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| BAKING
POWDER - WHAT AND HOW |
FOOD
TIPS BY TALLYRAND |
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 Baking
powder is normally available in two forms:
Most
domestic / retail brands are slow acting in that the
dough, batter, etc may require being rested to allow
a fermentation process to take place before baking,
frying, etc.
A
good commercial instant baking powder that is also stable
is Hercules.
Baking
powder is a combination of:
- one
part baking soda (bicarbonate of soda) to two parts
cream of tartare (tartaric acid)
As
the baking soda is a alkaline, when combined with the
tartaric acid and a liquid it begins to ferment, forms
CO2 which allows products to aerate.
But
the very thing that makes baking powder work also makes
it unstable and gives it a short shelf life, as eventually
the two chemicals cancel each other out. When this happens
the baking powder is dead and anything made when using
it will not rise.
Purchasing
the two chemicals separately and making your own baking
powder will greatly increase the shelf life and always
ensure you have a good, workable baking powder. Alternatively,
purchase baking powder in small amounts and use frequently.
Baking
soda can also be used as a raising agent, for example
Irish soda bread. In this case buttermilk is normally
used (or milk with a small amount of vinegar added).
This acidity activates the alkaline of the baking soda
to produce CO2.
RELATED RECIPE
Food
and Cooking Tips
from professional
Chef Tallyrand
Born
and raised in Plymouth, Tallyrand started his initial
training as a chef at Plymouth College of Further Education.
It was here that he was to learn his love, his passion
for food and the culinary arts. From here he headed
to Germany to complete his apprenticeship as Commis
de Gardemanger.
Germany
gave him his first taste of cooking for the rich and
famous, as half way through his first year, along with
the Sous Chef and a Chef de Partie, he was whisked off
to Cologne to help prepare meals for a political conference,
where amongst other dignitaries they cooked for Mr Brehznev,
the then powerful Russian leader. This was to prove
to be just one of the many celebrities he was to cook
for or get to know over the years . . .
If
you would like to find out more why not visit Tallyrand's
own web site www.tallyrand.info (link in main menu)
Email Hub-UK : info@hub-uk.com
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