Baking powder is baking soda (sodium bicarbonate), corn starch and creme of tartar mixed together. Can anyone tell me what the effect of these different ingredients have (and have on each other) and how they work together to leaven baked goods? Like- why cornstarch? I understand it being used as a thickener and to coat things to keep them from clumping, but how does it help leavening? Or is it just to keep the creme of tartar and baking soda from reacting to each other or mixing unevenly?
Baking powder is like a fast-acting yeast; it is used to infuse air into baking mixtures by way of carbon dioxide bubbles, created by a base reacting to an acid. Baking power is made of three different parts:
All three need to be dry powders that can be mixed together, common ingredients are cream of tartar (acid), baking soda (base) and corn starch (filler). The role of the acid and the base are to combine together to produce carbon dioxide bubbles when reacting with water or other liquids. The filler helps keep the baking powder dry, so that it remains free-flowing and so that the base and acid don't get moist and interact in the container.
When I make snickerdoodles, they taste too "tangy" to me which I believe is due to the acidity of the tartaric acid. The recipe I have calls for a 2:1 ratio of cream of tartar to baking soda which is consistent with the proportions in How do I make a baking powder substitute? and What is the difference between baking soda and baking powder? What can I do to reduce the tanginess? Edit: Here's the recipe from a 50 year old Betty Crocker cookbook (American measures): 1 C shortening 1 1/2 C sugar 2 eggs 2 3/4 C flour 2 tsp cream of tartar 1 tsp soda 1/4 tsp salt Cream shortening and sugar
I am planning on making a Gift In a Jar for a cake. An example of a Gift In a Jar can be found here. Basically I would be putting the following ingredients in the jar: Flour Cocoa Baking powder Baking soda Salt Cinnamon White sugar Brown sugar Chopped Almonds The recipe just calls for me to put all the ingredients into a bowl, mix and pour into a pan. No seperation of dry and wet ingredients here. The other ingredients that aren't included in this list is shredded zucchini, orange zest, milk, vanilla, eggs and oil. Would this work together?? Are there any specific ingredients that I
Possible Duplicate: How can I keep pasta from sticking to itself? We have a spaghetti dinner at our church and the problem is is that we don't mix it in with sauce because some don't want sauce others don't want a lot of sauce some do. So my question is after I cook the pasta I put it in a colander to drain and it sets till ready to put in hotel pan on the steam table, however by then it's stuck together, how can I keep this from happening or how do I keep it from happening?
When I was young, someone taught me how to make this powder you find on candy. It's acidic and seems to "sparkle" in the mouth, but I don't know the name and so I can't find a recipe. I suppose I need to use sodium bicarbonate (baking soda), but aside from that, I can't remember what's in it. What's the name of this powder and how is it made?
I am planning on making some chili powder this weekend using ancho, pasilla, and guajillo peppers. I got a nice big bag of each recently and have some questions about chili powder. The second part of this question, about tweaking the preparation itself, is here. The first concern I have is storage lifetime. I keep reading that it should stay potent for about 6 months, in an airtight container. I have also read that I can mill/blend the peppers and freeze the powder for 6 months and then use. How does storage work? Do these 6 months stack on top of each other; or is it six months potency
I have a recipe for a normal Victoria sponge. I also have a huge box of Swiss hot chocolate powder. (The kind you sprinkle onto hot milk to make drinking chocolate.) Is drinking chocolate a good way to add chocolate flavour to a cake? Or is that likely to not work? How would I go about using it? Can I just add it, or do I need to adjust the other ingredients? How much should I use?
: Ok, so here is the recipe: 180 g flour (I used Type 550 wheat flour) 120 g brown sugar 1 teaspoon baking powder 1 teaspoon baking soda a pinch of salt 75 g melted butter 4 ripe mashed bananas 1 egg some vanilla seeds First I mixed the sugar, the egg, the butter and the mashed bananas together and added the vanilla seeds. Into a separate bowl I sieved the flour, baking powder and the baking...So I just tried this recipe for banana muffins. They taste great (even directly after baking) and the texture is really nice and soft - like a muffin is supposed to be. The problem: They don't rise
My friend would like to make a chocolate cake using this recipe: HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake. The ingredients: 2 cups sugar 1-3/4 cups all-purpose flour 3/4 cup HERSHEY'S Cocoa 1-1/2 teaspoons baking powder 1-1/2 teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water The directions: Heat oven to 350°F. Grease and flour two 9-inch round baking pans. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed
I have tried to make Tiramisu chocolate mousse from this video many times. The chocolate mixture turns out great. With the egg yolks I add grape juice instead of wine and soft cheese instead of marcarponi - which seems to turn out great as well. What I fail to make is the whipped creme. I use Dano sterilized creme that is modified with vegetable oil (so it says on the can), fat 23%, made from skimmed cows milk and it says the milk fat is replaced by veg fat. I put the bowl and the whisk in the refrigerator, as well as the creme, but when I whisk it, it becomes more watery than fluffy. So