i do my best to have everything out and ready before i need it. not being in possession of a kitchen slave an assistant, this takes longer than i would like. i find myself suspecting that this essential prior assemblage is struck from the mockingly low 'prep time' asserted by the aforementioned recipes.
on friday, i found myself in possession of two large cookie trays for the first time in my baking experience. halleluiah. otherwise, i possess four of inconvenient size and rectangular shape, two by four grid capacity, and two more square, with three by four capacity. counter space is decent, but quite spread out. cooling racks may well be the rate-determining step in how fast trays can move in and out of the oven; before shifting the parchment paper + cookies off a particular tray, i must always shift the previous batch off my sole & rather decrepit cooling rack. on further consideration, the limited counter space near the top of the oven also complicates matters, requiring consolidation and/or relocation of cooling cookies relatively quickly.
i had not thought of attempting to 'batch out' all of my dough at once, but in hindsight it seems blindly obvious. it would solve the problem of overly warm dough and necessity of periodic chilling, permit closer monitoring of baking progress, and eliminate variance in starting time between concurrent trays. brilliant.
thank you for sharing your experience with me. surely i can engineer the flow of the oven stage more efficiently for my particular set of kitchen variables; must think on this further.
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ninetydegrees
no subject
on 2009-12-27 11:37 pm (UTC)a kitchen slavean assistant, this takes longer than i would like. i find myself suspecting that this essential prior assemblage is struck from the mockingly low 'prep time' asserted by the aforementioned recipes.on friday, i found myself in possession of two large cookie trays for the first time in my baking experience. halleluiah. otherwise, i possess four of inconvenient size and rectangular shape, two by four grid capacity, and two more square, with three by four capacity. counter space is decent, but quite spread out. cooling racks may well be the rate-determining step in how fast trays can move in and out of the oven; before shifting the parchment paper + cookies off a particular tray, i must always shift the previous batch off my sole & rather decrepit cooling rack. on further consideration, the limited counter space near the top of the oven also complicates matters, requiring consolidation and/or relocation of cooling cookies relatively quickly.
i had not thought of attempting to 'batch out' all of my dough at once, but in hindsight it seems blindly obvious. it would solve the problem of overly warm dough and necessity of periodic chilling, permit closer monitoring of baking progress, and eliminate variance in starting time between concurrent trays. brilliant.
thank you for sharing your experience with me. surely i can engineer the flow of the oven stage more efficiently for my particular set of kitchen variables; must think on this further.