Dough Lovers Unite!
February 16, 2010
I have lovingly passed on to my family a tradition that began with my mother – the practice of sampling home-made bakery in its unbaked state; otherwise known as eating dough.
I’m sure that most everyone has at some time sampled cookie dough; it wouldn’t be in ice cream and Dairy Queen Blizzards if it wasn’t so popular. What I am talking about here is the fine art of snitching not just cookie dough, but bread dough, biscuit dough, and pie crust dough. And batter, let’s not forget about batter; cake batter, brownie batter, and quick bread batter! Lick the spoon, scrape the bowl, lick the beaters, and yes, lick your fingers!
As a connoisseur of dough, my taste buds have learned over the years to appreciate the distinct flavors and characteristics of different dough’s; the metallic zing of buttermilk biscuits, the yeasty wheat flavor of bread dough, the sweet and delectable savor of chocolate brownie batter, the fruity zest of rhubarb quick bread batter! I have learned that if the dough looks right, feels right, smells right, and tastes right; chances are pretty good for the final baked outcome.
I have also learned that not everyone is as generous with their dough as my mother was; one of my own offspring has earned the title in our house of Cookie Dough Police, much to my dismay. You would think that if I paid for the ingredients, I would be allowed one tiny snitch of her cookie dough; but no, not according to her understanding of baking etiquette. Alas, we can only try to teach them right …………
I would love to know if anyone else learned the fine, culinary art of dough tasting in their mother’s kitchen, and what kind of dough did you snitch and savor?
Note: Eating raw dough, especially dough made with eggs, are a health risk and not advisable. Sample at your own risk. Never give dough to infants and children.