Posted by:
Rebecca Gordon, June 26, 2009 in Ask the Test Kitchen
Q: I've had the recipe for Ultimate chocolate Chip cookies for years & years---and always they are the BEST cookies in the world. For the last 4 times I've made them, they fall flat when they come out of the oven.I did switch and started using Kosher salt, but seems crazy that would cause it. I can't think of any item I changed that would cause this. Why do you think this happens?
A: I use kosher salt when I make them at home and have never had an issue. First off, I would check the date on your baking soda and make sure it has not expired. I don't know what brand flour you use, but we use Pillsbury AP flour when testing and Land O Lakes butter for consistency purposes. You could try and refrigerate the dough overnight because I do find that the cookies are puffier and fuller when baked the next day. I hope these tips help. Thanks for your question. Rebecca Gordon
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Posted by:
Scott Jones, June 22, 2009 in Ask the Test Kitchen
Q: I used your recipe to make Southern Soda Bread - directions said to shield it using aluminum foil. I did what I thought shield meant, covered the loaf pan. The batter rose to the top and stuck. The bread is fine but what did you mean by
'shield"?
From the recipe: "2. Bake at 350° for 45 minutes. Rotate pans in oven, and shield with aluminum foil."
Dr. Lew Jury., Manheim, PA
A: Dr. Jury, Thanks so much for the email. By shield, we mean to loosely cover with foil to prevent the bread (or pastry, or pound cake) from overbrowning. This is usually done after the bread is turning golden on the outside, but isn’t completely done on the inside. From our testing, it should have been cooked enough after 45 minutes to not stick when shielded. Best regards, Scott Jones
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Posted by:
Ashley Leath, June 22, 2009 in Ask the Test Kitchen
Q:
I am a long time subscriber to your magazine and have also purchased many of your books. I recently received my copy of your Christmas with Southern Living 2009. In it I found something that has left me very puzzled.
In your book Christmas with Southern Living 2009, a recipe on page 130 for chocolate bread calls for turbinado sugar. It is also mentioned in several other recipes as one of the ingredients. What is this and where can it be purchased? I have searched through my cookbooks and reference material and have found nothing. Your help would be appreciated. Marion Edwards
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Posted by:
Angela Sellers, June 3, 2009 in Ask the Test Kitchen
There are two types of people in the world; people that fry and people that don't. I'm happy to say that I love to fry. Unfortunately, it's not something that my diet will allow me to do often, but whenever I decide to treat myself to crunchy, crispy, juicy, chicken, I fry it. There are several reasons you may not want to fry and I do understand your concerns. Here are some of the reasons that I've heard and some tips that may help you change your minds.
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