Measure Flour Correctly: - The easiest, and most accurate way, is to use a digital kitchen scale. I promise you, this is one of the best investments you can make if you're looking to become a better baker!
- This is literally one of the most important rules in the world of baking!
So how does one "properly" measure flour? Well, there are two options!
Use the "fluff and scoop" method. Use a spoon to loosen up the flour, then lightly spoon the flour into the measuring cup. Spoon the flour into the cup until it's over filling the cup, then use the flat edge of a knife to scrape the excess flour off the cup, back into the container. Use this method for measuring cocoa powder, too! Never pack flour into a measuring cup!
Bake Times are Only Suggestions:
Yes, you read that right! Those estimated bake times are exactly that... estimates.
Actual baking time needed can vary depending on serval factors, so be sure to use your sensory indicators and best judgment to tell when a recipe is really ready to come out of the oven.
For instance, if a recipe says "bake for 30 to 35 minutes, or until the brownies are just slightly jiggly in the middle", but at 35 minutes your brownies look raw, this is a great indication you need to add at least 5 to 10 more minutes onto the baking time.
Use Fresh Ingredients:
Did you know ingredients such as baking powder, baking soda, and yeast go bad? And that if they're bad (aka inactive) they can ruin your entire recipe?
If you've ever had a bread recipe that didn't rise, a cookie recipe that didn't spread, or a muffin recipe that baked up without a dome, there's a good chance your leavening agent was expired and thus, unable to activate the recipe the way it should have.
Be sure to use fresh ingredients for recipe success! A good rule of thumb is to buy a new box of baking soda and baking powder every 6 months. And check the expiration date on any yeast products and store them according to package instructions.
P.S. spices loose their flavor around 6 to 9 months, so if you really want the best flavor, be sure to rotate those often as well.
Temperature DOES Matter:
Have you ever seen a recipe that calls for "room temperate eggs" or "cold butter" and wondered... "does that really matter?".
Well, I'm here to tell you it really does! It may sound like the recipe author is being a nitpick, but having ingredients at the right temperature can make or break a recipe.
So if a pie or scone recipes calls for cold butter, make sure it's COLD. Pop those sticks in the freezer for a few minutes just to be safe. Alternately, if a recipe calls for room temperature eggs or milk, be sure to pull them from your fridge at least 20 minutes before you plan on using them.
Don't Play the Substitute Game:
I know it's tempting... but please, don't substitute ingredients, or reduce their quantity, and expect to have a good outcome! Recipe developers spend months and months getting the ingredients and quantities JUST right, and list them that way for a reason. Unless the recipe author lists a substitute or gives you the green light, I suggest following the recipe to a T!
Next time you run out of eggs or want to make a cookie recipe with less sugar, I suggest googling a recipe exactly for that circumstance, instead of trying to adapt a recipe to fit your needs. There's so many wonderful recipes on the web!
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