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Pampered Chef: Cooking Press Tips

  1. proudmama02

    proudmama02 Member

    159
    0
    I bought a cookie press. Any tips/hints to share in making perfect cookies?? Thanks!
     
    Jul 2, 2005
    #1
  2. gmosullivan

    gmosullivan Member

    217
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    Use the peanut butter recipe that PC offers in their cookbooks to practice. It works every time. Then practice. I know I need to practice with mine, sometimes the dough would get stuck, but I think I just need to work with it. But you cann't go wrong with the peanut butter cookie recipe. Anyone with some other great tips.
     
    Jul 3, 2005
    #2
  3. Yvonne

    Yvonne Member

    84
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    Choice of Shapes

    You def. need to practice, and I would try different discs too as I feel some work better than others. One problem I sometimes have is getting the dough to stick to the stone - rubbing a little of the cookie dough on the stone seems to help!
    Yvonne
     
    Jul 3, 2005
    #3
  4. I just used my yesterday with the cookie recipe from the Celebrate Cookbook with the cake bater. For the first time ever I actually liked my cookie press. The recipe is the key!!!
     
  5. proudmama02

    proudmama02 Member

    159
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    what was the name of recipe made with cake batter, using the cookie press?
     
    Jul 3, 2005
    #5
  6. pamperedbecky

    pamperedbecky Legacy Member

    4,498
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    Are those the spritz cookies? I know there's a recipe I used that used the boxed cake mix. Is that what you mean? I'm sorry....I'm probably not much help with this one! :eek:
     
  7. Cookie Press Tips

    I found last year when making cookies at Christmas that it works best with the harder douhg, it must be cold. Once the dough gets warm and starts getting soft the shapes don't hold up.

    Enjoy!!
     
    Jul 14, 2005
    #7
  8. chefbilyeu

    chefbilyeu Member

    287
    2
    Hi everyone,
    I just got back from conference, and learned of a great tip when using the cooking press, or baking at all, for that matter...

    When measuring out the flour, take your whisk and stir up the flour first. Make sure it's light and fluffy. Then scoop out the flour gently, overfilling the cup. Next, scrape off the excess with a knife to level it out. The difference in this way, versus scooping without stirring can mean everything! They weighed each way, and the unstirred flour weighed 5.25 ounces, when the stirred flour weighed a little over 4! That's a huge difference when measuring three cups for one batch of dough!

    Hope this helps somewhat!

    Rebecca Bilyeu
    Future Director
    www.pamperedchef.biz/chefbilyeu
     
    Jul 14, 2005
    #8
  9. Christyinhi

    Christyinhi Novice Member

    43
    0
    I have to refridgerate my cookie dough to get it to work. This is the one tool that I just an not crazy about.
     
    Jul 15, 2005
    #9
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