Foodie Fixes: Your Go-To Guide for Culinary Questions

Can Baking Powder Spoil or Go Bad? Baking powder is a common ingredient in many baked goods, such as cakes, muffins, pancakes, and biscuits. It helps the dough or batter rise and create a light and fluffy texture. But did you know that baking powder can go bad over time and lose its effectiveness? Baking powder is a mixture of baking soda, acids (usually cream of tartar and sodium aluminum sulfate or sodium acid pyrophosphate), and a buffering ingredient (typically cornstarch). When baking powder comes into contact with moisture or heat, it reacts and releases carbon dioxide gas. This gas forms bubbles in the dough or batter and makes it expand. However, if baking powder is exposed to too much moisture or heat for too long, it can also react prematurely and lose its power to leaven the dough or batter. This can result in flat, dense, or bitter baked goods that nobody wants to eat. How can you tell if your baking powder has gone bad? Here are some signs to look out for: Sour or unpleasa

How Are Baking Soda and Baking Powder Different? Baking soda and baking powder are both leavening agents that are used to help baked goods rise. However, there are some key differences between the two. What is Baking Soda? Baking soda is a pure chemical compound, also known as sodium bicarbonate. When combined with an acidic ingredient (such as vinegar, buttermilk, or lemon juice) and moisture, baking soda releases carbon dioxide gas which helps the baked goods rise. What is Baking Powder? Baking powder, on the other hand, is a mixture of baking soda, an acid (usually Cream of Tartar), and a starch (such as cornstarch). It is a complete leavening agent on its own and does not require an acidic ingredient to activate. Instead, it reacts to the moisture in the batter or dough to release carbon dioxide gas and help the baked goods rise. There is an entire category of bread called "quick breads" because they use baking powder instead of yeast to rise. Because baking powder contai

Caramelizing Onions With Baking Soda Today we're going to talk about onions and why adding baking soda to them can make them soupy.  First, I want to emphasize that baking soda is different than baking powder . You see, when we add baking soda to onions, we increase their alkalinity which breaks down the pectin in the onions much more quickly. This can cause the onion cell walls to burst, resulting in goopy and macerated onions, which is not what we want! But fear not, my dear reader! If you want to caramelize onions to perfection without making them soupy, I recommend using this tip I found from America's Test Kitchen... They suggest using just a pinch of baking soda and cooking the onions over medium heat, which allows the onions to caramelize without becoming too mushy. And finally, a reader mentioned that they don't like the baking soda tip when caramelizing onions. While it can be helpful in some cases, it's important to not overdo it and use just a pinch .  Alte

  Is That Bacon Gunk Safe?   Hello there! Today I'll answer a question someone had about some curious gunk that appeared when frying up some back bacon. When you cook bacon, the water that is trapped within the meat begins to evaporate and escapes through the surface. Along with the water, some of the protein from the meat can also be released, forming a white gunky substance. This phenomenon is more common in cheaper, wet-cured bacon that has been processed with a brine containing nitrates, salt, and sugar, which is pressurized to speed up the curing process. This is in contrast to traditional dry-cured bacon, which is hung and cured for several days, resulting in a firmer and less watery product. While the appearance of the gunk may be off-putting, it is completely safe to eat and does not affect the flavor of the bacon. Some people choose to wipe it off with a paper towel before eating, but it's not necessary. In fact, some people enjoy the flavor and texture of the gunk and

  Types of Caramels Let's talk about caramels, y'all!  Some recipes heat the cream and sugar together while others heat sugar alone and add milk at the end. Why is that, you ask? Dairy Caramel The two methods produce different types of caramel because they are based on different chemical reactions. The method of heating cream and sugar together creates what is called a dairy caramel. In this method, you are caramelizing the dairy solids in the cream rather than the sugar. The sugar in the recipe is primarily there for structure and bulk. As a result, you never actually get the sugar up to a high enough temperature to caramelize it fully. This type of caramel is usually softer and has a more buttery and mellow flavor. Sugar Caramel On the other hand, heating sugar alone to a high temperature creates what is known as a sugar caramel. In this method, you are caramelizing the sugar itself. Then, the dairy is added to thin out the caramelized sugar. This type of caramel is usually m

Frequently Asked Questions Can I add cinnamon when creaming butter and sugar for cookies?  Yes! There is nothing stopping you from adding cinnamon when creaming butter and sugar for cookies. How can I get a more intense cinnamon flavor in my cookies? You could try blooming the cinnamon in a small amount of butter in a pan, then scraping that directly into the butter and sugar while it's creaming. Is there another way to incorporate cinnamon into my cookies besides adding it to the dough? Another option is to mix some cinnamon, sugar, salt, and chocolate powder together and sprinkle that on top of the cookies right after they come out of the oven still hot and gooey. How can I use sticks of cinnamon? You can grind cinnamon sticks with a microplane or a spice grinder . Other Ideas For Cinnamon Cream The quality of cinnamon used matters; use real Ceylonese cinnamon for an authentic flavor. You can make cinnamon-sugar butter for spreading on toast by simmering cinnamon in melted butte

Well, hello there!  Today, we're going to talk about how to make flatbread using yogurt and flour.  Now, you might be wondering, how does that work? Well, let me tell you!  First of all, flatbread is not intended to rise like your typical bread, so we don't need yeast or baking powder. However, yogurt does add some lovely fat to the dough, which gives it a wonderful texture and taste. Plus, the yogurt is acidic, which helps to break down the gluten in the flour, much like a sourdough starter would. This also contributes to the softness of the bread.  So, to summarize, yogurt and flour work together to create a delicious, tender flatbread that is perfect for any meal, especially pizza! Flatbread Recipes Are Here! Frequently Asked Questions About Flatbread Flatbread can be made with just water and flour, but yogurt adds fat and flavor, resulting in a better taste and texture. Flatbread doesn't rise much, but there is usually some puffing caused by the water in the dough becom