Sunday, June 30, 2013

How fresh is your eggs?

Good to know:

If you ever run out of Baking soda, make it yourself!


Question: What Is the Difference Between Baking Soda & Baking Powder?
Answer: Both baking soda and baking powder are leavening agents, which means they are added to baked goods before cooking to produce carbon dioxide and cause them to 'rise'. Baking powder contains baking soda, but the two substances are used under different conditions.
Substituting in Recipes You can  subsitude baking powder in place of baking soda (you'll need more baking powder and it may affect the taste), but you can't use baking soda when a recipe calls for baking powder. Baking soda by itself lacks the acidity to make a cake rise. However, you can make your own baking powder if you have baking soda and cream of tartar. Simply mix two parts cream of tartar with one part baking soda.
baking powder (single-acting) - 1 teaspoon
1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar plus 1/4 teaspoon cornstarch baking powder (double-acting) - 1 teaspoon
1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar plus 1/4 teaspoon cornstarch. Use 1 tsp for every 1 cup of flour.baking soda - 1/2 teaspoon
2 teaspoons double-acting baking powder (replace the acidic liquid in recipe with non-acidic liquid) baking soda - 1/2 teaspoon
1/2 teaspoon potassium bicarbonate buttermilk - 1 cup (240 ml)
1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup (240 ml) (let mixture stand 5-10 minutes)

How to make your own powdered sugar:

When baking, it's so frustrating to realize you're out of an ingredient right in the middle of making your favorite treat. Running out of powdered sugar shouldn't be one of those worries. All you need is some granulated sugar, a little corn starch and a blender, and you can whip up a batch of fresh powdered sugar for all your baked goods.
1. Measure out the granulated sugar. A cup of regular sugar makes a cup of powdered sugar, so measure out a cup or two and place it into a blender.

2. Blend the sugar at high speed, until it reaches a powder-like consistency.