Cookie Baking Tips

Written by Michael Paetzold

Continued from page 1

The third item I use when baking cookies is parchment paper. It is much easier to removerepparttar cookies fromrepparttar 113075 paper, your tray doesn't get all cruddy and need to be cleaned between batches and you will have much less burning onrepparttar 113076 edges.

The fourth thingrepparttar 113077 average home baker misses is portion control. I have a variety of ice cream type scoops that I use for portion control. This allows each cookie to berepparttar 113078 same size and allows them to all bake consistently. When I used a spoon I always ended up with a variety of sizes no matter how careful I was andrepparttar 113079 cooking was never quite even.

Hope these tips allow you to make better cookies in your house. I know using these tips has improved mine.

Michael Paetzold is the owner of I Love Desserts ( your source for all things about desserts.

Understanding the Basics of Wine Tasting

Written by Nerello Glasure

Continued from page 1

Remember, it's your nose that counts here. It does not matter if someone else interpretsrepparttar smell differently, that is part ofrepparttar 113074 pleasure of wine.

Taste At last, it is time to drinkrepparttar 113075 wine. The following components that make uprepparttar 113076 flavor ofrepparttar 113077 wine can be detected by rolling wine around in your mouth and concentrating on what comes to mind as you taste.

Sweetness Thisrepparttar 113078 fruit flavor tasted atrepparttar 113079 front ofrepparttar 113080 tongue. This comes fromrepparttar 113081 wine's fruit flavors as well as any fermented grape sugars left inrepparttar 113082 wine. If there is no perceived sweetness, a wine is dry.

Acidity This gives wine freshness and zest. When balanced, it makes for a fresh, crisp, enjoyable wine. Onrepparttar 113083 other end ofrepparttar 113084 spectrum, acidity can lend a negative, vinegary taste torepparttar 113085 wine.

Tannin Comes fromrepparttar 113086 stems and skins ofrepparttar 113087 grape. It has a woody taste, similar to flavor released when biting a grape seed. Tannin can be mouth puckering, but it normally mellows with age.

Alcohol In low concentrations, alcohol portrays itself as somewhat sweet, and in high concentrations, it shows as a warm, pervasive sensation atrepparttar 113088 back ofrepparttar 113089 mouth.

Fruitiness The intensity and flavor depends onrepparttar 113090 grape variety, growing conditions, and wine making techniques.

Balance For a good wine, there should be a balance ofrepparttar 113091 above flavor components. If any one ofrepparttar 113092 components is overpowering,repparttar 113093 experience of drinkingrepparttar 113094 wine can be tainted. This can sometimes mean thatrepparttar 113095 wine is young and will become more balanced with age.

Nerello Glasure [Fashion Artist of Zany Wearables: and a Publishing Member of the Wine Resource:]

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