What's hot on Dr Daddy Cooks?
- Schmaltz (Rendered Chicken Fat)
- Crispy Batter for Fish, Chicken, or Vegetables
- Beans and Greens
- A Sound Knife Set for a Serious Cook
- Crispy Pita Points
- Chinese Lion's Head Soup
- Tuna Salad
- Rigatoni alla Pastora (Shepherd style)
- Improvised Steamer for Plates and Shallow Bowls
- Easy Poached Egg for One (or Two)
Sunday, August 14, 2016
Hint: Keeping Baking Powder Dry
Kitchens are humid, hot environments at times. This is a bad place to store baking powder because moisture in the air quickly kills its leavening power. A simple fix that greatly extends the lifespan of a can of baking powder is to store it along with an open box of baking soda, tightly sealed together in a zip top heavy plastic bag. Excess moisture is absorbed by the baking soda, sparing the baking powder from loss of action. Moisture has no effect on the baking soda, which remains a useful leavening (and alkalizing) agent when combined with the acids in foods such as buttermilk.
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