With the online world full of culinary tricks shortcuts and quick-fix solutions it can be hard to separate the valuable tips from the disaster waiting to happen. To make matters worse while cooking invites experimentation baking is allergic to the concept itself.
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As a seasoned award-winning baker I can confidently say that baking cakes cookies and breads is more science than art. Chemistry not artisan flair rules the day and those tempted to tinker with the formula do so at their own peril. That’s not to say that every tip and trick you come across is a waste of time. There are legitimate dessert and baking tricks out there. Some shortcuts however are just not worth the effort. Skipping steps that shouldn’t be skipped and ignoring tricks of the trade more often than not leads to disaster.
Knowing where to cut corners and where not to cut corners is often a matter of experience. When in doubt you can rely on the hard-won wisdom of others by following recipes to the letter. This almost always produces good results. But if you’re ever tempted to take shortcuts check out this list (backed by years of experience) of what not to do.
The application and control of heat is perhaps the most critical element of baking. Ovens must be preheated sugars must be brought to specific boiling points and temperatures must be carefully monitored at every stage. Yet all of these adjustments assume that there is a level playing field from the start. So one baking step that should never be ignored is using room temperature ingredients like the eggs in your cookies and the butter in your batter.
