Secrets to Perfect Baking Results: Unsalted Butter, Temperatures and More

I recently published an article urging everyone to at least attempt baking from scratch. I hope at least a few people were inspired to give it a try and see how simple it really can be. Although baking is very simple, there are a few common problems that new bakers often run into. Here are some not-so-secret tips for making perfect baked goods every time.

Tip #1. ALWAYS use unsalted butter. Salted butter might taste better on toast, but it can very easily ruin a batch of cookies or a cake. Almost every recipe calls for salt, since it is a flavor enhancer. However, if you are using salted butter there is no way to control how much salt is actually going into your recipe. Get the unsalted butter and then add the appropriate amount of salt on your own. Trust me, it will make a big difference.

Tip #2. Read directions carefully and follow them exactly. People often use a "dump and stir" approach to baking and then wonder why things never taste quite right. When baking cookies or brownies, often you will need to mix dry ingredients and wet ingredients separately and then add the dry to the wet. When making pancakes or waffles however, it is reversed and you add the wet to the dry. Both methods are for good reason depending on the type of batter you are trying to achieve and you will have much better results if you follow the directions stated on your recipe.