| Author |
Message |
Dipo
Member
04-23-2002
| Monday, December 31, 2012 - 1:53 pm 
Yeah, I ended up just making it normally, I will use the egg nog with my coffee.
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Countrydaze
Member
11-07-2003
| Wednesday, January 02, 2013 - 5:47 pm
Oh thank you Tntitanfan, I have leftover eggnog and I am going to make bread pudding!!
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Pamy
Member
01-02-2002
| Tuesday, February 12, 2013 - 11:29 pm
Need Help! tollhouse choc chip cookies...lately I can not get them to come out right..they come out really flat. I follow recipe on the bag of chips, I even bought a new cookie sheet. I bought premade cookie dough and they came out flat too.....what am i doing wrong???
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Gidget
Member
07-28-2002
| Wednesday, February 13, 2013 - 12:37 am
My usually awesome tollhouse went majorly downhill when my oven started to go. It wasn't heating evenly.
The only time I have gotten flatter cookies on purpose is when I mix the dough with an electric mixer. They have a coarser, chunky consistency when mixed by hand.
ETA I rinse my cookie sheets in cold water before putting on the next batch. They will spread more if you put them on a hot pan.
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Landileigh
Member
07-28-2002
| Wednesday, February 13, 2013 - 1:02 am
pamy, chill the dough before baking. keep it chilled between batches also. always use room temp pans. check your temperature of your oven also.
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Y2krazy
Member
09-17-2002
| Wednesday, February 13, 2013 - 10:36 am
Another hint...Don't use spreadable margarine. Use brick style butter or margarine.
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Mameblanche
Member
08-24-2002
| Wednesday, February 13, 2013 - 11:31 am
Dumb question time: I have 2 crispers in my fridge. One says Crisper, the other says Humidity Controlled Crisper. What's the difference? And what goes where, foodwise? I've been keeping my bags of romaine lettuce in the humidity controlled crisper, just for the space. And all the other veggies in the regular one. But I have no idea what I'm really supposed to be putting where. Thanks in advance for any words of wisdom. I've been meaning to ask this for AGES.
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Pamy
Member
01-02-2002
| Wednesday, February 13, 2013 - 11:35 am
I chilled the dough  still no luck. I only use stick butter.
maybe its the oven, its 13 yrs old
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Landileigh
Member
07-28-2002
| Wednesday, February 13, 2013 - 3:09 pm
i found out this year that my oven was actually 25 degrees hotter than the dial. I was able to adjust it via the control panel (in older ovens there is usually a knob in the back somewhere) and now everything cooks the way it should via recipes! LOVE IT!
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Escapee
Member
06-15-2004
| Wednesday, February 13, 2013 - 3:12 pm
Add a little more flour to your recipe, chill the dough, and make sure the cookie sheet isn't hot when you put the cookies on it.
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Mameblanche
Member
08-24-2002
| Wednesday, February 13, 2013 - 3:24 pm
Yoo hoo, any chance any one of you clever culinary queens here has the answer to my question above regarding the crispers in the fridge. Once again thanks in advance.
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Gumby
Member
08-14-2004
| Wednesday, February 13, 2013 - 4:28 pm
Sorry I can't help Mame. My DH calls the crispers "rotter drawers" because we tend to forget stuff is in there and it rots before we used it.
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Karuuna
Board Administrator
08-30-2000
| Wednesday, February 13, 2013 - 4:35 pm
emember this mnemonic: Leaves grow high on a tree, roots down low. Leafy vegetables (lettuce, cabbage) need high humidity, root vegetables (carrots) need low humidity.
What I was told, and I have no idea if it's right - leafy and fruity things need high, root vegetables need low (remember it because leaves and fruits usually grow up high on trees, and root vegetables grown down low).
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Mameblanche
Member
08-24-2002
| Wednesday, February 13, 2013 - 4:56 pm
LOL Gumby! Thanks Kar. Guess I'm the only one with the 2 different crispers. 
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Landileigh
Member
07-28-2002
| Wednesday, February 13, 2013 - 9:22 pm
i have one crisper, and one meat drawer.
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Christy358
Member
07-10-2007
| Thursday, February 14, 2013 - 9:27 am
I have two crispers too. I keep nothing in them or I would forget it.
(but I HAD wondered about this)
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Escapee
Member
06-15-2004
| Thursday, February 14, 2013 - 9:28 am
My top 'crisper' keeps my lunchmeats and cheeses. There is nothing in the bottom one because any time I ever put anything down there, it went bad. Fruits and veggies are kept at eye level because then the kids are more likely to grab for them than anything else.
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Mameblanche
Member
08-24-2002
| Thursday, February 14, 2013 - 10:15 am
Thanks ladies. :-)
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Pamy
Member
01-02-2002
| Thursday, February 14, 2013 - 10:46 am
we checked and oven is 15 degrees cooler than it says. So I will bake them 15 degrees hotter and see what happens. Ill also try cooling pan in between and make a batch with extra flour. Thanks for the help!
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Y2krazy
Member
09-17-2002
| Thursday, February 14, 2013 - 11:04 am
That cooler oven is definitely the culprit. Set for higher and then check with thermometer to see if it is correct. Keep thermometer handy and keep checking...the temperature might be fluctuating on you.
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Yesitsme
Member
08-24-2004
| Friday, February 15, 2013 - 3:56 am
Mameb....can't believe you asked that question because I have wondered about it in the past and never got an answer, then just thought about it in the last week and figured I would ask around. Mine say "Crisper" and "Fresh Lok Hydrator" (meat drawer is above and separate.) Thank Kar! That is the first answer that I have had that even seems close to making sense. I mostly seem to use the crisper drawer, but in the future will use the hydrator for leafy greens and anything that the grocery store seems to mist!
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Colordeagua
Member
10-24-2003
| Friday, February 15, 2013 - 6:20 am
Huh! I just looked at my two fruit / veggie drawers. There's same slider knob above both. Can slide it from high to low (and in-between) humidity. I never paid any attention to that. Or did I? Fridge came with one set at high for veggies and one at low for fruit. That's how I have my fruit and veggies stored in the drawers. But I don't remember noticing it before. Two drawers the same -- side by side. Then there a drawer below those that is the full width of the fridge, but narrower (top to bottom) than the drawers above it. It's labeled Temperature Controlled Chef's Pantry drawer. It has slider knob too. But that one is labeled Meat / coldest to Cheese / cold (and in-between).
I LOVE my fridge. It has freezer drawer on the bottom. I absolutely love that. I've had it the last few years out of the almost 28 years I've lived in this condo. It's labeled Amana on the outside, but sticker inside says actually made by Maytag.
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Mameblanche
Member
08-24-2002
| Friday, February 15, 2013 - 8:17 am
Yessie u r a GENIOUS! OF COURSE the stuff that is MISTED at the grocery store would be the stuff that belongs in the HYDRATING crisper. Major DUH on my part. Also u made me realize all I have to do is ask the guy who works in the fruit and veggie section for advice. The good news is that Kar's post made me realize I was doing the right thing by putting the lettuce there, even though it was just pure luck.
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Mameblanche
Member
08-24-2002
| Friday, February 15, 2013 - 8:20 am
Color u r so lucky, your fridge sounds fabulous!
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Konamouse
Member
07-15-2001
| Friday, February 15, 2013 - 9:06 am
http://www.thekitchn.com/how-to-use-your-refrigerator-humidity-drawers-properly-178094
The general rule of thumb is to put things that rot in a drawer with a low humidity setting. This means veggies that, as you may know from experience, emit an ethylene gas or are sensitive to the gas, like strawberries, avocados, and tomatoes. Leaving the window open on the drawer by choosing the low humidity setting gives those gases a chance to escape and keeps the fruits and vegetables from rotting prematurely.
Things that wilt go in the high humidity drawer. This will be all your leafy greens like arugula, spinach, and basil. By having the window closed water vapor is held in the drawer and the moisture keeps the greens crisper and fresher longer.
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