How to Avoid a Spreading Cookies < Cooking Tips and Cooking Questions Answered. Result: Sad gingerbread men.
Baking holiday cookies can go from a labor of love to an exercise in frustration when your gingerbread men come out more bloated than a Macy's parade float. The problem is too much heat—but not at the baking stage, at the mixing stage: Your butter is too warm. The solution: Keep your butter cool, right until baking. Butter starts to melt at 68°, and once that happens, its water-fat emulsion breaks and there's no getting it back.
Cold, emulsified butter helps give baked goods structure by taking in air when mixed with sugar. If the butter is still cold to the touch but spreadable, you can start creaming. How to Cook Everything a Little Better - Food on Shine. Cook Corn Instead of boiling corn on the cob, dot it with a little butter, salt, and black pepper.
Place on a baking sheet and roast (350 degrees) until tender. Caramelize a little honey in a sauté pan and, when the corn comes out, brush with the honey. -Alex Guarnaschelli, Butter, New York; host of Alex's Day Off (Cooking Channel) ULTIMATE LABOR DAY MENU: The Easiest Grilling Ideas for Right Now Bread Meat After you've breaded a piece of meat for panfrying (dip in flour, dip in a water-and-egg-white mixture, dip in bread crumbs), spray the breaded meat with a little water from a spritz bottle. -David Burke, David Burke Kitchen, New York Make a Sandwich Less is more. -Michael Schwartz, Michael's Genuine Food & Drink, Miami Hold a Knife Pinch the dull side of the blade with your pointer finger and thumb where the blade meets the handle.
-Kelsey Nixon, host of Kelsey's Essentials (Cooking Channel) THE BEST BREAKFAST PLACES IN AMERICA: Did Your Favorite Make the List? Scramble Eggs Grill Fruit. 15 Who-knew? uses for your microwave - Food on Shine. The Best BBQ Sauces. Barbecue sauce might remind you of lazy weekends, but tasting sauces was serious business for our trained panelists.
To recognize the varied flavors they might find, tasters first spent three days sampling everything from a tamarind-flavored soft drink to old herbs, from orange marmalade to liquid smoke. They then tasted each of 10 sauces three ways: straight up, on chicken tenders coated in sauce and broiled, and on chicken thighs cooked with sauce in a slow cooker for at least 4 hours. Ratings were based on the toughest test, how the sauces tasted straight up. The verdict: Five sauces were Very Good overall. Taste The best sauces all have complex flavors, though they tasted somewhat different, as the ratings below show. When cooked with meat, most of the sauces became more mellow, and their flavor improved, but not all were equally versatile. The rest of the sauces were decent but had drawbacks that included an ashy flavor, a gelatinous texture, or excessive sweetness. Nutrition Good : 7 Kitchen Tricks You Should Know - Food on Shine. Sometimes the simplest solutions are the best.
Ironically, many of the following tricks for fixing common kitchen dilemmas aren't widely known. But tuck them in your proverbial apron and you'll have a far easier time resolving the following problems next time you face them: 1. How to Open Stubborn Pistachios Pistachios are way too expensive to waste. Yet many of the delicious roasted nuts arrived in shells with little to no opening. 2.How to Easily Remove Egg Shells Dropped into Eggs It happens to all of us: You crack open an egg and a tiny piece of its shell falls into the bowl along with the raw egg. 3.
Gadgets That Make Cooking More Fun 4. You know that jar or bottle of honey that's hardened and crystallized on your shelf? 5. 6. Beautiful Clocks for Every Room 7. Fruit is expensive, yet it goes bad so quickly and easily.