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Tips and Tricks

Measuring Vs. Weighing

I am firm believer in ALL cookies being delicious. Extraordinary cookies that create that audible "mmm" or have you remember as the "best cookie" is where the hierarchy within the cookie world exists and is why certain cookies exceed. Weighing ingredients always seemed like a really fussy task until I bought a food scale, started weighing ingredients, and my cookies became more luscious.

This video exemplifies the difference between measuring out one cup of all purpose flour (5.6 oz ) vs. a cup of all purpose flour needing to be weighed as 3.5 oz.

"Hi nice to meet you, I'm your oven."

Ovens are a tool that can make or break your cookie's texture, thus getting to know it is important. By using a simple oven thermometer then you can figure out if your oven runs hot or cold and adjust your temperature and baked times accordingly. 

Butter Dilemma

European butter is great because it has a high fat quantity which makes things stick well it is not as good for for diets.

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Regular American unsalted butter, typical and is always great. 

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Browned butter, has had the water cooked out and the fats browned which leads to a more nutty and delicious tasting butter. If using browned add water or cream, 1 tablespoon per 12 tablespoons/1 sticks. 

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When using any kind of these butters you have to warm the butter to room temperature (60-75 degrees) before use, so it is more pliable to mix ingredients into. 

Browning Butter 

Step 1

Step 2

Step 3

16 Tbsp. (2 sticks) of butter cut into Tbsp. pieces. 

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Cook the butter on low until is melts evenly and is a bright yellow.

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Turn up the heat to medium-high and start to boil the water out of the butter (it will pop and sizzle).

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Step 4

Step 5

Step 6

Use the spoon to to dip below the bubbling foam when the butter starts to smell nutty. 

Set the spoon with butter in a clear or white surface for browned flakes. The brown flakes mean the butter is browned. 

Turn the heat off and strain through a fine mesh sieve into a container. Set the container in the fridge to harden then bring the butter out to room temperature for use. 

Iodized Salt Trick

Iodized salt is more acidic than regular salt thus needing to be halved when using while baking.

Milk Powder

Yass! THAT gross milk powder. Cristina Tosi likens it to MSG, it has no taste, yet makes a meal better. Sometimes if I am feeling for a more tart complex flavor I use buttermilk powder in substitution and usually squeeze half a lemon's juice and a couple zest shavings in. I also substitute malted milk powder as well, it gives it that maltier different flavor. 

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