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Article: Cookie doesn't have to crumble if you use correct baking sheet Cookie doesn't have to crumble if you use correct baking sheet.(Flavor/Gracious Living)
- Article from:
- The Virginian-Pilot (Norfolk, VA)
- Article date:
- August 30, 2009
CopyrightCOPYRIGHT 2009 The Virginian Pilot-Ledger Star. All rights reserved. Reproduced with the permission of the Dialog Corporation by Gale Group. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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By Martha Stewart
Martha Stewart Living Omnimedia
Dear Martha: What kind of baking sheet do you suggest using for cookies?
Baking sheets generally come in two finishes: shiny and matte. Those with shiny, silver-colored surfaces work best: The finish deflects some of the oven's heat rather than absorbing it, resulting in cookies that bake evenly and are less likely to burn on the bottom. For this reason, avoid nonstick baking sheets, which tend to have a dark matte finish and thus absorb more heat.
As a rule, line sheets with parchment or a nonstick baking mat . The latter is especially important when making cookies, such as tuiles, ...
Related newspaper, magazine, and journal articles:
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Article: New York Inventors Develop Cookie Baking Sheet
US Fed News Service, Including US State News;
December 4, 2006 ;
564 words
... ... N.Y., have developed a cookie baking sheet with a cookie slide-off ramp. According ... amp; Trademark Office: "A cookie baking sheet is formed of substantially flat heat ... edge. In the disclosed embodiment the baking sheet is rectangular and the upright wall ...
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