Test Kitchen tip: Portioning with an ice cream scoop

This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts.

Next time you’re making a batch of cookies or muffins, consider portioning the dough using an ice cream scoop. The scoop is perfect for getting into consistent amounts and makes quick work of divvying up the dough.
If you have any kitchen tips or questions you’d like me to explore, leave a comment below or shoot me an email at noelle.carter@latimes.com.

ALSO:

Go behind the scenes at the Test Kitchen

134 recipes for your favorite restaurant dishes

Browse hundreds of recipes from the L.A. Times Test Kitchen

-- Noelle Carter
twitter/noellecarter