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Brains work different ways...so does food

I always say I worked really hard at Saint Andrew and Bishop Watterson. I attained a good GPA, but when I went to KSU...I learned about my love, FOOD! It was so natural to me, its as if I knew all the answers, but still learned tidbits. I once cut so many chickens that I did not eat any when it was served in the Sorority House for about 6 months. In case you are wondering I was a DG! I often spent hours with Sandy our cook. I loved to watch her prepare meals for 60 lovely ladies! I would ask her questions and learn what could not be taught in a classroom. This brings me to this:

I have been asked many times, "What the difference is in Baking Powder vs. Soda?"


All baking powders contain sodium bicarbonate (just like baking soda). But baking powder also contains two acids. One of these acids is called monocalcium phosphate. Monocalcium phosphate doesn't react with the sodium bicarbonate while it's dry. But as soon as the baking powder is stirred into a wet dough or batter, the two ingredients begin to react, releasing bubbles of CO2 and causing chemical leavening.

Read more at: https://phys.org/news/2014-05-difference-soda-powder.html#jCp

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