Super Quick Video Tips: How We Package Cookies for Maximum Freshness
This tin of cookies includes a special ingredient to keep the treats from going stale in transit.
Watch more Super Quick Video Tips at
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
Each week, the cast of America’s Test Kitchen brings the recipes, testings, and tastings from Cook’s Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television.
More than 1.3 million home cooks rely on Cook’s Illustrated and Cook’s Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips.
If you like us, follow us:
So I have the perfect cookie cookbook. But when I looked up about storing cookies it only talks about storing cookie dough. How do I know which cookies (not dough) can be frozen and the best way to freeze them?
Ideal for for California, Arizona and Texas!
And bread
That's great for soft, chewy cookies, but what can you do to keep cookies crisp, when you live in a humid part of the country? Every crisp cookie goes soft within hours.
A piece of bread also works!! I always put a slice of whatever bread I have into my cookie jar w homemade cookies. The next morning you'll find you're cookies just as soft and the slice of bread hard and stale from all the air that it's sucked up from inside the jar.
I feel like if i ever recieved a tin of cookies with tortillas inside id be like "Wth is this?!" . Would definitely put a post it note saying excuse the tortillas, theyre there to keep the cookies fresh LOL
Great tip!
Cool
So that's what I've been doing wrong. I've been using garlic bread.
Too Gay, but very contemporary.
=)
a slice of bread works fine also.
I would love to know where you got the silver tin with the window on top.
Fun fact: when cookies "dry out", they actually absorb more water and the additional water forms crystalline structures that harden the cookie. That's why your cookies become softer when microwaved – the water evaporates. The tortilla is likely absorbing the water in the container rather than the cookies, thus keeping the cookies soft and pliable. If you want to test this theory, weigh a fresh baked cookie, let it sit out a couple days and weigh it again when it hardens – it will weigh more from the water absorbed.
Does it matter whether you use corn or flour tortillas?
First comment