"Cindy Hamilton" wrote in message
...

On Tuesday, November 28, 2017 at 3:14:56 PM UTC-5, Ophelia wrote:
> "Cindy Hamilton" wrote in message
> ...
>
> On Tuesday, November 28, 2017 at 1:23:21 PM UTC-5, Ophelia wrote:
> > "Cindy Hamilton" wrote in message
> > ...
> >
> > On Tuesday, November 28, 2017 at 9:39:59 AM UTC-5, Ophelia wrote:
> > > "Cindy Hamilton" wrote in message
> > > ...
> > >
> > > On Tuesday, November 28, 2017 at 6:36:07 AM UTC-5, Ophelia wrote:
> > > > "Cindy Hamilton" wrote in message
> > > > ...
> > > >
> > > > On Tuesday, November 28, 2017 at 3:38:32 AM UTC-5, Ophelia wrote:
> > > > > "U.S. Janet B." wrote in message
> > > > > ...
> > > > >
> > > > >
> > > > > Nothing idiot about the article if you had read it. The article
> > > > > was
> > > > > meant to draw attention and then educate.
> > > > > But I will tell you about stale bread. It is a chemical process
> > > > > not
> > > > > simply a process of drying out. Read up on "bread staling."
> > > > >
> > > > > ===
> > > > >
> >
> > > > >
> > > > > To check it is still good, I sprinkle a little onto some water,
> > > > > and
> > > > > if
> > > > > it
> > > > > fizzes, it's ok
> > > >
> > > > In the U.S., baking soda (bicarbonate of soda) and baking powder
> > > > (bicarb
> > > > plus some acid salt.
> > > > <https://en.wikipedia.org/wiki/Baking_powder>
> > > >
> > > > I'd only expect baking soda to fizz if the pH of my water were
> > > > pretty
> > > > low.
> > > >
> > > > Cindy Hamilton
> > > >
> > > > ==
> > > >
> > > > I don't know. All I know is that is the way I check mine)
> > > >
> > > > It's worth a try at least if you are not sure.
> > >
> > > I'd like to know if you're talking about plain bicarbonate of soda,
> > > or the mix of soda and acid. I might expect the latter to fizz in
> > > water, but not the former.
> > >
> > > <https://www.bbcgoodfood.com/glossary/baking-powder>
> > > What is baking powder in the UK?
> > >
> > > Baking powder is a raising agent that is commonly used in cake-making.
> > > It
> > > is
> > > made from an alkali, bicarbonate of soda, and an acid, cream of
> > > tartar,
> > > plus
> > > a filler like cornflour or rice flour which absorbs moisture.
> > >
> > > Cindy Hamilton
> > >
> > > ==
> > >
> > > See he
> > >
> > > https://www.msn.com/en-au/foodanddri...nce/ar-AA4Glnj
> >
> > I know the difference. Here's what you wrote:
> >
> > > > > About the baking soda (baking powder) I have a big one I have
> > > > > been
> > > > > using
> > > > > for a long time.
> >
> > So, were you talking about baking soda or baking powder?
> >
> > Cindy Hamilton
> >
> > ==
> >
> > Baking powder!
>
> Ok, then. Now we're talking. Yes, I fully would expect that to fizz
> in pretty much any sort of water.
>
> It theoretically will very slowly react in storage, since the dry acid
> and base are mixed (especially in the present of humidity), and thus
> become inert. If you've never had that happen, I believe you. Likewise,
> I believe the people who have the stuff "die" in storage.
>
> Cindy Hamilton
>
> ==
>
> The people???? oh dear
>
> btw when I see a US recipe I tend to substitute your baking soda for our
> baking powder.
>
> Is that right?

No. Our baking powder is your baking powder. Our baking soda
is your bicarbonate.

Cindy Hamilton

==

Ah!!! I never see a US recipe using baking powder, so I just assumed ....




--
http://www.helpforheroes.org.uk

On 2017-11-28 12:56 PM, Ophelia wrote:
> "graham"Â* wrote in message news >
> On 2017-11-28 11:22 AM, Ophelia wrote:
>> "Casa de perritos felices"Â* wrote in message
>> news >>
>> On 11/28/2017 1:37 AM, Ophelia wrote:
>>> "U.S. Janet B."Â* wrote in message
>>> ...
>>>
>>>
>>> Nothing idiot about the article if you had read it.Â* The article was
>>> meant to draw attention and then educate.
>>> Â* But I will tell you about stale bread.Â* It is a chemical process not
>>> simply a process of drying out.Â* Read up on "bread staling."
>>>
>>> ===
>>>
>>> About the baking soda (baking powder)Â* I have a big one I have been
>>> using
>>> for a long time.
>>>
>>> To check it is still good, I sprinkle a little onto some water, and
>>> if it
>>> fizzes, it's ok
>>>
>>>
>>
>> Did they ever have these toys in the UK?
>>
>> https://cdn.instructables.com/F5T/39...XWJ.MEDIUM.jpg
>>
>>
>> Fun in the tub!
>>
>> ===
>>
>> Err not that I know of <g>
>>
>>
> I remember them.
> Graham
>
> ==
>
> Really?Â* I don't
>
>
>
Well Yorkshire was Third World:-)

On 2017-11-28 5:18 PM, graham wrote:

>> I remember them.
>> Graham
>>
>> ==
>>
>> Really?Â* I don't
>>
>>
>>
> Well Yorkshire was Third World:-)


https://www.youtube.com/watch?v=AsWxkU0g9Z4

On Tue, 28 Nov 2017 21:34:22 -0000, "Ophelia" >
wrote:

>"Cindy Hamilton" wrote in message
...
>
>On Tuesday, November 28, 2017 at 3:14:56 PM UTC-5, Ophelia wrote:
>> "Cindy Hamilton" wrote in message
>> ...
>>
>> On Tuesday, November 28, 2017 at 1:23:21 PM UTC-5, Ophelia wrote:
>> > "Cindy Hamilton" wrote in message
>> > ...
>> >
>> > On Tuesday, November 28, 2017 at 9:39:59 AM UTC-5, Ophelia wrote:
>> > > "Cindy Hamilton" wrote in message
>> > > ...
>> > >
>> > > On Tuesday, November 28, 2017 at 6:36:07 AM UTC-5, Ophelia wrote:
>> > > > "Cindy Hamilton" wrote in message
>> > > > ...
>> > > >
>> > > > On Tuesday, November 28, 2017 at 3:38:32 AM UTC-5, Ophelia wrote:
>> > > > > "U.S. Janet B." wrote in message
>> > > > > ...
>> > > > >
>> > > > >
>> > > > > Nothing idiot about the article if you had read it. The article
>> > > > > was
>> > > > > meant to draw attention and then educate.
>> > > > > But I will tell you about stale bread. It is a chemical process
>> > > > > not
>> > > > > simply a process of drying out. Read up on "bread staling."
>> > > > >
>> > > > > ===
>> > > > >
>> >
>> > > > >
>> > > > > To check it is still good, I sprinkle a little onto some water,
>> > > > > and
>> > > > > if
>> > > > > it
>> > > > > fizzes, it's ok
>> > > >
>> > > > In the U.S., baking soda (bicarbonate of soda) and baking powder
>> > > > (bicarb
>> > > > plus some acid salt.
>> > > > <https://en.wikipedia.org/wiki/Baking_powder>
>> > > >
>> > > > I'd only expect baking soda to fizz if the pH of my water were
>> > > > pretty
>> > > > low.
>> > > >
>> > > > Cindy Hamilton
>> > > >
>> > > > ==
>> > > >
>> > > > I don't know. All I know is that is the way I check mine)
>> > > >
>> > > > It's worth a try at least if you are not sure.
>> > >
>> > > I'd like to know if you're talking about plain bicarbonate of soda,
>> > > or the mix of soda and acid. I might expect the latter to fizz in
>> > > water, but not the former.
>> > >
>> > > <https://www.bbcgoodfood.com/glossary/baking-powder>
>> > > What is baking powder in the UK?
>> > >
>> > > Baking powder is a raising agent that is commonly used in cake-making.
>> > > It
>> > > is
>> > > made from an alkali, bicarbonate of soda, and an acid, cream of
>> > > tartar,
>> > > plus
>> > > a filler like cornflour or rice flour which absorbs moisture.
>> > >
>> > > Cindy Hamilton
>> > >
>> > > ==
>> > >
>> > > See he
>> > >
>> > > https://www.msn.com/en-au/foodanddri...nce/ar-AA4Glnj
>> >
>> > I know the difference. Here's what you wrote:
>> >
>> > > > > About the baking soda (baking powder) I have a big one I have
>> > > > > been
>> > > > > using
>> > > > > for a long time.
>> >
>> > So, were you talking about baking soda or baking powder?
>> >
>> > Cindy Hamilton
>> >
>> > ==
>> >
>> > Baking powder!
>>
>> Ok, then. Now we're talking. Yes, I fully would expect that to fizz
>> in pretty much any sort of water.
>>
>> It theoretically will very slowly react in storage, since the dry acid
>> and base are mixed (especially in the present of humidity), and thus
>> become inert. If you've never had that happen, I believe you. Likewise,
>> I believe the people who have the stuff "die" in storage.
>>
>> Cindy Hamilton
>>
>> ==
>>
>> The people???? oh dear
>>
>> btw when I see a US recipe I tend to substitute your baking soda for our
>> baking powder.
>>
>> Is that right?
>
>No. Our baking powder is your baking powder. Our baking soda
>is your bicarbonate.
>
>Cindy Hamilton
>
>==
>
>Ah!!! I never see a US recipe using baking powder, so I just assumed ....

Just about any recipe for baking anything will use baking powder.
Baking soda is used where there is an acid like buttermilk.
Janet US

Cindy Hamilton wrote in rec.food.cooking:

> On Monday, November 27, 2017 at 7:59:55 PM UTC-5, cshenk wrote:
> > U.S. Janet B. wrote in rec.food.cooking:
> >
> > > On Mon, 27 Nov 2017 17:32:24 -0600, "cshenk" >
> > > wrote:
> > >
> > > > wrote in rec.food.cooking:
> > > >
> > > >> Talk about a stupid, redundant title, though!
> > > >>
> > > > >
> > > https://www.msn.com/en-us/foodanddri.../50-cooking-my
> > > ths- >> that-are-actually-false/ss-AAupWzO >>
> > > >>
> > > >> Are any of them wrong? (I'm in a rush.)
> > > >>
> > > >>
> > > >> Lenona.
> > > >
> > > > Not washing a cast iron pan. They are a bit off on this one.
> > > > Sometimes you have to and that's ok. Just don't use a
> > > > dishwasher. Don't do it unless you have to as it damages the
> > > > patina. Mine normally cleans with a paper towel and a little
> > > > very hot water.
> > > >
> > > > Rinsing Pasta, I find running tap level hot water works best,
> > > > but maybe that's just me. I only do it when I need to keep it
> > > > from sticking. Sea Shell pasta where I want it to keep a
> > > > distinct shape for example.
> > > >
> > > > Baking soda never goes bad. Yes it does, but it takes years.
> > > > Replacing every 6-12 months is wasteful here. Might ad that
> > > > comes from a bakery and in that case, he'd never have that
> > > > issue unless trying to buy 5-6 years worth at a shot.
> > > >
> > > > Old eggs are best for boiling. I'm not really sure if this
> > > > person ever had a truely fresh egg, warm from the nest. In
> > > > Japan, I got them sometimes still warm from the nest though of
> > > > course they were abient temp by afternoon if I didnt shop that
> > > > morning. No, they do not peel easily regardless of how you
> > > > cook them, but then, we didnt waste those on boiled eggs.
> > > >
> > > > Removing Skin before cooking chicken. This seems to be an
> > > > attempt to lower the fat. Cooking the chicken with the skin
> > > > on, even if you remove the skin before eating, it going to have
> > > > at least some of the skin fat leach into the meat. Personally,
> > > > I don't remove the skin except in one particular dish where the
> > > > meat actually works better flavored that way.
> > > >
> > > > Mushrooms never need rinsing. Actually, grab that kitchen spray
> > > > handle and you may be amazed at the dirt stuff that comes off.
> > > > Important part is more to cook them within say 30 minutes of
> > > > that.
> > > >
> > > > On flour sifting not being needed, the person hasn't a clue on
> > > > baking. Though actual 'sifting' if farily rare now, either a
> > > > proper weight of the flour or learning to properly fluff it is
> > > > essential to get the right amount.
> > > >
> > > > Marinades don't tenderize meat. Clueless person here. That or
> > > > they havent a clue on how to make a tenderizing marinade. They
> > > > may have been using all sorts of things that don't tenderize
> > > > and gotten confused due to it.
> > > >
> > > > You can cook in a cold pan. Yes, you can. It totally depends
> > > > on what it is. Imagine 'prewarming a pan' before you add cold
> > > > water and still shelled eggs to make hard boiled ones.
> > > >
> > > > Stale Bread has lost it's moisture. I think this person only
> > > > buys store bread with unpronouncable chemical ingredients? I
> > > > think he's wrong on fresh real bread. It's moisture there.
> > > >
> > > > Basically it's an idiot article but fun to laugh at.
> > > >
> > > > Carol
> > >
> > >
> > > Nothing idiot about the article if you had read it. The article
> > > was meant to draw attention and then educate.
> > > But I will tell you about stale bread. It is a chemical
> > > process not simply a process of drying out. Read up on "bread
> > > staling."
> >
> > I did read it and 10 of 50 lines were wrong.
>
> So you believed that 40 of the 50 myths were not myths?
>
> Cindy Hamilton

I pointed out only the most obvious ones. You are welcome to add the
rest and my.

--

"U.S. Janet B." wrote in message
...

On Tue, 28 Nov 2017 21:34:22 -0000, "Ophelia" >
wrote:

>"Cindy Hamilton" wrote in message
...
>
>On Tuesday, November 28, 2017 at 3:14:56 PM UTC-5, Ophelia wrote:
>> "Cindy Hamilton" wrote in message
>> ...
>>
>> On Tuesday, November 28, 2017 at 1:23:21 PM UTC-5, Ophelia wrote:
>> > "Cindy Hamilton" wrote in message
>> > ...
>> >
>> > On Tuesday, November 28, 2017 at 9:39:59 AM UTC-5, Ophelia wrote:
>> > > "Cindy Hamilton" wrote in message
>> > > ...
>> > >
>> > > On Tuesday, November 28, 2017 at 6:36:07 AM UTC-5, Ophelia wrote:
>> > > > "Cindy Hamilton" wrote in message
>> > > > ...
>> > > >
>> > > > On Tuesday, November 28, 2017 at 3:38:32 AM UTC-5, Ophelia wrote:
>> > > > > "U.S. Janet B." wrote in message
>> > > > > ...
>> > > > >
>> > > > >
>> > > > > Nothing idiot about the article if you had read it. The article
>> > > > > was
>> > > > > meant to draw attention and then educate.
>> > > > > But I will tell you about stale bread. It is a chemical
>> > > > > process
>> > > > > not
>> > > > > simply a process of drying out. Read up on "bread staling."
>> > > > >
>> > > > > ===
>> > > > >
>> >
>> > > > >
>> > > > > To check it is still good, I sprinkle a little onto some water,
>> > > > > and
>> > > > > if
>> > > > > it
>> > > > > fizzes, it's ok
>> > > >
>> > > > In the U.S., baking soda (bicarbonate of soda) and baking powder
>> > > > (bicarb
>> > > > plus some acid salt.
>> > > > <https://en.wikipedia.org/wiki/Baking_powder>
>> > > >
>> > > > I'd only expect baking soda to fizz if the pH of my water were
>> > > > pretty
>> > > > low.
>> > > >
>> > > > Cindy Hamilton
>> > > >
>> > > > ==
>> > > >
>> > > > I don't know. All I know is that is the way I check mine)
>> > > >
>> > > > It's worth a try at least if you are not sure.
>> > >
>> > > I'd like to know if you're talking about plain bicarbonate of soda,
>> > > or the mix of soda and acid. I might expect the latter to fizz in
>> > > water, but not the former.
>> > >
>> > > <https://www.bbcgoodfood.com/glossary/baking-powder>
>> > > What is baking powder in the UK?
>> > >
>> > > Baking powder is a raising agent that is commonly used in
>> > > cake-making.
>> > > It
>> > > is
>> > > made from an alkali, bicarbonate of soda, and an acid, cream of
>> > > tartar,
>> > > plus
>> > > a filler like cornflour or rice flour which absorbs moisture.
>> > >
>> > > Cindy Hamilton
>> > >
>> > > ==
>> > >
>> > > See he
>> > >
>> > > https://www.msn.com/en-au/foodanddri...nce/ar-AA4Glnj
>> >
>> > I know the difference. Here's what you wrote:
>> >
>> > > > > About the baking soda (baking powder) I have a big one I have
>> > > > > been
>> > > > > using
>> > > > > for a long time.
>> >
>> > So, were you talking about baking soda or baking powder?
>> >
>> > Cindy Hamilton
>> >
>> > ==
>> >
>> > Baking powder!
>>
>> Ok, then. Now we're talking. Yes, I fully would expect that to fizz
>> in pretty much any sort of water.
>>
>> It theoretically will very slowly react in storage, since the dry acid
>> and base are mixed (especially in the present of humidity), and thus
>> become inert. If you've never had that happen, I believe you. Likewise,
>> I believe the people who have the stuff "die" in storage.
>>
>> Cindy Hamilton
>>
>> ==
>>
>> The people???? oh dear
>>
>> btw when I see a US recipe I tend to substitute your baking soda for our
>> baking powder.
>>
>> Is that right?
>
>No. Our baking powder is your baking powder. Our baking soda
>is your bicarbonate.
>
>Cindy Hamilton
>
>==
>
>Ah!!! I never see a US recipe using baking powder, so I just assumed
>....

Just about any recipe for baking anything will use baking powder.
Baking soda is used where there is an acid like buttermilk.
Janet US

==

Thanks


--
http://www.helpforheroes.org.uk

"graham" wrote in message news
On 2017-11-28 12:56 PM, Ophelia wrote:
> "graham" wrote in message news >
> On 2017-11-28 11:22 AM, Ophelia wrote:
>> "Casa de perritos felices" wrote in message
>> news >>
>> On 11/28/2017 1:37 AM, Ophelia wrote:
>>> "U.S. Janet B." wrote in message
>>> ...
>>>
>>>
>>> Nothing idiot about the article if you had read it. The article was
>>> meant to draw attention and then educate.
>>> But I will tell you about stale bread. It is a chemical process not
>>> simply a process of drying out. Read up on "bread staling."
>>>
>>> ===
>>>
>>> About the baking soda (baking powder) I have a big one I have been
>>> using
>>> for a long time.
>>>
>>> To check it is still good, I sprinkle a little onto some water, and if
>>> it
>>> fizzes, it's ok
>>>
>>>
>>
>> Did they ever have these toys in the UK?
>>
>> https://cdn.instructables.com/F5T/39...XWJ.MEDIUM.jpg
>>
>> Fun in the tub!
>>
>> ===
>>
>> Err not that I know of <g>
>>
>>
> I remember them.
> Graham
>
> ==
>
> Really? I don't
>
>
>
Well Yorkshire was Third World:-)

==

Cheeky wee bugger <g>

--
http://www.helpforheroes.org.uk

Ophelia wrote:
>
> "U.S. Janet B." wrote:
>
> "Ophelia" > wrote:
> >Ah!!! I never see a US recipe using baking powder, so I just assumed
> >....
>
> Just about any recipe for baking anything will use baking powder.
> Baking soda is used where there is an acid like buttermilk.
> Janet US

Ophy has obviously never even looked at any US recipes if she has
never seen one calling for baking powder. Often called for with
baking, US and UK.