Fun fact for those scared of using raw egg whites: sugar kills bacteria very quickly just like salt does. This uses a LOT of sugar compared to the egg whites, so basically by the time you're done blending the salmonella is dead. Anothe fun fact: in 1995 only 1 in 25,000 eggs had detectable amounts of salmonella, and we've also come a far way with the various salmonella prevention techniques (testing, sanitation/quarantining, & more widespread vaccination) since then. Also, if you like runny egg yolks: if there ever is salmonella, it's almost ALWAYS in the egg whites, something like 99.9% of the time, and not in the yolks 999/1,000 of the time. Using the statistics from 1995, only 1/25,000,000 eggs have salmonella in the yolks.
Dorie Greenspan has been rolling out the dough before chilling for years. It's so easy to flatten curled parchment paper. So not necessary to spend all the extra money for pre-cut sheets. I also use it for more than lining a cookie sheet making the larger size beneficial in certain applications.
Thanks for simplifying the sugar cookies and just in time! I was just going to search for an easy recipe for my daughter’s 11th birthday party for the girls to make and decorate! Perfect! Thank you!
i have seen countless gifs of cookie decorations, and i always wondered how they were able to get that nice smooth finish with their icing after drawing a border! very informative :)
Lan is a true cook, not a demonstrator. Her techniques are wonderful. She actually cleans all the ingredients from the mixing bowl with a spatula! So many of the cooks on You Tube leave the mix coating the bowl. All that food being washed away!
What she might lack in demonstrating she certainly makes up for in her deep knowledge of the subject matter. I can’t wait to see more from her. And I also want to note here that she’s not “bad” at teaching (she’s a heck of a lot better than most), but as teaching and demonstrating is a learned skill, I look forward to seeing her get even better at it.
@@christopheruihlein4261 I did not mean she lacked in her ability to demonstrate. I feel her talents go far beyond. While she's new to me, I got the idea on-camera work was new to her. She's loosen up quite a bit and will continue to do so as she gains experience before the camera. I enjoy watching her.
Jack Churchill Isn’t that so true. The comments are the best. Well until they’re not. But most people aren’t snarky. Texas loves a good lemon bar oh and fudge and........hugs
This is truly the BEST lemon squares I've ever tasted. I made them last night. Even though I don't have cream of tartar, they still turned out so well. Thank you so much!
Excited to try that sugar cookie next Christmas. I'm sending the video to my sister for the lemon bar recipe, cuz that's her thing. (I use the Costco parchment paper and love the size and how it performs overall. And, the cost is right.) Love that Dan guy. Just discovered his video explaining onions. Brilliant.
I definitely like tart, lemony lemon bars but the problem I have with most lemon bars at potlucks is that they often taste of raw starch. Precooking the curd is an elegant, simple solution to that problem. I think to add to the tartness I think I will order some citric acid from King Arthur while I am ordering the parchment sheets rather than using cream of tartar.
Fun fact for those scared of using raw egg whites: sugar kills bacteria very quickly just like salt does. This uses a LOT of sugar compared to the egg whites, so basically by the time you're done blending the salmonella is dead. Anothe fun fact: in 1995 only 1 in 25,000 eggs had detectable amounts of salmonella, and we've also come a far way with the various salmonella prevention techniques (testing, sanitation/quarantining, & more widespread vaccination) since then. Also, if you like runny egg yolks: if there ever is salmonella, it's almost ALWAYS in the egg whites, something like 99.9% of the time, and not in the yolks 999/1,000 of the time. Using the statistics from 1995, only 1/25,000,000 eggs have salmonella in the yolks.
@@jonslg240 why would you add citric acid to lemon bars that already have cream of tartar. That should be obvious to anyone with enough brains to fill an egg cup.
Thanks, this video is so well-thought out and really encouraging.. I feel so inspired to try new recipes. Even the comments are filled with great ideas.
I was provided three bags of lemons and decided to make this, and they are right. The bars were full of lemon and the crust was crunchy and tasty. It lived up to the hype. Will make again and again and give out as Christmas treats.
I love those cookies so much and they look great for the holidays. The lemon bars which Lan made is looking great and I do love lemon desserts and that is what I would love to make for myself. I have to remember to get some cream of tar for the lemon bars I will make since I don't have any. Those lemon bars are looking so delicious and had me hungry while waiting for the finished product and wishing to be there to taste them. I know that Bridget had a hard time waiting for the bars to cool down where she could devour them.
i use the length of the parchment roll as the *long* side of my pan, and put it so the curls face down (like it's hugging the pan)...never had a problem with rolls that way. it's good to hear the performance differences weren't big though, as the Sam's Club brand i use (which wasn't in the running from the look of it) works great ergonomically
Nice to be able to watch again - could you please copy over the captions for the Deaf - (The files are available and paid for since you have them already from the programme being aired on PBS)
@@noirprncess It is automatic captions - this is a best guess by UA-cam/Google - Try watching these style captions with the audio off. Actual captions have been made and paid for by ATK - I watch on PBS and the actual captions are best.
Hi Jim. Try the CC icon on your computer, it should work hopefully. I am legally blind, so I depend on the video and the voices, as I am unable to read words. Thankfully there are aids for those of us who need extra help.
@@Christie-gp2cy I agree these aids do help quite a lot. In Canada there is a channel called AMI TV that has full captions and audio description. I like watch various programmes there. www.ami.ca/schedules
I love you guys to death, and I have been buying your books and watching your show and subscribing to your website for nearly 25 years now. I don't intend to stop anytime soon. Let there be no doubt how much faith and trust I have invested in all you folks at atk. But! I have made your lemon bars, and good as they are, they are not the best out there. The best lemon bars I have ever made or eaten in my life, came from a cookbook published by a baker in boston, the title momentarily escapes me. But these lemon bars are baked in a rectangular baking pan, have a shortbread crust that includes half a pound of butter, and enough lemon curd that you need 14 lemons to get enough juice, and either 10 or 12 egg yolks. The crust is par-baked, during which time the curd is made on the stove top. Then the current is poured over the shortbread crust, and finished in the oven. The layer of lemon curd is nearly as thick as the shortbread layer itself. Perhaps a little more so. The lemon curd includes lemon zest in addition to the lemon juice, plus another stick of butter, and a quarter cup of heavy cream. It is perhaps the most decadent lemon dessert I have ever attempted in my life, and that is saying a great deal, because I have done cheesecakes, and all kinds of other lemon desserts over the years. I say this, not to knock down your pride and accomplishment, because it is well deserved. I'm telling you this, because I want you guys to know that it is possible to do even better. I would love to see you folks create something even more over the top than what I have described above. If anybody can do it, you guys can.
I loved the lemon bars. Usually I use Alice Medrich's Tangy Lemon Bars 2.0 recipe which is pretty similar (this one has extra egg yolks) but I liked the idea of precooking the filling! - That is truly new for me!
Wow. Lan is a keeper. Let her more fully develop recipes and videos for stir-fry (such as fish, you Xiao jie zi [eggplant in garlic sauce], mao po doufu [spicy doufu], egg custard, youtiao [oily doughnut], and especially seafood dishes. Such as Bouillabaisse, Cioppino, Gumbo.
TIP.....I never liked the matte look after all the decorating. Decorate and put in 170 oven 30 minutes and they r glossy as can be. Still need to air dry after but really give it a try. It worked great. No it did not dry out the cookie. Wish I could attach a pic to show u.
Sugar cookie ingredients Wet: 1 lg egg 1 tsp vanilla extract ¾ tsp salt ¼ tsp almond extract Dry: 2 ½ c all purpose flour ¼ tsp baking powder ¼ tsp baking soda Plasticized butter: 1 c granulated sugar, processed into superfine sugar 16 Tbsp cold unsalted butter, cut in ½ inch pieces Royal icing: 2 ⅔ c confectioners sugar 2 lg egg whites ½ tsp vanilla extract ⅛ tsp salt
The length of the parchment paper may be longer than the 12" width of cookie sheets, but it's not longer than the length of the cookie sheets - roll the paper out side to side. I just set the box along the length of one side of the sheet and pull the parchment until it reaches the other side, then tear. Easy. Pre-cut paper is wasteful - sometimes I'm using it to line circular cake pans.
Yes, over the years I have mastered this and can tear with just eyeballing it... and so much more versatile if I want to make parchment pouches to roasted beets etc
I will be trying the sugar cookie recipe and maybe decorate a few! Thanks for sharing. I cannot afford the Parchment you recommend so will settle for less😢. The lemon bars I will make ASAP! My husbands fave! I always learn and I always enjoy!!
Every time I asked somebody for a lemon bar recipe, they told me to buy a mix like they do. Never again. Also buy pre-cut rounds of parchment for cake pans, they're nice to have. But those for baking sheets will be great.
18:34 … i need to write down this filling recipe. with the holidays coming up, wish ATK would have included the written recipe in their description of the show.
I'm off to look at a comparison of parchment paper to silicone baking sheets. I may know the best ones from the video, but I still don't know which kind I should buy.
Really depends on how much you use your rimmed baking sheets. I use both parchment and the silicone in mine. Each works better in different applications. Those silicone mats are expensive, especially if you have multiple baking sheets that you use at the same time. And they can be hard to clean, even in the dishwasher.
I know that’s a lot of extra steps for those lemon bars, but it’s actually a smart idea I hate making lemon bars because I end up wasting most of it because all the edges are lemon scrambled eggs on top of cookie 😝
If you place the parchment paper on the long side instead of the short sides of the pan, you don't have to trim them to fit. Going short side to short side, yes, but just turn the box, lol. I'm kind of surprised this wasn't figured out. lol.
I already said that I do not use parchment paper, but waxed paper, 2 dollars per roll. Much like parchment, just don't leave long strips hanging out of the pan, trim that off or measure size you will need.
I’m thinking of using a Silpat 9” round silicone pad in the bottom of my Ninja Foodi (pressure cooker + air fryer) to help with sticking, but mostly to prevent metal trays and stands from scratching the bottom of its nano-ceramic coated nonstick finish. Usually, silicone is not a worry in those things. But I read that they’re made of silicone and fiberglass, too? Fiberglass gives me pause. Would these be safe where I’d like to use them?
Maineuser ha literally just encountering the exact same concern this week when I started using my pressure cooker more... would love love love an answer to this!
Rachel Szil Hi, Rachel. It’s good to hear others have the same concern. On Amazon, I wrote the seller. They said to only use it for baking? Not knowing whom else to turn to for the answer, I thought I’d try here with the experts.. I’d love, love, love an answer, too! Thanks, Linda
Ok, when I went to try to get your lemon bar recipe it forced me to sign up for a free trial. When I tried to put in my email address it claimed it was invalid so how do I sign up to be able to get your recipe when it does not want to accept a very valid email address?
wendy darling you get super fine sugar, not powdered sugar, if you grind them in food processor. However, you can use a powerful blender to make powdered sugar. The difference is the granules size and form. Super fine sugar remain sharp granules , as regular sugar, so they are aerated well when you creaming butter. Powdered sugar dissolves easily, and don't aerated as much as super fine sugars, resulting in dense batter Dan says in the video. That's being said, there's no good or bad. Powered sugar may not aerate much, but in many cases it makes very delicate cookie with lovely melting quality.
Dave Jones it does, I have used a high powered blender to create powdered sugar consistency but the final product was definitely due to the lack of cornstarch which stabilizes and helps to keep things “drier”
Most parchment paper is ment to be sized in width not length. That is why the others were so much larger. Give it a try! it works every time with no trimming!
The cookies look great! But why do they always insist on baking just 1 sheet at a time? Are their *uber* expensive Wolf ovens that uneven that they can't make 2 sheets at a time? Or is it because they are electric? I've never had a problem with a gas oven.
You guys should do an American Test cooking Baking Show. Copying the British Baking Show. Nothing flashy like on food network. Regular people and classy.
I seriously adore the Dan and Julia combo. More of this please!!!
Fun fact for those scared of using raw egg whites: sugar kills bacteria very quickly just like salt does. This uses a LOT of sugar compared to the egg whites, so basically by the time you're done blending the salmonella is dead.
Anothe fun fact: in 1995 only 1 in 25,000 eggs had detectable amounts of salmonella, and we've also come a far way with the various salmonella prevention techniques (testing, sanitation/quarantining, & more widespread vaccination) since then.
Also, if you like runny egg yolks: if there ever is salmonella, it's almost ALWAYS in the egg whites, something like 99.9% of the time, and not in the yolks 999/1,000 of the time. Using the statistics from 1995, only 1/25,000,000 eggs have salmonella in the yolks.
@@jonslg240Appreciate the facts but I've been eating under cooked eggs for decades and have never gotten ill.
King Arthur brand has always been trusted by my family, so seeing that they have a great baking sheet makes me happy. Silpat is also king!
I’m a simple guy, I see Dan I click 👌🏻
Preach.
I've read how to make your lemon bars but it's even better a visual demonstration:D
Dorie Greenspan has been rolling out the dough before chilling for years. It's so easy to flatten curled parchment paper. So not necessary to spend all the extra money for pre-cut sheets. I also use it for more than lining a cookie sheet making the larger size beneficial in certain applications.
Hippywife Designs I also use parchment several times over
Who is Dorie Greenspan?
anything lemon flavored is delicious!
I'm guessing that you haven't tried the lemon flavored Milk of Magnesia. Yuck.
@@davejones5747 Hahahahahaha Haaaaaaaaaa 😂
Thanks for simplifying the sugar cookies and just in time! I was just going to search for an easy recipe for my daughter’s 11th birthday party for the girls to make and decorate! Perfect! Thank you!
i have seen countless gifs of cookie decorations, and i always wondered how they were able to get that nice smooth finish with their icing after drawing a border! very informative :)
Love the videos and all the recipes. Also love the equipment evaluations. Thanks
Lan is a true cook, not a demonstrator. Her techniques are wonderful. She actually cleans all the ingredients from the mixing bowl with a spatula! So many of the cooks on You Tube leave the mix coating the bowl. All that food being washed away!
Mary Anne Rick yes!! That stresses me out! 🤣 I scrape every last drop!
What she might lack in demonstrating she certainly makes up for in her deep knowledge of the subject matter. I can’t wait to see more from her.
And I also want to note here that she’s not “bad” at teaching (she’s a heck of a lot better than most), but as teaching and demonstrating is a learned skill, I look forward to seeing her get even better at it.
@@christopheruihlein4261 I did not mean she lacked in her ability to demonstrate. I feel her talents go far beyond. While she's new to me, I got the idea on-camera work was new to her. She's loosen up quite a bit and will continue to do so as she gains experience before the camera. I enjoy watching her.
I'm glad you mentioned that
I realize I am kinda off topic but do anyone know of a good site to stream new tv shows online ?
Always learn something new from you all!
Jack Churchill Isn’t that so true. The comments are the best. Well until they’re not. But most people aren’t snarky. Texas loves a good lemon bar oh and fudge and........hugs
Best lemon bars ever! I could have these every day. 😉
This is truly the BEST lemon squares I've ever tasted. I made them last night. Even though I don't have cream of tartar, they still turned out so well. Thank you so much!
Hello everyone, Lemon! Lemon! Lemon! I love lemon bars and can't wait to try this recipe; I know I'll love them. Yummy!!!☺️☺️☺️. Thanks.
I have a poderosa lemon tree. These are my go-to lemon bars. Everyone loves them.
The coloring and texture on those lemon bars looked insanely good
Wow. CLASSIC ATK! Absolutely love both of these recipes. Inspired!!!
Excited to try that sugar cookie next Christmas. I'm sending the video to my sister for the lemon bar recipe, cuz that's her thing. (I use the Costco parchment paper and love the size and how it performs overall. And, the cost is right.) Love that Dan guy. Just discovered his video explaining onions. Brilliant.
I have to try this for the lemon bars. I can't find any that taste good and this recipe looks like a winner. Thanks for sharing!!!
Thank you so much for the lemon bar recipe. I litterally begged for one around Christmas. You know I will be making these. And soon!!!
I bought "Baker’s Signature Precut Silicone Coated & Unbleached Parchment" Box of 220 sheets of 12" x 16" half sheets for $18.95. Work great !!
I definitely like tart, lemony lemon bars but the problem I have with most lemon bars at potlucks is that they often taste of raw starch. Precooking the curd is an elegant, simple solution to that problem. I think to add to the tartness I think I will order some citric acid from King Arthur while I am ordering the parchment sheets rather than using cream of tartar.
Why
Fun fact for those scared of using raw egg whites: sugar kills bacteria very quickly just like salt does. This uses a LOT of sugar compared to the egg whites, so basically by the time you're done blending the salmonella is dead.
Anothe fun fact: in 1995 only 1 in 25,000 eggs had detectable amounts of salmonella, and we've also come a far way with the various salmonella prevention techniques (testing, sanitation/quarantining, & more widespread vaccination) since then.
Also, if you like runny egg yolks: if there ever is salmonella, it's almost ALWAYS in the egg whites, something like 99.9% of the time, and not in the yolks 999/1,000 of the time. Using the statistics from 1995, only 1/25,000,000 eggs have salmonella in the yolks.
@@MIS315 why what? You couldn't have made a more useless comment.
@@jonslg240 why would you add citric acid to lemon bars that already have cream of tartar. That should be obvious to anyone with enough brains to fill an egg cup.
Thanks, this video is so well-thought out and really encouraging.. I feel so inspired to try new recipes. Even the comments are filled with great ideas.
I was provided three bags of lemons and decided to make this, and they are right. The bars were full of lemon and the crust was crunchy and tasty. It lived up to the hype. Will make again and again and give out as Christmas treats.
Those sugar cookies looked amazing!!! And those lemon bars are to die for!!!
Me too, lemon anything!
I love all the recipes I watched.
this was on tv already but great episode come to my place for fresh lemons!
Those lemon bars are clean. Very beautiful. Very good.
Love the sugar cookies! Adding a lil corn starch will also help them from not spreading.
I use the edge of my counter to make clean tears of parchment. It works great.
Love lemon bars. I got my recipe from Southern Living magazine and it has a light crunchy top to it. Looking forward to making this recipe. Thank you.
I love those cookies so much and they look great for the holidays. The lemon bars which Lan made is looking great and I do love lemon desserts and that is what I would love to make for myself. I have to remember to get some cream of tar for the lemon bars I will make since I don't have any. Those lemon bars are looking so delicious and had me hungry while waiting for the finished product and wishing to be there to taste them. I know that Bridget had a hard time waiting for the bars to cool down where she could devour them.
0:22 reusing December b roll 😉👍
This is amazing to watch on slow motion.
Looking forward to make the lemon bars.
i use the length of the parchment roll as the *long* side of my pan, and put it so the curls face down (like it's hugging the pan)...never had a problem with rolls that way. it's good to hear the performance differences weren't big though, as the Sam's Club brand i use (which wasn't in the running from the look of it) works great ergonomically
Nice to be able to watch again - could you please copy over the captions for the Deaf - (The files are available and paid for since you have them already from the programme being aired on PBS)
Jim Willis you can turn it on as the CC is there.
@@noirprncess It is automatic captions - this is a best guess by UA-cam/Google - Try watching these style captions with the audio off. Actual captions have been made and paid for by ATK - I watch on PBS and the actual captions are best.
Jim Willis q
Hi Jim. Try the CC icon on your computer, it should work hopefully. I am legally blind, so I depend on the video and the voices, as I am unable to read words. Thankfully there are aids for those of us who need extra help.
@@Christie-gp2cy I agree these aids do help quite a lot. In Canada there is a channel called AMI TV that has full captions and audio description. I like watch various programmes there. www.ami.ca/schedules
I love you guys to death, and I have been buying your books and watching your show and subscribing to your website for nearly 25 years now. I don't intend to stop anytime soon. Let there be no doubt how much faith and trust I have invested in all you folks at atk.
But! I have made your lemon bars, and good as they are, they are not the best out there. The best lemon bars I have ever made or eaten in my life, came from a cookbook published by a baker in boston, the title momentarily escapes me. But these lemon bars are baked in a rectangular baking pan, have a shortbread crust that includes half a pound of butter, and enough lemon curd that you need 14 lemons to get enough juice, and either 10 or 12 egg yolks. The crust is par-baked, during which time the curd is made on the stove top. Then the current is poured over the shortbread crust, and finished in the oven. The layer of lemon curd is nearly as thick as the shortbread layer itself. Perhaps a little more so. The lemon curd includes lemon zest in addition to the lemon juice, plus another stick of butter, and a quarter cup of heavy cream. It is perhaps the most decadent lemon dessert I have ever attempted in my life, and that is saying a great deal, because I have done cheesecakes, and all kinds of other lemon desserts over the years.
I say this, not to knock down your pride and accomplishment, because it is well deserved. I'm telling you this, because I want you guys to know that it is possible to do even better. I would love to see you folks create something even more over the top than what I have described above. If anybody can do it, you guys can.
Superb cookies love the lemon bars and the gorgeous sugar cookies with dragees.
I LOVE LEMON BARS
I loved the lemon bars. Usually I use Alice Medrich's Tangy Lemon Bars 2.0 recipe which is pretty similar (this one has extra egg yolks) but I liked the idea of precooking the filling! - That is truly new for me!
Lemon bars can be so tough to make; thanks for this!
Both cookies and lemon bars look absolutely delicious. Thank you.
Great lemon bars. Thanks, ATK!
Wow. Lan is a keeper. Let her more fully develop recipes and videos for stir-fry (such as fish, you Xiao jie zi [eggplant in garlic sauce], mao po doufu [spicy doufu], egg custard, youtiao [oily doughnut], and especially seafood dishes. Such as Bouillabaisse, Cioppino, Gumbo.
TIP.....I never liked the matte look after all the decorating. Decorate and put in 170 oven 30 minutes and they r glossy as can be. Still need to air dry after but really give it a try. It worked great. No it did not dry out the cookie. Wish I could attach a pic to show u.
Then no worries about eating raw egg whites! Nice.
Sugar cookie ingredients
Wet:
1 lg egg
1 tsp vanilla extract
¾ tsp salt
¼ tsp almond extract
Dry:
2 ½ c all purpose flour
¼ tsp baking powder
¼ tsp baking soda
Plasticized butter:
1 c granulated sugar, processed into superfine sugar
16 Tbsp cold unsalted butter, cut in ½ inch pieces
Royal icing:
2 ⅔ c confectioners sugar
2 lg egg whites
½ tsp vanilla extract
⅛ tsp salt
Thank you 🙏
Thank you 🙏🏻 😊
Wonderful video!!! I learned sooo much!!!♥️
Dust slightly with powdered sugar and eat with your fingers!😍
Yes, I dust over hot bars, nicer taste and it dresses them up.
Yummy. Both the sugar cookies and lemon bars looked wonderful. I want them both; send both. Lol
I love the pre-cooking the lemon bar curd and then straining out the zest! I love lemon but hate the feeling of zest in my mouth and teeth.
Love lemon bars!
IExcellent tutorials, superb recipes. LOVE this channel!
This vid was very useful
The length of the parchment paper may be longer than the 12" width of cookie sheets, but it's not longer than the length of the cookie sheets - roll the paper out side to side. I just set the box along the length of one side of the sheet and pull the parchment until it reaches the other side, then tear. Easy. Pre-cut paper is wasteful - sometimes I'm using it to line circular cake pans.
Yes, over the years I have mastered this and can tear with just eyeballing it... and so much more versatile if I want to make parchment pouches to roasted beets etc
I don't see for long I miss you people
Love the main cast of ATK and love to see Lan on too she’s amazing
Dan! 😍 I think I've got a new sugar cookies recipe 💁♀️❤️
Dan is so dreamy 😍😍😍😍
I will be trying the sugar cookie recipe and maybe decorate a few! Thanks for sharing. I cannot afford the Parchment you recommend so will settle for less😢. The lemon bars I will make ASAP! My husbands fave! I always learn and I always enjoy!!
Costco's parchment paper is reasonable priced.
C M Hello Gorgeous I use Costco’s. It is a bit messy to cut and it’s oversized... I’ll continue to trim 😀
@@novanorman1091 what cookie will you be making first? My hubby doesn't care for 🍋, l like it.
C M Hello Gorgeous I’ll make the recipe (looks yummy) and then choose one cut out to try the artistic part. I am NOT good at that! Trying to learn.
@@novanorman1091 do you have a good spritz cookie recipe? So many to choose from online.
Every time I asked somebody for a lemon bar recipe, they told me to buy a mix like they do.
Never again.
Also buy pre-cut rounds of parchment for cake pans, they're nice to have.
But those for baking sheets will be great.
💗💗💗 Dan
18:34 … i need to write down this filling recipe. with the holidays coming up, wish ATK would have included the written recipe in their description of the show.
Can you freeze the cookies after baked?
would have been good information on cost per foot in the parchment sheet review.
I love TART lemon bars! Mmmmm
Dan gives me "Ryan from The Office" vibes
I'm off to look at a comparison of parchment paper to silicone baking sheets. I may know the best ones from the video, but I still don't know which kind I should buy.
Really depends on how much you use your rimmed baking sheets. I use both parchment and the silicone in mine. Each works better in different applications. Those silicone mats are expensive, especially if you have multiple baking sheets that you use at the same time. And they can be hard to clean, even in the dishwasher.
I would call those lemon tarts....not bars, as such, as I know them, in a 9x13, dusted with powdered sugar...but my mouth is watering 👌
Is there a way learn what ovens are used in the test kitchen? they look super convenient and well conceived.
Can you do a series on dog treats ???? Pet food???
Dog cookies???
Cat treats????
Doggy approves frosting???
My chihuahua agrees 👍
I haven't had lemon bars i 35 years .
Me neither, not since high school probably. It's time to go back to them.
Can you use salted butter instead of unsalted?
I know that’s a lot of extra steps for those lemon bars, but it’s actually a smart idea I hate making lemon bars because I end up wasting most of it because all the edges are lemon scrambled eggs on top of cookie 😝
If you place the parchment paper on the long side instead of the short sides of the pan, you don't have to trim them to fit. Going short side to short side, yes, but just turn the box, lol. I'm kind of surprised this wasn't figured out. lol.
Better than Jacivas in Portland?
I usually just use kitchen shears to cut it but the edges come off a tad bit uneven
How about something hard to make like: Springerle Cookies
Could I double the lemon bar recipe in a 13x9 pan?
Dan demonstrates how to do MS Paint by hand.
$19.95 for parchment! 😂
wendy darling Yep, i get flat, pre-cut commercial parchment on Amazon!
wendy darling Just went to their website and they are $22.95 now!
I already said that I do not use parchment paper, but waxed paper, 2 dollars per roll. Much like parchment, just don't leave long strips hanging out of the pan, trim that off or measure size you will need.
I’m thinking of using a Silpat 9” round silicone pad in the bottom of my Ninja Foodi (pressure cooker + air fryer) to help with sticking, but mostly to prevent metal trays and stands from scratching the bottom of its nano-ceramic coated nonstick finish. Usually, silicone is not a worry in those things. But I read that they’re made of silicone and fiberglass, too? Fiberglass gives me pause. Would these be safe where I’d like to use them?
Maineuser ha literally just encountering the exact same concern this week when I started using my pressure cooker more... would love love love an answer to this!
Rachel Szil Hi, Rachel. It’s good to hear others have the same concern. On Amazon, I wrote the seller. They said to only use it for baking? Not knowing whom else to turn to for the answer, I thought I’d try here with the experts.. I’d love, love, love an answer, too! Thanks, Linda
Could I switch out the Tartaric Acid, in the Lemon Bar recipe, with citric acid to give it that extra lemon taste?
I'd make a sugar cookie joke, but I'm worried about CRACKING them up!
I ❤️ your puns
❤️🇨🇦❤️
Passion for food
You’re a very punny guy! 😉
@@janedoe805 haha, hi again Jane!
Haha, cracking up here haha
Hello!
Ok, when I went to try to get your lemon bar recipe it forced me to sign up for a free trial. When I tried to put in my email address it claimed it was invalid so how do I sign up to be able to get your recipe when it does not want to accept a very valid email address?
If you grind regular sugar to a powder, how is that different than using powdered sugar? This is how I've been told to make powdered sugar.
wendy darling you get super fine sugar, not powdered sugar, if you grind them in food processor. However, you can use a powerful blender to make powdered sugar. The difference is the granules size and form. Super fine sugar remain sharp granules , as regular sugar, so they are aerated well when you creaming butter. Powdered sugar dissolves easily, and don't aerated as much as super fine sugars, resulting in dense batter Dan says in the video.
That's being said, there's no good or bad. Powered sugar may not aerate much, but in many cases it makes very delicate cookie with lovely melting quality.
Powdered sugar typically contains cornstarch, so it could conceivably change the end product.
Dave Jones it does, I have used a high powered blender to create powdered sugar consistency but the final product was definitely due to the lack of cornstarch which stabilizes and helps to keep things “drier”
There was a lemon bar or lemon square that ATK made with olive oil. I wanted that recipe, but I can’t find it.
Oh! It was the Olive Oil Lemon Tart! I found it. Nvm😂😂🥰
Most parchment paper is ment to be sized in width not length. That is why the others were so much larger. Give it a try! it works every time with no trimming!
Yeah, but where is the FD&C Red #40?
The cookies look great! But why do they always insist on baking just 1 sheet at a time? Are their *uber* expensive Wolf ovens that uneven that they can't make 2 sheets at a time? Or is it because they are electric? I've never had a problem with a gas oven.
just in time for...Lent?
who else is eating cookies while watching this?
Why don't the lemon bars use the same olive oil-based recipe as the tart you posted earlier this week?
You guys should do an American Test cooking Baking Show. Copying the British Baking Show. Nothing flashy like on food network. Regular people and classy.
Why Christmas cookies when it's nearly March?
I plan on making these several times BEFORE next Christmas so I can make sure that I have them perfect for Christmas gifts.
Nice
Is Lan tall, or is Bridget short?
lan is tall
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