Loading…
19
Why does nobody talk about how much the pan matters more than the recipe
I made the same chocolate chip cookie recipe three times in two weeks, once on a dark nonstick pan, once on a thin aluminum sheet, and once on a heavy light colored sheet, and the difference was not small. The dark pan burned the bottoms at 375 while the middles were still raw, the thin sheet gave me greasy flat discs, and the heavy light one gave me the chewy centers I actually wanted. Everyone argues about butter temp and chill time but the pan is doing half the work and nobody says it. Am I the only one who thinks recipe blogs should list the sheet they used before they list the vanilla?
1 comments
Log in to join the discussion
Log In1 Comment
river_scott92d ago
Isn't it mostly the oven temp, not the pan?
-1