One of the most frequently asked questions when baking cookies is: how do you cut down preparation time for parties or special events? The answer is simple; freeze your dough or cookies ahead of time.
Most cookie dough freezes extremely well and can be kept frozen for up to 4 or 6 weeks. The most important thing to keep in mind is that the dough will absorb any odd odors present in your freezer if it’s not properly wrapped and sealed. To prevent odors from creeping into the dough, as well as preventing freezer burn, wrap the dough securely twice. Also make sure that the dough is placed away from fish or any other strong smelling items in the freezer. Oxygen is another leading cause of freezer burn. If you should decide to put the dough into a freezer bag instead of wrapping with plastic wrap then follow this tip: when closing the bag, leave a ?-inch gap in one corner. Insert a drinking straw, suck out all excess air in the bag, and then close tightly.
When you are ready to bake, simply let the dough defrost in the refrigerator. It will take several hours to thaw the dough, so plan ahead. The types of cookie dough that freeze the best are shortbreads, chocolate chip, peanut butter, sugar, and brownies, just to name a few. The types of cookie dough that do not freeze well are those for cake-like cookies and cookies that have a very smooth, runny batter.
Freezing baked cookies is a great way to preserve their freshness. Baked cookies will keep in the freezer for up to 3 or 4 weeks. Follow the same steps as when freezing dough by double-wrapping the cookies. When you are ready to eat your frozen cookies, just let them come to room temperature. Or for you impatient types, pop them in the microwave on high for about 30 seconds. We still haven’t come across a baked cookie that doesn’t freeze well. So when planning your next special event, think about preparing and freezing ahead of time.
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Working with Eggs – sun hing foods
Bad eggs are rare but they do occur. Crack eggs into a separate bowl before mixing with other ingredients. If the egg is bad it will have an unmistakeable odor.
If you find an egg stuck to the carton, fill the indentation with cool water and let sit for five minutes. The water will soften the dried egg white that is holding the egg in the carton.
Many techniques are used for cracking open an egg. Their is an easy method you can use if you want to keep the eggshell out of the frypan. Using the following method will keep the egg shell from shattering when you crack the egg.
- First, find a flat surface, you want to crack the egg on a flat surface and not on the edge of counter or frying pan.
- Place the egg in the upper part of your palm, between your thumb and first three fingers. Leave a space between your middle and ring finger. Give a short, sharp crack to the exposed area on a flat surface.
- Once the egg is cracked, quickly bring the egg over the bowl or pan and quickly spread apart the two halves of the shell. Pull the lower half down with your ring finger, while pushing up the upper half with your thumb and middle finger. The egg will gently fall into the bowl as the shell spreads apart.
If you drop an egg on the floor, pour salt on the floor, heavily. Wipe it up fifteen minutes later. Salt will set up the eggs protein so that it’s easier to clean up.
If you have to clean up a mixing bowl that has eggs coated on them, use warm water. Hot water may set up the egg’s protein and make it harder to wipe off the bowl.
How to Choose the Right Smoke for the Right BBQ Dish By Bob Quinn – sun hing foods
BBQ smoke is one of the easiest ways to add a nice touch of flavor to a grilled dish. You’ll be amazed at how many different flavors there are! Knowing which smoke is the best match for different BBQ flavors can be a challenge though. Here’s a handy guide to help.
There are dozens of different types of wood to use over a BBQ. Each has their own flavor, and some are milder while others are pretty strong. Just like wine, there are some guidelines about which type to use with different meats.
Mesquite is one of the most commonly used wood for BBQ smoking. It has a strong flavor and can be used with all types of meats. One word of warning ? make sure to use mesquite that has been well cured. Green mesquite burns sap which tastes awful.
Hickory is another of the classic BBQ flavors and many sauces are advertised with this included. Hickory is a strong flavor and works well with all types of meat, although it does tend to taste better on red meat.
This is a less common BBQ flavor. Most fruit and nut woods are mild, but this one also has a strong flavor. It tastes best with grilled beef or pork recipes.
Apple is the other fruitwood that has a very strong flavor. It’s great when used on the BBQ with anything except seafood.
Pecan and Oak:
These nut trees both produce wood that has a nice mild flavor when used on the BBQ. Their flavor complements all types of recipes, including seafood.
Cherry And Sassafras:
These are both milder flavors. If you plan to BBQ any beef, chicken, or pork, you might consider either one of these flavors. Sassafras tends to be more difficult to find, but is a nice unusual flavor.
Orange and Mulberry:
These two fruitwoods are also mild, but both of these work very well with seafood on the BBQ. You can also use them for chicken or pork, but they are not strong enough to flavor beef.
This wood has a sweet smoke, of course, and a mild flavor. It’s a favorite among those who enjoy pork or chicken on the BBQ.
Alder or Cedar:
These two woods have mild flavors and are perfect for seafood. Native Americans from the Pacific Northwest have been using them for centuries to cook their catch, and it’s easy to taste why.
Using smoke to flavor a BBQ dish is really easy, but knowing which to use can be a challenge. If you really want to experiment, buy a variety pack and see which you like best.