You folks know stuff: What's acidic in a peanut brittle mixture (sugar,
corn syrup, nuts, vanilla) that would cause it to foam when baking soda
is mixed in? It's assumption on my part that the soda is neutralizing
acid (I'm thinking about what happens when I add a bit of soda to my
tomato sauce to reduce it's acidity.)
--
http://www.jamlady.eboard.com, updated 12-11-05 - Good Food, Good Friends

On Sun, 11 Dec 2005 10:22:20 -0600, Melba's Jammin'
> wrote:

>You folks know stuff: What's acidic in a peanut brittle mixture (sugar,
>corn syrup, nuts, vanilla) that would cause it to foam when baking soda
>is mixed in? It's assumption on my part that the soda is neutralizing
>acid (I'm thinking about what happens when I add a bit of soda to my
>tomato sauce to reduce it's acidity.)

If I may chime in uninvited, it may be the high heat that's squeezing
CO2 out of your baking soda, not an acid/base reaction. I know that
baking soda can be used to extinguish a grease fire because it
releases CO2 at high temperatures and effectively smothers the flames.
Seen it happen, in fact.


modom

On Sun, 11 Dec 2005 11:12:46 -0600, modom > wrote:

> If I may chime in uninvited, it may be the high heat that's squeezing
> CO2 out of your baking soda, not an acid/base reaction. I know that
> baking soda can be used to extinguish a grease fire because it
> releases CO2 at high temperatures and effectively smothers the flames.
> Seen it happen, in fact.

This is good to know, in case your peanut brittle catches fire.

Carol, ducking and running
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

modom wrote:
>
> If I may chime in uninvited, it may be the high heat that's
> squeezing CO2 out of your baking soda, not an acid/base reaction.

I was going to say that, but you beat me to it.

Melba's Jammin' wrote:
> You folks know stuff: What's acidic in a peanut brittle mixture (sugar,
> corn syrup, nuts, vanilla) that would cause it to foam when baking soda
> is mixed in?

Um... nothing?

[You knew I'd come back and lurk briefly on RFC, didn't you? And here
you go, pulling me out of my cave...]

Look he
http://scifun.chem.wisc.edu/chemweek...iumBicarb.html

Specifically, check out the second equation. NaHCO3(s) is sodium
bicarbonate (aka baking soda), the temp of the candy syrup is
sufficient to break it down (you wouldn't need 300 C temps in the
kitchen!), and you produce Na2CO3(s) + CO2(g) + H2O(g) - that is to
say, sodium carbonate, carbon dioxide gas, and water vapor (the s and g
in parens are solid, gas). Carbon dioxide is being released, and you
have the foam trapped in the sugar syrup to make the brittle.

Btw - Matt's not going to see any of your cashew brittle unless I'm
uncharacteristically generous. And I had jam-slathered bread for
breakfast this morning. I'm in heaven!

I wonder also if the tossing in of a fine particulate that doesn't
dissolve would act as nucleation points for boiling (as we discussed
last night with the superheated water!) and would also cause a minor
amount of foam. Wanna make some brittle with talc powder instead of
soda and test out my theory?

> It's assumption on my part that the soda is neutralizing
> acid (I'm thinking about what happens when I add a bit of soda to my
> tomato sauce to reduce it's acidity.)

You're absolutely right about the tomato-acid thing, though. It's still
carbon dioxide being produced but through a different chemical
reaction.

And just for the record, I had to look up the decomposition products of
baking soda. I don't have that kind of stuff memorized.

-j.

In article >,
modom > wrote:

> On Sun, 11 Dec 2005 10:22:20 -0600, Melba's Jammin'
> > wrote:
>
> >You folks know stuff: What's acidic in a peanut brittle mixture (sugar,
> >corn syrup, nuts, vanilla) that would cause it to foam when baking soda
> >is mixed in? It's assumption on my part that the soda is neutralizing
> >acid (I'm thinking about what happens when I add a bit of soda to my
> >tomato sauce to reduce it's acidity.)
>
> If I may chime in uninvited, it may be the high heat that's squeezing
> CO2 out of your baking soda, not an acid/base reaction. I know that
> baking soda can be used to extinguish a grease fire because it
> releases CO2 at high temperatures and effectively smothers the flames.
> Seen it happen, in fact.
>
>
> modom

OK!! That makes sense. Thanks Michael and Mark.
If my stove ever caught fire and Rob was around, we'd be filing an
insurance claim - I keep my soda in a jar in the cupboard, identified by
a small sticker. It's kind of like a foreign country to him. :-)
--
http://www.jamlady.eboard.com, updated 12-11-05 - Good Food, Good Friends

Melba's Jammin' wrote:

> You folks know stuff: What's acidic in a peanut brittle mixture (sugar,
> corn syrup, nuts, vanilla) that would cause it to foam when baking soda
> is mixed in? It's assumption on my part that the soda is neutralizing
> acid (I'm thinking about what happens when I add a bit of soda to my
> tomato sauce to reduce it's acidity.)

I'm not them, but the alcohol in the vanilla extract is a bit acidic.
Edrena

In article . com>,
" > wrote:

> Melba's Jammin' wrote:
> > You folks know stuff: What's acidic in a peanut brittle mixture (sugar,
> > corn syrup, nuts, vanilla) that would cause it to foam when baking soda
> > is mixed in?
>
> Um... nothing?

Well, FINE, then!

> [You knew I'd come back and lurk briefly on RFC, didn't you? And here
> you go, pulling me out of my cave...]

I appreciate it.
>
> Look he
> http://scifun.chem.wisc.edu/chemweek...iumBicarb.html
>
> Specifically, check out the second equation.

Yeah, right! ROFLMAOPMP! "check out the equation. . . . " JunieBug, I
flunked Algebra in 9th grade and barely got out of Chemistry in 10th.
Jon Michel is probably still shaking his head.

> Btw - Matt's not going to see any of your cashew brittle unless I'm
> uncharacteristically generous. And I had jam-slathered bread for
> breakfast this morning. I'm in heaven!

Sucks to be him. "-) Glad you're enjoying humble bread and jam. How
was the bread? Leaden? I've got four loaves raising and dough for four
more rising as we speak. Depending on, I may do yet another four today.
That might cover my gift needs.

And I will probably do another batch of the brittle today because I keep
making the short trip to where it is stashed, for enjoyment right here.
The brittle is so cinchy that EVEN DAMSEL COULD DO IT! It's a helluva
lot faster than fruitcake!

> I wonder also if the tossing in of a fine particulate that doesn't
> dissolve would act as nucleation points for boiling (as we discussed
> last night with the superheated water!) and would also cause a minor
> amount of foam. Wanna make some brittle with talc powder instead of
> soda and test out my theory?

Yum. Baby-powder flavored nut brittle.

>
> And just for the record, I had to look up the decomposition products of
> baking soda. I don't have that kind of stuff memorized.
>
> -j.

Then I doubly appreciate your response, Toots.
--
http://www.jamlady.eboard.com, updated 12-11-05 - Good Food, Good Friends

Melba's Jammin' wrote:
> Well, FINE, then!

LOL.

> > Specifically, check out the second equation.
>
> Yeah, right! ROFLMAOPMP! "check out the equation. . . . "

Aw, if *I* can understand, it can't be all that difficult.

> Sucks to be him. "-) Glad you're enjoying humble bread and jam. How
> was the bread? Leaden?

Nope. I didn't even toast it. And... I ate half of it already.

> Yum. Baby-powder flavored nut brittle.

Or... mustard? Savory brittle? Spicy curry brittle? Err....

> Then I doubly appreciate your response, Toots.

My pleasure! I always enjoyed the chemistry part of food.

-j.

> wrote in message
ups.com...
>
> Melba's Jammin' wrote:
>> You folks know stuff: What's acidic in a peanut brittle mixture (sugar,
>> corn syrup, nuts, vanilla) that would cause it to foam when baking soda
>> is mixed in?
>
> Um... nothing?
>
> [You knew I'd come back and lurk briefly on RFC, didn't you? And here
> you go, pulling me out of my cave...]
>
> Look he
> http://scifun.chem.wisc.edu/chemweek...iumBicarb.html
>
> Specifically, check out the second equation. NaHCO3(s) is sodium
> bicarbonate (aka baking soda), the temp of the candy syrup is
> sufficient to break it down (you wouldn't need 300 C temps in the
> kitchen!), and you produce Na2CO3(s) + CO2(g) + H2O(g) - that is to
> say, sodium carbonate, carbon dioxide gas, and water vapor (the s and g
> in parens are solid, gas). Carbon dioxide is being released, and you
> have the foam trapped in the sugar syrup to make the brittle.
>
> Btw - Matt's not going to see any of your cashew brittle unless I'm
> uncharacteristically generous. And I had jam-slathered bread for
> breakfast this morning. I'm in heaven!
>
> I wonder also if the tossing in of a fine particulate that doesn't
> dissolve would act as nucleation points for boiling (as we discussed
> last night with the superheated water!) and would also cause a minor
> amount of foam. Wanna make some brittle with talc powder instead of
> soda and test out my theory?
>
>> It's assumption on my part that the soda is neutralizing
>> acid (I'm thinking about what happens when I add a bit of soda to my
>> tomato sauce to reduce it's acidity.)
>
> You're absolutely right about the tomato-acid thing, though. It's still
> carbon dioxide being produced but through a different chemical
> reaction.
>
> And just for the record, I had to look up the decomposition products of
> baking soda. I don't have that kind of stuff memorized.
>
> -j.
>

Blink blink..."particulate-nucleation-Na2CO3(s)"? Peanut brittle will
never, ever be the same. In fact, I bet there isn't even a Santa Claus.....

chipper (shuffling away, head down, nose drooping)

On Sun, 11 Dec 2005 15:11:52 -0600, Melba's Jammin'
> wrote:

> And I will probably do another batch of the brittle today because I keep
> making the short trip to where it is stashed, for enjoyment right here.
> The brittle is so cinchy that EVEN DAMSEL COULD DO IT! It's a helluva
> lot faster than fruitcake!

ARGH! I told Crash I was going to leave the final decision up to him.
You'rn or Lynne's microwave. He said microwave. I'm still thinking
it over. Wish I had enough nuts for two separate batches.

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

In article >,
Damsel in dis Dress > wrote:

> On Sun, 11 Dec 2005 15:11:52 -0600, Melba's Jammin'
> > wrote:
>
> > And I will probably do another batch of the brittle today because I keep
> > making the short trip to where it is stashed, for enjoyment right here.
> > The brittle is so cinchy that EVEN DAMSEL COULD DO IT! It's a helluva
> > lot faster than fruitcake!
>
> ARGH! I told Crash I was going to leave the final decision up to him.
> You'rn or Lynne's microwave. He said microwave. I'm still thinking
> it over. Wish I had enough nuts for two separate batches.
>
> Carol

Carol, make the swell microwave stuff. And make sure you've got a
container big enough to handle it. You do NOT need 300 degree boiling
sugar syrup on your flesh.

You're too ambivalent about this and if something went south (not
pessimism here, just pragmatism) with my recipe, I don't want it held
against me or the recipe. Yeah, I know you wouldn't hold it against me
- I probably would be second-guessing till the cows came home and I
don't need the aggravation.
Dominatrix SpirituSanctimo-o-onium.
-Barb
--
http://www.jamlady.eboard.com, updated 12-11-05 - Good Food, Good Friends

In article > ,
"Chipper" > wrote:

> > wrote in message
(snippage)
> >
> > I wonder also if the tossing in of a fine particulate that doesn't
> > dissolve would act as nucleation points for boiling (as we discussed
> > last night with the superheated water!) and would also cause a minor


> Blink blink..."particulate-nucleation-Na2CO3(s)"? Peanut brittle will
> never, ever be the same. In fact, I bet there isn't even a Santa Claus.....
>
> chipper (shuffling away, head down, nose drooping)

Hey, this was interesting: Ever hear about superheated water in a
microwave? I had the experience yesterday. Heating water to boil in a
Pyrex cup in the nuker. Used some and put the rest back in the
microwave to boil again. There was a sudden loud! explosive sound
and I watched the water explode all over the inside of the microwave. I
almost wet myself. I turned it off. Mopped up the water that had
exploded out of the cup. Cup was intact, BTW.
--
http://www.jamlady.eboard.com, updated 12-11-05 - Good Food, Good Friends

On Sun, 11 Dec 2005 18:52:14 -0600, Melba's Jammin'
> wrote:

> Carol, make the swell microwave stuff. And make sure you've got a
> container big enough to handle it. You do NOT need 300 degree boiling
> sugar syrup on your flesh.
>
> You're too ambivalent about this and if something went south (not
> pessimism here, just pragmatism) with my recipe, I don't want it held
> against me or the recipe. Yeah, I know you wouldn't hold it against me
> - I probably would be second-guessing till the cows came home and I
> don't need the aggravation.
> Dominatrix SpirituSanctimo-o-onium.

I'm sorry. I don't mean to do that to you. : (

I do know when a F*** up is mine, so please never, ever think I'd hold
my own ineptitude over your head. Just wouldn't happen.

Carol, sad
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

In article >,
Damsel in dis Dress > wrote:

> On Sun, 11 Dec 2005 18:52:14 -0600, Melba's Jammin'
> > wrote:
>
> > Carol, make the swell microwave stuff. And make sure you've got a
> > container big enough to handle it. You do NOT need 300 degree boiling
> > sugar syrup on your flesh.
> >
> > You're too ambivalent about this and if something went south (not
> > pessimism here, just pragmatism) with my recipe, I don't want it held
> > against me or the recipe. Yeah, I know you wouldn't hold it against me
> > - I probably would be second-guessing till the cows came home and I
> > don't need the aggravation.
> > Dominatrix SpirituSanctimo-o-onium.
>
> I'm sorry. I don't mean to do that to you. : (
>
> I do know when a F*** up is mine, so please never, ever think I'd hold
> my own ineptitude over your head. Just wouldn't happen.
>
> Carol, sad

Nonononono, I know YOU wouldn't. I'd take it on as my fault all by
ownself. My god, EVERYTHING that goes wrong seems to be my fault.
--
http://www.jamlady.eboard.com, updated 12-11-05 - Good Food, Good Friends

Melba's Jammin' > wrote in
:

> In article >,
> Damsel in dis Dress > wrote:

>> I do know when a F*** up is mine, so please never, ever think I'd
>> hold my own ineptitude over your head. Just wouldn't happen.
>>
>> Carol, sad
>
> Nonononono, I know YOU wouldn't. I'd take it on as my fault all by
> ownself. My god, EVERYTHING that goes wrong seems to be my fault.

Nah, I'm pretty sure it's not your fault that I lost my mobile phone, or
managed to lose $2 at the bus stop*, or that I missed my train this
morning...

Feel better now? <g>

* The $2 I can blame on the flies. Had my bus fare in my hand. The flies
were driving me up the wall buzzing around my face. Was a little over
enthusiastic in my hand waving (great Australian salute!), and there went
the $2. Couldn't find it anywhere - I think it landed in the grass.

Rhonda Anderson
Cranebrook, NSW, Australia