after dipping the chicken in egg/breadcrumbs and browning it a little bit on the stove top, I put some aluminum foil on a bake sheet, and splashed a little bit of wine on it and then put the breaded chicken on itI opened the oven door and there's a POTENT smell (smells like kitchen cleaner) almost made my eyes tearCould the wine have a chemical effect on the aluminum foil? PLEASE ANSWER ASAP
if you browned the chicken before cookingit it could just me burnt and ya the wine getting cooked maybe made a weird smell Where the hek did you get this recipe its aweful?????
Use butter instead of margarineTake them out of the oven 2 minutes sooner than you normally would.
Try using Crisco instead of butter or margarineUse plain crisco (not the butter flavored, it tastes fake to me)It can be hard to measure, so if you need say 3/4 of a cup, add 1 cup water to a measuring cup, and add the Crisco until it reaches 1 3/4 cup Good Luck :)
Use margarine or shortening (crisco like product) rather than butterButter has a lower melting temperature than the other products so it begins to melt and spread the cookieWhen cooling it crisps up rather than staying softRefrigerate the dough for about an hour prior to bakingThis will keep the cookie firmer longer and the cookie will not spread as easilyUse milk rather than water that is called for in the recipeThis I have heard will also keep the cookie softer and moisterIf you like the recipe that you are using and do not want to make any changes then I can only suggest the following: The difference that you are finding in the two cookies you are making might be in the fact that when you roll the cookie in sugar the heat from your hand begins to soften the cookie before it gets to the oven You might want to try refrigerating the rolled cookies for a while before you bake them.
if you use a flat cookie sheet (no edges), try using a jelly roll sheet ( a cookie sheet with edges)
