Kitchen tip: chill dough fast

Yesterday, I was making cookies that required chilling after shaping. I really didn't want to wait two hours to bake them (why do recipes tell you to preheat the oven, only to not bake for hours?).

Luckily, I remembered a quick tip to chill dough. After shaping into balls, seal them in a plastic zipper baggie, and put the baggie in an ice bath. Be careful to keep the zip top above the water level!

Water is a faster medium for temperature exchange than air, so the dough chills faster this way. This trick also works for chilling drinks and more.

10-15 minutes should be enough for dough balls. 20 minutes was almost too long for mine--they barely spread at all!

What's your favorite kitchen tip?

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