Baking Powder is it still good?
If you are unsure about the freshness of your baking powder try this simple test. Put one teaspoon in 1/3 cup of water. If the water does not fizz then your baking powder is too old!
I am very brand loyal to Clabber Girl check out their site, they are a peanut free facility they are committed to helping families with allergies and their baking powder is GLUTEN FREE!!
So what to do now if your baking powder is no good and you have to throw it out, I found this suggestion for substitution but I have not tried it....Substitutes (for 1 teaspoon of baking powder): Combine 5/8 teaspoon cream of tartar plus 1/4 teaspoon baking soda OR Combine two parts cream of tartar plus one part baking soda plus one part cornstarch OR Add ¼ teaspoon baking soda to dry ingredients and ½ cup buttermilk or yogurt or sour milk to wet ingredients. Decrease another liquid in the recipe by ½ cup. OR Add ¼ teaspoon baking soda to dry ingredients and ¼ cup molasses to wet ingredients. Decrease another liquid in the recipe by 2 tablespoons. OR 1 teaspoon baker’s ammonia (This yields a very light, airy product, but can impart an ammonia flavor to baked goods. It's best used in cookies, which are flat enough to allow the ammonia odor to dissipate during cooking.) Thanks goes to the Cook's Thesaurus.
Do you have any good tips your Mom has given you, or a tip of your own?
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