When making cookie dough, how long do you let it set in the fridge?
Almond butter cookies taste better the next day. Weird, right? I made a batch and fresh from the oven they were hard like rocks. Next day, perfect softness.
I am giving my current batch a 24 hour sit in the fridge. Only problem I have is that the dough is mega sticky and when I flaten it down on the cookie sheet it sticks to my spoon. I am having thoughts of getting the dough really cold (not frozen) and rolling it out on a large flat surface and then using a whiskey tumbler to cut it into circles for baking.
For me, It depends on the cookie dough. Drop cookies like chocolate chip or oatmeal usually get baked right away.
Cookies I plan on rolling out and cutting, like gingerbread or sugar, will sit in the fridge for a few hours to overnight.
That being said you can ziplock and store any dough in the fridge for well over a week. I make a crazy amount of cookies during the holiday season because I give platters awa to my job, my dad's doctors, etc. So I'll spend one afternoon making all the doughs then break them out as needed. Just let the drop cookie dough soften a bit before using.
I am giving my current batch a 24 hour sit in the fridge. Only problem I have is that the dough is mega sticky and when I flaten it down on the cookie sheet it sticks to my spoon. I am having thoughts of getting the dough really cold (not frozen) and rolling it out on a large flat surface and then using a whiskey tumbler to cut it into circles for baking.
I don't flatten or circle anything. I use two teaspoons to make balls of dough and put those on the sheet. When they bake, they melt into cookie shape. Gravity does the work.
This is a cooked version of eggnog instead of the more traditional raw version. I've never really enjoyed the raw version of eggnog, the texture is too loose. I found this recipe a few years ago and it's been my go to one every year. simplyrecipes.com/recipes/eggnog/ The only thing I change is I always cut back on the nutmeg. Unless you're crazy about nutmeg 1 tsp of it is way too strong in this recipe.
Hot out of my little blue book, my recipe for Egg Nog. Came across it in a bar book god knows how long ago.
2 big eggs Half teaspoon grated nutmeg (Fresh, you fucking philistine) 85 grams granulated sugar (Or brown. I like brown) 60ml brandy 60ml spiced rum (I like Bundaberg mutiny, but most of them will work) 180ml whole milk 120ml heavy cream
Chuck the eggs in a blender for a minute on medium(make sure you don't have one of those blenders that heats as you go - preferably before you start), then slowly add sugar and blend for another minute, then leave the blender running while you add your everything else. When you're done, whack it in the fridge with a bit of plastic over the top to let it cool and let the flavors combine. Put extra nutmeg on top when you serve it.
And here's a gallon recipe for parties that I swiped from a bartender at Clyde Common in Portland
12 large eggs 18 oz granulated sugar 3 tsp freshly-grated nutmeg 12 oz anejo tequila 15 oz Amontillado sherry 36 oz whole milk 24 oz heavy cream
In blender on low speed, beat eggs until smooth. Slowly add nutmeg, and sugar until sugar is dissolved. Slowly add sherry, tequila, milk, cream. Fridge overnight, serve in small chilled cups. Dust with fresh nutmeg before serving.
Yes, brandy you like the taste of that doesn't come out of a box or a gallon jug, but also isn't expensive enough that you would be justified bragging about it.
Yes, brandy you like the taste of that doesn't come out of a box or a gallon jug, but also isn't expensive enough that you would be justified bragging about it.
Cool I'm using some of that on a Christmas cake at the moment.
Could I get you to share that recipe? They look fantastic!
Sorry for the late response, but I do the recipe from here. http://allrecipes.com/recipe/pretzel-bread/. After the first rise, I cut the dough in 8 buns, then prep them for boiling.
Looking over the various pictures of omlettes posted here (and elsewhere) it got me wondering, am I making them wrong? Whenever I make omlettes I try to get a little bit of browning on it for color and flavor, yet as I look I see omletes as a clean pale yellow. So I was wondering, am I doing it wrong, or is simply a matter of preference?
Sorry for the late response, but I do the recipe from here. http://allrecipes.com/recipe/pretzel-bread/. After the first rise, I cut the dough in 8 buns, then prep them for boiling.
Thanks for the recipe, I couldn't wait to try it out so I made a batch this morning. I think they turned out pretty good! (They certainly taste really good at any rate.)
Looking over the various pictures of omlettes posted here (and elsewhere) it got me wondering, am I making them wrong? Whenever I make omlettes I try to get a little bit of browning on it for color and flavor, yet as I look I see omletes as a clean pale yellow. So I was wondering, am I doing it wrong, or is simply a matter of preference?
The eggs tend to cook a little while after you take them off the pan. It's usually recommended to take the eggs off before they're fully done. That way, they're less solid and more easily foldable.
Comments
Almond butter cookies taste better the next day. Weird, right? I made a batch and fresh from the oven they were hard like rocks. Next day, perfect softness.
Cookies I plan on rolling out and cutting, like gingerbread or sugar, will sit in the fridge for a few hours to overnight.
That being said you can ziplock and store any dough in the fridge for well over a week. I make a crazy amount of cookies during the holiday season because I give platters awa to my job, my dad's doctors, etc. So I'll spend one afternoon making all the doughs then break them out as needed. Just let the drop cookie dough soften a bit before using.
This is a cooked version of eggnog instead of the more traditional raw version. I've never really enjoyed the raw version of eggnog, the texture is too loose. I found this recipe a few years ago and it's been my go to one every year. simplyrecipes.com/recipes/eggnog/ The only thing I change is I always cut back on the nutmeg. Unless you're crazy about nutmeg 1 tsp of it is way too strong in this recipe.
If so, do you mix it with booze?
2 big eggs
Half teaspoon grated nutmeg (Fresh, you fucking philistine)
85 grams granulated sugar (Or brown. I like brown)
60ml brandy
60ml spiced rum (I like Bundaberg mutiny, but most of them will work)
180ml whole milk
120ml heavy cream
Chuck the eggs in a blender for a minute on medium(make sure you don't have one of those blenders that heats as you go - preferably before you start), then slowly add sugar and blend for another minute, then leave the blender running while you add your everything else. When you're done, whack it in the fridge with a bit of plastic over the top to let it cool and let the flavors combine. Put extra nutmeg on top when you serve it.
And here's a gallon recipe for parties that I swiped from a bartender at Clyde Common in Portland
12 large eggs
18 oz granulated sugar
3 tsp freshly-grated nutmeg
12 oz anejo tequila
15 oz Amontillado sherry
36 oz whole milk
24 oz heavy cream
In blender on low speed, beat eggs until smooth. Slowly add nutmeg, and sugar until sugar is dissolved. Slowly add sherry, tequila, milk, cream. Fridge overnight, serve in small chilled cups. Dust with fresh nutmeg before serving.
Bread, cheese, tomato, and fire.
Thanks for the recipe, I couldn't wait to try it out so I made a batch this morning. I think they turned out pretty good! (They certainly taste really good at any rate.)