Cooking Tips: Kitchen Tips & Hints Section

COOKING TIPS AND HINTS

Bacon   Bacteria in the Home   Bagels   Bagoong   Baking Powder   Baking Soda   Bananas   Banana Squash   Barley   Basil   Bay Leaves   Beans   Beans,dried   Bean Paste   Beef   Beef Bloom   Beef, Ground   Beet Greens   Beets   Belgian Endive   Bell Peppers   Bermuda Onions   Berries   Beurre Manie   Biscuits   Black Beans   Black Berries   Black Eyed Peas   BLT   Blueberries   Boiling, Boiling Point   Boniato,Cuban Sweet Potato   Bonne Femme   Borage   Borlotti Beans   Boston Butt   Bouquet Garni   Bread   Bread, High Altitude   British Cooking   Broccoli   Broccoli Rabe   Browning   Brussels Sprouts   Buffalo Meat   Bulgur   Butter   Buttercup Squash   Butternut Squash

See Food Facts & Trivia and Food Articles for additional information

BAKING POWDER

To check if baking powder is till fresh, stir 1/2 teaspoon baking powder into 1/4 cup of hot tap water, If it fizzes it is okay.

In double acting baking powder, carbon dioxide is produced when moisture is added, and again when it is heated.

Using too much baking powder will produce a product with a coarse grain, and broken cell walls in the ‘air’ bubbles, which will cause the product to eventually fall. When you use too little, the product will not rise enough and will be heavy.

Baking powders lose strength over time. They should be kept tightly covered, moisture will cause them to deteriorate faster.

If you increase the eggs in a recipe, decrease the baking powder by 1/2 teaspoon for each extra egg added, and vice versa.