Baking Tips and Fixes
Chefs know that baking is a science, and that successful baking requires attention to details and an ability to spot issues before they become problems.
Baking Tips
1. Measure by Weight
American home bakers have long liked to measure their ingredients by volume, but depending on how ingredients are scooped, there's a wide margin for error (up to a 20% difference in the weight of the ingredient). Weighing your ingredients, preferably with a digital scale, will give you the most accurate measurements. If you must measure by volume, use the dip-and-sweep method for dry ingredients like flour and cocoa powder for the most consistent measurements.
2. Accommodate the Oven's Uneven Heat
When set to “bake,” most ovens heat from the bottom. So sheets baked concurrently on separate oven racks—standard for many recipes—will bake unevenly. We recommend baking one sheet of these cookies at a time and rotating the baking sheet 180 degrees halfway through baking.
3. Know the Temperature of Butter, Eggs and Milk
If a recipe calls for softened butter, it's important to use softened butter. If a recipe calls for room-temperature butter, it's a good idea for your eggs and milk to be room temperature as well, so the batter doesn't seize up from the late addition of cold ingredients.
Baking Fixes
Even when we plan ahead, we sometimes hit roadblocks. Here are a few of our favorite fixes when things aren’t working as expected.
My Cream Won’t Whip!
To avoid this, first make sure that your bowl and whisk (not to mention the cream) are very cold. Place the bowl and whisk in the freezer, or fill the bowl with ice water to chill it quickly; then empty and dry the bowl before adding the cream.
My Custard is Stuck in My Dish
If your crème caramel (or another custard or gelatin dessert) won’t slip out of its ramekin, dip the mold in hot water for about 15 seconds and then try again. As a last-ditch measure, run a small paring knife around the inside of the mold to loosen the contents.
My Cake Layers are Uneven
As long as the damage will be covered with icing, use a serrated bread knife to remove the domed portion of the cake layer.
My Bread Dough Is Rising Too Slowly
Place the dough in a warm, draft-free, and preferably humid place. The inside of a turned-off oven is ideal. To maximize the effect, place a baking pan filled with boiling water on the oven rack beneath the dough.
