Im bad at baking!?

Question

oK. I love to cook. And i could cook pretty good dishes. But the only problems is, im really bad at baking for soem reason. Whatever i bake just turns out so nasty tasting. I follow the instructions too. So i was thinking that, baking doesn't run in the family. So that may be why im bad at baking? I really try, but it doesn't work most of the time. The only times it works is when im baking with other people. but well.... any suggestions? I really love cooking, but baking really frustrates me....

Answer 1

I'm pretty much the same way! I always add a little extra oil to everything to make it a little more moist. I think the biggest thing to remember is when something says to blend...you blend...and if it says mix...you mix. Also, it DOES matter which order everything goes in, since air has to be put into certain ingredients and not in others. So pay attention to directions carefully.

Or do what I do....blame it on the TERRIBLE recipe! haha :)

Answer 2

I learned at cooking school that the best way to make any dish is a. make sure you have all of your ingredients
b. measure everything out before you start
c. read your recipe three times, the first time for the ingredients, the second time for the instructions, and the third time to make sure you know everything you need to do. When you measure with a spoon are you levelling off(to exact measurements?). Try that and see how it goes. Everyone can bake. Remember with baking, don't overdo. It will make the cake and cookies tough. With dough, you can beat it to death, as long you make sure your yeast is not started with water that too hot, and you let your dough rise until double(no matter how long it takes(longer than the 2 hours prescribed)).

Answer 3

When learning to bake it is better to stick strictly to the recipe until you have a feel for baking that particular item. There is a great deal of chemistry going on with baking so experimenting doesn't work very well until you have learned what reacts with which ingredients such as baking soda, baking powder, liquids and yeast. Baking soda and baking powder start reacting as soon as you add the liquid so you usually stir as quickly and as little as possible before putting it in the oven. With yeast you are concerned about putting the yeast in liquid warm enough to cause it to react but not too warm to kill it. Some yeast products then require time to rise and once again the temperature is important. Read some recipes just to learn the differences in baked products and that will orient you to the requirements for what you choose to bake.

Answer 4

Practice makes it better. You could just spend your life buying all your baked goods or you can start out by getting the simple kits they have at the grocery stores and go from there. The apple crisp kits are very simple and so is the cookies that you just cut off the roll and bake. Keep trying. Maybe you could get a great baker friend to come and show you step by step how to make one or two things and then go from that to more.

Answer 5

If you can follow a recipe, you can bake. Start simple with something like brownies. Preheat the oven. Make sure your oven works properly and the temps are correct. Grease and flour the pans as directed. Don't substitute any ingredients. Eggs and butter should be at room temp. Use a good beater and measure carefully. It's really not that hard.

Answer 6

Without a doubt the BEST tool to have and own in your kitchen is the book The Joy of Cooking. You cannot go wrong! I have referred to my mom's book all throughout my life and after getting married, she bought me my own. It's a complete and thorough "how-to" on everything you can think of and of course your most basic recipes and staples. It's a no-brainer. Even after all of the years I've been cooking and baking, I still at times refer to my book for many things. If my sister can cook after having this book, anyone can! ;)

Answer 7

i am studying to be a chef. i have never had this problem. but i think practice makes perfect. keep trying. it depends on what recipes you use. try experimenting with different recipes for the same cake, cookie, pie, bread, etc. see which one tastes best. what about the ingredients your using. are you using the highest quality ingredients? the bakeware you use is a factor also.

Answer 8

How about cupcakes, muffins or banana bread? They're all pretty simple "in-the-box" mixes. You should try practicing with those since they're much simpler than most other baking recipies.

Answer 9

Nope! i might prefer to has a ds myself, and that i'm 21 and in college. you like what you like, and you mustn't be embarrassed or carry it returned only via fact of your age. How boring might existence be then?

Answer 10

Well, you are in very good company----Rachael Ray is the same!
Maybe you should stick to mixes...many of them are great, and there's websites that can help fancy them up.