![]() ![]() … My efforts have only been matched with the most positive feedback and support from the world I owe a sincere thanks to everyone who has helped me, given me advice and inspired me on this project.” “n the end,” Zeloof wrote later, “I learned more than I ever thought I would about physics, chemistry, optics, electronics and so many other fields. “The teacher was out, so there was a substitute, and we had to write an essay or something.” “I designed the first one during gym class in high school,” Zeloof recalled later on Twitter. ![]() “I started reading old books and old patents because the newer books explain processes that require very expensive equipment,” Zeloof explained in a 2017 article in IEEE Spectrum. Let’s democratize the tools of innovation.” A Chipmaker’s Journeyīut how does one become an amateur chip builder? It all began as an attempt to understand how transistors and semiconductors work. “I hope that my success will inspire others,” Zeloof writes in an early blog post, “and help start a revolution in home chip fabrication. (In his latest video, Zeloof refers to it casually as his “garage fab.”) The Carnegie Mellon University student has been doing it since high school, becoming a truly inspiring example of just how far a do-it-yourself spirit can take you.Īnd best of all, he’s documented it all in detailed blog posts and nearly 50 videos uploaded to YouTube, sharing what he’s learned for others who might follow in his footsteps. Sam Zeloof, 21, builds homemade semiconductors in his family’s garage in Flemington, N.J. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice. Recipe: Giant Crinkled Chocolate Chip Cookiesįollow NYT Food on Facebook, Instagram, Twitter and Pinterest. ![]() “But you never know what someone else will think of.” Kieffer, who makes and posts the cookies often, usually generating over 2,000 “likes” for each image. “I can’t imagine a better chocolate chip cookie,” said Ms. But as a trained baker, she had the skills to develop a recipe around it that maximizes the ripple effect: making the cookies very large, chilling the dough balls before baking and using chopped chocolate instead of chips. It is, I can attest, a leap forward in cookie technology. She returns the pan to the oven and, at intervals, repeats the process, building up the crinkled rim that makes it possible to have both soft and crunchy textures in a single cookie. Just as a half-done cake falls in the center when bumped, the middle of the cookie collapses, pushing barely-baked dough out to the edges. Here’s how it works: After the cookies have risen a bit in the hot oven, she pulls out the cookie sheet and bangs it hard on top of the stove, or on the oven rack. I tracked down the recipe, and then its author, Sarah Kieffer, who described the sacred rite of the ripples. When I spotted a new post that was simply a collage of photos of the cookie, I broke down. But a recipe that spreads across Instagram (and isn’t galaxy-, unicorn- or ombré-decorated) cannot be lightly dismissed. It seems impossible that there’s anything new to say about basic chocolate chip cookies (a version from the pastry chef Jacques Torres, from 2008, is one we keep going back to, and for good reason). It showed up, insistently, as baker/photographers like Ruth Tam kept posting it, crowing about the crispiness of the ridges and the softness of the centers. I assumed it was a mutant, posted by a troubled baker as a cry for help, and I kept scrolling.īut soon, the rippled cookie appeared again: as a one-off from a bread blog, then in 42burners, the Instagram account of Martha Stewart’s vast test kitchen. Oddest of all, it was ringed, like a tree trunk - as if a chunk of chocolate had been dropped in the center and somehow made waves out to the edges. As wide as a salad plate and flat as a flounder, it appeared thin, but it was somehow layered with slabs of chocolate. Last fall, an aberrant chocolate chip cookie turned up in my Instagram feed. ![]()
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