| More consistent cookies No Images? Click here   The Secret to More Consistent Cookies For those who bake cookies on the regular, it's not uncommon to encounter the occasional oddball—one or more cookies from the same batch of dough, scooped out with all the rest, yet inexplicably larger, thinner, and browner than the rest. Sometimes these differences characterize the entire cookie; other times they affect one section alone. There might only be a few such cookies in an entire batch, so it's easy to dismiss them as a fluke or some hot spot in the oven. But this sort of irregularity doesn't come from uneven heat, it comes from uneven textures within the dough. Cookies to test out your new tricks  These oatmeal cookies are thick and chewy, thanks to a resting period that lets the oats soak up moisture from the dough.  Chewy cookies with just-crisp edges, loaded with melted chopped bar chocolate for a bolder flavor.  These soft, tender white chocolate macadamia nut cookies are loaded with vanilla flavor, thanks to white chocolate melted directly into the dough.  Peanut butter cookies with that signature soft, chewy texture, plus crunch from whole roasted nuts. The little-known stand mixer setting that’s killing your game  Noticing a dense layer of butter and sugar that always seems to lurk at the bottom of the bowl, a thick coating of syrup leftover after making marshmallows or nougat, a dough that takes eons to knead, or cream that never seems to whip? We may have the solution to your woes. 
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Thursday, September 19, 2019
Stella's Secret to the Best Batch of Cookies
Wednesday, September 18, 2019
A Guide to Salt, the World’s Most Popular Food
| Flake! Rock! Slab! No Images? Click here   Everything You Need to Know About Salt Almost 2,000 years ago, the Roman naturalist and philosopher Pliny the Elder said, “Heaven knows, a civilized life is impossible without salt,” and it’s safe to say nothing has changed. Across the world, salt is prized for the way it makes food of any kind taste better, no matter if it’s simple buttered noodles, a slab of watermelon, or expensive beef tartare. But with so many types, how do you know which is which, and when to use each? Feeling salty? Here's more!  Some say that real cooks have at least one or two specialty sea salts in the cupboard. Others say that salt is salt, and the difference in flavor between specialty salts is too subtle for us to taste. So what's a cook to believe?  How much salt should you add to a pasta pot? It depends. The answer won't be an absolute quantity of salt, but rather a ratio of salt to water. Just heed this advice: you should never make it "as salty as the sea."  Why every kitchen needs a salt pig (or two)When it comes to kitchen equipment, most people are focused on cookware and knives. Those are indisputably important, but they can sometimes distract from one of the most useful things in any kitchen: a salt pig. That's just a goofy name for a large salt cellar, and if you don't have one—and maybe more than one—you should. 
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"This [One Pan Dinner] Is A Keeper"
| Certified five-star chicken and Brussels No Images? Click here   One-Pan Chicken, Sausage, and Brussels Sprouts |
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