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Ontario, Canada
I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay

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Thursday, February 19, 2009

Kitchen Quick Tips - Perfect Cookies

For evenly browned cookies, use a shiny, bright baking sheet at least 2 - inches shorter and narrower than the oven. Do not grease unless called for in the recipe. Line the baking sheet with a Silpat or parchment paper in place of greasing. Allow baking sheets to cool before putting more dough on the sheet.

3 food lovers commented:

jinx1764 said...

Great tip, I'll have to try that. How about to make cookies more crunchy and less chewy without having to bake them to death?

Garden Gnome said...

Thanks jinx1764. Hmm, for crunchy less chewy cookies I would use convection heat if you have it or cook 5 minutes longer then remove from the pan immediately to a wire rack. Leaving on the pan will allow moisture to go back into the cookie.

Garden Gnome said...

Hi Ebi, I'm not a huge fan of non-stick bakeware especially the non-stick baking sheets I was buying (Baker's Secret). Wilson puts out a nicer, heavier duty product but if you watch the food channel they go for the Silpat® lined professional baking sheets. What I like about the professional baking sheets is not only are they heavier but they are a bit larger.