is basically saying is it displaces the heat better so that it's not all in one spot. I like your cast iron idea because of how the heat potential connects with the density, helps keep your butter warm and cools it down slower.

fumble said:

awesome skeplar, thank you would a cast iron skillet work as a base? Closest thing I have to a disc. And just set the container with the butter onto the skillet, with temp prob in the butter, stirring and watching the bubbles and keeping it at 250f ? I think I've got it finally.

I did a small batch in a pie dish in the oven to do a comparison...failed to label it and can't tell one jar from another that is in my freezer...oops. I suppose I could do a small run - lable it - and compare it to my reg butter. I can't afford any mess ups with my production and consistency with a big batch. Always looking to improve though.

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Okay, it is officially called a 'cast iron heat diffuser'. Been looking at one on the stove for over 60 years, never heard a name for it. Labeling sounds good...

skepler said:

Okay, it is officially called a 'cast iron heat diffuser'. Been looking at one on the stove for over 60 years, never heard a name for it. Labeling sounds good...

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Yes they have these also in ceramic porcelain stone even solid copper