10
Tips for Baking Better Bar-Cookies
Continued from
previous page...
- To allow for fluctuations in oven temperatures,
be sure to check your bar cookies at least a couple minutes before
the minimum baking time suggested has elapsed.
- Use vegetable shortening, nonstick vegetable
spray, or unsalted butter or margarine to grease baking sheets
and pans. Salted butter may cause bar cookies to stick and over
brown on the bottom.
- If using a glass baking pan instead of
one made of metal make sure you reduce the oven temperature by
25*F (10*C).
- Generally, bar cookies are done when a
wooden pick inserted in the center comes out clean or a moist
not wet crumb is adhered to it.
- Ideally bar cookies should be cooled and
stored right in the baking pan, though most are cut after they've
cooled. The exception is crisp-style bars, which must be cut
while warm--before they crisp--to prevent unsightly crumbling.
Return to previous
page...
Source: Laurann Claridge, Chef
and Food Talk Columnist of the Houston Chronicle, Houston, Texas
USA.
Return to Features
Contents Page
|
