neat bakery
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#2
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anon (12/07/2015) [-]
There are none here that use Crisco instead of butter. I am disappointed. that is like the number one thing to brilliant cookies.
#6 to #1
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skelebones ONLINE (12/07/2015) [-] 
I cannot believe how incredibly stupid you are. I mean rock-hard stupid. Dehydrated-rock-hard stupid. Blazing hot mid-day sun on Mercury stupid. Stupid so stupid that it goes way beyond the stupid we know into a whole different dimension of stupid. You are trans-stupid stupid. Meta-stupid. Stupid collapsed on itself so far that even the neutrons have collapsed. Stupid gotten so dense that no intellect can escape. Singularity stupid. You emit more stupid in one second than our entire galaxy emits in a year. Quasar stupid. Your writing has to be a troll. Nothing in our universe can really be this stupid. Perhaps this is some primordial fragment from the original big bang of stupid. Some pure essence of a stupid, so uncontaminated by anything else as to be beyond the laws of physics that we know. I’m sorry. I can’t go on. This is an epiphany of stupid for me. After this, you may not hear from me again for a while. I don’t have enough strength left to deride your ignorant questions and half-baked comments about unimportant trivia, or any of the rest of this drivel. Duh.
What's the difference between baking soda and baking powder? Short answer: acid.
But it can make a big difference for baked goods, so let's explain.
Baking soda has only one ingredient: sodium bicarbonate. Sodium bicarbonate is a base that reacts when it comes into contact with acids, like buttermilk, yogurt or vinegar. This reaction produces carbon dioxide (CO2) in the form of bubbles, like a liquid foam (think of the grade school experiments involving fake volcanoes, vinegar and baking soda). When making baked goods, the process is called "chemical leavening," because the trapped CO2 gas makes the dough or batter rise.
But when baking soda comes into contact with an acid, it pretty much reacts immediately. And that's a problem.
For many baking recipes, you want an extended reaction, so that the rising doesn't take place all at once.
Baking powder addresses this problem because it is "double acting" – it has different ingredients that create CO2 gas at different stages of the baking process.
All baking powders contain sodium bicarbonate (just like baking soda). But baking powder also contains two acids. One of these acids is called monocalcium phosphate. Monocalcium phosphate doesn't react with the sodium bicarbonate while it's dry. But as soon as the baking powder is stirred into a wet dough or batter, the two ingredients begin to react, releasing bubbles of CO2 and causing chemical leavening.
But to extend the chemical leavening process, baking powder also contains a second acid, either sodium acid pyrophosphate or sodium aluminum sulfate. Neither of these acids react with sodium bicarbonate until they are both: A) wet (i.e., stirred into the batter) and B) hot.
In other words, sodium acid pyrophosphate and sodium aluminum sulfate won't start reacting with the sodium bicarbonate until after you've put the dough or batter in the oven. This means that the batter rises for a longer period of time, making lots of bubbles (and a fluffier cake, muffin, or whatever).
At some point during the baking process, the liquid foam of rising batter becomes a solid foam, because the batter "sets." This is one reason eggs are so common in baking recipes.
The proteins in eggs become irreversibly denatured when exposed to heat (i.e., the proteins unfold and cannot refold into their original shape). These altered egg proteins essentially give the liquid foam a solid structure, allowing it to hold its shape.
By comparison, in recipes that use yeast as a leavening agent, the gluten proteins in flour serve a role similar to that of egg proteins in most chemically-leavened baked goods in the sense that they help to trap air bubbles until the dough sets. (That's why bread flour has more protein than cake flour.)
What's the difference between baking soda and baking powder? Short answer: acid.
But it can make a big difference for baked goods, so let's explain.
Baking soda has only one ingredient: sodium bicarbonate. Sodium bicarbonate is a base that reacts when it comes into contact with acids, like buttermilk, yogurt or vinegar. This reaction produces carbon dioxide (CO2) in the form of bubbles, like a liquid foam (think of the grade school experiments involving fake volcanoes, vinegar and baking soda). When making baked goods, the process is called "chemical leavening," because the trapped CO2 gas makes the dough or batter rise.
But when baking soda comes into contact with an acid, it pretty much reacts immediately. And that's a problem.
For many baking recipes, you want an extended reaction, so that the rising doesn't take place all at once.
Baking powder addresses this problem because it is "double acting" – it has different ingredients that create CO2 gas at different stages of the baking process.
All baking powders contain sodium bicarbonate (just like baking soda). But baking powder also contains two acids. One of these acids is called monocalcium phosphate. Monocalcium phosphate doesn't react with the sodium bicarbonate while it's dry. But as soon as the baking powder is stirred into a wet dough or batter, the two ingredients begin to react, releasing bubbles of CO2 and causing chemical leavening.
But to extend the chemical leavening process, baking powder also contains a second acid, either sodium acid pyrophosphate or sodium aluminum sulfate. Neither of these acids react with sodium bicarbonate until they are both: A) wet (i.e., stirred into the batter) and B) hot.
In other words, sodium acid pyrophosphate and sodium aluminum sulfate won't start reacting with the sodium bicarbonate until after you've put the dough or batter in the oven. This means that the batter rises for a longer period of time, making lots of bubbles (and a fluffier cake, muffin, or whatever).
At some point during the baking process, the liquid foam of rising batter becomes a solid foam, because the batter "sets." This is one reason eggs are so common in baking recipes.
The proteins in eggs become irreversibly denatured when exposed to heat (i.e., the proteins unfold and cannot refold into their original shape). These altered egg proteins essentially give the liquid foam a solid structure, allowing it to hold its shape.
By comparison, in recipes that use yeast as a leavening agent, the gluten proteins in flour serve a role similar to that of egg proteins in most chemically-leavened baked goods in the sense that they help to trap air bubbles until the dough sets. (That's why bread flour has more protein than cake flour.)
#10 to #9
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skelebones ONLINE (12/07/2015) [-]
i manage a roadside diner and sub out for the cook on his days off. and i bake **** for schools every week.
#13 to #11
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skelebones ONLINE (12/07/2015) [-]
simple starting point for you no reading required.
1/2cup butter(a stick)
1cup sugar
1/2cup cocoa
1/3cup milk
throw it all into a pot over medium high heat till it all makes a chocolate sauce. bring it to a boil. once boiling drop heat dot medium low-ish and stir constantly 4 minutes
take off heat
toss in 3 cups of oats and splash in a tsp of vanilla mix it up. then use spoons to drop cookie sized dropps onto parchment paper or whatever.
let cool or eat hot and burn the roof of your mouth off. up to you
1/2cup butter(a stick)
1cup sugar
1/2cup cocoa
1/3cup milk
throw it all into a pot over medium high heat till it all makes a chocolate sauce. bring it to a boil. once boiling drop heat dot medium low-ish and stir constantly 4 minutes
take off heat
toss in 3 cups of oats and splash in a tsp of vanilla mix it up. then use spoons to drop cookie sized dropps onto parchment paper or whatever.
let cool or eat hot and burn the roof of your mouth off. up to you
#26 to #19
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skelebones ONLINE (12/07/2015) [-]
kinda hard to mess up no bake cookies... itll either be too chewy or not chewy enuf... either way unless you dont follow the instructions i laid out then it wont burn or anything.
#28 to #27
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skelebones ONLINE (12/07/2015) [-]
eh not rly... i just like to include cosmos space time oddessy in my insults from time to time
#25 to #21
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skelebones ONLINE (12/07/2015) [-]
cuz i get drunk n block ppl... alot deserve it... alot dont.. sorry m8
#16 to #12
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thatonesouthernkid (12/07/2015) [-] the ingredients for honey, stevia, agave nectar, and mayple syrup
#8
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lovot (12/07/2015) [-] Why are people obsessed with replacing eggs? They are quite healthy on their own.
#23 to #8
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greyhoundfd (12/07/2015) [-] If you're concerned about your cholesterol, having a lot of eggs is a rather bad idea. That's literally the only downside of them: they're high in cholesterol and if that's a problem for you it's a bad idea to have them. Of course, that's like saying "This car is absolutely fine, but if you have a certain eye color it will stab you in the dick."
#22 to #8
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hymncz (12/07/2015) [-] Not saying this is for everyone, but for some that I know, people avoid eggs for 2 reason. Maybe they ran out of eggs and are too lazy to buy some
1.It's high in cholesterol
2. Vegan diet.
Reason 1 is dumb since dietary cholesterol doesn't have much effect on our body's cholesterol, but people believe what they want to believe.
1.It's high in cholesterol
2. Vegan diet.
Reason 1 is dumb since dietary cholesterol doesn't have much effect on our body's cholesterol, but people believe what they want to believe.
#4
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anon (12/07/2015) [-]
To make 1 tablespoon of baking powder:
Measure 1 teaspoon baking soda and 2 teaspoons cream of tartar into a bowl.
Mix until thoroughly combined and use right away.
(goes bad in 6 months, loses potency)
Measure 1 teaspoon baking soda and 2 teaspoons cream of tartar into a bowl.
Mix until thoroughly combined and use right away.
(goes bad in 6 months, loses potency)
#34
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sonicsyndicate (12/07/2015) [-] Swear to god my college has smelled like fresh baked cookies for the last month and noone can find whos making cookies
#24
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failtolawl (12/07/2015) [-] My mom makes the Nestle Toll House recipe cookies. They are quite frankly the best homemade chocolate chip cookie recipe ever.
#20
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thechosentroll (12/07/2015) [-] I prefer my current method of "Drink, then try to cook, **** up the recipe and see what happens.".
