35 votes
Accepted

How can I remove the smell of bicarbonate of soda?

Generally when one is cooking chickpeas with soda to soften them, one par-cooks the chickpeas with just water and soda, drains them, rinses them, and then finishes cooking them with the other ...
FuzzyChef's user avatar
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12 votes

How can I remove the smell of bicarbonate of soda?

I don't think you can remove the smell, it might be best to throw those ones out and start again. You have added a lot of bicarbonate for the amount of chickpeas. Recipes that include bicarbonate ...
bob1's user avatar
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8 votes

How can I remove the smell of bicarbonate of soda?

It's pretty unusual to add the bicarbonate during cooking. The way they taught me, the bicarbonate goes in the soaking water. You let sit overnight then throw away the water with the bicarbonate, ...
algiogia's user avatar
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3 votes

Why doesn't my rice-flour cake rise with fruit?

I can think of three things that might be going on here. First, if your baking powder is "double-acting" (i.e. with a heat-activated acid) the acid from the fruit may be neutralizing the ...
Sneftel's user avatar
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2 votes

The Upper Bound on a Baking Powder

There isn't a single turning point where it becomes too much, the results worsen gradually. So it isn't possible to give you a number, just a wide range. Baking powder is fairly forgiving. I'd say ...
rumtscho's user avatar
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2 votes

How much baking soda should I add to a cup of hunts tomato sauce to neutralize the acid?

When I make spaghetti sauce for two people I use a pinch. Less than 1/8 tsp. You can see as you are stir it in that is neutralizing the acid and leaves no after taste that I can detect.
willille's user avatar
2 votes
Accepted

Why doesn't my rice-flour cake rise with fruit?

You don't list your process and ratios, but this looks like something in the middle between a cake and a souffle, or maybe something close to a gluten-free genoise. The structure you get in this kind ...
rumtscho's user avatar
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1 vote

The Upper Bound on a Baking Powder

Many scone recipes (similar to American "biscuits"; e.g. of scones is these ones) have 2 teaspoons of baking powder per cup of plain/all purpose flour - That recipe is from New Zealand. A NZ ...
bob1's user avatar
  • 15k

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