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Posted to rec.food.cooking
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Making microwave candy
On Thu, 23 Dec 2010 15:43:52 -0600, Terry wrote:
> On Thu, 23 Dec 2010 11:16:16 -0500, blake murphy
> > wrote:
>
>>On Thu, 23 Dec 2010 05:09:35 -0500, Goomba wrote:
>>
>>> wrote:
>>>
>>>> I do peanut brittle in the microwave. There's no worrying about
>>>> cooking it to the right temperature or any cold water testing. It
>>>> comes out perfect every time.
>>>
>>> I've always made peanut brittle in the microwave oven also. But this
>>> year for the first time ever I burned it! I was scratching my head over
>>> how that happened? My husband reminded me that when we remodeled the
>>> kitchen we installed a new, more powerful microwave than the simple
>>> counter top ones we had always had before.
>>> Now I don't know how to adjust my "up till now" fool proof recipe to
>>> account for the increased wattage. Recipe below. If anyone has any
>>> suggestions I'd welcome them.
>>
>>does it matter in the recipe below if your baking soda is pretty old? like
>>two years old?
>
> It shouldn't make any difference whether the baking soda is two years
> old or (literally) two hundred. Sodium bicarbonate, like table salt,
> is a stable inorganic substance at room temperature. As long as it's
> uncontaminated it should be fine.
o.k., thanks. maybe i'm thinking of the diminished capacity of old baking
powder.
your pal,
blake
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