One day I decided I would bake my favorite cinnamon apple
cake. I was so excited for my cinnamon apple cake to bake up perfectly soft and
delicious, but when it came out of the oven it tasted like…well cardboard. It
was too salty, not sweet, and just not like a cinnamon apple cake should taste.
The problem? I wasn’t paying close attention to my measurements.
Baking is not very forgiving. Estimating the
measurements of an ingredient in a recipe spells disaster. By eye-balling
flour, sugar, and over estimating a teaspoon of baking soda, the idea of a
perfect cake will crash and burn. You’ll end up pulling a sheet of cardboard
out of the oven.
Thankfully, after my apple cake disaster I learned my
lesson.
Many people when they bake get the idea that estimation will
work just fine. But do they really know exactly what a teaspoon looks like?
The most common baking problem I see with amateur bakers
comes from the lack of proper measurement.
A common misconception is “I estimate when I when I cook
other things so why not these cookies?” Well you don’t cook cookies, you bake
them. Baking and cooking are completely different things.
Baking is a combination of chemistry and physics. It’s a lot
like science. Baking a cake gives the same results when the same ingredients
and amounts are used, under the same conditions, following the same steps.
So while a “dash” of salt may work when you’re cooking
chicken, it will not work when baking. A teaspoon is needed to make sure your
baked good comes out perfect.
Point of the matter is USE
MEASURING TOOLS!
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