how to make baking powder

How to Make Baking Powder.

Baking powder (not to be mistaken for baking soda) is a leavening agent used to lighten doughs by releasing gas, forming bubbles causing the dough to rise. It is often bought ready mixed but you can easily make your own with a few ingredients you probably already have in your pantry.

Method 1 Making Your Own Baking Powder.

1. Gather your supplies. You’ll need a bowl, a sifter, a whisk, a small container with a lid, baking soda, cream of tartar, and cornstarch or arrowroot.

2. Measure the ingredients. Use ¼ cup (130 g) of baking soda, ¼ cup (27.5 g) of the cornstarch or arrowroot, and ½ cup (81 g) of cream of tartar.

3. Sift the ingredients. This will prevent any lumps from forming in your mixture, and help to more fully incorporate all the ingredients.

4. Stir the mixture. Using a whisk, fully mix all the ingredients together.

5. Store your baking powder. It should be kept in an airtight container to prevent moisture from entering, and is good for 7 to 10 weeks.

Method 2 Making Other Baking Powder Substitutes for Recipes.

1. Use buttermilk for a rich substitute. Combine equal parts baking soda and buttermilk or plain yogurt.

The cultures in these dairy products react with the baking soda to create the gas necessary for leavening your baked goods.

Only use buttermilk as a substitute in recipes that already require wet ingredients. If necessary, reduce the measurements of the other wet ingredients to prevent your batter or dough from being too moist.

2. Try lemon juice if you don’t want to use dairy. Mix equal parts of lemon juice and baking soda for any recipes that require baking powder.

The acid in the lemon juice creates the chemical reaction with the baking soda, working in a pinch if you don't have baking powder.

Using lemon juice may leave a residual flavor, so only use it in products that you don't mind tasting mildly of citrus.

3. Use molasses if the flavor would complement your recipe. Mix ⅓ cup (113 g) of molasses with ¼ teaspoon (130 g) of baking soda. This substitution is best used in recipes that would not affect the taste much, such as in gingerbread or spice cake.

Method 3 Using Baking Powder in Your Home.

1. Freshen your carpet with baking soda. Mix a few drops of your favorite essential oil with ¼ cup (130 g) of baking powder. Sprinkle the combination over your carpet and leave for 10 minutes, vacuuming afterwards.

2. Use it as a cleaner. Baking powder is great for cleaning or adding a little power to many common cleaners.

Sprinkle some baking powder in your dishwasher for an extra clean set of dishes.

Pour 1-2 tablespoons (33-66 g) baking powder in with your laundry to help boost your detergent.

Mix a little baking powder with hot water to create a paste and leave on dried food. It will work to remove the food from stoves, countertops, and dishes so that cleaning them down with a sponge afterwards is much easier.

Clean your microwave. Mix 2-4 tablespoons (66-132 g) of baking powder with 1 cup (240 mL) of water and place the mixture in the microwave. Heat until the water boils, and allow time for it to cool in the microwave. Afterwards, it should be much easier to wipe down the interior of the microwave.

Clean your dirty mop by soaking it in a mixture of warm water and baking soda. It will remove any unwanted odors from mold or mildew that may be trapped in the mop head.

Clean your drains. Pour half a cup of baking soda and then half a cup of vinegar down your clogged drain. Let the solution sit for a few minutes, and then pour hot water down the drain to rinse.

3. Clean smelly shoes. Fill a clean old sock with baking powder and let set in a pair of shoes that have begun to smell. The baking powder helps to absorb the odors.

4. Get rid of ants. If you have an ant problem in your home, sprinkle a trail of baking powder mixed with salt in front of whatever entrance you think they’re using.

5. Erase crayon from walls. Mix baking powder with warm water to create a paste. Dip a clean toothbrush into the paste and use to scrub walls with crayon drawings on them.

Tips.

Keep the baking powder dry until you are ready to use it.

Store-bought baking powder may have traces of metal or corn in it, so making your own is a way to remove these ingredients.

Desember 17, 2019

how to bake with whole grains

How to Bake with Whole Grains.

White flour usually loses most of its nutrients during production, which makes baking with whole grain flour a healthier alternative. However, it’s not simply a matter of swapping one ingredient for another. If you’ve never baked with whole grain flours before, knowing which ones are most ideal for beginners is an important first step. After that, keeping a few guidelines in mind regarding what to expect and how to adjust recipes from white flour to whole grains will lower the amount of trial-and-error that you’ll have to do. Even better, searching for recipes that specifically call for whole grains will help make your introduction to baking with them a cinch.

Ingredients.

Whole Wheat Scones.

4 cups whole wheat flour, plus more for dusting (500 g).

2 tablespoons baking powder.

1 teaspoon salt.

1 stick unsalted butter.

1 cup packed light brown sugar (220 g).

1 cup raisins (165 g).

1.5 cups buttermilk (355 ml).

Spelt Cookies.

¾ cup packed brown sugar (165 g).

½ cup softened butter (113.5 g).

1 egg.

1 teaspoon vanilla extract.

1.75 cups spelt flour (210 g).

1 teaspoon baking soda.

½ teaspoon salt.

Barley-Buttermilk Muffins.

1.5 cups barley flour (180 g).

1 teaspoon baking soda.

2 teaspoons baking powder.

¾ teaspoons sea salt.

2 tablespoons brown sugar.

¼ cup vegetable oil (59 ml).

1.33 cups buttermilk (315.5 ml).

1 large egg.

Method 1 Choosing Which Flour(s) to Use.

1. Decide between white and regular whole wheat. Regular whole wheat flour is arguably the most widely available whole grain flour, and perhaps the most often cited in recipes. However, be aware that it has a nutty and tannic flavor that may not always lend itself well to your baked goods. As an alternative, consider using white whole wheat instead, which has a milder flavor and can be used in direct ratios when substituting regular whole wheat or white flour in recipes.

The difference between the two is which type of wheat berry is used to make them. Regular whole wheat flour comes from red wheat berries, while white whole wheat comes from white wheat berries.

2. Opt for whole wheat pastry flour for lighter bakes. Both regular and white whole wheat flours tend to result in heavier finished products. If the baked good you’re making is supposed to be light and crumbly, but the only whole grain available is whole wheat, go with whole wheat pastry flour. Expect pastry flour to have less protein than regular flour, and therefore less gluten when baked, which is what weighs down the texture of baked goods.

3. Start with spelt when branching out from wheat. If you’re looking to use flours other than whole wheat, begin with spelt. Utilize its sweet but mild flavor to avoid overpowering your baked goods, which is a risk with stronger grains that have bolder flavors. At the same time, eliminate the need to convert measurements in recipes, since spelt can be substituted in direct ratio to whole wheat flour.

4. Add barley for creamy textures. If you want a baked good that melts in your mouth, go with barley. However, be aware that it’s texture is very soft, so don’t ditch the whole wheat or all-purpose flour entirely. Instead, use half of the original amount that the recipe calls for (or, if you’re using spelt, an equal measurement of that), and then substitute the other half with barley.

5. Use oat to support chocolate, fruits, and nuts. Whole wheat flour usually results in a heavier baked good, which you often need to support the weight of solid add-ins (like chunks or whole pieces of chocolate, fruits, and nuts). However, if you want your baked good to be less dense while still mixing in these ingredients, substitute half of the whole wheat or all-purpose flour in your recipe with oat flour. This will result in a lighter bake that’s still sturdy enough to keep those ingredients from sinking to the bottom as it bakes.

6. Avoid “multigrain.” If you’re looking to eliminate baking with white flour entirely, read the package of any flour labeled as multigrain. Obviously, “multigrain” means that it is a combination of multiple grains, including whole grains. However, expect to find white flour listed as one of the flours mixed into many varieties of this product.

Method 2 Adjusting from White Flour to Whole Grains.

1. Expect changes in flavor and texture. Keep in mind that using whole grains instead of white flour will affect your baked goods’ taste and consistency. This doesn’t mean that all baked goods will taste better or worse with whole grains--just different. That said, depending on the type of baked good you’re making and your own personal tastes, anticipate having to do some trial-and-error with some recipes before you nail it.

2. Start with darker baked goods. Expect the difference in whole grains’ taste to be most striking when used in goods whose finished color really reflects the use of white flour. Because of this, start off with baked goods whose color tends to be on the dark side with or without white flour. Give your taste buds a chance to adjust before attempting a bake where the difference will be more noticeable.

For instance, go with a chocolate cake instead of a vanilla cake if this is your first bake with whole grains

3. Ease into it with partial substitutions. When you first attempt to bake with whole grains, don’t ditch the white flour right away. Instead, use the white flour for half the total flour called for by the recipe, and use whole grains for the other half. Note the difference in flavor and texture of your first batch. From there, decide if you'd like to increase the percentage of whole grains used in your next bake, or if you'd like to try again with a different type of flour.

4. Convert measurements when needed. Whole wheat and spelt flours can generally be used in equal measurements to the amount of white flour that a recipe calls for. However, expect other whole grain flours to require conversions. For example, if you’re branching out into nuts and using almond flour, you should use double the amount called for in white flour.

Search online for conversion charts to determine what if any conversion is needed for the type of flour that you’ve chosen to work with, like this one:

5. Add more liquid than called for. Be aware that whole grain flours absorb more moisture than white flour. If you’re using a recipe that calls for white flour, expect the finished product to be on the dry side if you substitute the white flour entirely with whole grains. To compensate, add two more teaspoons of each wet ingredient than specified for each cup of flour used.

6. Give the dough more time to absorb moisture. At the very least, let it sit for 20 to 25 minutes after you make it before you go and knead it.[12] For even better results, let it sit overnight. Additionally, try adding a tablespoon of lemon juice or another acidic ingredient. This allows the grains more time to soften while also breaking down more starch, which will make kneading easier.

Method 3 Trying Whole Grain-Specific Recipes.

1. Make whole wheat scones. First, preheat your oven to 325 degrees Fahrenheit (163 degrees Celsius). Then, in a large mixing bowl, combine your flour, baking powder, and salt. Cut your butter into half-inch cubes (1.25 cm) and then work them into the flour mix with your hands, pinching them together, until they form what looks like breadcrumbs. Next, stir in the brown sugar and raisins, followed by the buttermilk. Now that you have your dough:

Dust a surface with flour and then roll the dough into a rectangular shape approximately a quarter inch thick (0.64 cm).

Cut it up into a dozen squares with each measuring about three inches, then roll any leftover trimmings together to make extra.

Line a baking sheet with cooking oil. Fold each square diagonally so it turns into triangle, then place it on the baking sheet.

Bake for a half hour, or until the tops brown to golden.

2. Bake spelt cookies. First, move one oven rack down as low as possible and another to a higher position. Then set your oven to 375 degrees Fahrenheit (190 degrees Celsius). While it preheats, use an electric mixer to beat together your brown sugar, butter, egg, and vanilla extract in a large mixing bowl. In a second bowl, combine your spelt flour, baking soda, and salt. Add the second bowl’s contents to the first and stir to combine. To bake:

Use a spoon to portion your dough out onto a baking sheet to form the size cookies you desire, leaving at least an inch (2.5 cm) between each one.

Place the baking sheet on the lowest rack and bake for five minutes.

Switch the sheet to the higher rack and bake for roughly five more, until the edges begin to brown a bit.

3. Make barley buttermilk muffins. Let your oven preheat to 400 degrees Fahrenheit (204 Celsius). Then either spray your muffin pan with nonstick spray or line it with paper muffin cups. Next, stir together the barley flour, baking soda, baking powder, salt, and brown sugar in a medium mixing bowl. In a second bowl, use a whisk to combine the buttermilk, vegetable oil, and egg, then add the wet ingredients to the dry ones and stir to combine. Fill the tins with the batter and bake for 18 to 20 minutes.

The batter doesn’t need to be creamy smooth, so don't worry if it's a little lumpy.

Things You’ll Need.

Whole Wheat Scones : Measuring cups and spoons, Mixing bowl, Knife, Spoon for stirring, Oven, Baking sheet, Cooking oil.

Spelt Cookies : Oven, Measuring cups and spoons, Electric mixer, Baking sheet, Spoon.

Barley Buttermilk Muffins : Oven, Muffin tray, Nonstick spray or paper liners, Measuring cups and spoons, Whisk, Spoon for stirring.

Januari 25, 2020

how to substitute cream of tartar

How to Substitute Cream of Tartar. 

Cream of tartar is a powder ingredient used in many recipes to stabilize egg whites, act as a leavening agent, or prevent sugar from crystallizing. If you are working on a recipe and realize you are out of cream of tartar, no worries! You can easily substitute it with lemon juice, white vinegar, and baking powder, to name a few. Alternatively, omit the cream of tartar substitute if making frostings or syrups. Modify your recipe slightly, and you can easily substitute cream of tartar.

Method 1 Substituting with Common Kitchen Ingredients.

1. Substitute lemon juice for a very effective option. When mixing ingredients for your particular recipe, swap equal parts of cream of tartar for lemon juice. Most recipes call for 1/4 tsp (1.2 g) of cream of tartar. The acidity in lemon juice is similar to that in cream of tartar, so this makes for an easy swap.

This is particularly a good idea if you are making lemon meringue pie.

2. Choose white vinegar if you are beating egg whites. White vinegar and lemon are both very helpful substitutes that work great to mimic the effect of cream of tartar. Add equal parts of white vinegar to your eggs as you beat them to easily whisk them up and make them extra fluffy. The acidity of the vinegar helps to add volume, similar to cream of tartar.

If your recipe calls for 1/2 tsp (2.4 g) of cream of tartar, use 1/2 tsp (2.4 g) of white vinegar instead.

You may have to add a little bit of sugar to taste if the mixture is too bitter.

3. Try baking powder if you need a leavening agent. If your recipe calls for baking soda and cream of tartar, swap it out for baking powder. Baking powder is another effective leavening agent that you can use in a pinch. Use 1 tsp (14.9 g) of baking powder to replace 1/3 tsp (1.65 g) of baking soda and 2/3 tsp (3.3 g) of cream of tartar.

Baking powder is essentially a mix of baking soda and cream of tartar, so this won’t change your recipe much at all.

This is a good idea if you want to add cream of tartar to blueberry pancakes, for example.

4. Use buttermilk if your recipe calls for lots of dairy. If you’re making a dish with lots of milk or cream, like pies or puddings, you can use buttermilk to add acidity and replicate cream of tartar benefits. Remove 1/2 cup (118.3 mL) of liquid for every 1/4 tsp (1.2 g) of cream of tartar, and then add 1/2 cup (118.3 mL) of buttermilk instead.

Buttermilk is an acidic liquid that is left over after churning butter. It is often used in baking pancakes and birthday cakes.

In some cases, you can substitute yogurt for buttermilk. Add milk to your yogurt until it is the same consistency as buttermilk, then use the same buttermilk proportions to substitute your cream of tartar.

5. Skip over the cream of tartar if you are making frostings or syrups. If you are making sugary toppings including icing, syrups, and frostings, leave out the cream of tartar rather than trying to find a substitute. Your topping may crystallize and get hard, but you can easily reheat it in the microwave or stovetop to soften it.

Do this if you are topping cookies, frosting a cake, or stuffing donuts, for instance.

Method 2 Using Cream of Tartar.

1. Use cream of tartar to stabilize egg whites when making meringue. Cream of tartar is what gives meringue its creamy, fluffy texture. Use your meringue to make cookies, pies, and other tasty desserts. Typically, you can use 3 egg whites and 1/4 tsp (1.2 g) of cream of tartar to make delicious meringue. Be sure to beat your egg whites well until they are foamy.

Consult your recipe to determine how much cream of tartar and egg whites to use.

2. Add cream of tartar when making baked goods for a leavening agent. Mix cream of tartar with baking soda to create a chemical reaction, resulting in extra-fluffy treats. Use cream of tartar to help cookies, pancakes, and other baked goods.

The amount of cream of tartar and baking soda to add to your ingredients depends on your particular recipe.

For example, add 2 tsp (9.9 g) of cream of tartar when making Snickerdoodles for fluffy, yummy cookies.

3. Include cream of tartar to prevent sugars from crystallizing in icings. The acidic base of cream of tartar helps keep sugars from hardening up when making icings, frostings, or syrups. In addition, cream of tartar gives these sugary toppings a smooth, consistent texture.

For instance, if you are making icing with 3 cups (710 g) of confectioners sugar and 2 egg whites, add 1/4 tsp (1.2 g) of cream of tartar for a creamy touch.

Things You’ll Need.

Recipe.

Lemon juice.

White vinegar.

Baking powder.

Buttermilk.

Tips.

If you store cream of tartar at room temperature in an airtight container, it should stay good indefinitely.

You can also use cream of tartar and lemon juice to help clean household items.

Cream of tartar can be used to substitute baking soda in some recipes.

Warnings.

Remember that these substitutions may have similar results, but your finished product may still come out differently. After all, it is a substitution. You can expect subtle changes in texture and overall appearance.

November 30, 2019

how to change your recipes to easy slow cooking recipes

How to Change Your Recipes To Easy Slow Cooking Recipes.

A slow cooker, sometimes known as a crock pot, is an electric appliance that allows you to cook meat, vegetables and spices on a low temperature for approximately 4 to 10 hours. Slow cooking is popular, because it allows you to put ingredients in a pot in the morning, set a timer and arrive back at home in the evening to find the meal ready to serve. If you want to cook your favorite conventional recipes in a crock pot, then you can usually convert them using a few guidelines. Not every recipe can be converted, but if your recipe is usually cooked with a lid, braised or simmered, it can usually be changed with good results. This article will tell you how to change your recipes to easy slow cooking recipes.



Get used to using your slow cooker. Each brand cooks slightly differently, so you should get a feeling for how hot your slow cooker runs even on the low setting. Many people believe that older slow cookers cook at a lower temperature than newer versions.

If you find that your slow cooker runs hot, then you will want to reduce the amount of cooking time listed in the recipe. You may find the vegetables are mushier and meats fall apart, if you do not make the adjustment to slow cooker recipes.



Brown the meat in a frying pan before it goes in your slow cooker. Even if this is not required on your original recipe, it adds a complex flavor to the meat because it seals in the juices. The meat will also hold together better, while it cooks for hours rather than minutes.

You can also dredge raw meat, like chicken breasts or pork cutlets, in an herb and flour mixture. Then brown it on the stove top. The result will be a more crisp, complex flavor.



Adjust the cooking time of your normal recipe. Most recipes should be adjusted to the "low" setting on the crock pot rather than "high." The following times are good guidelines to follow for time adjustments.

If the cooking time is between 15 and 30 minutes on a stove top or in a conventional oven, then set it to cook for 4 to 6 hours on low. You can also set it for 1 and a half to 2 hours on high.

If the cooking time is between 30 and 45 minutes, then set it to cook for 6 to 8 hours on low. You can also set it between 3 and 4 hours on high.

If the cooking time is between 45 minutes and 3 hours, then set it to cook for 8 to 10 hours on low. You can also set it between 4 to 6 hours on high.



Start converting recipes that already use wet heat for cooking. Look for recipes that are stewed, simmered, slow roasted or braised. These recipes will convert easily and with the best results because they use similar methods.



Buy an easy slow cooking cook book. Make sure it includes recipes for slow cooking meats, vegetables, soups, stews and even casseroles. Find the recipe in the book that is most similar to your favorite recipe and model your favorite recipe on it.



Cut the amount of liquid ingredients in half, if you are converting a stew or braising recipe in a slow cooker. The slow cooker traps liquid inside the pot, so extra liquid will result in a soupy texture.

If your recipe does not call for any liquid, and does not contain fatty meats, then add 1/2 cup (118 ml) of broth or water.



Reduce the amount of liquid you put in a converted soup recipe. If the directions say to simmer the soup uncovered, then reduce the liquid by 1/3. If you are directed to simmer it while it is covered, then reduce the amount of liquid by 1/4.



Wait to add your herbs and spices to your recipe, until the end. Herbs tend to break down and disappear over long hours in the cooker, where spices tend to become dominant. To avoid either of these things from happening, add herbs near the end of the recipe, and add extra salt and pepper before you serve.



Place root vegetables into the bottom of the slow cooker. They take longer to cook than other vegetables. Cut them into 1 inch (2.54 cm) pieces and place them underneath meats or other ingredients.



Place dairy ingredients, such as milk, cream, buttermilk or soft cheeses into the slow cooker near the end of the cooking time. Some hard cheeses, such as Parmesan or Swiss may be put in the cooker at the beginning, because they hold together more firmly.



Add cornstarch or flour near the end to thicken the recipe. If you have too much liquid in your pot, remove the lid and turn the heat up to high. You can also drain off the liquid with a baster and reduce it in a pot on the stove.

If you want to add cornstarch or flour to thicken the sauce, create a slurry first. Add a few spoonfuls of flour or cornstarch to a small bowl and mix it with cool water. Make sure there aren't any lumps before adding it to the slow cooker.



TIPS.

Recipes that call for dry heat, such as things that are baked without a cover, will not work well in a slow cooker. Food does not brown, turn crisp, and liquid does not evaporate in this appliance. Slow cookers simmer ingredients in the liquid created by liquid ingredients or in the meat and vegetables.

Use caramelized onions to add flavor to almost any slow cooking dish. If you are unable to find vegetables that will work well in a slow cooker, caramelized onions may add the needed flavor.



WARNING.

Don't lift the lid off the slow cooker until the end of its cooking time. Raising the lid just once drops the temperature and requires you to add additional cooking time to the recipe. It can also spread bacteria, if you are cooking chicken. You will need to experiment with cooking times and keep an eye on it without lifting up the lid.

November 04, 2019

how to check the freshness of baking powder

How to Check the Freshness of Baking Powder.

Baking powder is a leavening agent (something that helps doughs to rise) that’s often used in baked goods. Expired or old baking powder won’t create the same chemical reaction as fresh baking powder, and this means your bread, cookies, or other baked goods may not rise. When stored properly, baking powder can last for over a year, but if you're not sure if yours is still good, you can test it out before adding it to a recipe.

Part 1 Testing the Baking Powder.

1. Boil some tap water. Use tap water and fill a kettle to the minimum fill line. You only need ½ cup (118 ml) of hot water to test the baking powder, but filling the kettle to the minimum fill line will ensure the heating element doesn’t overheat. Turn on the kettle and bring the water to a boil.

Don’t use more water than you need, otherwise the kettle will waste energy heating the extra water.

2. Place some baking powder into a bowl. Measure 1 teaspoon (4.6 g) of baking powder into a heat-safe bowl, glass, or dish. Once the water has boiled, you'll pour it over the baking powder, so it’s important to use a dish that can withstand the heat.

You can actually use this same method to test the potency of baking soda as well.

3. Measure and pour the water. When the kettle boils, pour some of the boiling water into a half-cup measuring cup. Slowly pour the boiling water from the measuring cup over the baking powder.

To test baking soda instead of baking powder, add 1 teaspoon of white vinegar to the hot water before pouring it over the soda. The acid in the vinegar will react with the baking soda and activate it if it’s still good.

4. Watch for bubbling. Baking powder that’s still fresh and good to use will immediately start to bubble and fizz when you pour the boiling water over it. Fizzing and hissing means the baking powder is fresh and can be used as a leavening agent in baking.

The more bubbles the baking powder creates, the fresher it is.

Part 2 Finding Substitutions for Baking Powder.

1. Mix baking soda with cream of tartar. Baking powder is actually just baking soda mixed with a dry acid, so you can make your own baking powder in a pinch if what you have on hand isn't fresh. To make 1 tablespoon (14 g) of baking powder, whisk together 1 teaspoon (5 g) of baking soda and 2 teaspoons (7 g) of cream of tartar.

To make larger quantities of baking powder, mix baking soda and cream of tartar at a one-to-two ratio and store extras in an airtight container.

2. Combine baking soda and buttermilk. Another acid you can use to convert baking soda into baking powder is buttermilk. To make baking powder this way, combine ½ teaspoon (2 g) of baking soda with ½ cup (118 ml) of buttermilk. This baking powder alternative is best in recipes that already call for the buttermilk, such as:

Pancakes, Muffins, Biscuits, Waffles, Breading or batter, Doughnuts.

3. Mix baking soda with lemon juice or vinegar. Both lemon juice and vinegar contain acid that will help activate baking soda and turn it into baking powder. To make this alternative, combine ¼ teaspoon (1 g) of baking soda and 1 teaspoon (5 ml) of lemon juice or vinegar. This yields 1 teaspoon (5 g) of baking powder.

When making baking powder with a liquid plus baking soda, reduce the amount of other liquids in the recipe by the same amount. For instance, if you made 2 teaspoons of baking powder made with lemon juice and baking soda, reduce the milk in the recipe by 2 teaspoons.

Part 3 Storing Baking Powder.

1. Store baking powder in an airtight container. When stored properly, baking powder will last for 18 months or longer. One of the most important factors when storing baking powder is to keep it in an airtight container that doesn’t let in any oxygen. Good containers include Mason jars, Glass or plastic containers with tight-fitting lids, Metal or ceramic baking canisters with sealing lids.

2. Increase shelf life by storing it somewhere dry. When baking powder mixes with moisture, it clumps together and becomes less effective. Dry places to store baking powder for an extended shelf life include in a pantry, cupboard, or other moisture-free area. Don’t store baking powder in damp basements, under sinks, or in areas that are prone to spills or leaks.

The moisture found in the air contains water, yeast, and other elements, and all of these will change the chemical composition of the baking powder. Eventually, the baking powder will become unusable if it’s exposed to moisture.

3. Keep it cool. Another way to get the most life out of baking powder is by storing it away from heat. High temperatures may activate the baking powder, especially if it hasn’t been stored in a dry enough location. Pantries and kitchen cupboards that aren't near the oven are ideal for baking powder.

Desember 27, 2019

how to making buttermilk from milk and vinegar

How to Making Buttermilk from Milk and Vinegar.

Add the vinegar to 1-cup measuring cup. Place 1.5 tablespoons of white vinegar in a measuring cup.

Buttermilk is actually a soured form of milk. You're achieving the same effect at home by adding acid to the milk. The acid curdles the milk slightly, thickening it. The acid is also what helps the baked goods to rise through a chemical reaction. When it mixes with baking soda (a base), the two of them together produce carbon dioxide, creating bubbles in your baked goods. This process achieves an airy texture.

In place of the white vinegar, you can substitute lemon juice. You can also use other types of vinegar, but that can affect the flavor of your finished product.

You can double this recipe, but you'll need to use double the amount of vinegar or lemon juice, too.



Add the milk. Pour in the milk until it reaches the one cup mark.

"Scant" refers to "slightly less" in cooking, so a scant cup of milk is slightly less than a cup of milk.

You can use 2 percent, whole milk, half-n-half, or cream.



Stir the mixture. Mix up the milk and vinegar with a spoon.



Leave the mixture alone. Let the mixture stand for at least 5 minutes. You may need to leave it for up to 15 minutes. You can leave it on the counter for this process.



Stir the mixture. Make sure it has thickened slightly; it should lightly coat the back of a spoon. You should also see a few curdles in the milk. If you taste it, it should be lightly sour.



Use the mixture as you would buttermilk. In recipes for baked goods that call for buttermilk, use this mixture in a one-to-one ratio.

November 04, 2019

how to making basic self rising flour

How to Making Basic Self-Rising Flour.

If your recipe calls for self-rising flour, and you only have all-purpose at home, there is no need to panic. It is quite simple to make your own self-rising flour using ingredients you likely have at home. This article will show you how to do that. It will also show you how to make a gluten-free variation for those who have allergies.

Ingredients.

1 cup (150 grams) of all-purpose flour.

1½ teaspoons (6 g) of baking powder.

¼ - ½ (1.4-2.8 g) teaspoon of salt.

¼ teaspoon (1.25 g) of baking soda (optional).

Steps.

1. Start with 1 cup (150 g) of all-purpose flour. Sift the flour into a large mixing bowl. If your recipe calls for more flour, simply increase the proportions.

2. Add 1½ teaspoons (6 g) of fresh baking powder. Make sure that the baking powder is fresh. If the baking powder is not fresh, your self-rising flour will not work as well.

3. Add ¼ to ½ teaspoon (1.4-2.8 g) of salt. Take a look at your recipe. If your recipe already contains salt, about ¼ teaspoon (1.4 g) of salt added to your all-purpose flour will do. If your recipe does not contain salt, bump it up to ½ teaspoon (2.8 g) of salt.

4. Include ¼ teaspoon (1.25 g) of baking soda if your recipe calls for buttermilk, cocoa, or yogurt. These ingredients require a little extra raising power. The baking soda (in addition to the baking powder) will give them just that.

If you are not baking with buttermilk, coca, or yogurt, you do not need to add the baking soda.

5. Sift the ingredients together to make sure they are evenly combined. Use a whisk or fork to mix them together.

6. Use the flour in your recipe. Keep in mind, however, that store-bought self-rising flour is made from a slightly different wheat. Whatever you are baking will not be quite as tender.

You should be able to use your homemade self-rising flour for a variety of recipes calling for standard self-rising flour, including biscuits and dumplings.

7. Store any leftover flour in an airtight container, and write the expiration date. Note the expiration date on your baking powder. This is when your self-rising flour will expire too. Copy the expiration date from your baking soda into your self-rising flour container.

Tips.

Try it with whole-wheat flour. Remember to keep the proportions the same.

Self-rising flour is the same thing as self-raising flour.

If you have self-raising flour, and need all-purpose flour for a recipe, simply use less baking soda and salt in your recipe.

When making larger batches, measure your flour by weight (grams) instead of by volume (cups). This will help keep things more consistent.

Warnings.

Your homemade self-rising flour will not last forever. It contains baking soda, which loses some of its raising abilities over time. The longer your flour sits, the less your cakes will rise.

Store-bought self-rising flour is made from a softer wheat than all-purpose flour. This helps make baked goods more tender. Adding baking powder to all-purpose flour will give you similar results, but the final baked good will not be as tender.

Desember 05, 2019