Welcome to How To Cook That, I’m Ann Reardon. I’ve been seeing a lot of baking hacks online
lately so today we are going to put them to the test and see if they are a hit or a myth. Baking Hack number 1 says if you are baking
muffins or anything with fruit or choc chips in it, you should coat them in flour first
to stop them from sinking to the bottom. If you coat them with flour before you mix
them in, they will apparently stay at the top. To test that let’s make choc-chip and raspberry
muffins. And for one batch we’ll put the chocolate
chips and the raspberries into the flour and mix them through thoroughly to coat them. For the other batch, we’ll put everything
into the wet ingredients and mix it around in there instead. Now add the wet to the dry just like you normally
would when you’re making muffins and mix together until it is just combined. The dotty cases were the ones that were coated
in flour first and the pink cases went straight into the wet ingredients. Now they’re baking in the oven on the same
tray so that the oven is the exact temperature, the exact same cooking time, we are not changing
anything else about it, it’s the same for both of them. You’ve got to love that smell of freshly baked
muffins. I’ll put the recipe for these on the website. Now let’s see inside … Pink is no flour,
and Dotty was flour first. What do you think? There is actually more at the top on the flour
one. But for the sake of science – let’s cut another
one because that could just be the way it was scooped into the cupcake case. They both do look yummy to me but most of
the goodies are in the bottom half of the pink one so it’s not the end of the world
if you forget but this hack is actually a HIT. Baking hack number 2. Says eggs must be at room temperature when
you’re baking, especially if you are whipping egg whites … you’ll get more volume and
a better result if your egg is NOT cold straight from the fridge. If you’ve let it sit and come to room temperature
and then use it. Let’s test that theory. Separate your eggs and whip them up. This one is our room temperature egg white. And this one is our cold egg white. Now I weighed both of these before I started
to check they were exactly the same size. Now if we take a look the cold egg white has
actually whipped up to have a better volume. But wait, I actually tricked you. See if we look at the Use By dates, the room
temperature egg was older than the cold one. The fresher the egg, the better it whips up. So let’s test that again with 2 eggs with
the same Use By date. It’s very important when you’re experimenting
to only have 1 variable or you may come to the wrong conclusion … which is how I think
this theory must have started. If you think about it, if you have chickens
and you have older eggs sitting in the fridge and then you get a fresh one from outside
that’s at room temperature … the one at room temperature is going to whip up better. Not because of the temperature but because
it’s a fresher egg. See these two, the cold and the warm with
the same Use By date, whipped up exactly the same. So that hack is a MYTH. Hack number 3. If you need to soften butter you can fill
a tall cup up to the top with boiling water and let it sit for a minute until the cup
is hot. Then tip out the water and place the upside
down cup over the butter and WAIT for a couple of minutes… Remove the cup…
and your butter should be nicely softened but not melted. That hack actually worked, so that one is
a HIT! Hack number 4
When you are making macarons, make your mixture as normal and pipe it onto lined trays. Then before baking them you need to leave
them on the trays for about 20 minutes or until it a ‘skin’ forms on top and you can
gently touch them. The skin stops the air escaping from the top
forcing it down so the macaron rises giving it a foot and a perfect macaron. If you don’t let it sit the air will go out
the top, causing it to crack and there will be no foot. Well that’s what the hack says but let’s actually
test it. Make one batch of macaron mixture and pipe
it onto two trays – and all these recipes are on the howtocookthat.net website for you
and I’ll link to that below. Bang the trays on the bench just like you
normally would and now place one tray straight into the oven. Then leave the others on the counter. At 10 minutes they are still a bit sticky
on top, but after another 10 they have formed a skin and we can finally put them in the
oven. The others are already cooked and cooled but
let’s watch what they both looked liked baking at the same time. So which tray is better? Well, you tell me can you even see a clear
difference? They both have a foot and there are no cracks
on top. This one was left to form a skin and this
one was baked immediately. So this hack is a MYTH. Hack number 5. When whipping egg whites, wipe out the bowl
using vinegar because if there is any oil at all, even a tiny bit in the bowl, the egg
whites will not whip up properly. To test this theory I am going to add a teaspoon
of oil to our whites and then attempt to whip them up. Having vinegar on the side of the bowl is
actually adding acid, which helps stabilize the egg whites, but you can also do that by
adding lemon juice or a bit of cream of tartar and you can just add it into the egg whites. But the question here is does the oil stop
the egg whites from whipping? The answer to that is no it does not stop
the egg whites whipping even when we added a whole teaspoon. So the reason given for this hack is wrong. Adding acid is good but the oil wasn’t the
issue so this hack is a myth. If there are any more home hacks you’d like
to see tested click the thumbs up and write the hack in the comments below. Subscribe to howtocookthat for more AND turn
on the bell for notifications. Make it a great week and I’ll see you on Friday

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