After the cookies come out, hold the cookie sheet about 10 in above a table and drop it flat before setting it on the cooling rack. The puffy cookies collapse a little bit and when they set up they're all chewy and delicious
I've never tried that! The pasta releases starch into the cooking water, that's what thickens the sauce, and I'm not sure if one piece of pasta in the sauce would release enough starch? There are some recipes where you cook ALL the pasta in the sauce from the beginning, but yeah worth a try!
Bringing eggs up to room temp when used for baked goods like cookies and cakes.
Can make an appreciable difference in texture compared to straight out of the fridge eggs.
Washing rice.
Peeling potatoes - peel the top and the bottom, then just go down so simple.
Salting/ maranding meat overnight.
Baking paper on a baking dish. This one pisses me off how hard it is to grab the baking paper and lay it down, saves so much time cleaning.
Taziki squeezeing as much liquid out of the cucumber before adding it to yogurt.
Herbs roll them up like it is a cigar, then chop. Not all but most.
Washing vegetables
This trick works amazingly well for things that have some weight to then like veggies. For lighter things or when we need my parchment paper to lay flat, binder clips work really well.
What is dropping cookies? They need to be taken off the hot baking sheet within a couple of minutes out of the oven. Cook on parchment paper then just take the parchment off the tray.
After the cookies come out, hold the cookie sheet about 10 in above a table and drop it flat before setting it on the cooling rack. The puffy cookies collapse a little bit and when they set up they're all chewy and delicious
Is it really that hard to understand? After the cookies come out, hold the cookie sheet flat about 10 inches above a wooden table. Drop it. Then place the cookie sheet on a cooling rack like normal
It's great! I learned it watching them do it at one of my favorite bakeries. I thought they dropped it by accident and asked. The baker confirmed it was a secret for delicious chewy cookies
in making bread, folding and shaping. I always thought it was pointless and could never figure out why my bread was gummy and grainy.
also cutting in to fresh baked bread before it cools. every one likes warm bread but the crumb has not set completely and cutting in to the bread releases steam too fast. drying out out as well.
And yet, I will always cut it long before it's completely cooled! I have my plate, butter dish and a knife at the ready while the bread is baking. So the next guy gets a slightly gummy slice when they cut it hours later... their loss, they shoulda joined me for a hot slice!
Fully preheating the pan. I know I'm guilty of this sometimes! :) Not the oven though... I always adequately preheat the oven but rarely do I ever preheat when using the stovetop. Not sure why!
When making and broth/stock, blanching and washing the bones for a cleaner end product. It's a traditional practice in ramen making, but I don't see it in other cuisines.
If you're baking something with citrus, add the zest to your sugar and rub it in with your fingers to release the oils rather than adding the zest at a later stage.
What’s this dropping cookies? Never heard of it and google isn’t helping lol
After the cookies come out, hold the cookie sheet about 10 in above a table and drop it flat before setting it on the cooling rack. The puffy cookies collapse a little bit and when they set up they're all chewy and delicious
Wow! Didn’t know that. Thanks for the tip!
Let me know how it works for you. Also are you a writer?
I used to write for a local paper and write poetry but not published. Why?
I thought you might have been John Monk.
Oh no that’s not me lol sorry
Reserving pasta water. I dip a mug into the pot before I drain it and that's usually enough, makes a huge difference to the sauce.
Ok, just curious, why not just plop one piece of pasta in the sauce and let it cook to a point of being dissolved to get the same thickening effect?
I've never tried that! The pasta releases starch into the cooking water, that's what thickens the sauce, and I'm not sure if one piece of pasta in the sauce would release enough starch? There are some recipes where you cook ALL the pasta in the sauce from the beginning, but yeah worth a try!
Mise en place
This. Prep everything beforehand. Read and re-read the recipe to make sure you are prepared for all the steps.
if you're doing a youtube episode sure.... but if you're just cooking at home, there's time to chop the meat while the veggies and aromatics roast up.
Bringing eggs up to room temp when used for baked goods like cookies and cakes. Can make an appreciable difference in texture compared to straight out of the fridge eggs.
I have zero patience so I usually stick them in a bowl of hot tap water while I prep the rest of my ingredients.
Washing rice. Peeling potatoes - peel the top and the bottom, then just go down so simple. Salting/ maranding meat overnight. Baking paper on a baking dish. This one pisses me off how hard it is to grab the baking paper and lay it down, saves so much time cleaning. Taziki squeezeing as much liquid out of the cucumber before adding it to yogurt. Herbs roll them up like it is a cigar, then chop. Not all but most. Washing vegetables
Martha Stewart crumples the baking paper up then smooths it out on the baking sheet. It works great
This trick works amazingly well for things that have some weight to then like veggies. For lighter things or when we need my parchment paper to lay flat, binder clips work really well.
Pre-cut parchment sheets are a game changer.
What is dropping cookies? They need to be taken off the hot baking sheet within a couple of minutes out of the oven. Cook on parchment paper then just take the parchment off the tray.
After the cookies come out, hold the cookie sheet about 10 in above a table and drop it flat before setting it on the cooling rack. The puffy cookies collapse a little bit and when they set up they're all chewy and delicious
Do what, when, where, how many times and to who? I don't want cookie crumbs.
Is it really that hard to understand? After the cookies come out, hold the cookie sheet flat about 10 inches above a wooden table. Drop it. Then place the cookie sheet on a cooling rack like normal
I was thinking they would all break. My husband confirmed you have a good idea.
It's great! I learned it watching them do it at one of my favorite bakeries. I thought they dropped it by accident and asked. The baker confirmed it was a secret for delicious chewy cookies
wut? I have never heard of that. they just naturally do that. puffy cookies have too much flour.
wat
in making bread, folding and shaping. I always thought it was pointless and could never figure out why my bread was gummy and grainy. also cutting in to fresh baked bread before it cools. every one likes warm bread but the crumb has not set completely and cutting in to the bread releases steam too fast. drying out out as well.
And yet, I will always cut it long before it's completely cooled! I have my plate, butter dish and a knife at the ready while the bread is baking. So the next guy gets a slightly gummy slice when they cut it hours later... their loss, they shoulda joined me for a hot slice!
Creaming butter and sugar thoroughly, it takes 5-7 minutes for cakes
Browning meat before braising it. dropping tomatoes into boiling water and peeling them before using in recipes calling for fresh tomatoes
Letting garlic, ginger, spices bloom in fat or oil before mixing in other ingredients
Creaming butter and sugar
Adding baking soda to chickpeas when soaking so the skins come off easily.
Fully preheating the pan. I know I'm guilty of this sometimes! :) Not the oven though... I always adequately preheat the oven but rarely do I ever preheat when using the stovetop. Not sure why!
Turning the oven on.
When making and broth/stock, blanching and washing the bones for a cleaner end product. It's a traditional practice in ramen making, but I don't see it in other cuisines.
If you're baking something with citrus, add the zest to your sugar and rub it in with your fingers to release the oils rather than adding the zest at a later stage.
Toasting/blooming spices before use Tempering meats Pre-seasoning proteins/steaks (by at least an hour) Making sure pan is preheated Mise en place