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• DOUBLING RECIPES WITH BAKING POWDER CRACK

Some baking powders contain sodium aluminum sulfate: NaAl(SO 4) 2.

NaHCO 3 + KHC 4 H 4 O 6 -> KNaC 4 H 4 O 6 + H 2 O + CO 2 The reaction is: NaHCO3 + KHC4H4O6 -> KNaC4H4O6 + H2O + CO2 Cream of tartar, also known as tartrate salt, has the formula KHC 4H 4O 6. As long as the baking powder is fresh, you will definitely see the reaction!īaking soda, also known as sodium bicarbonate, has the chemical formula NaHCO 3. If you want to prove to yourself that this is how baking powder works, simply try mixing a teaspoon of baking powder into a cup of hot water. Double-acting baking powder produces bubbles again when it gets hot.Single-acting baking powder produces all of its bubbles when it gets wet.So, to size your favorite recipe up or down, just adjust your ingredient amounts, tweak the cooking temperature and you're sure to have a delicious dish ready for all your guests. You'll still get tasty results because most recipes, like pancakes, allow for imprecise measurements. Plus, we'll let you in on a secret: If you use the whole egg, even when you need only half, just use a bit less of other liquids.

DOUBLING RECIPES WITH BAKING POWDER CRACK

So, what's a cook to do? We say crack the egg, mix the yolk and white, and then pour half the mixture into the recipe. Sure, they usually come in a relatively uniform shape, but some are larger and contain more liquid than others. That's because eggs are not precisely packaged. There are times when rules are made to be broken - especially when scaling down a recipe that uses eggs. You can't buy half an egg, so what can you do? Say you're stirring up half a recipe of pancakes, that's a game-changer. Of course, scaling a recipe down can be tricky. If you're mixing up half a batch, cook or bake it at about two-thirds the temperature indicated by the recipe and about two-thirds the amount of time the original recipe suggests. You need to increase the temperature by only about 25 degrees for super-sized recipes. The same goes for alcohol, baking powder and baking soda.Īnd, when you heat the oven or stovetop for a double recipe, don't double the temperature. According to the editors of Easy Home Cooking Magazine, a double recipe should include only 1.5 times the amount of seasonings the original recipe called for. That's because alcohol can overpower other flavors (so unless you want to serve chicken with a hangover, add it sparingly). See the spirits and seasonings? When you scale up a recipe, these ingredients don't follow the rules. Before you grab a calculator and multiply a four-serving recipe by three, eyeball the ingredients. So you've perfected bourbon chicken and want to impress 12 of your closest friends. You may have to do a little more mixing, but the end result should be more predictable. If you need to serve more people than a double recipe will accommodate, make the original recipe in several batches. We'd even argue that twice is a good limit. From a shopping standpoint, you'll want to round your ingredient quantities to whole numbers.Īs you're putting pencil to paper, keep in mind that most recipes shouldn't be increased more than four times. If doubling a recipe, you'll buy twice as much of the main ingredients such as meat, poultry, seafood, pasta or vegetables. Like most cooks, your dinner probably starts at the local market.