instruction:
Given the background description of some cooking related query, summarize the question into a title
question:
I was making baked pita chips as a healthy snack. What I do is mix olive oil and a dried herb seasoning blend, spread that on the pita bread, cut it into triangles and put them in the oven at 400 F for 7 min (I got the temperature and the time from an online recipe).What always happens is that the herb blend gets burnt black and the chips get done perfectly. I tried reducing the time in the oven, but that just results in chewy rather than crispy chips.I thought I could add the herb blend after the chips get done by sprinkling it on the chips, but it always falls off when I store it.How can I get the pita bread to become crispy while not burning the herbs?My instinct would be to reduce the temperature of the oven, and bake for longer, but by how much?Also, I had the oven on the 'Bake' setting instead of 'Broil' would that make a difference?
answer:
How to avoid herbs getting burnt in the oven


question:
What differences are, besides speed, when cooking omelettes in oven versus in the frying pan?I have traditionally always used pan but i see now some recipes recommend oven.
answer:
Omelette cooked in oven or pan?


question:
When creaming butter or shortening with sugar, how can I tell when it's creamed enough? With the mixer as low as 3 or 4, even a few minutes of mixing seems excessive. Also, what are symptoms could I see in cookies which have had the butter under-creamed?Update: I think that I'm familiar with the standard guides of light and fluffy, but I seem to have a hard time evaluating that when I'm watching the mixer. My cookies always seem to come out too flat, and since I'm measuring flour by weight, creaming is my next suspect.What should I look for? Are there any tests that I can do; perhaps similar to the window pane test for bread development?
answer:

How can I tell when my fat is sufficiently creamed?