Advice On Making Your Own Desserts
It's the end of the meal and everyone turns their thoughts to the piece de resistance, the dessert. How do yours shape up? Hopefully, they are masterworks. Whether they are or not, the following tidbits might help make them that much better.
Rolling dough on parchment paper is no big deal with one exception. The parchment paper tends to slip. Try lightly watering down the surface you are using and then put down the parchment paper. It should stop slipping.
If your chocolate chips spread out into little lakes in cookies, you have a problem. One way to make chips remain chips when cooking is to use frozen ones. Add them to the batter just before cooking and you should have better results.
Separating egg yolks and whites should become second nature for you after a bit. If you find yourself having problems, cool the eggs down. The separation is easier when the sections are cooler for some reason.
I love chocolate. You love chocolate. Your dog loves chocolate. That being said, chocolate can kill your pup so be very careful when leaving it lying around when cooking desserts. Pups cannot process it fast enough so it poisons them.
Chocolate is a common ingredient in desserts. In breaking news, the ocean is also wet. Working with chocolate can a pain since it tends to be very pliable at room temperature. Throw the chocolate in the freezer for 15 minutes and it should be easier to work with.
Having problems with your cake tops coming out tilted which makes the hard to decorate? Teach the cake a lesson. Thump the bottom of the pan on a cutting board a couple times before cooking. It removes the air bubbles and will create a flat top.
Adding fruits and nuts to your desserts is a good idea, but how do you keep them from sinking like an anchor to the bottom of cakes and such? Try coating them in flour. You will risk some sinkage, but not a lot and certainly not enough for people to notice.
Your dentist will probably faint if you tell him or her this, but dental floss is not just for teeth. It is a great tool for cutting cookie dough and cakes. Hold it in both hands and saw through your subject like a saw through wood.
Given the endless number of desserts that exist, it is obviously impossible to nail down every last bit of advice to make your cooking turn out as optimal as possible. Nonetheless, I like to think this is a good place to start.
Rolling dough on parchment paper is no big deal with one exception. The parchment paper tends to slip. Try lightly watering down the surface you are using and then put down the parchment paper. It should stop slipping.
If your chocolate chips spread out into little lakes in cookies, you have a problem. One way to make chips remain chips when cooking is to use frozen ones. Add them to the batter just before cooking and you should have better results.
Separating egg yolks and whites should become second nature for you after a bit. If you find yourself having problems, cool the eggs down. The separation is easier when the sections are cooler for some reason.
I love chocolate. You love chocolate. Your dog loves chocolate. That being said, chocolate can kill your pup so be very careful when leaving it lying around when cooking desserts. Pups cannot process it fast enough so it poisons them.
Chocolate is a common ingredient in desserts. In breaking news, the ocean is also wet. Working with chocolate can a pain since it tends to be very pliable at room temperature. Throw the chocolate in the freezer for 15 minutes and it should be easier to work with.
Having problems with your cake tops coming out tilted which makes the hard to decorate? Teach the cake a lesson. Thump the bottom of the pan on a cutting board a couple times before cooking. It removes the air bubbles and will create a flat top.
Adding fruits and nuts to your desserts is a good idea, but how do you keep them from sinking like an anchor to the bottom of cakes and such? Try coating them in flour. You will risk some sinkage, but not a lot and certainly not enough for people to notice.
Your dentist will probably faint if you tell him or her this, but dental floss is not just for teeth. It is a great tool for cutting cookie dough and cakes. Hold it in both hands and saw through your subject like a saw through wood.
Given the endless number of desserts that exist, it is obviously impossible to nail down every last bit of advice to make your cooking turn out as optimal as possible. Nonetheless, I like to think this is a good place to start.
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