If you add too much baking powder, your cakes will taste funny, and will rise rapidly and then sink in the middle. For example, if you add too much butter or not enough flour, your cookies will spread. It relies on chemical reactions happening between your ingredients. Unfortunately, this means that you can't simply mix up a dollop of this, a pinch of that, a handful of flour and a few eggs, and expect to get the perfect chewy chocolate chip cookie!īaking doesn't work like that (unless you have years and years of experience making your favorite cake recipe). Why Is Measuring Ingredients Accurately So Important?īaking IS a science. OK, fine, all these cookies contained bacon so they were all very tasty and scarfed in seconds, but still. All three cookies use the same ingredients but look how changing the amount of butter and eggs changed the shape and structure of the cookie! Just 58 grams more of butter and/or an extra egg make all the difference. Take a look at the photo for Bacon whiskey apple cookies below. And that's where your kitchen scale pays a very important role! Eyeballing may work when you're making soup, but if you're making a batch of cookies, precision really is the key to success and a consistent result, from one batch to another. They fall into the bad habits of guesstimating amounts and eyeballing. I've had a lot of people come up to me, exclaiming that they simply cannot bake!įrom these conversations, I've realized that it's not that they can't bake, it's that they don't really like sticking to the recipes they're baking from, let alone measure out their ingredients! (does this sound like it could be you?) the kitchen scale! Place a bowl on it and weigh your ingredients and you're on your way.
Your most valuable kitchen accessory when baking is. It’s as easy as dusting off your most valuable kitchen tool and no, it's not your fancy stand mixer.
Your ingredient measurements have to be precise to get the chemical reactions you need and to score that perfect, consistent result every time. There's one big difference between cooking and baking: precision.īaking is a science and it requires all the precision you would expect when doing a chemical experiment. As part of our ongoing Kitchen Basics series, we weigh in on the hows and whys of weighing and measuring your ingredients in baking, where it's all about precision!Įditor's note: this article contains affiliate links - full disclosure is at the end of the article.
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