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baking soda II
Ok, I will admit I was a bit lazy in my last question. And
not being a chemist by trade, I was wondering about ph levels. I was looking at a youtube clip showing a guy blowing a hard boiled egg out of its shell, not peeling it. In the clip he stated you should put baking soda in the water to lower the ph level in the membrane, and thus making it easier to blow it out. ( I was a bit skeptical , but tried it anyway. My original question should have been a bit clearer, in asking if baking powder can be used here, versus baking soda. In reading the article, I am going to assume I could use baking powder, as I didn't have baking soda on hand. Thank you. |
baking soda II
nefletch wrote:
> Ok, I will admit I was a bit lazy in my last question. And > not being a chemist by trade, I was wondering about ph > levels. I was looking at a youtube clip showing a guy > blowing a hard boiled egg out of its shell, not peeling it. > In the clip he stated you should put baking soda in the > water to lower the ph level in the membrane, and thus > making it easier to blow it out. ( I was a bit skeptical , > but tried it anyway. My original question should have > been a bit clearer, in asking if baking powder can be used > here, versus baking soda. In reading the article, I am > going to assume I could use baking powder, as I didn't > have baking soda on hand. Thank you. > > Given that baking soda is a base and not an acid, adding it will raise, not lower, the pH. You have it turned around. From what it sounds like you're trying to do, I doubt baking powder will produce identical results. |
baking soda II
nefletch wrote:
> In the clip he stated you should put baking soda in the water to lower > the ph level in the membrane, and thus making it easier to blow it out. > ( I was a bit skeptical , but tried it anyway. So did it work? -- Blinky Killing all posts from Google Groups - The Usenet Improvement Project: http://improve-usenet.org |
baking soda II
I couldn't get the egg to blow out, but it did "inflate" the
sack, and it was very easy to remove the shell, and had no tears in the egg itself... very smooth "Blinky the Shark" > wrote in message net.net... > nefletch wrote: > >> In the clip he stated you should put baking soda in the water to lower >> the ph level in the membrane, and thus making it easier to blow it out. >> ( I was a bit skeptical , but tried it anyway. > > So did it work? > > -- > Blinky > Killing all posts from Google Groups - > The Usenet Improvement Project: http://improve-usenet.org > |
baking soda II
nefletch wrote:
> I couldn't get the egg to blow out, but it did "inflate" the > sack, and it was very easy to remove the shell, and had > no tears in the egg itself... very smooth > > > "Blinky the Shark" > wrote in message > net.net... >> nefletch wrote: >> >>> In the clip he stated you should put baking soda in the water to lower >>> the ph level in the membrane, and thus making it easier to blow it out. >>> ( I was a bit skeptical , but tried it anyway. >> So did it work? I have to check this out... I *hate* peeling hard-boiled eggs! Baking powder should result in close to neutral pH effect, being a pretty well balanced mixture of base (baking soda, sodium bicarbonate) and tartaric acid. Baking soda was probably intended, so as to raise the pH and modify the membrane. By the way, imagine my confusion following your questions, when I read your first entry he "Ok, I will admit I was a bit lazy in my last question. And not being a chemist by trade, I was wondering about ph levels." Confused, because I missed the "not" ! Dave |
baking soda II
"nefletch" > wrote in message scommunications... > Ok, I will admit I was a bit lazy in my last question. And > not being a chemist by trade, I was wondering about ph > levels. I was looking at a youtube clip showing a guy > blowing a hard boiled egg out of its shell, not peeling it. > In the clip he stated you should put baking soda in the > water to lower the ph level in the membrane, and thus > making it easier to blow it out. ( I was a bit skeptical , > but tried it anyway. My original question should have > been a bit clearer, in asking if baking powder can be used > here, versus baking soda. NO! Baking powder contains acid, usually in the form of cream of tartar which causes a chemical reaction rendering the alkaline in the baking soda less powerful. Dimitri |
baking soda II
Dimitri wrote:
> > "nefletch" > wrote in message > scommunications... >> Ok, I will admit I was a bit lazy in my last question. And >> not being a chemist by trade, I was wondering about ph >> levels. I was looking at a youtube clip showing a guy >> blowing a hard boiled egg out of its shell, not peeling it. >> In the clip he stated you should put baking soda in the >> water to lower the ph level in the membrane, and thus >> making it easier to blow it out. ( I was a bit skeptical , >> but tried it anyway. My original question should have >> been a bit clearer, in asking if baking powder can be used >> here, versus baking soda. > > NO! Baking powder contains acid, usually in the form of cream of tartar > which causes a chemical reaction rendering the alkaline in the baking > soda less powerful. > > Dimitri Back in my Home-Ec days we were taught about the actions of these ingredients which are- Baking powder recipes act on heat, Baking soda recipes act on acid. |
baking soda II
"Goomba" > wrote in message ... > Dimitri wrote: >> >> "nefletch" > wrote in message >> scommunications... >>> Ok, I will admit I was a bit lazy in my last question. And >>> not being a chemist by trade, I was wondering about ph >>> levels. I was looking at a youtube clip showing a guy >>> blowing a hard boiled egg out of its shell, not peeling it. >>> In the clip he stated you should put baking soda in the >>> water to lower the ph level in the membrane, and thus >>> making it easier to blow it out. ( I was a bit skeptical , >>> but tried it anyway. My original question should have >>> been a bit clearer, in asking if baking powder can be used >>> here, versus baking soda. >> >> NO! Baking powder contains acid, usually in the form of cream of tartar >> which causes a chemical reaction rendering the alkaline in the baking >> soda less powerful. >> >> Dimitri > > Back in my Home-Ec days we were taught about the actions of these > ingredients which are- Baking powder recipes act on heat, Baking soda > recipes act on acid. I think that was an oversimplification although I am sure it's true. The acid in the powder starts an immediate reaction when mixed with the soda & liquid. It's the # 1 reason to pre-heat your oven. baking powder A LEAVENER containing a combination of baking soda, an acid (such as CREAM OF TARTAR) and a moisture-absorber (such as cornstarch). When mixed with liquid, baking powder releases carbon dioxide gas bubbles that cause a bread or cake to rise. There are three basic kinds of baking powder. The most common is double-acting, which releases some gas when it becomes wet and the rest when exposed to oven heat. Single-acting tartrate and phosphate baking powders (hard to find in most American markets because of the popularity of double-acting baking powder) release their gases as soon as they're moistened. Because it's perishable, baking powder should be kept in a cool, dry place. Always check the date on the bottom of a baking-powder can before purchasing it. To test if a baking powder still packs a punch, combine 1 teaspoon of it with 1/3 cup hot water. If it bubbles enthusiastically, it's fine. © Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst. |
baking soda II
Dimitri wrote:
>> Back in my Home-Ec days we were taught about the actions of these >> ingredients which are- Baking powder recipes act on heat, Baking soda >> recipes act on acid. > > I think that was an oversimplification although I am sure it's true. > > The acid in the powder starts an immediate reaction when mixed with the > soda & liquid. It's the # 1 reason to pre-heat your oven. It was about as much as most 7th grade girls had patience to learn, I suppose? I recall the lecture expanded on it some in warning to not mix up batters with these agents and let the batter sit around or you'd lose effectiveness. Goomba |
baking soda II
"Goomba" > wrote in message ... > Dimitri wrote: > >>> Back in my Home-Ec days we were taught about the actions of these >>> ingredients which are- Baking powder recipes act on heat, Baking soda >>> recipes act on acid. >> >> I think that was an oversimplification although I am sure it's true. >> >> The acid in the powder starts an immediate reaction when mixed with the >> soda & liquid. It's the # 1 reason to pre-heat your oven. > > It was about as much as most 7th grade girls had patience to learn, I > suppose? > I recall the lecture expanded on it some in warning to not mix up batters > with these agents and let the batter sit around or you'd lose > effectiveness. > Goomba Seventh Grade I think we were studying transubstantiation or getting the tar beat out of us. I forget which :-) Dimitri |
baking soda II
Goomba wrote:
> It was about as much as most 7th grade girls had patience to learn, I > suppose? > I recall the lecture expanded on it some in warning to not mix up > batters with these agents and let the batter sit around or you'd lose > effectiveness. > Goomba Yes, you hear that about double acting baking powder. It fits with the theory behind it. After baking many different products over the years, some right after mixing and some much later, I've never had a baking powder leavened product rise any less because of a delay sitting around before cooking. I conclude from this that most of the leavening action in double acting baking powder comes from applying heat. |
baking soda II
"RegForte" > wrote in message ... > Goomba wrote: > >> It was about as much as most 7th grade girls had patience to learn, I >> suppose? >> I recall the lecture expanded on it some in warning to not mix up batters >> with these agents and let the batter sit around or you'd lose >> effectiveness. >> Goomba > > Yes, you hear that about double acting baking powder. It fits with > the theory behind it. > > After baking many different products over the years, some right after > mixing and some much later, I've never had a baking powder leavened > product rise any less because of a delay sitting around before cooking. > I conclude from this that most of the leavening action in double > acting baking powder comes from applying heat. double-acting, which releases some gas when it becomes wet and the rest when exposed to oven heat. Single-acting tartrate and phosphate baking powders (hard to find in most American markets because of the popularity of double-acting baking powder) release their gases as soon as they're moistened. Dimitri |
baking soda II
Dimitri wrote:
> > "RegForte" > wrote in message > ... > >> After baking many different products over the years, some right after >> mixing and some much later, I've never had a baking powder leavened >> product rise any less because of a delay sitting around before cooking. >> I conclude from this that most of the leavening action in double >> acting baking powder comes from applying heat. > > > double-acting, which releases some gas when it becomes wet and the rest > when exposed to oven heat. Single-acting tartrate and phosphate baking > powders (hard to find in most American markets because of the popularity > of double-acting baking powder) release their gases as soon as they're > moistened. Yes. I'm familiar with the theoretical part. What I'm saying is that I've found through experimentation that most of the leavening action comes from heat side of the equation. |
baking soda II
"RegForte" > wrote in message ... > Dimitri wrote: >> >> "RegForte" > wrote in message >> ... >> >>> After baking many different products over the years, some right after >>> mixing and some much later, I've never had a baking powder leavened >>> product rise any less because of a delay sitting around before cooking. >>> I conclude from this that most of the leavening action in double >>> acting baking powder comes from applying heat. >> >> >> double-acting, which releases some gas when it becomes wet and the rest >> when exposed to oven heat. Single-acting tartrate and phosphate baking >> powders (hard to find in most American markets because of the popularity >> of double-acting baking powder) release their gases as soon as they're >> moistened. > > > Yes. I'm familiar with the theoretical part. > > What I'm saying is that I've found through experimentation > that most of the leavening action comes from heat side of > the equation. If one could discount the steam produced in the baking process there might be a way to verify what you are saying, However if you let a batter rest for several hours and then bake it I suspect you'll see how it ends up. I guess pancake batter made fresh and batter from the day before would give some comparison. I wonder just how stable wet cream of Tartar is. Dimitri |
baking soda II
Dimitri wrote:
> > "RegForte" > wrote in message > ... > >> Yes. I'm familiar with the theoretical part. >> >> What I'm saying is that I've found through experimentation >> that most of the leavening action comes from heat side of >> the equation. > > > If one could discount the steam produced in the baking process there > might be a way to verify what you are saying, However if you let a > batter rest for several hours and then bake it I suspect you'll see how > it ends up. > > I guess pancake batter made fresh and batter from the day before would > give some comparison. I wonder just how stable wet cream of Tartar is. > > Dimitri As a datapoint, I've had quickbread batter sit for well over an hour while the first round of cakes baked. When the long sitting batch cooked they were identical in every way to the ones that were cooked immediately. No loss of leavening. |
baking soda II
"RegForte" > wrote in message ... > Dimitri wrote: > >> >> "RegForte" > wrote in message >> ... >> > >>> Yes. I'm familiar with the theoretical part. >>> >>> What I'm saying is that I've found through experimentation >>> that most of the leavening action comes from heat side of >>> the equation. >> >> >> If one could discount the steam produced in the baking process there >> might be a way to verify what you are saying, However if you let a batter >> rest for several hours and then bake it I suspect you'll see how it ends >> up. >> >> I guess pancake batter made fresh and batter from the day before would >> give some comparison. I wonder just how stable wet cream of Tartar is. >> >> Dimitri > > As a datapoint, I've had quickbread batter sit for well over > an hour while the first round of cakes baked. When the long > sitting batch cooked they were identical in every way to the > ones that were cooked immediately. No loss of leavening. Interesting. Your batter or commercial (box) Dimitri |
baking soda II
On Mon, 26 Jan 2009 14:44:14 -0800, Dimitri wrote:
> "Goomba" > wrote in message > ... >> Dimitri wrote: >> >>>> Back in my Home-Ec days we were taught about the actions of these >>>> ingredients which are- Baking powder recipes act on heat, Baking soda >>>> recipes act on acid. >>> >>> I think that was an oversimplification although I am sure it's true. >>> >>> The acid in the powder starts an immediate reaction when mixed with the >>> soda & liquid. It's the # 1 reason to pre-heat your oven. >> >> It was about as much as most 7th grade girls had patience to learn, I >> suppose? >> I recall the lecture expanded on it some in warning to not mix up batters >> with these agents and let the batter sit around or you'd lose >> effectiveness. >> Goomba > > Seventh Grade I think we were studying transubstantiation or getting the tar > beat out of us. I forget which > > :-) > > Dimitri not both at once? your pal, blake |
baking soda II
"blake murphy" > wrote in message ... > On Mon, 26 Jan 2009 14:44:14 -0800, Dimitri wrote: > >> "Goomba" > wrote in message >> ... >>> Dimitri wrote: >>> >>>>> Back in my Home-Ec days we were taught about the actions of these >>>>> ingredients which are- Baking powder recipes act on heat, Baking soda >>>>> recipes act on acid. >>>> >>>> I think that was an oversimplification although I am sure it's true. >>>> >>>> The acid in the powder starts an immediate reaction when mixed with the >>>> soda & liquid. It's the # 1 reason to pre-heat your oven. >>> >>> It was about as much as most 7th grade girls had patience to learn, I >>> suppose? >>> I recall the lecture expanded on it some in warning to not mix up >>> batters >>> with these agents and let the batter sit around or you'd lose >>> effectiveness. >>> Goomba >> >> Seventh Grade I think we were studying transubstantiation or getting the >> tar >> beat out of us. I forget which >> >> :-) >> >> Dimitri > > not both at once? > > your pal, > blake Sure I guess you never meet Sister Mary I'm-Gonna-Get-Cha She enjoyed lifting young men by the hair on their sideburns. :-) Dimitri |
baking soda II
On Tue, 27 Jan 2009 12:40:21 -0800, Dimitri wrote:
> "blake murphy" > wrote in message > ... >> On Mon, 26 Jan 2009 14:44:14 -0800, Dimitri wrote: >> >>> "Goomba" > wrote in message >>> ... >>>> Dimitri wrote: >>>> >>>>>> Back in my Home-Ec days we were taught about the actions of these >>>>>> ingredients which are- Baking powder recipes act on heat, Baking soda >>>>>> recipes act on acid. >>>>> >>>>> I think that was an oversimplification although I am sure it's true. >>>>> >>>>> The acid in the powder starts an immediate reaction when mixed with the >>>>> soda & liquid. It's the # 1 reason to pre-heat your oven. >>>> >>>> It was about as much as most 7th grade girls had patience to learn, I >>>> suppose? >>>> I recall the lecture expanded on it some in warning to not mix up >>>> batters >>>> with these agents and let the batter sit around or you'd lose >>>> effectiveness. >>>> Goomba >>> >>> Seventh Grade I think we were studying transubstantiation or getting the >>> tar >>> beat out of us. I forget which >>> >>> :-) >>> >>> Dimitri >> >> not both at once? >> >> your pal, >> blake > > Sure I guess you never meet Sister Mary I'm-Gonna-Get-Cha > > She enjoyed lifting young men by the hair on their sideburns. > > :-) > > Dimitri my father used to say the nuns would rap the kids on the knuckles with a ruler - not a flat ruler, but one of the triangular ones, and they'd use the edge, not the flat part. <http://pro.corbis.com/images/BIC054.jpg?size=572&uid={CA730AEA-4AC7-449B-8769-C4DC650A30BA}> your public-school pal, blake |
baking soda II
blake murphy wrote:
> my father used to say the nuns would rap the kids on the knuckles with a > ruler - not a flat ruler, but one of the triangular ones, and they'd use > the edge, not the flat part. > > <http://pro.corbis.com/images/BIC054.jpg?size=572&uid={CA730AEA-4AC7-449B-8769-C4DC650A30BA}> > > your public-school pal, > blake My father was a senior in high school and taking a physics exam for MIT. He scored 98. His HS physics teacher cuffed him for not scoring 100. (he was accepted to MIT anyway...lol) So it wasn't just the nuns, even the public school teachers could have a lil fun..... Goomba |
baking soda II
On Wed, 28 Jan 2009 17:17:29 GMT, blake murphy wrote:
> On Tue, 27 Jan 2009 12:40:21 -0800, Dimitri wrote: > >> "blake murphy" > wrote in message >> ... >>> On Mon, 26 Jan 2009 14:44:14 -0800, Dimitri wrote: >>> >>>> >>>> Seventh Grade I think we were studying transubstantiation or getting the >>>> tar >>>> beat out of us. I forget which >>>> >>>> :-) >>>> >>>> Dimitri >>> >>> not both at once? >>> >>> your pal, >>> blake >> >> Sure I guess you never meet Sister Mary I'm-Gonna-Get-Cha >> >> She enjoyed lifting young men by the hair on their sideburns. >> >> :-) >> >> Dimitri > > my father used to say the nuns would rap the kids on the knuckles with a > ruler - not a flat ruler, but one of the triangular ones, and they'd use > the edge, not the flat part. > > <http://pro.corbis.com/images/BIC054.jpg?size=572&uid={CA730AEA-4AC7-449B-8769-C4DC650A30BA}> > > your public-school pal, > blake shit! google failed me! try this one: <http://www.oppictures.com/singleimages/400/STD9871831_1_1.JPG> ....but you probably knew what i meant anyway. ypb |
baking soda II
On Wed, 28 Jan 2009 12:30:28 -0500, Goomba wrote:
> blake murphy wrote: > >> my father used to say the nuns would rap the kids on the knuckles with a >> ruler - not a flat ruler, but one of the triangular ones, and they'd use >> the edge, not the flat part. >> >> <http://pro.corbis.com/images/BIC054.jpg?size=572&uid={CA730AEA-4AC7-449B-8769-C4DC650A30BA}> >> >> your public-school pal, >> blake > > My father was a senior in high school and taking a physics exam for MIT. > He scored 98. His HS physics teacher cuffed him for not scoring 100. > (he was accepted to MIT anyway...lol) So it wasn't just the nuns, even > the public school teachers could have a lil fun..... > Goomba to do that well, my teacher would have had to pistol-whip me. your pal, blake |
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