No matter what you call them, baking hacks or baking tips, they can help anyone in the kitchen, even the pros! Whether it’s to save time, effort, or improve a recipe, using a baking tip here and there can make your life easier. Here’s our top baking hacks to get you going in the kitchen:
1. Ripen bananas quickly by baking them for 40 minutes in a 300-degree oven.
Place unripe bananas on a parchment lined baking sheet and stick them in a preheated oven. Check bananas after 30 minutes, and if they’re black and soft to the touch, they’re ready. Make sure you cool the bananas completely before using them in recipes.
2. Substitute a half ripe, mashed banana for an egg when baking sweets.
1/2 banana = 1 egg
Because the moisture in a banana binds ingredients just as well as an egg, they make a great egg substitute for baking, whether you’re making pancakes or quick breads.
3. Coat measuring cups and spoons with cooking spray to use every last drop of an ingredient.
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4. Dip cookie cutters in flour before cutting dough to help cookies retain their shape.
Use a pastry brush to remove any extra flour from the cut cookie dough.
RELATED: For more great tips check out Genius Ways to Organize Your Kitchen
5. Keep cookies fresh by putting a slice of bread in an airtight container with them.
To keep moist cookies soft and chewy place cookies and a slice of bread into an air-tight container. White bread is best and should be changed out every other day or so.
6. Use a vegetable peeler to make chocolate curls for garnish.
7. Proof dough in a low-temperature, preheated oven.
Preheat your oven to 200 degrees then turn it off before sticking your dough in.
8. Submerge refrigerated eggs in warm water for three minutes to bring them to room temperature.
Fill a cereal bowl with warm water and soak your eggs for three minutes.
9. Heat a knife under hot water and dry it off to slice through cakes perfectly.
10. Soften butter quickly with a heated glass.
Pour boiling water into a glass to heat it up. Then, dump out the water and place it over the stick of butter. The butter will soften within minutes without melting.
11. Grate frozen butter for easy mixing when making biscuits or pie crust.
To make the best flaky pie crust, first, place your butter in its original wrapper into the freezer until very firm. Take a knife and score the wrapper at the tablespoon mark you want to stop at, remove that portion of the paper. Grate the stick of butter using the large-hole side until you reach the wrapper, then combine butter flakes as directed in your recipe.
12. Use unflavored dental floss to cut cheesecakes and layered cakes.
13. Grind oatmeal in a blender to create homemade oat flour.
Pour old-fashioned, steel cut, or quick cooking oats into a blender and pulse on high for about 30 seconds or until the oatmeal becomes the consistency of flour.
14. Run granulated sugar through a blender or food processor as a quick DIY powdered sugar.
1 cup granulated sugar + 1 tablespoon cornstarch = 1 cup of confectioner’s sugar
Add granulated sugar and cornstarch to a blender or food processor and pulse two-three minutes or until a powder forms.
15. Stop ingredients from flying out of a mixing bowl by draping a towel over the mixer.
16. Or, create a splash guard with an ice cream bucket lid.
Use the lid from a gallon ice cream bucket, and cut from a hole in the center, adjusting the opening based on the size and movement of your mixer’s paddle. When mixing, you may need to hold down the lid. Just throw it in the dishwasher when done!
17. Prevent brown sugar from clumping with marshmallows.
Place brown sugar and a few marshmallows into an airtight container. Replace marshmallows when they harden.
18. Convert a paper plate into a hand-mixer splash guard.
19. Turn one big pie into a dozen mini pies with a biscuit cutter.
Spray the inside and outside of a biscuit cutter or round cookie cutter with nonstick cooking spray before cutting straight into your ready-made pumpkin pie (HINT: Costco pumpkin pies work really well with this tip). Gently slide the pie out by using a knife or spoon to tap the outside of the cutter. Top mini pies with whipped cream and enjoy!
20. Chill whisk and bowl before you whip heavy cream for fluffier whipped cream.
Place a large bowl (stainless steel or glass) and a whisk or mixer beaters in the refrigerator for 15-30 minutes. Refrigerate whipped cream and use within 24 hours for the best flavor and texture (can be gently rewhipped if necessary).
21. Scoop bits of broken eggshell from a bowl with another piece of eggshell.
22. Scrub stubborn food from pans with crumpled up foil.
Don’t try this on nonstick pots and pans!
23. Or, clean baking sheets with a baking soda and peroxide paste.
While wearing gloves, put about 1/4 cup of baking soda in a small glass bowl and add just enough hydrogen peroxide to form a paste. Using steel wool or a sponge, rub the paste into your baking pan’s stains. Allow the paste to sit for about 45 minutes before wiping and rinsing clean.
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