When it comes to baking, there are plenty of myths out there that are said to ruin the outcome of your baking efforts. Here are the top 5 baking myths debunked!
1. Preheating the oven
Although many recipes state to preheat the oven before cooking, it turns out it's not necessary when baking – in fact it’s just wasting energy! Fan forced ovens don’t require pre-heating as they generally heat up pretty quickly. So this task isn’t essential when baking for short periods of time i.e cookies, cupcakes.
2. Measuring cups and spoons are always precise
Proper measuring is an important part of successful baking. However measuring with the use of cups and spoons is not always accurate, especially when measuring large quantities of ingredients. It’s safe to say that investing in a set of kitchen scales will save you from baking disaster! Kitchen scales are more reliable than measuring cups and spoons and allow you to get the exact measurements every time.
3. You must not open the oven
Yes, we all do it when baking something exciting! Opening the oven door for long periods of time does allow heat to escape from the oven and cold air to enter, interfering with the ability of the cake to rise. However having a small peek here and there is shown to have no effect on the baking process.
4. Flour, eggs, milk, and butter are needed for all baking
This is completely false. There are many substitutes which can be used, often due to allergy, dietary requirements, or simply to reduce the intake of calories. Healthier options include coconut flour, almond meal and soy milk to name a few. There are even recipes which remove some of these ingredients altogether such as a flourless chocolate cake.
5. Baking powder lasts forever
Baking powder is an essential ingredient when it comes to baked goods, with a shelf life of around a year. Over time it will lose its potency and not be useful. A simple test to find this out is to put a spoonful in a glass of water - if it bubbles it is still effective to use, if not it’s time to replace it.