Nov 21 2009
Baking Tips – part 3
7.Test whether your baking powder is fresh. Baking powder is a leavener that contains a combination of baking soda, an acid (such as cream of tartar), and a moisture absorber (such as cornstarch). Baking powder releases carbon dioxide gas bubbles when mixed with liquid, and this is what causes breads and cakes to rise. However, baking powder loses its potency over time, so if you’ve had the same supply for eons, be sure to test whether your baking powder is still good. Pour ¼ cup of hot tap water over ½ teaspoon of baking powder and observ – the fresher the powder, the more actively it will bubble. If a weak reaction occurs, or none at all, your baked goods will end up flat!
8.Use frozen berries in baked goods. Frozen berries can taste just as good as fresh when used in baked goods. Look for whole berries without syrup. You don’t even have to bother thawing them before adding them to your batter. You may need to add a few minutes to your cooking time however because they will make the batter cold.
9.Melt chocolate without burning it. Melt chocolate with no risk of burning! Just break chocolate into small pieces, place in a sealed bag and drop into a bowl of hot water. Give the bag a squeeze every five minutes until the chocolate reaches the right consistency.