Fact or Fiction: Baking Myths Debunked

Fact or Fiction: Baking Myths Debunked
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Fact or Fiction: Baking Myths Debunked

At this point in our lives, we've all eaten enough cookie dough to realize that it most likely won't make us sick. But that's not the only lie our mothers told us. Read on as we debunk more baking advice you've probably never even questioned.

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Measuring Spoons and Cups are Always Accurate.

Truth: The accuracy of measuring utensils in the United States has very low standards, and measurements that have been defined by federal law are not enforced. That means measuring spoon and cup sets can vary by as much as 25 percent. If a recipe calls for precise measurements, a kitchen scale is much more reliable.

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You Must Always Preheat Your Oven.

Truth: Well, that depends on the type of oven you have and what you are cooking. Most baked goods with yeast or baking powder do need a preheated oven to rise. However, foods that bake for over an hour or at a temperature of 300 degrees Fahrenheit or less generally do not need a preheated oven.

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Baking Soda and Baking Powder Last Forever.

Truth: When stored in a cool place and sealed tightly, baking soda can last for decades. Baking powder only lasts for one year. But as each leavening agent ages, they lose their potency, so it's recommended that you replace both every six months.

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Opening the Oven Will Ruin What You're Baking.

Truth: Probably not. Maintaining oven temperature while cooking is important, but if you quickly peek in, nothing bad should happen to your food. Unless you're making something tricky, like a soufflé, you have the go-ahead to sneak a quick peek at your cookies and cakes.

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Use Margarine as a Healthy Alternative to Butter When Baking.

Truth: As far as calories and fat content go, butter and margarine are pretty much equal, each averaging 35 calories and 4 grams of fat per teaspoon. Both provide specific textures and flavors while baking which means substituting one for the other will affect the outcome of baked goods with no added health benefits.

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Alcohol Bakes Off In The Oven.

Truth: No, that rum cake won't make all of your holiday guests drunk, but it's not completely alcohol free. When cooking with wine or liquor, up to 50 percent of the alcohol can remain, and even less will evaporate when baking a cake due to its thick batter.

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Baking can be hard. From brownies to bread, each ingredient and direction requires special attention. But it's even harder to get recipes right when you rely on false or misinterpreted information.

Whether you believe that baking powder lasts forever or that you must always preheat your oven, you've been duped by some of the most common baking myths.

Check out the slideshow above to find out what pieces of baking advice are false.

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