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There is no guarantee that the ingredients big your biscuit recipe a hit with your family when you see the main tool of trade: the cookie sheet. Years ago, kitchens were equipped with only one choice when it came to the plate of biscuits from the oven. Fortunately, today's technology opens a whole new world of possibilities to help us bake the perfect cookie.
Single layer of cookie sheets are still a favorite of many serious bakers, butare certainly good and bad out there. Two problems that result in a single layer of paste and sheets of uneven heating. In part, improvements over the years, have cookie sheets in single layer better in both areas. He led the invention of Teflon non-stick cookware. Although this is less common piercing, it is not guaranteed. the cheaper brands of nonstick cooking usually lose their coating eventually peel and fast, allowing the most avid readers oven the leaf. Modern aluminum cookie sheets also have the problem of uneven heating. To make an aluminum plate using a non-stick is the color. Over baked cookies soils is a common occurrence when using dark skins because the dark color absorbs more heat than light-colored skin. So if you decide the flight of the single layer of parchment paper for a brand of trust, and a sheet pan and look more pale.
Air cushion> Trays has grown in popularity a few years ago because they were seen as the remedy for the single layer baking sheet problems. Double layer of plates allowing air to circulate between the cooking surface of the cookie, allowing hot spots and resulting baked biscuits evenly throughout the album, not just in the middle. There are a few things to note when using these sheets. Stabbing is still a problem, depending on how the magazine was created and is covered by acoating. Moreover, even if you get constant heat in the magazine that you could not heat hot enough. This will cause the cookies to cool a bit 'slower, and then spread over cooking. As a result, may not decline cookies brown around the edges. After the first batch is cooked, may be made to improve the results.
Cooking stones have become popular in recent years for good reason. These stones absorb heat evenly andhumidity at the same time. The result is a cookie that the chip on the bottom right, without the eclipse. Baking stones are much more tolerant when it comes to cooking and storage is usually minimal. If there are no disadvantages to baking stone, is that they can be expensive, and because of their weight a bit 'clumsy in the kitchen.
Parchment paper is a cheap, convenient, cookie baking aid that every kitchen should have. ParchmentThe paper is coated on both sides, mostly with silicone, and is available in square or waxed paper and roll. parchment paper baking cookies more to increase the cooking surface with ease, and to help spread the heat evenly. Another advantage is that you can reuse a piece several times if you make multiple batches of cookies.
Equip yourself with the right plate will definitely get a hero for firingfamily. Although Fido may be disappointed that his share of miscues cooked disappeared.
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