Your Biggest Kitchen Disasters

Thinking about Your Biggest Kitchen Disasters might be something that you can laugh about, a memory of a Thanksgiving disaster or when you forgot to put the lid on the blender before turning it on. You think that you followed the recipe perfectly, but when everyone sat down to eat it, the food told something else. Maybe you were cooking, and suddenly the pot was on fire, or the stove started smoking, and the food smells terrible. Or you realize when the bread isn't rising that you used baking soda instead of baking powder, and the kitchen is a mess. Other kitchen disasters include undercooking the turkey or chicken recipe, adding too much salt to a dish, power outages during a half cooked roast, confusing salt for sugar, burning food and more.

If you've ever wondered what the differences between baking soda and baking powder are, you'll want to find out a bit about them both. Sodium bicarbonate also known as baking soda is a chemical compound. It is salt that is composed of sodium ions and bicarbonate ions. Baking soda is a white solid that is crystalline but often appears as a fine powder. It has a slightly salty, alkaline taste that resembles that of washing soda. You can find sodium bicarbonate used as far back as the ancient Egyptians who used natural deposits of natron, which was a mixture that consisted mostly of sodium carbonate decahydrate, and sodium bicarbonate. The natron was ground up, solvated, and then used as paint for hieroglyphics. Baking soda is not recommended for cleaning aluminum objects, as it attacks the thin unreactive protective oxide layer of this otherwise very reactive metal. Baking soda does, however, work for cleaning tarnished silver when the silver is in contact with a piece of aluminum foil.

Baking powder is a dry chemical ingredient that is used as a leavening agent. Baking soda is a mixture of a carbonate or bicarbonate and a weak acid and is used for lightening the texture and increasing the volume of baked goods. Baking powder works by releasing some carbon dioxide gas into a batter recipe or dough recipe through an acid-base reaction, this then causes bubbles in the wet mixture to expand and thereby to leaven the mixture. Baking powder is used instead of yeast for end-products where fermentation flavors would be undesirable or where the batter recipe lacks the elastic structure to hold gas bubbles for more than a few minutes, or when you need to speed up the production of the baking recipe. The difference between baking soda and baking powder is in the acid found in baking powder that helps to react with the sodium bicarbonate.

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