My wife gave me two aluminum baking sheets and a roasting pan for Xmas. I
made my first batch of cookies on Saturday using the new sheets and found
that, with my thin cookie recipe, the cookies spread more than they ever
have before. Also, the pan's stayed hotter for alot longer than my old pans
(some-brand non-stick). The cookies themselves came out just fine, but were
unfortunately too wide to fit through the mouth of the cookie jar...

Any suggestions on working with aluminum baking sheets? Should I freeze them
prior to making cookies in order to keep the cookies from spreading too
quickly?

--
Darryl L. Pierce >
Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
"What do you care what other people think, Mr. Feynman?"

"Darryl L. Pierce" > wrote in message
s.com...
> My wife gave me two aluminum baking sheets and a roasting pan for Xmas. I
> made my first batch of cookies on Saturday using the new sheets and found
> that, with my thin cookie recipe, the cookies spread more than they ever
> have before. Also, the pan's stayed hotter for alot longer than my old
pans
> (some-brand non-stick). The cookies themselves came out just fine, but
were
> unfortunately too wide to fit through the mouth of the cookie jar...
>
> Any suggestions on working with aluminum baking sheets? Should I freeze
them
> prior to making cookies in order to keep the cookies from spreading too
> quickly?

You can try chilling the dough instead of the sheets.

> You can try chilling the dough instead of the sheets.


Or line the sheets with parchment paper.



"Vox Humana" > wrote in message
...
>
> "Darryl L. Pierce" > wrote in message
> s.com...
> > My wife gave me two aluminum baking sheets and a roasting pan for Xmas.
I
> > made my first batch of cookies on Saturday using the new sheets and
found
> > that, with my thin cookie recipe, the cookies spread more than they ever
> > have before. Also, the pan's stayed hotter for alot longer than my old
> pans
> > (some-brand non-stick). The cookies themselves came out just fine, but
> were
> > unfortunately too wide to fit through the mouth of the cookie jar...
> >
> > Any suggestions on working with aluminum baking sheets? Should I freeze
> them
> > prior to making cookies in order to keep the cookies from spreading too
> > quickly?
>
> You can try chilling the dough instead of the sheets.
>
>

Ray wrote:

>> You can try chilling the dough instead of the sheets.
>
> Or line the sheets with parchment paper.

That I did do, but they still spread.

--
Darryl L. Pierce >
Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
"What do you care what other people think, Mr. Feynman?"

On Tue, 30 Dec 2003 21:46:45 GMT, "Darryl L. Pierce"
> wrote:

> Ray wrote:
>
> >> You can try chilling the dough instead of the sheets.
> >
> > Or line the sheets with parchment paper.
>
> That I did do, but they still spread.

Maybe you need to look at the oven temp or your ingredients.


Practice safe eating - always use condiments

sf wrote:

>> >> You can try chilling the dough instead of the sheets.
>> >
>> > Or line the sheets with parchment paper.
>>
>> That I did do, but they still spread.
>
> Maybe you need to look at the oven temp or your ingredients.

Vox suggested adjusting the ingredients. The oven doesn't seem to be too
much off; I have a thermometer in it and check the temperature to make sure
I'm at the right one, though I've not checked to see how far it fluctuates.

--
Darryl L. Pierce >
Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
"What do you care what other people think, Mr. Feynman?"

Vox Humana wrote:

>> Any suggestions on working with aluminum baking sheets? Should I freeze
> them
>> prior to making cookies in order to keep the cookies from spreading too
>> quickly?
>
> You can try chilling the dough instead of the sheets.

The cookie dough I chilled in the refridgerator for about an hour or so.
Perhaps colder would be better?

--
Darryl L. Pierce >
Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
"What do you care what other people think, Mr. Feynman?"

"Darryl L. Pierce" writes:

>The cookie dough I chilled in the refridgerator for about an hour or so.
>Perhaps colder would be better?

Perhaps it's your recipe/technique... I seriously doubt which pan one chooses
makes a rat's ass of difference.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

PENMART01 wrote:

>>The cookie dough I chilled in the refridgerator for about an hour or so.
>>Perhaps colder would be better?
>
> Perhaps it's your recipe/technique... I seriously doubt which pan one
> chooses makes a rat's ass of difference.

That's a silly statement. The only thing that changed was the baking sheet.

--
Darryl L. Pierce >
Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
"What do you care what other people think, Mr. Feynman?"

"Darryl L. Pierce" writes:

>PENMART01 wrote:
>
Some newbie kitchen putz wrote:
>>>The cookie dough I chilled in the refridgerator for about an hour or so.
>>>Perhaps colder would be better?
>>
>> Perhaps it's your recipe/technique... I seriously doubt which pan one
>> chooses makes a rat's ass of difference.
>
>That's a silly statement. The only thing that changed was the baking sheet.

Seriously doubtful, considering the baker (non-baker).


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

On Wed, 31 Dec 2003 01:12:31 GMT, "Darryl L. Pierce"
> wrote:

> PENMART01 wrote:
>
> >>The cookie dough I chilled in the refridgerator for about an hour or so.
> >>Perhaps colder would be better?
> >
> > Perhaps it's your recipe/technique... I seriously doubt which pan one
> > chooses makes a rat's ass of difference.
>
> That's a silly statement. The only thing that changed was the baking sheet.

He right about the baking sheet... it doesn't make a big
difference. If you're concerned about if your cookies brown
on the bottom or not then your baking sheet will matter -
otherwise, it's not a problem.

He also restated one of my concerns... the recipe. I'm
wondering if you have too much "fat" in it?

If you post the full recipe, the collective hallowed heads
of RFC will take a look at and tell you if it's the recipe,
the baking sheet or the oven.


Practice safe eating - always use condiments

"Darryl L. Pierce" > wrote in message
s.com...
> Vox Humana wrote:
>
> >> Any suggestions on working with aluminum baking sheets? Should I freeze
> > them
> >> prior to making cookies in order to keep the cookies from spreading too
> >> quickly?
> >
> > You can try chilling the dough instead of the sheets.
>
> The cookie dough I chilled in the refridgerator for about an hour or so.
> Perhaps colder would be better?
>

If the only thing that has changed is the pans, then obviously they are the
issue. I would first start by lowering the temperature by 25F. If that
doesn't help, then you could modify the recipe. If you are using all
butter, try substituting half the butter for solid vegetable shortening
(Crisco). You could also add another egg and adjust the flour to get the
proper consistency (if there is liquid, you might take out a couple of
tablespoons to compensate for the egg).

Vox Humana wrote:

>> >> Any suggestions on working with aluminum baking sheets? Should I
>> >> freeze
>> > them
>> >> prior to making cookies in order to keep the cookies from spreading
>> >> too quickly?
>> >
>> > You can try chilling the dough instead of the sheets.
>>
>> The cookie dough I chilled in the refridgerator for about an hour or so.
>> Perhaps colder would be better?
>
> If the only thing that has changed is the pans, then obviously they are
> the
> issue. I would first start by lowering the temperature by 25F. If that
> doesn't help, then you could modify the recipe. If you are using all
> butter, try substituting half the butter for solid vegetable shortening
> (Crisco). You could also add another egg and adjust the flour to get the
> proper consistency (if there is liquid, you might take out a couple of
> tablespoons to compensate for the egg).

That's the kind of suggestion I was looking for, how to compensate in the
recipe for changes in the hardware. I'll be baking this weekend so I'll get
back with what changed and how it worked.

--
Darryl L. Pierce >
Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
"What do you care what other people think, Mr. Feynman?"

>>>>> Any suggestions on working with aluminum baking sheets? Should I
>>>>> freeze them prior to making cookies in order to keep the
>>>>> cookies from spreading too quickly?
>>>>
>>>> You can try chilling the dough instead of the sheets.
>>>
>>> The cookie dough I chilled in the refridgerator for about an hour or
>>> so. Perhaps colder would be better?
>>
>> If the only thing that has changed is the pans, then obviously they
>> are the issue. I would first start by lowering the temperature by
>> 25F. If that doesn't help, then you could modify the recipe. If you
>> are using all butter, try substituting half the butter for solid
>> vegetable shortening (Crisco). You could also add another egg and
>> adjust the flour to get the proper consistency (if there is liquid,
>> you might take out a couple of tablespoons to compensate for the egg).
>>
>
>
> That's the kind of suggestion I was looking for, how to compensate in
> the recipe for changes in the hardware. I'll be baking this weekend so
> I'll get back with what changed and how it worked.
>

Melt the butter and combine all the ingredients at once instead of creaming
the solid butter and sugar first. The resulting dough will be kind of
soft, so refrigerate it for an hour if it is too sticky to work. Melting
the butter frees up its whey to develop the gluten in the flour a little.

You also might try using bread flour instead of AP.

It sounds like your oven is too hot.

Best regards,
Bob

Hi Darryl,
I read that if you let the butter get too warm,,,,,more than room
temperature,,,,,,,this could cause the cookies to spread.
Just a novice.
Sandy
"Darryl L. Pierce" > wrote in message
s.com...
> My wife gave me two aluminum baking sheets and a roasting pan for Xmas. I
> made my first batch of cookies on Saturday using the new sheets and found
> that, with my thin cookie recipe, the cookies spread more than they ever
> have before. Also, the pan's stayed hotter for alot longer than my old
pans
> (some-brand non-stick). The cookies themselves came out just fine, but
were
> unfortunately too wide to fit through the mouth of the cookie jar...
>
> Any suggestions on working with aluminum baking sheets? Should I freeze
them
> prior to making cookies in order to keep the cookies from spreading too
> quickly?
>
> --
> Darryl L. Pierce >
> Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
> "What do you care what other people think, Mr. Feynman?"

Any suggestions on working with aluminum baking sheets?


Using Aluminum can be very dangerous and is harmful to brain tissue.
It isn't a cooking medium of choice.
Matt

>

> wrote in message
link.net...
> Any suggestions on working with aluminum baking sheets?
>
>
> Using Aluminum can be very dangerous and is harmful to brain tissue.
> It isn't a cooking medium of choice.
> Matt
>
> >

Here, this link is for you:
http://zapatopi.net/afdb.html

wrote in
link.net:

> Any suggestions on working with aluminum baking sheets?
>
>
> Using Aluminum can be very dangerous and is harmful to brain tissue.
> It isn't a cooking medium of choice.
> Matt
>
>>
>
>

keep up with your urban myths...the aluminum being harmful myth is just
that a myth.

--
And the beet goes on! (or under)
-me just a while ago

wrote:

>> Any suggestions on working with aluminum baking sheets?
>
> Using Aluminum can be very dangerous and is harmful to brain tissue.
> It isn't a cooking medium of choice.

The danger is in repeating urban legends. There is no causal link between
Alzheimer's and aluminum.

--
Darryl L. Pierce >
Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
"What do you care what other people think, Mr. Feynman?"

wrote:
> Any suggestions on working with aluminum baking sheets?
>
>
> Using Aluminum can be very dangerous and is harmful to brain tissue.
> It isn't a cooking medium of choice.


Here's information on that urban legend:

http://www.snopes.com/movies/actors/valentin.htm

The way I remember it, there were autopsy reports on finding abnormal
amounts of alluminum in the brains of Alzheimer's patients that made
some people afraid of using alluminum cookware. I first heard this in
the 1980s and didn't know the rumors went back to the 1920s until I
checked Snopes. Later reports debunked the original research, but that
didn't make as big an impact in the news.

--Lia

Be my guest and do use them...its a Darwin thing!

Julia Altshuler wrote:

> wrote:
>
>> Any suggestions on working with aluminum baking sheets?
>>
>>
>> Using Aluminum can be very dangerous and is harmful to brain tissue.
>> It isn't a cooking medium of choice.
>
>
>
> Here's information on that urban legend:
>
> http://www.snopes.com/movies/actors/valentin.htm
>
> The way I remember it, there were autopsy reports on finding abnormal
> amounts of alluminum in the brains of Alzheimer's patients that made
> some people afraid of using alluminum cookware. I first heard this in
> the 1980s and didn't know the rumors went back to the 1920s until I
> checked Snopes. Later reports debunked the original research, but that
> didn't make as big an impact in the news.
>
> --Lia
>

On Thu, 01 Jan 2004 21:50:44 GMT, wrote:

>Be my guest and do use them...its a Darwin thing!
>
Uninformed and smug. Nice combination.

modom

wrote:

> Be my guest and do use them...its a Darwin thing!

Too bad there's no selective pressure for credulity.

--
Darryl L. Pierce >
Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
"What do you care what other people think, Mr. Feynman?"

"Darryl L. Pierce" wrote:

> wrote:
>
> > Be my guest and do use them...its a Darwin thing!
>
> Too bad there's no selective pressure for credulity.
>
> --
> Darryl L. Pierce >
> Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
> "What do you care what other people think, Mr. Feynman?"

Napoleon introduced "ALUNIMUM" (lol) to the world of
food indigestion! It's only become WORSE since, Mr. Alzheimer
was exhumed and became the leading result of cooking, eating, and
drinking from the containers made of "AL" as well! It has an ionic
affect on the brain cells and "replaces" natural and SAFE chemistry
with its lesser and more active valence. THUS a breakdown of Brain
Chemistry and subsequent loss of memories long cherished. DUH!!
B-0b1

--
"Beaten Paths are for Beaten People". -- Anon.

"Darryl L. Pierce" wrote:
>
>
> Any suggestions on working with aluminum baking sheets? Should I freeze them
> prior to making cookies in order to keep the cookies from spreading too
> quickly?
>
> --


I wouldn't freeze the pans, but I WOULD chill them with cold
water between batches. Never put cookie dough on a hot pan
unless the recipe specifically calls for it, and I don't know
of any that do.

gloria p