I learned a lot by making these; namely, do not touch food coloring with your bare hands or you will look like you have some bizarre mottled blue and red skin disease. Also, if you handle shortbread dough for too long and don't refridgerate it for long enough, it will be melty and pretty much impossible to cut into shapes and get on the cookie sheet/off the spatula. I was forced to eat many deformed red buttons, as I did not want to give a bad impression at work. Shucks.
I adopted an abandoned standmixer from my parents' house when I was visiting during the holidays. The mixer had been banished to the basement after being upgraded to a Kitchen-Aid mixer. I gave 'er a good wipe down and transported it back to my apartment. Up until now, I have been using an ancient hand mixer that would get very warm during prolonged usage and smelled suspiciously like burning rubber after you turned it off. The stand mixer has pretty much changed my baking life. No longer am I (or my walls) covered in flying bits of butter, my hand doesn't get tired, and I'm not fighting with my vintage Pyrex bowls with the too-shallow sides. It's really a miracle how much has changed in my process. Definitely upgrade; thanks, Mom.
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