My grandma insisted I use room temp butter for her cookie recipe, and after a dozen flat batches, I finally listened.

I kept using cold butter straight from the fridge for speed, but switching to her method of leaving it out for an hour made the texture perfect, so what's one baking 'rule' you ignored that actually mattered?

3 comments

3 Comments

jones.brooke1mo ago

Yeah the room temp eggs thing is real. I fought it for ages too.

hannah_fox1mo ago

Honestly I did the same thing with eggs for years. My mom's cake recipe said to bring them to room temp and I just cracked them cold from the fridge every time. The cakes were always a bit dense and I couldn't figure out why. Finally let them sit out like she said and it was a totally different, lighter crumb. Felt like such a dummy for skipping that one simple step.

verap5218d ago

The trick is that cold eggs don't whip up as much air, which is what makes cakes LIGHTER. Room temp is a small change but it makes a HUGE difference in the final bake.