What is baking powder, and how is it different from baking soda?
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Date: 2020-07-06
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Comments and reviews: 9
Ark
Adam is getting more and more scientific, next video should be titled
What even is Fermentation, and how is it differ from Pickling?
I love this because it tackles some of the anxiety from fermented food (yes, it exist) like tempeh, i know several westerners who have concern regarding tempeh fermentation using fungi (Rhizopus Oligosporus) on the basis that Rhizopus Oligsporus could be a basis for Rhizopus Microsporus, which, if you've remember 11th grade biology lesson, can cause infection on Immunosuppresant patient. Then you can even tackle about fungi fermentation and then bacteria fermentation (like alcohol, since you said you've been drinking more and more (; )
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Adam is getting more and more scientific, next video should be titled
What even is Fermentation, and how is it differ from Pickling?
I love this because it tackles some of the anxiety from fermented food (yes, it exist) like tempeh, i know several westerners who have concern regarding tempeh fermentation using fungi (Rhizopus Oligosporus) on the basis that Rhizopus Oligsporus could be a basis for Rhizopus Microsporus, which, if you've remember 11th grade biology lesson, can cause infection on Immunosuppresant patient. Then you can even tackle about fungi fermentation and then bacteria fermentation (like alcohol, since you said you've been drinking more and more (; )
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Rob
There is another difference between baking soda and baking powder. Baking soda does a much better job of promoting the maillard reaction. I learned this with a bran muffin recipe that called for 1 tsp baking soda and 1 tsp baking powder with buttermilk. One day I decided to substitute milk for buttermilk and since I was removing acid I replaced the baking soda with more (2 tsp) baking powder. The resulting muffins were properly leavened and tasted fine except the exterior crust did not brown and lacked its pleasing browned flavor. Using milk with both baking soda and baking powder makes nicely browned muffins that taste as good as those made with buttermilk.
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There is another difference between baking soda and baking powder. Baking soda does a much better job of promoting the maillard reaction. I learned this with a bran muffin recipe that called for 1 tsp baking soda and 1 tsp baking powder with buttermilk. One day I decided to substitute milk for buttermilk and since I was removing acid I replaced the baking soda with more (2 tsp) baking powder. The resulting muffins were properly leavened and tasted fine except the exterior crust did not brown and lacked its pleasing browned flavor. Using milk with both baking soda and baking powder makes nicely browned muffins that taste as good as those made with buttermilk.
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nutella1204
People don t understand how things are made on a molecular level. Table salt is made from sodium and chlorine (sodium being a highly reactive metal, and chlorine being toxic. We need some metals to keep healthy many of which are reactive some of which will fizz, catch fire, or explode in water. Such examples of these metals we need are potassium, magnesium, iron, calcium, sodium. We get these in our diet in stable compounds and our body digests the food extracting what it needs. Adam is right aluminium isn t dangerous as such but too much can be bad.
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People don t understand how things are made on a molecular level. Table salt is made from sodium and chlorine (sodium being a highly reactive metal, and chlorine being toxic. We need some metals to keep healthy many of which are reactive some of which will fizz, catch fire, or explode in water. Such examples of these metals we need are potassium, magnesium, iron, calcium, sodium. We get these in our diet in stable compounds and our body digests the food extracting what it needs. Adam is right aluminium isn t dangerous as such but too much can be bad.
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Bigtime
I'm a bit sad, many times I wanted to support Adam and buy some of the products he promotes but if you're outside USA, I've been out of luck each time. However, if you actually wish to buy the Kove Audio Noise Canceling Headphones and you're outside of US, then you need to have an IP address from 'Murica. A VPN will circumvent that and allow you to complete the order.
Finally worth noticing that the headset cost (without discount) 199 on Kove's own webpage but only 99 on Amazon. So their discount is far from the 60% as they want us to believe.
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I'm a bit sad, many times I wanted to support Adam and buy some of the products he promotes but if you're outside USA, I've been out of luck each time. However, if you actually wish to buy the Kove Audio Noise Canceling Headphones and you're outside of US, then you need to have an IP address from 'Murica. A VPN will circumvent that and allow you to complete the order.
Finally worth noticing that the headset cost (without discount) 199 on Kove's own webpage but only 99 on Amazon. So their discount is far from the 60% as they want us to believe.
reply
food
The only time I've noticed a need for non-aluminum baking powder is in applications where you're trying to add a basic ingredient to enhance browning/crisping, such as with one of chef john's oven chicken wings. I used the clabber girl stuff on that one time and it worked, but it came out wayyy over salted and metallic tasting. I've never had an issue with baked goods like that, though.
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The only time I've noticed a need for non-aluminum baking powder is in applications where you're trying to add a basic ingredient to enhance browning/crisping, such as with one of chef john's oven chicken wings. I used the clabber girl stuff on that one time and it worked, but it came out wayyy over salted and metallic tasting. I've never had an issue with baked goods like that, though.
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Orynae
I've made cakes before where I could faintly taste the baking powder, and generally either I already kinda knew I didn't mix the batter very well, or I decide it's not a good recipe and use a different one next time. I never thought of changing the type of baking powder I use. tbh I'd rather just use recipes I like, with standard baking powder, rather than become a baking powder snob
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I've made cakes before where I could faintly taste the baking powder, and generally either I already kinda knew I didn't mix the batter very well, or I decide it's not a good recipe and use a different one next time. I never thought of changing the type of baking powder I use. tbh I'd rather just use recipes I like, with standard baking powder, rather than become a baking powder snob
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Aelwyn
I definitely can recognize phosphate based baking powder: it sort of makes my teeth squeaky in an unpleasant way, like coke does. I'm 100% sure I could demonstrate this in a double blind test. Just for this reason, I use cream of tartar; it is not nearly as bad as it seems from this video, you really just need to be mindful about what you do after you've mixed it!
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I definitely can recognize phosphate based baking powder: it sort of makes my teeth squeaky in an unpleasant way, like coke does. I'm 100% sure I could demonstrate this in a double blind test. Just for this reason, I use cream of tartar; it is not nearly as bad as it seems from this video, you really just need to be mindful about what you do after you've mixed it!
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bobmald13
This is why I watch these videos. The why is so important to me and actually helps make me a better cook. (I can't just follow recipes but knowing there is a reason behind the why, for example the pancake came out flat, really helps) And I didn't even know that I cared that there were different baking powders, but now I do. Thanks.
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This is why I watch these videos. The why is so important to me and actually helps make me a better cook. (I can't just follow recipes but knowing there is a reason behind the why, for example the pancake came out flat, really helps) And I didn't even know that I cared that there were different baking powders, but now I do. Thanks.
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Lars
Kove is a very shady sponsor tbh, they buy cheap Chinese products, add their logo on top of it, jack up the price super high and then give buyers a discount code for a ridiculous amount like 60% which makes the product cheaper but it will still be 2 or 3 times more expensive than going on Aliexpres and buying the unbranded version.
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Kove is a very shady sponsor tbh, they buy cheap Chinese products, add their logo on top of it, jack up the price super high and then give buyers a discount code for a ridiculous amount like 60% which makes the product cheaper but it will still be 2 or 3 times more expensive than going on Aliexpres and buying the unbranded version.
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