As we approach the Thanksgiving weekend, here are a few cooking tips from Central. Please feel free to share yours with us and all the other blog readers!
How to cut an onion without crying?
Image from FreeDigitPhotos.net
All methods below will reduce the volatility of the sulfide that causes irritation:
Use sweet onions
Peeling and cutting under running water
Refrigerating onions before chopping
Reduce clean up time
Use kitchen scissors to chop fresh mint, chilies and coriance finely with any mess.
Measure your ingredients carefully
Use metal or plastic nested cups for dry ingredients like flour and sugar, and graduated glass or plastic cups with spouts for liquids. If you use the liquid measuring cup for flour you may get an extra tablespoon or more per cup, which could make cookies hard and dry. To measure flour, lightly spoon it from the canister into the measuring cup and level it with a straight edge of a spatula or knife. Do not tap or shake the cup to level it. When measuring brown sugar, pack it firmly into the dry measuring cup so that it holds its shape when it is removed.
Make the best cookies
Bake one sheet of cookies at a time. Center the rack in the middle of the oven. If you put two baking sheets in the oven at one time, it is best to switch their positions halfway through the baking time. Allow cookie sheets to cool thoroughly between batches. Putting the dough onto hot cookie sheets may cause the cookies to spread and brown too much around the edges.
Use flat baking sheets or those with very low edges. Shiny, heavy gauge aluminum is best; dark cookie sheets may cause excessive browning. For best results, the cookie sheets should be one to two inches smaller than the oven rack on all sides to allow for proper air circulation.
Prepare cookie sheets and baking pans as directed before you begin to mix the recipe. If light greasing is suggested, use vegetable oil spray or a small amount of solid vegetable shortening. Do not use butter or margarine as it may burn on cookie sheets. You might also want to use bakers’ parchment paper (available in many supermarkets and specialty stores) instead of greasing cookie sheets — it will also save on cleanup time!
Freeze baked cookies for months of ready-made snacks. Cooled cookies, double-wrapped in plastic sheets or plastic storage bags will last up to three months. To thaw, remove cookies from freezer, unwrap and place them in a single layer on wire racks for 15 to 30 minutes. Store uneaten cookies in a tightly covered container.