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is 100 percent bicarbonate of soda and it's a prime ingredient in baking powder. It is alkaline in nature and creates carbon dioxide bubbles when it's combined with an acid, giving rise to dough and batters—it acts as a leavening agent. Baking soda and baking powder are not interchangeable in recipes.
Baking soda
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 corn flour or rice flour which absorbs moisture.
Baking powder
Swap out the vanilla with half as much almond extract. Almonds have a stronger flavor so less is required. Other flavor extracts such as orange, lemon or peppermint can also be used in place of vanilla. Just pick a flavor that will complement the other ingredients in the recipe. If you use one of these extracts, replace the vanilla with an equal amount of the substitute.
Almond extract
If you happen to have vanilla-flavored almond or soy milk in the fridge, you can use either one to replace the vanilla measure for measure.
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Try an equal amount of rum or brandy if you aren't trying to avoid the alcohol.
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Scrape out the seeds from half a vanilla bean and use them as a stand-in for one teaspoon of vanilla extract.
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Also known as baking or bitter chocolate, this is chocolate in its simplest form.
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Chocolate labeled 60 or 72% cocoa is often referred to as bittersweet. It’s great for eating by itself or baked into some delicious chocolate recipes.
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generally range from 35 to 55% cocoa. Most chocolate chips are semisweet unless labeled otherwise.
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Mild in flavor and the sweetest of the true chocolates, milk chocolate contains at least 10% cocoa, and usually contains a lot of cocoa butter and sugar, too. Classic mainstream chocolate bars are made with this type. It’s also used in candy making and in plenty of sweet recipes.
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is a confectionery typically made of sugar, milk, and cocoa butter, but no cocoa solids.
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