8 Baking Myths That Need to Be Busted Right Now
Professional baker Lorraine Pascale is here to separate fact from fiction, once and for all.
Photo By: annebaek
Photo By: yktr
Photo By: Dean Mitchell ©Dean Mitchell
Photo By: ninikas
Photo By: stocksnapper
Photo By: kimberrywood ©kimberrywood
Photo By: Photographer: Leonardo Patrizi ©Copyright - Leonardo Patrizi
Photo By: Mikola249
Photo By: Scott Gries
Myth: Baking is difficult!
Fact: It really is easy if you have a good recipe.
Myth: Weighing ingredients takes too much time.
Fact: It really only takes a moment and is fun to do.
Myth: You can freestyle with ingredients when baking.
Fact: Baking is unlike cooking, and each ingredient needs to be what it says in the recipe — otherwise things may not work out. It is always best to stick to the recipe.
Myth: You can use any pan you like to bake.
Fact: If a recipe says to use a 9-inch round pan, you can't just use a 9-inch square pan instead. Not a good idea! The recipe would have to be adjusted, as the quantities are not the same, so always stick to the pan that the recipe says.
Myth: The kinds of sugar don't matter.
Fact: If a recipe says use glucose, you can't just use corn syrup. These two things are very different and one cannot be substituted for the other.
Myth: Ovens don't need to be preheated.
Fact: Yes, they do — always. It can take up to 30 minutes for older ovens to come up to the right temperature, so make sure that the oven is preheated before use.
Myth: It's OK to open the oven door for a long time while the cake bakes.
Fact: Doing so may cause your cake to sink. It really does matter.
Myth: Flour never goes bad.
Fact: Flour has a sell-by date, so always check to make sure that it is still good.
Want More Bakers vs. Fakers?
Check out Food Network's Bakers vs. Fakers headquarters for more expert tips from Lorraine.