Building a custom home is a great experience. But sticking within your budget can be difficult. When figuring out how much your new home is going to cost, you usually have to think in terms of square footage. But there are ways to increase your square footage and still save. For example, building up by adding a second story on the house is less expensive than building out, because that’s less area that will need a foundation and roof coverage. I started this blog to help you find ways to get the space that you need in your custom home, without having to spend more than you can afford. Building my custom home was the best money I ever spent, and I’m happy to help you learn how to get the custom home you want.
You gather all of the ingredients, follow the directions, wait in anticipation -- and then there's definitely something wrong with your homemade cookies. It happens to the best of bakers and a few common problems lead to easy solutions for the next batch.
How can you make a better batch of cookies next time? Consider the following:
Problem: Cookies Too Tough To Chew
You take a cookie off the tray, take a bite, and find that the texture isn't too far from that of children's clay. These aren't hard and dry, necessarily. Simply extremely tough to chew. What went wrong?
There are two possible solutions. First, you might have improperly measured your ingredients. Too much flour, or too little fat, are the prime culprits, but wrong amounts of sugar can also cause this problem. Make sure you carefully measure each ingredient and following the recipe closely. Also make sure that you're using the right type of flour: all-purpose is usually the right kind, not the denser bread flour.
The other possible problem? You simply overworked the dough with kneading or stirring before the cookies went into the oven. Cookie recipes usually call for you to mix together the wet and dry ingredients just until combined. This means you want them to mix together, but stop right after it happens. If you're using any stir-in ingredients, such as chocolate chips, gently fold them into the cookie dough with a wooden spoon. Don't knead them into the dough.
Problem: Cookies Resemble Crispy Hockey Pucks
Tough and dry cookies are close cousins to the overly chewy cookies. Accordingly, this problem also often comes from improperly measured ingredients. Check yourself twice, level off measuring cups and spoons, or buy a kitchen scale for precise weighing if this keeps happening to you.
This can also happen simply because you overbaked them. Sometimes as the tops start to get the nice golden brown color you think is appropriate, the bottoms have already started to burn. Keep constant check on both the tops and bottoms of the cookie. How do you check the bottoms? Simply lift one with a spatula when you're approaching the end of your recipe's allotted cook time.
Problem: Half Raw, Half Burnt Cookies
You keep looking in on your cookies during baking and can't figure out why the cookies in front aren't turning golden brown. Eventually, you pull the tray out anyway and find that while the cookie rows in front are still dough, the back half of the tray is burnt.
This likely happened due to your oven. Heating elements in the oven, which, as the name suggests, provide the heat, can start to go out. In the process of going out, one section of the stove can go cold while the others still heat. You will need to contact an appliance repair company like Caesar's Appliance Service immediately to have the element replaced, or you will end up ruining anything you put in the oven.Share
23 September 2014