| How to Keep Cookies Fresh Posted: 23 May 2022 01:00 AM PDT Cookies are always best when eaten fresh out of the oven, however, sometimes they need to be stored for later. If you have the strength to not eat them right away, store them in an airtight container with a piece of bread. This will help them to taste fresher for longer. If you want to keep your cookies fresh for a longer period, put them in a sealed bag and place them in the freezer. [Edit]Storing Cookies in a Container - Let homemade cookies cool completely before storing them. Hot cookies will release condensation into the air making other cookies in the container soggy. Since nobody likes a soggy cookie, leave the cookies on a cooling tray before transferring them into a container.[1]
- If you don't have a cooling tray, leave the biscuits to cool on a plate instead.
- Transfer your cookies into an airtight container. This will stop the cookies from becoming soft and crumbly. Airtight ziplock bags or plastic containers are easy and inexpensive options. If possible, choose a container that fits the cookies in snugly. This helps to limit the airflow in the container and will keep the cookies tasting fresh for longer.[2]
- If you have brought or made different kinds of cookies, store them in different containers as keeping soft and crispy cookies together will cause the harder cookies to go soggy.
- If you plan to store your cookies in a plastic container, check that it is made from food-grade plastic.
- If you are storing very hard and crunchy biscuits, place them in a container, such as a cookie jar, that allows a little airflow.
- Place sheets of parchment paper between the layers of cookies. If you have brought or made a bulk batch of cookies, put sheets of parchment paper in between each cookie layer to stop them from sticking to each other.[3]
- If you don't have any parchment paper, use wax paper or a tortilla instead.
- Avoid stacking cookies that are frosted or are really soft.[4]
- Place a piece of white bread in the cookie container to keep them fresh. White bread will help to absorb moisture which will keep the cookies crunchy and fresh. Place a piece of fresh white bread into the top of the bag or container.[5]
- If you don't have any fresh white bread in the house, use a tortilla instead.
- Keep the cookie container at room temperature. Soft homemade cookies will last for 3 days and hard or packaged cookies will last for 2 weeks if you manage not to eat them first! Keep the container out of the sun to keep the cookies tasting their best.[6]
[Edit]Freezing Cookies - Transfer the cold cookies into an airtight plastic bag. Wait until the cookies feel cool to touch. This will stop them from creating condensation in the plastic bag and going soggy. Choose a bag that is sealable and large enough for the cookies to sit in a single layer.[7]
- A sealed bag will stop the cookies from absorbing other flavours and having a funny smell.
- Freeze the cookies unfrosted and add the frosting once the cookies have thawed. This will keep the icing looking and tasting its best.[8]
- Store the cookies in multiple bags if they won't fit in a single layer. If there are too many cookies to lie in 1 flat layer, split the cookies between a few sealable bags. This will stop the cookies from sticking together.[9]
- Place the airtight bag into the freezer for up to 5 months. Over time the cookies will start to lose their flavour. Eat the cookies within 5 months to ensure that they taste their best. Write the date on the bag with a permanent marker so that you can work out how long the cookies have been in the freezer for.[10]
- Thaw the cookies at room temperature for 15 minutes. Remove the cookies from the sealed bag and place them on a plate to cool. Devour the delicious cookies once they are completely thawed.[11]
- If there are flies around, cover the cookies with a clean linen cloth while they thaw.
- If you want to warm a cookie up, simply place it in the microwave for 10 seconds.
- Keep your thawed cookies in an airtight container for up to 7 days. Chances are that you'll eat the cookies pretty quickly, however, if there are some left, keep them in a sealed container. This will help them keep their original texture and stay fresh.[12]
- Throw the cookies away after 7 days as the dairy products in the cookies will be past their best.
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| How to Thicken Spaghetti Sauce Posted: 22 May 2022 05:00 PM PDT You may need to thicken your spaghetti sauce at some point, whether you make it from scratch or buy it in a jar from the grocery store. There are many ways to thicken a sauce, but some can slightly change the taste or texture. The ingredients you have on hand, the amount of time you have available and the taste you are trying to achieve will determine which of the thickening options you choose. The following guide will help you thicken your spaghetti sauce. [Edit]Thickening Without Changing the Flavor - Reduce by cooking at a low boil or simmer. Reduction is the most natural and easy way to thicken a spaghetti sauce. Here's how you do it:
- Bring your tomato sauce to a boil and slightly reduce the heat, allowing it to simmer uncovered to the desired consistency. Stir the sauce often to prevent burning. This will encourage the evaporation of extra water, thickening the sauce.
- This method does not change the taste of the sauce, but can take more time, depending on how much water you want to evaporate.
- Add some cornstarch to the spaghetti sauce. The cornstarch mixture has no flavor, so it will not change the taste, but it may change the consistency of the sauce by giving it a silky sheen.
- Use equal parts water and cornstarch, mix, then add it to the sauce. Only pour in a small amount at first. Cornstarch is a powerful thickening agent, so you might need less than a teaspoon for a large pot of spaghetti sauce.
- Make a Roux and add it to the sauce. Melting butter and adding flour makes a roux. They are used in French cooking as a thickening agent. In fact, a roux is the reason that the creamy alfredo sauce is as thick as it is!
- After making the roux and adding bit by bit to the spaghetti sauce, you should cook the sauce for at least 30 minutes longer or you will be able to taste the grainy flour texture. You can also cook the roux before adding to the spaghetti, thus removing the mealy flour texture.
- Even with the additional cooking, the roux can change the flavor of your sauce, albeit subtly.
- Try adding breadcrumbs. Breadcrumbs, like roux, is a nice thickening agent because it's primarily flour. Although you may be able to taste the addition of breadcrumbs slightly, they are pretty much vectors for the sauce; you'll definitely notice the thickness more than you'll notice the flavor.
- Add mashed potatoes. Peel, boil, and mash potatoes, adding butter and milk or cream if desired, and stir them into the sauce. The flavour may become very slightly sweeter, but the main effect is the thicker sauce. It will also be much more filling.
- Finish cooking the spaghetti in the sauce itself. Prepare the spaghetti until it's slightly underdone (south still of al-dente). Drain the spaghetti thoroughly so that no water remains and add the spaghetti into the pan with the sauce. Finish cooking the spaghetti one or two minutes in the sauce itself. The starch from the spaghetti will help thicken the sauce, and you'll be sure that the spaghetti is well-coated with sauce.
[Edit]Thickening with Flavor Boosters - Add tomato paste. The best time to add the paste is in the beginning, allowing the flavors of the spices to mellow the paste flavor. Tomato paste can also be added later if you need a quick thickening agent.
- Add grated Parmesan or Romano cheese to thicken the sauce. Grated or shredded cheese will help to thicken the sauce quickly. The cheese will slightly change the taste of the sauce.
- Cheeses such as Parmesan and Romano have a higher salt taste, so keep that in mind when adding salt to your sauce.
- Add heavy cream to make a creamy tomato sauce. This will slightly thicken the sauce and completely changes the taste and type of spaghetti sauce.
- Add vegetables to your sauce. Vegetables add depth and richness to your spaghetti sauce, giving it additional nutrition to boot.
- Traditional Italian cooks have been known to add shredded carrots to sauce, but it must be allowed to cook until the carrots are soft and mushy. This also helps reduce the acidity of the sauce.
- You can puree and sauté onions and peppers to thicken the sauce, but this will change the flavor.
- Try also shredding up various mushrooms into small pieces and adding them for extra thickness and a delicious umami flavor.
- Finely shredded eggplant also works like a charm! Be sure to remove the tough outer skin before shredding.
- Brown some ground beef or Italian sausage and add it to the sauce. The meat and tomato flavors are blended best when allowed to cook in the spaghetti sauce for a longer period.
[Edit]Warnings - Ensure you mix the cornstarch with cold water to avoid lumps.
- Adding water from cooked pasta does not thicken the sauce.
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