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Getbig Main Boards => Gossip & Opinions => Topic started by: Nomad on December 29, 2015, 03:39:39 PM
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How do I bake a few cookies without burning the bottom?
Serious issue, its ruining my cheats.
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Did you remember to flip them halfway through?
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How do I bake a few cookies without burning the bottom?
Serious issue, its ruining my cheats.
Jeezus christ, seriously. Baking is really easy. Cooking something with eggs butter sugar and flour means it's probably going to be good as long as you don't mess it up and burn it. If you do, then cook it for less time for Christ sakes. Follow the recipe and check on them. Buy a roll of cookie dough and follow the instructions. AND CHECK ON THEM! It's super easy. Do you not have even a 12 minute attention span? Do you have a set it and forget it mentality? Then don't cook.
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How do I bake a few cookies without burning the bottom?
Serious issue, its ruining my cheats.
Your oven is probably not calibrated correctly for starters.
Lets start there. Get a cheap oven thermometer. Put it on the middle rack and put your oven to 350 for 30 minutes or so. Check the temperature.
Report back to me and I will help you calibrate it. Then we will address your bakeware.
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Insert head in oven. Turn to max. Problems will cease to bother you.
You're welcome.
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Your oven is probably not calibrated correctly for starters.
Lets start there. Get a cheap oven thermometer. Put it on the middle rack and put your oven to 350 for 30 minutes or so. Check the temperature.
Report back to me and I will help you calibrate it. Then we will address your bakeware.
Good starting point!
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Your oven is probably not calibrated correctly for starters.
Lets start there. Get a cheap oven thermometer. Put it on the middle rack and put your oven to 350 for 30 minutes or so. Check the temperature.
Report back to me and I will help you calibrate it. Then we will address your bakeware. Add a cup of jizz into the batter.
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go to the Bible bakers in Oregon
but don't tell them you tried baking your self otherwise they will think you are a big nelly and refuse you as its against their principles
;D ;D
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How do I bake a few cookies without burning the bottom?
Serious issue, its ruining my cheats.
Assuming your oven thermostat regulator is properly calibrated:
- 1) Do not preheat the oven
- 2) Use a spoon or an ice cream scoop to make ranks and rows of cookie dough on a sheet of aluminum foil spread on a rack at the middle of the oven.
- 3) Set the temperature to the indicated temperature on the package…usually 350o Fahrenheit.
- 4) Set the time for 10 minute longer than the time printed on the package…again… with out preheating.
- 5) If the cookies are overbaked…reduce the time by a minute next time…I get good results at 28 minutes…again from a cold oven at start.
This works in any oven, but the best is in convection ovens...
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If your sheet pan/pizza pan is old and dark colored it will over cook the bottom of the cookies. Get a nice new pan if you don't have one.
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Your oven is probably not calibrated correctly for starters.
Lets start there. Get a cheap oven thermometer. Put it on the middle rack and put your oven to 350 for 30 minutes or so. Check the temperature.
Report back to me and I will help you calibrate it. Then we will address your bakeware.
No lie.
I'm pushing 50 and True Adonis was the man that finally showed me how to properly cook an egg.
From soft-to-hard boil, sunny-side up, poached, omelet and even to that of baked eggs, the man knows his way around eggs.
"1"
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I make the best crescents ever 8)
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Did you remember to flip them halfway through?
Are you serious? :-\
Assuming your oven thermostat regulator is properly calibrated:
- 1) Do not preheat the oven
- 2) Use a spoon or an ice cream scoop to make ranks and rows of cookie dough on a sheet of aluminum foil spread on a rack at the middle of the oven.
- 3) Set the temperature to the indicated temperature on the package…usually 350o Fahrenheit.
- 4) Set the time for 10 minute longer than the time printed on the package…again… with out preheating.
- 5) If the cookies are overbaked…reduce the time by a minute next time…I get good results at 28 minutes…again from a cold oven at start.
This works in any oven, but the best is in convection ovens...
Totally disagree with this. It will cause the butter in the dough to run and flatten out the cookie and more chance of burning.
If your sheet pan/pizza pan is old and dark colored it will over cook the bottom of the cookies. Get a nice new pan if you don't have one.
^this
Parchment paper is a bakers friend.
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Are you serious? :-\
Totally disagree with this. It will cause the butter in the dough to run and flatten out the cookie and more chance of burning.
^this
Parchment paper is a bakers friend.
Totally with you Princess L.
I was hoping Nomad would give us an update.
Also, please do not use that prepackaged shit in a tube. Its well worth the effort (does not take much at all) to actually make your own batter.
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Totally with you Princess L.
I was hoping Nomad would give us an update.
Also, please do not use that prepackaged shit in a tube. Its well worth the effort (does not take much at all) to actually make your own batter.
^
Was totally thinking the same thing ;D
I've got a bunch of different baking sheets, but always end up using my grandmother's heavy steel sheet, cooling it between batches. Takes longer, but totally worth it.
Good call on calibration and spend a couple bucks on an oven thermometer.
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Cookie 'mixture' is correctly referred to as dough.
HTH.
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Are you serious? :-\
Sure... I flip cookies all the time.
(http://musingsofaspiritualtraveler.com/wp-content/uploads/2012/12/dog-laughing-from-Laugh-It-Out-with-Luisa-Thwaites.jpg)
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let amos do it for you that's why he's famous... ::) ::) ::) ::)
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let amos do it for you that's why he's famous... ::) ::) ::) ::)
trow it in the microwave for 12 seconds than you can pretend you made it yourself.
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No lie.
I'm pushing 50 and True Adonis was the man that finally showed me how to properly cook an egg.
From soft-to-hard boil, sunny-side up, poached, omelet and even to that of baked eggs, the man knows his way around eggs.
"1"
OMR, I worked in some very nice (not Michelin star or anything) restaurants while in college as a bartender. I got to be friendly with some very good chefs. One of them went on to be the executive chef at a very high end restaurant. He has helped me with cooking over the years.
When he interviews any potential chefs, he has told me that he flat out tells them: "I don't care where you graduated from, cook me 3 scrambled eggs."
Not one candidate has made him a palatable portion of scrambled eggs. All overdone.
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Sure... I flip cookies all the time.
That is so not necessary. I'm curious of your results cuz I know they wouldn't come out looking like this.
(http://images.media-allrecipes.com/userphotos/720x405/2514148.jpg)
Or are you talking about ROTATING pans if 2 sheets are in the oven?
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If we don't find out if Nomad's oven is correctly calibrated within the next few days, I believe a two week ban is in order.
You cannot build up the forum's expectations, recruit its foremost baking expert to lend his time (for free, I might add), and then just not respond.
That bastard is probably swimming in perfectly baked cookies right now, and enjoying the security of a perfectly calibrated oven ready for future use, but gives zero thanks for the effort.
I have not seen such an abuse of forum protocol and courtesy since Irongrip's request for advices on his home gym.
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Totally with you Princess L.
Also, please do not use that prepackaged shit in a tube. Its well worth the effort (does not take much at all) to actually make your own
Make your own and do this:
(https://encrypted-tbn3.gstatic.com/images?q=tbn:ANd9GcR70czlyOD2pizBkwFFts6AVByWcArjC5gP6bWyEttcdDiaxQNU)
Freeze as is til hard (30 min)
Then package and return to freezer
(http://momonamission.me/wp-content/uploads/2013/08/cookie-dough-balls-1024x682.jpg)
No need to thaw before baking. May need to add 1 or 2 min to baking time.
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Now I`m craving freakin` cookies! :(
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That is so not necessary. I'm curious of your results cuz I know they wouldn't come out looking like this.
(http://images.media-allrecipes.com/userphotos/720x405/2514148.jpg)
Or are you talking about ROTATING pans if 2 sheets are in the oven?
Shit no, totally joking. And since Gonad has abandoned the thread he started, slim chance I'll get to send him off to try and flip half baked cookies.
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OMR, I worked in some very nice (not Michelin star or anything) restaurants while in college as a bartender. I got to be friendly with some very good chefs. One of them went on to be the executive chef at a very high end restaurant. He has helped me with cooking over the years.
When he interviews any potential chefs, he has told me that he flat out tells them: "I don't care where you graduated from, cook me 3 scrambled eggs."
Not one candidate has made him a palatable portion of scrambled eggs. All overdone.
It's not as easy as one would think. Adonis has a bunch of cooking secrets he shares every so often. When I employed his suggestions, my eggs actually had a great taste to them.
We have a number of members that are great with cooking. Our very own Princess is an excellent cook.
"1"
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If we don't find out if Nomad's oven is correctly calibrated within the next few days, I believe a two week ban is in order.
You cannot build up the forum's expectations, recruit its foremost baking expert to lend his time (for free, I might add), and then just not respond.
That bastard is probably swimming in perfectly baked cookies right now, and enjoying the security of a perfectly calibrated oven ready for future use, but gives zero thanks for the effort.
I have not seen such an abuse of forum protocol and courtesy since Irongrip's request for advices on his home gym.
Yeah, a pretty crappy thing to do >:( He just might find out what happens when one breeches forum etiquette like that. ;)
Meanwhile, these are my fav (cranberry, white chocolate, macadamia nut), but a good choc chip or oatmeal raisin are close seconds.
(http://www.daringgourmet.com/wp-content/uploads/2013/02/Cookies-9-sm.jpg)
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It's not as easy as one would think. Adonis has a bunch of cooking secrets he shares every so often. When I employed his suggestions, my eggs actually had a great taste to them.
We have a number of members that are great with cooking. Our very own Princess is an excellent cook.
"1"
Today I am having a "Friendsgiving" of sorts. I am hickory smoking a 30 pound turkey that was brined approximately 36 hours. I made Lahey no knead bread for all of the guests. Making oyster, sausage and cornbread dressing (I never stuff a bird--I made the cornbread yesterday from scratch in a 15 inch cast iron skillet).
Having some champagne and beaujolais.
Wife made some oven roasted brussel sprouts, some bourbon smashed sweet potatoes and some bread pudding.
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Today I am having a "Friendsgiving" of sorts. I am hickory smoking a 30 pound turkey that was brined approximately 36 hours. I made Lahey no knead bread for all of the guests. Making oyster, sausage and cornbread dressing (I never stuff a bird--I made the cornbread yesterday from scratch in a 15 inch cast iron skillet).
Having some champagne and beaujolais.
Wife made some oven roasted brussel sprouts, some bourbon smashed sweet potatoes and some bread pudding.
Sounds pretty good! That is one big turkey! :o Personally, I would've gone for 2 smaller birds (ie: double the parts - boobs, drums, etc.).
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Today I am having a "Friendsgiving" of sorts. I am hickory smoking a 30 pound turkey that was brined approximately 36 hours. I made Lahey no knead bread for all of the guests. Making oyster, sausage and cornbread dressing (I never stuff a bird--I made the cornbread yesterday from scratch in a 15 inch cast iron skillet).
Having some champagne and beaujolais.
Wife made some oven roasted brussel sprouts, some bourbon smashed sweet potatoes and some bread pudding.
I do like Lahey's bread, but I feel that its been improved greatly.
Check out Ken Forkish's work. If you don't already have his book, get it. His pizzas techniques are also perfect and extremely easy for anyone to do.
videos
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No lie.
I'm pushing 50 and True Adonis was the man that finally showed me how to properly cook an egg.
From soft-to-hard boil, sunny-side up, poached, omelet and even to that of baked eggs, the man knows his way around eggs.
"1"
I bet you learned all kinda other fun things too!!
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let amos do it for you that's why he's famous... ::) ::) ::) ::)
brown cookies matter
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I do like Lahey's bread, but I feel that its been improved greatly.
Check out Ken Forkish's work. If you don't already have his book, get it. His pizzas techniques are also perfect and extremely easy for anyone to do.
videos
Thanks for the head's up!
I will buy the book for sure.
Is it all no knead?
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I do like Lahey's bread, but I feel that its been improved greatly.
Check out Ken Forkish's work. If you don't already have his book, get it. His pizzas techniques are also perfect and extremely easy for anyone to do.
videos
Also, I have modified Lahey's recipe base on my own experience. He uses 100 percent AP flour, and I do not.
I use a mixture of bread flour and whole wheat.
Further, I double the recipe because my Lodge cast iron dutch oven is 9 quart. I have modified times accordingly, and my friend, who used to work for the last decent bakery around here, says it is the best loaf he ever ate. I have eaten more interesting loaves, but as far as a very good "all rounder", this is tough to beat.