By Shana Priwer, Cynthia Phillips
All people is aware Leonardo da Vinci painted the Mona Lisa, drew that recognized man inside of a circle, and-oh yeah-has whatever to do with that code, too. yet what concerning the guy at the back of the parable? even supposing he's enormously recognized for his creative achievements, most folks don't understand a lot approximately this genius's existence. a hundred and one stuff you Didn't find out about Da Vinci takes a enjoyable, clean examine the grasp, from his less-than-illustrious origins as an illegitimate baby, to his later years hobnobbing with popes, dukes, and kings.
This attractive quantity is your price tag to all kinds of off-beat tidbits, together with how and why:
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Extra info for 101 Things You Didn't Know About Da Vinci: The Secrets Of The World's Most Eccentric And Innovative Genius Revealed!
One word of caution with this approach: remember to secure parchment paper liners to the pan with a dab of butter or shortening in each corner. Otherwise, you run the risk of the paper—and any cookies on it—sliding off! I also recommend baking only like-size cookies on a single cookie sheet so that all cookies bake at close to the same rate. Lastly, place only one cookie sheet in the oven at a time and position that sheet in the center of the oven. If all of these tips fail and your cookies still bake unevenly, then don’t hesitate to rotate your pans in the oven (the back of the oven is typically hotter) and/or to remove finished cookies as others are baking.
No special work surface is required if the dough is well chilled; the surface just needs to be smooth and easy to clean—and lightly dusted with flour. ” If you find yourself having to dust your surface heavily, it’s probably because your dough is too soft. It’s always better to rechill the dough than to introduce excess flour, as the latter will have a drying and toughening effect on the cookies. My rule of thumb: if you can see spots of flour on the underside of the dough after a roll or two, you’ve probably dusted too heavily.
In my eye, the layering of two or more techniques usually leads to the greatest interest and beauty. Given my fondness for Royal Icing, it should come as no surprise that the first 13 of the 15 techniques use Royal Icing directly or assume it’s already been applied to the cookies, and only two (embossing and appliqué work) use modeling media. ” If you find yourself getting frustrated with a technique and/or not getting the result you want, chances are good that your icing is either too thick or too thin for what you’re trying to do.