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?

2 comments

2 Comments

jones.brooke4d ago

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

hannah_fox4d 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.