Recipes

[Beebee2]

I'm printing this to tape to the inside of my kitchen cabinet which has numerous notes to remind me of things I seem unable to retain without help, like the quantities that my trifle bowls hold, the quantities that my beverage containers hold, finished temperatures for meat, shower cleaner recipe, etc., - you know what I mean. Maybe some of you will want to do it, too. If so, here 'tis: (BTW I tested mine today; they're both still o.k., and I got this info online at a food chemistry site.)

How To Test Baking Powder

Baking powder is activated by a combination of heat and moisture. Test baking powder by mixing 1 teaspoon of baking powder with 1/3 cup hot water. If the baking powder is fresh, the mixture should produce lots of bubbles. Be sure to use warm or hot water; cold water will not work for this test.

How To Test Baking Soda

Baking soda is meant to produce bubbles when mixed with an acidic ingredient. Check baking soda by dripping a few drops of vinegar or lemon juice onto a small amount (1/4 teaspoon) of baking soda. The baking soda should bubble vigorously. If you don't see a lot of bubbles, it's time to replace your baking soda.

Baking Powder & Baking Soda Shelf Life

Depending on the humidity and how well the container is sealed, you can expect an opened box of baking powder or baking soda to retain its activity for a year to 18 months. Both products last longest if they are stored in cool, dry locations. High humidity can lessen the effectiveness of these leavening agents much more quickly. It's a good idea to test baking powder and soda before using them, just to be sure they are still good. The test is quick and simple and can save your recipe!