Baking Tips

Unlike cooking, baking is a very exact science. Many people are unnecessarily intimidated by the complexity of baking. Here are some tips to help take the fear out of baked goods.

Measuring Equivalents

1 tablespoon = 3 teaspoons = 1/2 fluid ounce
4 tablespoons = 1/4 cup = 2 fluid ounces
8 tablespoons = 1/2 cup = 4 fluid ounces
1 cup = 1/2 pint = 8 fluid ounces
2 cups = 1 pint = 16 fluid ounces

Tips for Quick Breads

Check loaves 10 - 15 minutes before the end of baking time. If they are browning too quickly, cover them with foil.

After baking, let the loaf cool COMPLETELY on a wire rack. I know this is hard because that bread smells awesome, but just wait. Then wrap it in plastic wrap and store at room temperature over night. TRUST me, this is the best way to eat it.

Tips for Cakes & Cookies

Unless stated otherwise in the recipe, always use large eggs. If you've ever compared a small egg and a large egg, you know there is a difference.

Allow eggs and butter to sit at room temperature for about 30 minutes before using.

Always preheat. Always.

Do not grease pans for angel food, sponge and chiffon cakes.

Chill all cookie doughs made with butter or shortening before rolling, slicing or baking. I guarantee your cookies will have better texture, flavor and color because of it.

When it comes to cookies, don't substitute the butter. Butter makes better cookies every time. Every. Time.

When slicing delicate doughs (cinnamon rolls, pastry rolls, etc) use thread or dental floss to save the shape of the roll.

Tips for Pancakes

Never grease your griddle or skillet with butter. Use vegetable oil instead for a softer, fluffier outside.

Always let the batter rest for 5 minutes before using. This lets the baking powder react with the liquids and form those lovely little air bubbles that make a fluffy pancake.

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