51

Baking powder contains starch, which is insoluble. Baking soda is completely soluble Take a small bowl, and put 1/8 tsp of the substance in the bottom. Add water. If the substance is bicarbonate of soda, the solution will be completely clear. If it is baking powder, a cloudy/powdery residue will remain. (You can also use excess vinegar which gives the ...


27

Baking powder contains baking soda, plus acidic ingredient(s). If you have cream of tartar, you can make baking powder directly: 2 parts cream of tartar 1 part baking soda 1 part corn starch Without cream of tartar, you can substitute baking soda for baking powder as long as you have an acid in your recipe, like buttermilk. If your recipe does not ...


23

Lick your finger Dip it in the jar Lick finger again. If it tastes of: Soap: Soda Very faintly of soap and faintly of starch and slightly fizzes in your mouth: Baking powder


22

1. Chemical leaveners There are two "oldfashioned" chemical leaveners, both still used today in traditional German and Scandinavian gingerbread recipes: Potassium carbonate (potash or pearl ash) and Ammonium bicarbonate (salt of heartshorn) They do have their own quirks and pitfalls, but if nothing else is available... If you can get baking soda, mix ...


21

Sodium bicarbonate, the chemical name of baking soda, has always been manufactured using industrial processes at an industrial scale. I can't see how it could be practical to make at home. You'd need specialized equipment and you might well find that the materials you need aren't any easier to acquire. Baking soda is known by different names, in addition to ...


20

In his book On Food and Cooking, Harold McGee writes regarding beans and legumes: Plain salt at a concentration around 1% (10 g/L, or 2 teaspoons/qt) speeds cooking greatly, apparently because the sodium displaces magnesium from the cell-wall pectins and so makes them more easily dissolved. Baking soda at 0.5% (1 teaspoon/qt) can reduce the cooking ...


17

As long as they're all dry ingredients, then you should be just fine — after all, that's exactly what a box of packaged cake mix is. Again, if it's just dry ingredients, I see no need to refrigerate it. I would put it in an airtight container — preferably a glass jar*. Placed in your pantry, it should have a shelf-life of a least a couple of months. * ...


13

From what I can tell it seems like you are asking whether a baking soda solution is a good solution for cleaning fruits and vegetables. The answer to that would be not really, you're wasting good baking soda. Research shows that even purpose made commercial vegetable cleaners were no better than plain water for cleaning vegetables, it's the soaking time and ...


13

I once worked in a Chinese restaurant and we used it for beef only, It was always the same, 1/4 teaspoon baking soda per lb of meat (lean meat, we used top round), tablespoon ShaoXing wine, pinch of salt and clove of garlic mashed. Marinated about 15-20 minutes, then "blanched" in hot oil for about 30 seconds, meat will look horrible after this last step, ...


13

Double Acting Baking powder has baking soda (sodium bicarbonate) AND two acids it in Single Acting only has one acid You can use this property to test by mixing the unknown substance with some plain water (tap is fine). The mixture might start to bubble slowly, as one of the acids in baking powder will start to act when mixed with water and is now able to ...


11

StillTasty provides a very conservative answer: 6 months at best quality. In my personal experience, it can last much longer and be just fine, though I think the longest I ever kept a box was a couple years, not 5 years like riotburn. StillTasty suggests that the concern after more than 6 months is lost potency, but I believe the potential to take on odors ...


10

Mix some with water. Baking soda will do nothing. Baking powder will bubble somewhat


9

Honey is acidic with a pH of 3.9- that's more acidic than some oranges. There is also quite a lot of honey in this recipe that will give the acid the baking soda needs to react. In this recipe, both the egg whites and the baking soda are going to provide some leavening. Without the soda the cake will undoubtedly be a little more dense. Additionally, even ...


9

For baking, you may be able to find flour with leaveners already mixed in. Look for self-rising or self-raising flour. Note that in the US at least, self-rising flour also has salt added.


9

There are many mentions of carbonate of soda in the Book of Household Management, and also two mentions of bicarbonate of soda (to preserve milk, and in a recipe for light buns). It has a specific section on the carbonate: CARBONATE OF SODA — Soda was called the mineral alkali, because it was originally dug up out of the ground in Africa and other ...


9

No. Not at all. Baking soda is a leavening agent. Together with baking powder it gives your cake lift and airiness. Bread flour is just flour with a higher protein content. If anything, it will make your cake more dense (though not in such small quantities as you would have for baking soda). If a recipe calls for both baking soda and baking powder, the ...


8

They are probably unsalvageable, sorry. There are two possibilities for the bad taste. If you didn't have much fat in the dough, then what you are getting is probably an alkali taste. It is bland and subtly bitter. Alkali (basic) stuff can be neutralized with acid. But for the neutralization you need to mix your alkalic stuff with acid in a liquid ...


8

You do not need to update the recipe ;-) Please remember that the way the ingredients are mixed / prepared might significantly influence the outcome: It does make a difference whether eggs are separated or not or whether eggs are beaten with butter first, butter with sugar or eggs with sugar or even everything dumped in the bowl at once (yes, there are ...


7

According to David Lebovitz: Because natural cocoa powder hasn’t had its acidity tempered, it’s generally paired with baking soda (which is alkali) in recipes. Dutch-process cocoa is frequently used in recipes with baking powder, as it doesn’t react to baking soda like natural cocoa does. So, if you're using non-Dutched (natural) cocoa, you can use ...


7

when using baking soda for pretzel making it is optional to boil (hot method) the dough shortly in the solution or simply dip the dough in a non-boiling, warm (cold method) solution. hot vs cold depends on the texture you want in the finished bread... -HOT METHOD: when you boil the dough it creates/cooks a deeper outside layer w the solution which leads ...


6

Sodium bicarbonate is stable at room temperature. Above 70 or 80 degrees C, it will degrade into sodium carbonate, water and carbon dioxide. Keep it in a sealed container (esp away from the oven and acids such as vinegar) and it should last indefinitely.


6

How it's supposed to be done The lump problem is straightforward: your mixing technique is failing. When you are using a well, you have to sift the flour first. Then you add a little bit of the homogenous liquid. So, you don't pour oil, eggs, etc. into the well, but first get them all into another bowl (including the water), and mix them well, preferably ...


6

Most of the ingredients in this recipe are acidic. ph values: flour 5.5-6.5 brown sugar slightly acidic bananas 4.5-5.2 butter 6.1-6.4 The salt is neutral and the eggs are not acidic, ph 7.1-7.9 The combination of these ingredients is acidic enough to interact with the baking soda to leaven the bread. Even without the bananas, there would be some ...


6

Baking powder and baking soda ARE NOT THE SAME THING. Baking powder is a mix of soda and an acid that reacts to produce gas that will leaven (rise) the cake. Baking soda is only 1/2. It has a high pH which will cause proteins to be weak and also cause the cakes to be dark. Cream of Tartar is an acid which will react with the soda to help produce ...


6

The temperature needs to be high enough, that's all. 450°F should work fine. (2-5 hours is a little silly, since the reaction is pretty quick once the baking soda itself is up to temperature.) If you want to check that everything's gone okay, you can weigh the powder before and after. If it's converted properly, its mass should decrease to 63% (EDIT: fixed ...


5

In a pancake recipe, it is unlikely to be a practical concern. The reason these ideas get started is because: Small recipes have intentional rounding-off errors to make measurements simple (1/2 tsp for example, instead of .4321 teaspoons) Scaling up may magnify error In yeast raised doughs, where yeast grows exponentially over time, scaling yeast up ...


5

A recent study {1} supports the use of baking soda to wash fruits in order to reduce the presence of pesticides. The study was summarized by https://www.eurekalert.org/pub_releases/2017-10/acs-abw102017.php (mirror) as follows: The researchers applied two common pesticides -- the fungicide thiabendazole, which past research has shown can penetrate apple ...


5

The goal of using Baking Soda in treating meat, generally beef, is one wanted to tenderize cheaper cut of beef such as round steak, for stirfry dishes, e.g., stirfry beef and Chinese Brocoli. Pork and chicken generally are not very tough after cooking hence will not require treatment with meat tenderizer or baking soda. When round beef was cut in small ...


5

I don't know if this is technically correct but I've had the same canister of baking soda in my house for at least 5 years and have not had any problems cooking with it.


5

Taste the uncooked pretzels. That's the key. The baking soda won't affect how they bake; if the uncooked pretzels taste OK, they'll be fine. That's my opinion, there is disagreement, see the comments. If you do end up baking them, we'd love to hear the results. As Didgeridrew mentions in comments, skip the soda in the boiling step. If the pretzels taste bad ...


Only top voted, non community-wiki answers of a minimum length are eligible