And can I use one in place of the other in certain recipes?
At some Chinese restaurants, I've had beef dishes where the meat was unusually tender. It also has a somewhat unusual texture, which is hard to describe. I un
I attempted to make pancakes this morning, only to discover that I was out of baking soda. I tried substituting baking powder, but it didn't work at all. The pa
This weekend I made pretzels from Alton Brown's recipe. This recipe, and others I've seen, call for dipping the pretzels one by one in boiling water with bakin
How can I store baking soda outside of the box it comes in? I buy baking soda in the orange box all the time however, I don't use it that often but hate leaving
This is maybe a more precise way of asking, "what happens to left over batter in the fridge?" This question might have to approached per leavening agent.
I am a German living in Australia and I am generally quite happy with Australian food. However I do not understand why there is so much baking soda in scones. O
I am thinking of baking biscuits for presents for Christmas. However, the recipe calls for baking soda, and I cook from scratch fairly rarely, so I'm worried t
I was wondering if there is a way I can mix the two and put it in a spray bottle? I would like to use water + baking soda in some cases to spray a little rather
I have this delicious recipe for flourless almond cake: 1 1/2 cups whole almonds, toasted 4 large eggs, at room temperature, separated 1/2 cup honey 1
As described here, most common baking powders contain two acids, one that reacts to moisture, and one that mostly reacts when heated. Does that mean that if my
I have checked the other questions about washing vegetables and fruit, but they don't mention baking soda. Google brings up only unreliable (random blogs that g
I need to increase my pancake recipe 4.5 times. I seem to remember that the salt and soda are increased at a smaller ratio than the rest of the ingredients. I
I'm a little confused as to what are the difference between them, when should I use which? Also, how long is the lifespan and proper care aft
I have a baking soda and vinegar pancake recipe that uses too much butter for my liking. When I reduced the butter content, the pancakes seemed too thin and cri
If I substitute raw sugar for white sugar, do I need to add more baking soda/less powder to offset any additional acidity raw sugar may contain?
I baked something from the 2014 Canadian Milk Calendar's April page, cheddar onion tea buscuits, but I didn't have cream of tartar nor baking powder, and in a r
I love banana bread but it is troublesome to find a proper container to store it or even a bag big enough. For that reason and also for convenience, I would lik
I'm trying to add unsweetened non-dutched cocoa powder to a biscotti recipe (this one). I've read that this type of cocoa is strongly acidic. Will I need to ma
I have a cake recipe called oil cake that has been in my family for a long time. It calls for flour and sugar and to make a well and add egg, buttermilk, cocoa,