Thread: 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.

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

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" <[email protected]> wrote in message
news[email protected] t...
> 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
>

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" <[email protected]> wrote in message
> news[email protected] t...
>> 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 here:
"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

"nefletch" <[email protected]> wrote in message
news:[email protected] 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

Dimitri wrote:
>
> "nefletch" <[email protected]> wrote in message
> news:[email protected] 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.

"Goomba" <[email protected]> wrote in message
news:[email protected]..
> Dimitri wrote:
>>
>> "nefletch" <[email protected]> wrote in message
>> news:[email protected] 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.

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

"Goomba" <[email protected]> wrote in message
news:[email protected]..
> 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

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.

"RegForte" <[email protected]> wrote in message
news:1lrfl.18892$[email protected]..
> 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

Dimitri wrote:
>
> "RegForte" <[email protected]> wrote in message
> news:1lrfl.18892$[email protected]..
>
>> 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.

"RegForte" <[email protected]> wrote in message
news:Bwrfl.9499$[email protected]..
> Dimitri wrote:
>>
>> "RegForte" <[email protected]> wrote in message
>> news:1lrfl.18892$[email protected]..
>>
>>> 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

Dimitri wrote:

>
> "RegForte" <[email protected]> wrote in message
> news:Bwrfl.9499$[email protected]..
>

>> 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.

"RegForte" <[email protected]> wrote in message
news:ISrfl.18896$[email protected]..
> Dimitri wrote:
>
>>
>> "RegForte" <[email protected]> wrote in message
>> news:Bwrfl.9499$[email protected]..
>>
>
>>> 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

On Mon, 26 Jan 2009 14:44:14 -0800, Dimitri wrote:

> "Goomba" <[email protected]> wrote in message
> news:[email protected]..
>> 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

"blake murphy" <[email protected]> wrote in message
news:19t2xivob9she$.[email protected]..
> On Mon, 26 Jan 2009 14:44:14 -0800, Dimitri wrote:
>
>> "Goomba" <[email protected]> wrote in message
>> news:[email protected]..
>>> 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

In article <qHrfl.2215$[email protected]>,
"Dimitri" <[email protected]> wrote:


> some comparison. I wonder just how stable wet cream of Tartar is.

I don't really know, but I would guess pretty stable. It is often
produced from the lees at the bottom of wine tanks. Those, of course,
are pretty darned wet. If a wine has too much tartaric acid, it
sometimes throws it off while in the bottle. It likes to crystalize on
the bottom of the cork. Of course, that is supposed to be kept pretty
darned wet also. The crystals on the cork are considered a cosmetic
defect, since the flavor is not affected, but people don't like them, so
often that wine is discounted.

--
Dan Abel
Petaluma, California USA
[email protected]

On Tue, 27 Jan 2009 12:40:21 -0800, Dimitri wrote:

> "blake murphy" <[email protected]> wrote in message
> news:19t2xivob9she$.[email protected]..
>> On Mon, 26 Jan 2009 14:44:14 -0800, Dimitri wrote:
>>
>>> "Goomba" <[email protected]> wrote in message
>>> news:[email protected]..
>>>> 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