1. DO NOT substitute whipped butter for sticks, it will throw off your measurements. Always soften butter by allowing it to come to room temp. Do not melt in microwave unless recipe indicates.
2.Always use large eggs, (Martha says to always use room temp eggs also, they will blend better, and the whites will increase their volume a lot more)
3. Use all purpose flour, unless specifically calls for a different type.
4. Always whisk, or sift your flour.
5. Baking soda and baking powder are both chemical leaveners. When mixed into batters, they produce carbon dioxide, which makes tiny bubbles that add volume add lighten the texture of baked goods. Baking soda is sometimes used if the recipe has an acidic ingredient such as molasses or cocoa. Baking powder contains baking soda along with a little acid (usually cream of tartar) that reacts with the soda, so you don't need an acidic ingredient in the recipe, and cornstarch, which absorbs moisture. baking soda and powder are not interchangable. measur both with a spoon measure and level with a straight edge.
6. Salt deepens flavor. (Wendy likes to use Kosher)
7. Sugar adds sweetness, texture and color.
8. Cookies will freeze for 9-12 months
9 Try to make all cookies the same size, to avoid burt or undercooked cookies.
10. bake a test cookie, if it spreads add some flour to the dough, if it is dried add some cream.
11. Use margarin instead of butter, the flavor is better, if you use butter, always use unsalted or lightly salted to avoid your baked goods to be too salty.
12. Always read the recipe and the directions before making, to avoid mess-ups.
13. DON'T BE AFRAID TO MAKE A RECIPE YOUR OWN!! If there is something you don't like, take it out! if you want to add something, add it!! For instance, wendy doesn't just add chocolate chips to her choc. chip cookies, she adds ground oatmeal and toffee bits. PERSONALIZE IT!!
No comments:
Post a Comment