7 Bar Cookie Tips That are Good to Know!
By Alice Osborne
I dunno, do you even need this information? I thought I'd pass it on because I've had some dismal bar cookie results in my day. If you have too, then you'll appreciate these tips from top pastry chefs. When I read some of these, I admit I thought to myself, "Sheesh, where have I been?"
Make sure that you use the size pan that the recipe calls for. This is a BIG deal. Too big can cause dry bars and too small can cause under baked bars. Recipes are carefully calculated as to yield and changing the pan size also alters the baking temperature and time.
• Larger, shallower pans need increased heat; smaller, deeper pans need decreased heat.
• The size of a baking pan or dish is measured across the top of the container from the inside edge to inside edge. The depth also is measured on the inside of the pan or dish from the bottom to the top of the rim.
• Prepare the pan carefully according to the recipe. Place pans as near the center of the oven as possible. Do not place pans directly over another and do not crowd the oven (this makes for uneven baking).
If baking in a glass pan, reduce the oven temperature by 25 degrees.
Instead of "greasing and flouring" your pan, "grease and sugar" it. The bars will come out nicely and with a tasty sugary crust that adds a delicious and unexpected touch.
To store brownies or bar cookies, wrap bars in the pan they are baked in, covered with plastic wrap or aluminum foil. If storing for prolonged periods, wrap each square in aluminum foil after they have cooled.
Keep brownies at their best longer by refrigerating or freezing.
Line pans with aluminum foil for super easy removal of bars. Leave an overhang at two opposite ends so you'll be able to lift out the baked bars easily.
Cut brownies the professional way - it's simpler. To make cutting easier, score the bars with a knife as soon as they come out of the oven, using a ruler as a guide.
It helps if you completely cool the brownies before cutting. You can even cool them down in the freezer somewhat hardened. Dip a sharp knife or pizza cutter in hot water and wipe with a dry kitchen towel before making each cut.
Move the knife or pizza cutter across the pan in an up and down sawing motion from one end to the other until they are cut.
BONUS TIP: Be sure to smell your nuts before adding them to any recipe. Nuts turn rancid easily and they'll ruin every recipe they sit in. Store nuts in the freezer or refrigerator when not using to protect them from rancidity.
