Some we can get behind, but others, not so muchand well tell you why.
Morgan Hunt Glaze; Food Stylist: Julian Hensarling; Prop Stylist: Julia Bayless
Are there rules?
Our answer: If you want your baked goods to turn out right, then yes!
Credit:Morgan Hunt Glaze; Food Stylist: Julian Hensarling; Prop Stylist: Julia Bayless
Using Exact Measurements
What measuring cups?
When it comes to vanilla, cinnamon, orchocolate chipsyou wont find Southerners with a teaspoon in hand.
Rather they prefer the eyeball method.
Credit:Frederick Hardy II; Food Styling: Chelsea Zimmer; Prop Styling: Mat Gibilisco
I measure ingredients the Southern way…to suit my taste, says one reader.
I always use more vanilla and cinnamon than the recipe calls for.
We can agree with this one…most of the time!
One reader says, Cinnamon and vanilla, who measures?
you’ve got the option to’t get too much!
while another adds: If it looks about right, dump it in.
Many note,the same measuring philosophyapplies to garlic, cheese, salt, and pepper.
I put whatever I’m baking in and watch it, says one reader.
Staying in a warm oven after [the] timer turns off, apparently compensates for not preheating.
Preheating the oven is important for even cooking.
I never use certain measuring cups for wet or dry ingredients.
To me they measure the same, says aSouthern Livingreader.
Each is specifically designed to measure their respective pop in of ingredientwet or dry.
On the wet vs. dry topic, readers also confess to rarely using separate bowls when called for.
I never use separate bowls for dry and wet ingredients.
I cream butter and sugar first and thenadd everything all at once, says one reader.
No one wants flour lumps in their cake!
And if youre adamantly against the spoon-and-level method, considerweighing your ingredientsinstead.
Some say this helps make your cake fluffier and rise better.
Sometimes adding an extra egg is okay, but most of the time it’s not the best idea.
Otherwise stick to the recipe as it’s written.
