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Am I the only one who was lining pans with foil for 10 years before someone told me why my cookies kept burning
My sister in law watched me bake chocolate chip cookies at her place in Boise last weekend and asked why I was wrapping the sheet pan in foil. I told her it makes cleanup easy, and she said the foil is what's burning my bottoms, since it heats up way faster than the pan and traps heat right under the dough. Tried the same recipe on a bare pan with parchment 3 days later and the edges came out golden instead of black, first time that has happened in probably 40 batches. Now I'm wondering how many other kitchen habits I picked up from my mom that are just wrong. Anyone else have a baking habit they had to unlearn after someone pointed it out?
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joseph4559d ago
Did your mom teach you the foil thing too? Mine always said to grease the pan with butter and that worked way better for me once I switched.
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