Eric's 60-Second Kitchen - Baking Powder

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MANY OF YOU MAY BE DOING SOME LAST-MINUTE BAKING TODAY. AND AN IMPORTANT INGREDIENT WILL BE BAKING POWDER. WHAT DOES BAKING POWDER DO? WELL, IT MAKES YOUR BAKED GOODS RISE. IT IS A MIXTURE OF AN ACID AND AN ALKALI. WHEN MOISTURE AND HEAT IS ADDED, CARBON DIOXIDE IS FORMED, WHICH IS THEN RELEASED DURING BAKING, CAUSING STEAM, WHICH HELPS CREATE AIR POCKETS, WHICH HELPS THE BATTER RISE. KEEP IN MIND, BAKING POWDER LOSES ITS POTENCY OVER TIME. OKAY, HOW DO YOU KNOW IF YOUR BAKING POWDER IS STILL POTENT? TAKE ONE QUARTER CUP OF HOT WATER AND POUR OVER ONE HALF TEASPOON OF BAKING POWDER. IF IT BUBBLES, IT’S OKAY. IF IT DOESN’T, IT’S PAST ITS PRIME AND YOU NEED TO GET A FRESH CONTAINER. WHAT IF YOU DON’T HAVE TIME TO DO THAT? WELL, YOU CAN MAKE YOUR OWN BY COMBINING ONE HALF TEASPOON CREAM OF TARTAR WITH ONE QUARTER TEASPOOON BAKING SODA, AND TO KEEP THE MOISTURE FROM ACTIVATING THE MIXTURE, ADD A QUARTER TEASPOON OF CORN STARCH. USE IT AS QUICKLY AS YOU CAN, AS THE HOMEMADE VERSION CAN RELEASE ITS CARBON DIOXIDE MORE QUICKLY THAN THE COMMERCIAL BRANDS.