Baking Sheets

Bake Better Cookies

December 1, 2016

December is here and is cookie-baking heaven. Here are some basic tips to make a better cookie.

Split the dough. Work with half of the cookie dough at a time when rolling and cutting cookies. Too much handling of the dough makes cookies tough.
Keep the other half refrigerated since chilled dough is easier to handle.

Bake cookies on flat, shiny, heavy aluminum, baking sheets. These baking sheets with no sides are designed for easily sliding cookies onto a cooling rack. Dark sheets may absorb heat, causing cookies to brown too much on the bottom.

Grease baking sheets with cooking spray or solid shortening instead of butter or margarine.

Don’t overload the oven. Bake one sheet of cookies at a time on the middle oven rack.

Make sure to cool baking sheets between batches before reusing. Wipe the surface of each with a paper towel before reusing.

Cool cookies completely, on wire racks, before storing them in airtight containers.

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved

Tips For Baking A Better Cookie

December 9, 2014

Tips For Baking A Better Cookie

After making thousands and thousands of cookies over the years one learns a few important tricks on how to make a better cookie. Here are some tips from the Tiny New York Kitchen’s kitchen.

Making Dough:

Bring butter to room temperature for 30 minutes to 1 hour before you start (unless otherwise directed).  If you’re short on time, cut the butter into pieces and microwave in 5-second intervals, just until butter is soft, but not melted. 

To measure flour, spoon it into your measuring cup, then level it with a knife. If you pack flour into the cup, your cookies could turn out dry and heavy. 

Check the expiration dates on your baking powder and baking soda, or test the freshness by dropping a pinch into vinegar: If the baking soda or powder foams and bubbles, it’s still good. 

Use pure extracts. The imitation stuff just isn’t the same. 

Baking Cookies:

Buy an inexpensive oven thermometer and adjust your oven setting accordingly. 

If you’re baking more than one tray of cookies at a time, switch the positions of the pans from top to bottom halfway through baking and give each pan a 180-degree turn. 

Cool and quickly wash your baking sheets between batches. If you drop dough onto a hot baking sheet, the butter will start melting instantly and the cookies could lose their structure. 

Line baking sheets with parchment paper for easy cleanup. 

Let cookies cool for a few minutes on the baking sheets (just until they’re firm enough to move), and then remove them to a rack to cool completely (unless otherwise directed). If you leave the cookies on the pan, they could end up too crisp. 

"Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen

A Few Words About Bacon

July 7, 2013

Keep Calm and Cook BaconA Few Words About Bacon

Bacon is salted, dried, cured or smoked meat from the back or sides of a pig.  The term is derived from the Germanic bache/backe “back meat,” though at first the word referred to any part of a pig.  Flitch (or slab bacon) designates a whole chunk of bacon before it is cut into slices.  Burned bacon can be dangerous because burning it will produce carcinogens.

If you’re not doing it already then I have 3 words for you…BAKE YOUR BACON! Frying is the traditional way to cook bacon, but as we all know the high heat can make the bacon fat splatter all over the place.  Baking applies lower heat, reducing splattering and shrinkage.  It is also the best way to cook large amounts of bacon.  Arrange the bacon slices side by side on a large, parchment paper lined, baking sheet.  It’s a good idea if the baking sheet has a large rim on it.  Bake in a preheated oven at 400º F for about 20 minutes or until the bacon is crisp and browned.  Cooking food in the oven at this temperature is actually roasting, but there are times when the terms roasting and baking can be used interchangeably.  Remove the rendered fat as it accumulates with a bulb baster, if necessary.  When done it’s a good idea to transfer the bacon to paper towels to drain.

Generally bacon is about 50% fat.  As it cooks, the fat becomes liquid and separates from the meat.  This process is called rendering.  The rendered fat can be put in a tightly covered container and stored in the fridge or freezer for sautéing or frying other foods.

Purchasing the leanest bacon can be counterproductive, as the fat gives the bacon most of its desirable flavor and crispness.  Most of the extra fat melts off during cooking.  The fat on bacon should be about 1/2 to 1/3 of the total weight.  If you buy bacon from a butcher, you can ask for the rind to be removed and for the bacon to be sliced.  A whole slab stays fresher longer.  A butcher-cut slab can be stored for two weeks in the fridge or two months in the freezer.  The freezing does create ice crystals which causes the bacon to splatter when fried stovetop.

Did you know that bacon can be frozen for up to 4 weeks? The curing process affects the stability of the fat, which means that bacon can turn rancid even when frozen.  Although you can freeze the unopened package, it is usually better to separate the slices into conveniently sized amounts (about 4 ounces or so for breakfast).  Wrap the bacon tightly in plastic wrap, then overwrap with aluminum foil.  For added protection place in a ziplock bag. Long-term freezing is not recommended. Thaw thoroughly in the fridge before cooking.

Once the vacuum pack is opened, bacon will usually keep for only about a week in the fridge, although sometimes it will keep for a couple of weeks.  The ends may darken and dry out and they should be sliced off and thrown away before using.  To make bacon crumbles, chop the bacon first and then cook it.

Keep Calm and Eat Bacon!

Bacon

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