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  • COOKIE

    A cookie (American English) or biscuit (British English) is a baked snack or dessert that is typically small, flat, and sweet. It usually contains flour, sugar, egg, and some type of oil, fat, or butter. It may include other ingredients such as raisins, oats, chocolate chips, or nuts.

    Most English-speaking countries call crunchy cookies “biscuits“, except for the United States and Canada, where “biscuit” refers to a type of quick bread. Chewier biscuits are sometimes called “cookies,” even in the Commonwealth.[3] Some cookies may also be named by their shape, such as date squares or bars.

    Biscuit or cookie variants include sandwich biscuits, such as custard creams, Jammie Dodgers, Bourbons, and Oreos, with marshmallows or jam filling and sometimes dipped in chocolate or another sweet coating. Cookies are often served with beverages such as milk, coffee, or tea and sometimes dunked, an approach which releases more flavour from confections by dissolving the sugars,[4] while also softening their texture. Factory-made cookies are sold in grocery stores, convenience stores, and vending machines. Fresh-baked cookies are sold at bakeries and coffeehouses.

    Terminology

    Traditional American Christmas cookie tray

    In many English-speaking countries outside North America, including the United Kingdom, the most common word for a crisp cookie is “biscuit“.[3] Where biscuit is the most common term, “cookie” often only refers to one type of biscuit, a chocolate chip cookie.[5] However, in some regions both terms are used. The container used to store cookies may be called a cookie jar.

    In Scotland, the term “cookie” is sometimes used to describe a plain bun.[6]

    Cookies that are baked as a solid layer on a sheet pan and then cut, rather than being baked as individual pieces, are called bar cookies in American English or traybakes in British English.[3]

    Etymology

    The word cookie dates from at least 1701 in Scottish usage where the word meant “plain bun”, rather than thin baked good, and so it is not certain whether it is the same word. From 1808, the word “cookie” is attested “…in the sense of “small, flat, sweet cake” in American English. The American use is derived from Dutch koekje “little cake”, which is a diminutive of “koek” (“cake”), which came from the Middle Dutch word “koke“[7] with an informal, dialect variant koekie.[8] According to the Scottish National Dictionary, its Scottish name may derive from the diminutive form (+ suffix -ie) of the word cook, giving the Middle Scots cookie, cooky or cu(c)kie.[9] There was much trade and cultural contact across the North Sea between the Low Countries and Scotland during the Middle Ages, which can also be seen in the history of curling and, perhaps, golf.[citation needed]

    Description

    A dish of assorted cookies, including sandwich cookies filled with jam
    Cookies baking in an oven

    Cookies are most commonly baked until crisp or else for just long enough to ensure a soft interior. Other types of cookies are not baked at all, such as varieties of peanut butter cookies that use solidified chocolate rather than set eggs and wheat gluten as a binder.[10] Cookies are produced in a wide variety of styles, using an array of ingredients including sugars, spices, chocolate, butter, peanut butter, nuts, or dried fruits.

    A general theory of cookies may be formulated in the following way. Despite its descent from cakes and other sweetened breads, the cookie in almost all its forms has abandoned water as a medium for cohesion. Water in cakes serves to make the batter as thin as possible, the better to allow bubbles—responsible for a cake’s fluffiness—to form. In the cookie the agent of cohesion has become some form of oil. Oils, whether in the form of butter, vegetable oils, or lard, are much more viscous than water and evaporate freely at a far higher temperature. Thus a cake made with butter or eggs in place of water is much denser after removal from the oven.[citation needed]

    Rather than evaporating as water does in a baking cake, oils in cookies remain. These oils saturate the cavities created during baking by bubbles of escaping gases. These gases are primarily composed of steam vaporized from the egg whites and the carbon dioxide released by heating the baking powder. This saturation produces the most texturally attractive feature of the cookie, and indeed all fried foods: crispness saturated with a moisture (namely oil) that does not render soggy the food it has soaked into.[citation needed]

    History

    Thumbprint cookies

    Cookie-like hard wafers have existed for as long as baking has been documented, in part because they survive travel very well, but they were usually not sweet enough to be considered cookies by modern standards.[11]

    Cookies appear to have their origins in 7th century AD Persia, shortly after the use of sugar became relatively common in the region.[2][1] They spread to Europe through the Muslim conquest of Spain.[12][dubious – discuss] By the 14th century, they were common in all levels of society throughout Europe, from royal cuisine to street vendors.[12] The first documented instance of the figure-shaped gingerbread man was at the court of Elizabeth I of England in the 16th century. She had the gingerbread figures made and presented in the likeness of some of her important guests.[13]

    With global travel becoming widespread at that time, cookies made a natural travel companion, a modernized equivalent of the travel cakes used throughout history. One of the most popular early cookies, which traveled especially well and became known on every continent by similar names, was the jumble, a relatively hard cookie made largely from nuts, sweetener, and water.

    Cookies came to America through the Dutch in New Amsterdam in the late 1620s. The Dutch word “koekje” was Anglicized to “cookie” or cooky. The earliest reference to cookies in America is in 1703, when “The Dutch in New York provided…’in 1703…at a funeral 800 cookies…’”[14]

    The modern form of cookies, which is based on creaming butter and sugar together, did not appear commonly until the 18th century.[15] The Industrial Revolution in Britain and the consumers it created saw cookies (biscuits) become products for the masses, and firms such as Huntley & Palmers (formed in 1822), McVitie’s (formed in 1830) and Carr’s (formed in 1831) were all established.[16] The decorative biscuit tin, invented by Huntley & Palmers in 1831, saw British cookies exported around the world.[16] In 1891, Cadbury filed a patent for a chocolate-coated cookie.[16]

    The Bakarkhani cookie is part of Mughlai cuisine of the Indian subcontinent.

    Classification

    Cookie dough ready to be put in the oven

    Cookies are broadly classified according to how they are formed or made, including at least these categories:

    • Bar cookies consist of batter or other ingredients that are poured or pressed into a pan (sometimes in multiple layers) and cut into cookie-sized pieces after baking. In British English, bar cookies are known as “tray bakes”.[3] Examples include brownies, fruit squares, and bars such as date squares.
    • Drop cookies are made from a relatively soft dough that is dropped by spoonfuls onto the baking sheet. During baking, the mounds of dough spread and flatten. Chocolate chip cookies (Toll House cookies), oatmeal raisin (or other oatmeal-based) cookies, and rock cakes are popular examples of drop cookies. This may also include thumbprint cookies, for which a small central depression is created with a thumb or small spoon before baking to contain a filling, such as jam or a chocolate chip.[17] In the UK, the term “cookie” often refers only to this particular type of product.
    • Filled cookies are made from a rolled cookie dough filled with a fruit, jam or confectionery filling before baking. Hamantashen are a filled cookie.
    • Molded cookies are also made from a stiffer dough that is molded into balls or cookie shapes by hand before baking. Snickerdoodles and peanut butter cookies are examples of molded cookies. Some cookies, such as hermits or biscotti, are molded into large flattened loaves that are later cut into smaller cookies.
    • No-bake cookies are made by mixing a filler, such as cereal or nuts, into a melted confectionery binder, shaping into cookies or bars, and allowing to cool or harden. Oatmeal clusters and rum balls are no-bake cookies.
    • Pressed cookies are made from a soft dough that is extruded from a cookie press into various decorative shapes before baking. Spritzgebäck is an example of a pressed cookie.
    • Refrigerator cookies (also known as icebox cookies) are made from a stiff dough that is refrigerated to make the raw dough even stiffer before cutting and baking. The dough is typically shaped into cylinders which are sliced into round cookies before baking. Pinwheel cookies and those made by Pillsbury are representative.
    • Rolled cookies are made from a stiffer dough that is rolled out and cut into shapes with a cookie cutter. Gingerbread men are an example.
    • Sandwich cookies are rolled or pressed cookies that are assembled as a sandwich with a sweet filling. Fillings include marshmallow, jam, and icing. The Oreo cookie, made of two chocolate cookies with a vanilla icing filling, is an example.
    A pack of Finnish Domino cookies

    Other types of cookies are classified for other reasons, such as their ingredients, size, or intended time of serving:

    • Breakfast cookies are typically larger, lower-sugar cookies filled with “heart-healthy nuts and fiber-rich oats” that are eaten as a quick breakfast snack.[18]
    • Low-fat cookies or diet cookies typically have lower fat than regular cookies.[19]
    • Raw cookie dough is served in some restaurants, though the eggs may be omitted since the dough is eaten raw, which could pose a salmonella risk if eggs were used. Cookie Dough Confections in New York City is a restaurant that has a range of raw cookie dough flavors, which are scooped into cups for customers like ice cream.[20]
    • Skillet cookies are big cookies that are cooked in a cast-iron skillet and served warm, while they are still soft and chewy. They are either eaten straight from the pan or cut into wedges, often with vanilla ice cream on top.[21]
    • Supersized cookies are large cookies such as the Panera Kitchen Sink Cookie.[22] These very large cookies are sold at grocery stores, restaurants and coffeeshops.
    • Vegan cookies can be made with flour, sugar, nondairy milk, and nondairy margarine. Aquafaba icing can be used to decorate the cookies.
    • Cookie cakes are made in a larger circular shape usually with writing made of frosting.

    Reception

    Leah Ettman from Nutrition Action has criticized the high-calorie count and fat content of supersized cookies, which are extra large cookies; she cites the Panera Kitchen Sink Cookie, a supersized chocolate chip cookie, which measures 5+1⁄2 inches in diameter and has 800 calories.[22] For busy people who eat breakfast cookies in the morning, Kate Bratskeir from the Huffington Post recommends lower-sugar cookies filled with “heart-healthy nuts and fiber-rich oats”.[18] A book on nutrition by Paul Insel et al. notes that “low-fat” or “diet cookies” may have the same number of calories as regular cookies, due to added sugar.[19]

    There are a number of slang usages of the term “cookie”. The slang use of “cookie” to mean a person, “especially an attractive woman” is attested to in print since 1920.[7] The catchphrase “that’s the way the cookie crumbles”, which means “that’s just the way things happen” is attested to in print in 1955.[7] Other slang terms include “smart cookie” and “tough cookie.” According to The Cambridge International Dictionary of Idioms, a smart cookie is “someone who is clever and good at dealing with difficult situations.”[23] The word “cookie” has been vulgar slang for “vagina” in the US since 1970.[24] The word “cookies” is used to refer to the contents of the stomach, often in reference to vomiting (e.g., “pop your cookies”, a 1960s expression, or “toss your cookies”, a 1970s expression).[24] The expression “cookie cutter”, in addition to referring literally to a culinary device used to cut rolled cookie dough into shapes, is also used metaphorically to refer to items or things “having the same configuration or look as many others” (e.g., a “cookie cutter tract house“) or to label something as “stereotyped or formulaic” (e.g., an action movie filled with “generic cookie cutter characters”).[25] “Cookie duster” is a whimsical expression for a mustache.

    Cookie Monster is a Muppet on the children’s television show Sesame Street. He is best known for his voracious appetite for cookies and his famous eating phrases, such as “Me want cookie!”, “Me eat cookie!” (or simply “COOKIE!”), and “Om nom nom nom” (said through a mouth full of food).[26][27][28][29]

    Cookie Clicker is a game where players click a cookie to buy upgrades to make more cookies.

    Notable varieties

    See also: List of cookies

    • A variety of Maple spice cookies and thumbprint cookies
    • A cookie cake is a large cookie that can be decorated with icing or fondant like a cake. This is made by Mrs. Fields.
    • Hearts shaped Valentine’s Day cookies adorned with icing
    • A McVitie’s chocolate digestive, a popular biscuit to dunk in tea/coffee in the UK
    • A fortune cookie
    • Meringue cookies
    • Commercially sold Oreo cookies
    • Choc-chip cookies
    • A cookie shop, filled with a wide range of cookies
    • Cookie cutters
    • A cookie dessert, topped with ice cream
    • A plate of chocolate chip cookies
    • Algerian cookies
    • Little heart-shaped cookies from India

    Manufacturers

    Product lines and brands

    Miscellaneous

  • NOODLES

    Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures and made into a variety of shapes. The most common noodles are those derived from either Chinese cuisine or Italian cuisine. Chinese noodles are known by a variety of different names, while Italian noodles are known as pasta.

    While long, thin strips may be the most common, many varieties of noodles are cut into waves, helices, tubes, strings, or shells, or folded over, or cut into other shapes. Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added. They can also be steamed, pan-fried, deep-fried, or baked. Noodles are often served with an accompanying sauce or in a soup, the latter being known as noodle soup. Noodles can be refrigerated for short-term storage or dried and stored for future use.

    Etymology

    The word for noodles in English was borrowed in the 18th century from the German word Nudel (German: [ˈnuːdl̩] ⓘ).[2] The German word likely came from Knodel or Nutel, and referred to any dumpling, though mostly of wheat.[3]

    Colloquial uses for noodle to refer to someone’s head, or to a “dummy” are unrelated, and likely came from the older English word noddle.[3]

    History

    Origin

    The earliest written record of noodles is found in a book dated to the Eastern Han period (25–220 CE).[1] Noodles made from wheat dough became a prominent food for the people of the Han dynasty.[4] The oldest evidence of noodles was from 4,000 years ago in China.[1] In 2005, a team of archaeologists reported finding an earthenware bowl that contained 4,000-year-old noodles at the Lajia archaeological site.[5] These noodles were said to resemble lamian, a type of Chinese noodle.[5] Analyzing the husk phytoliths and starch grains present in the sediment associated with the noodles, they were identified as millet belonging to Panicum miliaceum and Setaria italica.[5] However, other researchers cast doubt that Lajia’s noodles were made from specifically millet: it is difficult to make pure millet noodles, it is unclear whether the analyzed residue were directly derived from Lajia’s noodles themselves, starch morphology after cooking shows distinctive alterations that does not fit with Lajia’s noodles, and it is uncertain whether the starch-like grains from Laijia’s noodles are starch as they show some non-starch characteristics.[6]

    The general consensus among food historians is that pasta originated somewhere in the Mediterranean region:[7] a homogenous mixture of flour and water called itrion was described by 2nd-century Greek physician Galen,[8] among 3rd to 5th-century Jews itrium was described by the Jerusalem Talmud[9] and itriyya (Arabic cognate of the Greek word), referred to string-like shapes made of semolina and dried before cooking – as defined by the 9th-century physician and lexicographer Isho bar Ali.[10]

    Historical variations

    East Asia

    See also: Chinese noodles

    A bowl of Bún thịt nướng

    There are over 1,200 types of noodles commonly consumed in China today.[11] They vary widely according to the region of production, ingredients, shape or width, and manner of preparation. Due to the vast diversity of Chinese noodles, there is no single Chinese word equivalent to the Western concept of “noodles,” nor is the notion of “noodles” as a unified food category recognized within Chinese cuisine.

    In Standard Mandarin, miàn (simplified Chinese: 面; traditional Chinese: 麵) means “dough” but can be used to refer to noodles made from wheat flour and grains such as millet, sorghum, and oats. While fěn (粉) means “powder” but can be used to refer to noodles made from other starches, particularly rice flour and mung bean starch.[12]

    Wheat noodles in Japan (udon) were adapted from a Chinese recipe as early as the 9th century. Innovations continued, such as noodles made with buckwheat (naengmyeon) were developed in the Joseon Dynasty of Korea (1392–1897). Ramen noodles, based on southern Chinese noodle dishes from Guangzhou but named after the northern Chinese lamian, became common in Japan by 1900.[13][14][15][16]

    Central Asia

    Kesme or erişte noodles were eaten by Turkic peoples by the 13th century.

    West Asia

    Ash reshteh (noodles in thick soup with herbs) is one of the most popular dishes in some middle eastern countries such as Iran.

    Europe

    Jan Vermeer van Utrecht‘s painting of a man eating unspecified noodles (National Museum, Warsaw).

    In the 1st century BCE, Horace wrote of fried sheets of dough called lagana.[17] However, the cooking method does not correspond to the current definition of either a fresh or dry pasta product.[18]

    Italy

    The first concrete information on pasta products in Italy dates back to the Etruscan civilization, the Testaroli. The first noodles will only appear much later, in the 10th or 11th centuries,[19] and there is a popular legend about Marco Polo bringing the first pasta back from China. Modern historians do not give much credibility to the story and rather believe the first noodles were imported earlier from the Arabs, in a form called rishta.[20] Pasta has taken on a variety of shapes, often based on regional specializations.

    Germany

    In Germany, documents dating from 1725 mention Spätzle. Medieval illustrations are believed to place this noodle at an even earlier date.[21]

    Armenia

    Armenian variety of noodle, Arishta, is prepared from wheat, water and salt. It is thick and is usually eaten with matzoon, clarified butter and garlic.[22]

    Ancient Israel and diaspora

    The Latinized word itrium referred to a kind of boiled dough.[8] Arabs adapted noodles for long journeys in the fifth century, the first written record of dry pasta. Muhammad al-Idrisi wrote in 1154 that itriyya was manufactured and exported from Norman Sicily. Itriya was also known by the Persian Jews during early Persian rule (when they spoke Aramaic) and during Islamic rule. It referred to a small soup noodle, of Greek origin, prepared by twisting bits of kneaded dough into shape, resembling Italian orzo.[23]

    Polish Jews

    Zacierki is a type of noodle found in Polish Jewish cuisine.[24] It was part of the rations distributed to Jewish victims in the Łódź Ghetto by the Nazis. (Out of the “major ghettos”, Łódź was the most affected by hunger, starvation and malnutrition-related deaths.) The diary of a young Jewish girl from Łódź recounts a fight she had with her father over a spoonful of zacierki taken from the family’s meager supply of 200 grams a week.[25][26]

    Types by primary ingredient

    See also: List of noodles

    WheatArishta: Armenian thick noodles made from wheat, salt and water combined into stiff dough.Bakmi: Indonesian Chinese yellow wheat noodles with egg and meat, usually pork. The Chinese word bak (肉), which means “meat” (or more specifically pork), is the vernacular pronunciation in Hokkien, but not in Teochew (which pronounced it as nek), suggesting an original Hokkien root. Mi derives from miàn. In Chinese, miàn (simplified Chinese: 面; traditional Chinese: 麵; often transliterated as “mien” or “mein”) refers to noodles made from wheat.Chūka men (中華麺): Japanese for “Chinese noodles”, used for ramen, champon, and yakisobaKesme: flat, yellow or reddish brown Central Asian wheat noodlesKalguksu (칼국수): knife-cut Korean noodlesLamian (拉麵): hand-pulled Chinese noodlesMee pok (麪薄): flat, yellow Chinese noodles, common in Southeast AsiaLong Pasta: Italian noodles typically made from durum wheat (semolina)Reshte: Central Asian, flat noodle, very pale in colour (almost white) used in Persian and Afghani cuisineSōmen (そうめん): thin variety of Japanese wheat noodles, often coated with vegetable oilThukpa (Tibetan: ཐུག་པ་, Wylie: thug pa): flat Tibetan noodlesUdon (うどん): thicker variety of Japanese wheat noodlesKishimen (きしめん): flat variety of Japanese wheat noodlesRiceMain article: Rice noodlesBánh phở (餅𬖾), thick fresh rice noodle used in popular Vietnamese phở noodles soupFlat or thick rice noodles, also known as hé fěn or ho fun (河粉), kway teow (粿條) or sen yai (เส้นใหญ่)Rice vermicelli: thin rice noodles, also known as mǐfěn (米粉) or bee hoon or sen mee (เส้นหมี่) or “bún”Sevai, a variant of rice vermicelli common in South IndiaIdiyappam is an Indian rice noodleMixian and migan noodles of southwest ChinaKhanom chin is a fermented rice noodle used in Thai cuisineBuckwheatMakguksu (막국수): local specialty of Gangwon Province in South KoreaMemil naengmyeon (메밀 냉면): Korean noodles made of buckwheat, slightly more chewy than sobaSoba (蕎麦): Japanese buckwheat noodlesPizzoccheri: Italian buckwheat tagliatelle from Valtellina, usually served with a melted cheese sauceEggEgg noodles are made of a mixture of egg and flour.Youmian or thin noodles: Asian egg noodles common throughout China and Southeast Asia[27]Lokshen: wide egg noodles used in Eastern European Jewish cuisine[28]Kesme or erişte: Turkic egg noodles[29]Spätzle: Egg noodle generally associated with the southern German states of Baden-Württemberg and Bavaria[30]OthersAcorn noodles, also known as dotori guksu (도토리국수) in Korean, are made of acorn meal, wheat flour, wheat germ, and salt.Olchaeng-i guksu, meaning tadpole noodles, are made of corn soup put through a noodle maker right into cold water. It was named for its features. These Korean noodles are mostly eaten in Gangwon-do.Cellophane noodles are made from mung bean. These can also be made from potato starch, canna starch or various starches of the same genre.Chilk naengmyeon (칡 냉면): Korean noodles made of starch from kudzu root, known as kuzuko in Japanese, chewy and semitransparent.Shirataki noodles (しらたき): Japanese noodles made of konjac (devil’s tongue).Kelp noodles, made from seaweed.Mie jagung, Indonesian noodles made from corn starch.Mie sagu, Indonesian noodles made from sagu.Mie singkong or mie mocaf, Indonesian noodles made from cassava.
    • Egg pasta
    • Fresh pasta
    • Long pasta
    • Idiyappam, Indian rice noodles
    • Mixian (米线) rice noodles being cooked in copper pots (铜锅), China
    • Wide, uncooked egg noodles
    • Some different types of noodles commonly found in Southeast Asia

    Types of dishes

    See also: List of noodle dishes

    Stir-frying noodles using wok
    Sev mamra, an Indian snack

    Preservation