1 cook's illustrated 5/6/93
1 tsp baking soda -- (an
1 alkaline)
2 tsp cream of tartar -- (an
1 acid)
1 for each tablespoon of
1 baking powder called for
Directions
Unlike baking soda, which keeps forever, baking powder begins to
react and lose its potency the instant you open the can and expose
the contents to humidity in the air. For maximum leavening power, I
recommend buying baking powder in the smallest can available, dating
the can when opened, and discarding the contents after three months.
The alternative, uncommon but hardly daunting, is to make your own
baking powder. Simply combine one teaspoon of baking soda (an
alkaline) and two teaspoons of cream of tartar (an acid) for each
tablespoon of baking powder called for. This substitution works very
well for biscuits.
Recipe By :
Servings: 1 servings
Baking Powder~ Making Your Own Recipe brought to you by Recipe Ideas
Categories: Beverage; Dessert
The History of Recipes
Academics have tracked the existance of recipes far back into the far past, in truth as far back into history as pharonic Egypt, and possibly even further than that. Having said that, mostly, these ancient cook books were just basic pictorial recipes for meal preparation.
In fact, the oldest recipe found, according to experts are a few ancient tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `blissful`. Later on, in The time of the romans around 25BC a roman called Apicius compiled a collection of scripts describing recipes prepared by wealthy Romans. In his scrolls, he describes how the roman meals were split into hors d`oeuvres, main course and dessert, a style of dining still practiced today. Aspicius also tells us how the early Romans made use of many different herbs, including a few that will be familiar to modern chefs like basil, rue and parsley. Later on in the 1400s, knights returning from the crusades brought back many spices and herbs from the East, such as coriander, parsley, and basil. These new spices and herbs created a torrent in recipe publications, many of which still exist in private cookery archives. By the time we get to the 20th century, cookery publications are in great demand, mostly due to increased literacy, more free time and disposable income. The arrival of television brings us TV cookery programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to search through thousands of recipes like those on this web site. |
We hope you enjoy this Baking Powder~ Making Your Own recipe.
