28
Mar
Brownie experiment
So after futsing around, I can safely say that I have a fool proof way to portion large trays of brownies evenly, and cleanly (at that!).
All you need is a straight-edge, some wax-paper, a pizza cutter, and a brownie spatula or a wall scraper (I prefer the wall scraper, to be honest). For the perfectionist, you may want a cheap plastic knife as well (not unlike one you’d get with any order of take-out).
So what do you do with all of this?
17
Feb
Cookie Experiment — Round 4
Notes:
- The dough was chilled in the refrigerator for over 72 hours.
- The first two batches were baked on inverted (rimmed) baking sheets.
- The first batch was rotated at 9, and pulled out after 18 minutes.
- The second batch was rotated at 9, but pulled out between 16-17 minutes.
- Both were over-cooked and had between brown and dark-brown bottoms.
10
Feb
Cookie Experiment — Round 3
Notes: compressed the shit out of the scoops, and chilled them for 24 hours.
1st batch — 3.5 oz. white sugar:
- rotated at 9 minutes
- pulled out at 15
- height is on par with other batches, color is a bit more brown.
2nd batch — 3.5 oz white sugar:
- rotated at 8
- pulled out at 17
- out of the oven, the height is good — will probably deflate. color is pale golden brown, edges are brown, however.
- deflated back to normal height — darker than their predecessors. Probably should’ve done 9 + 9.
