I just finished making cookies. The dough was enough to make multiple batches. I only have one baking sheet. Every time a batch was ready, I used new parchment paper on the baking sheet. Is this necessary or could I just re-use the same piece of paper till all my cookies are baked?
You can reuse parchment paper several times for your cookies (it also works for other dry dishes), depending on cooking time and temperature, with no problem. Change the paper when it gets dirty, dark and/or brittle as it may crumble beyond this point. I always do so with no difference in the results, saving both on money and waste.
this). Place about 2" apart on an ungreased baking sheet (you can use Silpat or parchment). Bake at 400°F for 8 - 10 minutes. They should be lightly browned but still soft. If you prefer a crisp cookie...When I make snickerdoodles, they taste too "tangy" to me which I believe is due to the acidity of the tartaric acid. The recipe I have calls for a 2:1 ratio of cream of tartar to baking soda which is consistent with the proportions in How do I make a baking powder substitute? and What is the difference between baking soda and baking powder? What can I do to reduce the tanginess? Edit: Here's
I've just found my new-found love for making chocolate cups. And on one of the videos of how to make chocolate cups, the lady used a chocolate transfer sheet to get a really pretty chocolate cup, which she then filled with some mousse. I wanted to buy some chocolate transfer sheets myself and started to look on ebay and found a lot of very beautiful sheets at very good prices. Before I go ahead and buy them, my question really is if they are safe to use (health-wise) and if I need to be aware of any issues with them, for example, should I only buy brown ones and avoid any that use colours
I don't have access to parchment paper or even butter paper for that matter. I just read on a website that it'd be okay to use aluminium foil as long as I apply a coating of grease on it. And also since aluminium conducts heat faster, will I need to reduce the baking time?
I made chewy chocolate chip cookies. The recipe gave baking time suggestions, but noted check your cookies before they’re done; depending on your scoop size, your baking time will vary and suggested to bake them "until the edges are lightly toasted". However, I used dark brown sugar, so my dough was much darker than in the pictures, it was an ochre shade. I didn't notice any changes in color, and I don't think I could in the dark dough, but my second sheet got rather hard after cooling, I suspect I overbaked them. How can I notice the right moment to take cookies out of the oven?
My fiance has celiac disease and so I have been trying to get better at baking gluten-free lately. I have made the following recipe many times and it is soooo delicious; I was wondering if someone... with plastic wrap and allow to rest till double in bulk. Pour out the dough onto a flat surface. Cut dough in half and shape each piece into a ball. Sprinkle some cornmeal onto parchment paper. Place... into a preheated 440 degree oven with a baking stone or on a cookie sheet. Create some steam by placing a cast iron pan on the bottom of the oven the same time that you turn on the oven. Once you
I made a simple muesli bar yesterday, and being lazy, I just left it in the dehydrator for some 3-4 good hours or so. The mix is composed of the following ingredients: Oats mix (the ones that are already a mix) Wheat germ A bit of chocolate whey protein (the kind bodybuilders use) Unsalted whole peanuts I just mixed them with honey and milk, spread them to even thickness (around 1 inch?) on top of a baking sheet, and put them in the food dehydrator for said 3-4 hours. The taste turned out OK (it seems to have lost some sweetness from dehydration?) but it's not crunchy enough. Would
If I don't have parchment paper, can I substitute wax paper for baking recipes. What is the difference between the two?
I'm attempting to make this recipe for Greek Meatza which calls for baking ground beef in a pan on top of parchment paper. I don't have access to parchment paper, so I'm wondering: can I substitute aluminum foil? If so, are there any adjustments I should make to the time or temperature for baking? Thanks.
used a baking sheet per instructions, would another cooking vessel have worked better? Removing the hominy, I used a large sheet of parchment to shield myself from stray hominy shrapnel, then used it on top to keep kernels in place while cooling (I didn't want to use foil as I wanted to avoid insulating the heat): Would baking with a piece of parchment over the kernels (to hold the kernels more... of the oven). Currently I am intending to use the hominy in a chili, so the texture they are at should be good. However, I would like to find out if there would be an approach to solving the following