the bean got to participate in the junior high science fair this year, which was at once really cool and slightly stressful. the students are allowed to choose their own topic, and the bean wanted to do something food-related to make it more interesting. after scouring the google for ideas, she finally came up with an idea she liked - "how does the type of flour used in chocolate chip cookies affect their size, shape, texture and taste?" after a little more research, she decided to use five different types of flour: all purpose, cake, almond, whole wheat and bread. she'd actually wanted to add a sixth type - coconut - but we learned that you can't substitute it 1 for 1 in recipes. something about the composition of it, i think.
she originally had in mind to have us do the taste testing and judging, but then the hub came up with a better idea. it turned her science project into a community service of sorts - by asking a local firehouse to help her with determining the results of the experiment and also donating all of the cookies to the firefighters. sweeeeet.
and so one evening she gathered up all of her ingredients to start baking. she had to do the experiment twice, which meant two batches from each type of flour. that's a LOT of cookies. i suggested that she cut the recipe in half for each batch, in an effort to minimize the output as much as possible.
it was a fun learning experience for her, as she used the classic nestlé toll house cookie recipe but had to convert the measurements into grams to make it easier to cut in half. i literally had to sit on my hands to keep from jumping up to help her so that it would go faster.