Culinary Arts...HELP!!

Okay. sooo...i know that if you add flour to a substance it thickens up.But what can you add to a substance to thin it out (other than water...)

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  1. i guess it depends on what the 'substance' is, and then according to that you can see what would be the appropriate liquid to add
    that's what i think :)

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    posted by Bella
  2. Okay what if the substance is cookie dough...then what could i add?

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  3. What liquid did you use to make the dough? Many times the dough is meant to be thick and therefore very sticky. The following is a video where the dough is rolled out between parchment. I always used wax paper. That way you can turn the dough easily and even flip it over! You don't want to "work" the dough too much and make it "tough."

    http://www.gourmet.com/food/testkitchen/2008/12/chou_how_to_roll_out_thin_cookie_dough

    Sra

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  4. I used water and eggs.The dough did not turn out to be a good consistency so I'm debating over whether or not I should add more water or add milk or something...i have NO clue.

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  5. i think cookie dough uses egg, which would probably be the best thing to add. i'm not so sure about water

    milk could also do

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    posted by Bella

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