Pico Rico wrote:
>
> "ImStillMags" > wrote in message
> ...
> On Apr 4, 2:59 pm, Mark Thorson > wrote:
>> They'd like you to know pink slime is 100% beef.
>> Also, they'd just like to say . . . um . . .
>> pink slime is 100% beef.
>>
>> http://www.openmarket.org/2012/04/03...-slimy-tactics...
>
>>yeah, except for the ammonia part
>
>
>
> Ammonium carbonate or ammonium bicarbonate, which we know as baker's
> ammonia, is an old-fashioned leavener not usually available in stores,
> although it can be found in some pharmacies, baking supply companies or
> catalogues. The positive attribute of baker's ammonia is that, unlike modern
> baking powders, it leaves absolutely no chemical residue at all in finished
> baked goods, neither smell, taste, nor color. It has a fast reaction time
> and while the release of gases (as a result of the chemical itself, plus
> heat, plus liquid) produces a telltale ammonia smell, this odor disappears
> once baking is complete, producing wonderfully crisp cookies and crackers.
> Baker's ammonia is used mainly in thin cookies and crackers, and sometimes
> in cream puffs and ?clairs. It shouldn't be used in cakes or thick and/or
> moist cookies, as the ammonia won't have time to evaporate. Due to the
> unfamiliarity most bakers have with it, and its somewhat tricky nature,
> baker's ammonia should be used only in recipes calling for it.

ammonium bicarbonate and ammonium hydroxide (a.k.a. aqueous ammonia,
a.k.a. that ammonia cleaner we're all familiar with) are two very
different things