Holiday Baking Championship: Baking Myths (Debunked)
While our contestants were competing for the championship, we went back to the basics to find out if these 10 baking beliefs are fact or fiction.
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Get the Real Facts to Better Baking
There are the constant bakers, like our contestants on Holiday Baking Championship, and there are the only-on-the-holidays enthusiasts, but there are certain “truths” anyone who has ever held a whisk will tell you: Cold cream whips faster than room temperature, if you add hot milk to eggs without stirring they will curdle, and overmix only if you like tough cake. But as we discovered, not all of our common wisdom turned out to be worth its weight in butter.
Baking Powder Lasts Forever — False
Preheat Your Oven or Bust — False
Can’t stand the waiting game between when your oven needs to preheat and you can start baking chocolate chip cookies? Skip it. The short time it takes for your oven to go from cold to 350 degrees F isn’t long enough to really affect quick-baking items, like cookies, cupcakes and your morning muffins.
Measuring Cups and Spoons Never Lie — False
A Dusting of Flour Keeps Berries from Sinking — True
Sift Your Flour or You’ll Be Sorry — False
An Open Oven Door Will Ruin Your Baked Goods — Both
Humidity + Pie Dough = One Tough Crust — False
Fat Is the Enemy of Egg Whites — True
Tough Cakes Happen When You Don’t Alternate Adding Dry and Wet Ingredients — False
Eggs Must Always Be Added at Room Temperature — False
Need More Baking Tips?
Visit the Holiday Baking headquarters for helpful baking hints, recipes, clips from the show and commentary from the judges.