bicarb or baking powder?

squeaky

One of them has cream of tarter in and they are actually quite different.

There's a definition in the Cooking section of the MEGA Index sticky at the top of the forum listing.

http://forums.moneysavingexpert.com/showthread.html?t=235198

ellas9602

Thanks Squeaky

I was hoping for a reply before I left work at 4 as Im off straight to the supermarkets now (for both);)
:j
Thanks very much :beer: :beer:

squeaky

You're welcome

360view

Hi!

Does the recipe requiring bicarb mention cream of tartar? Because by combining the two, you get baking powder.
I think both are raising agents e.g. cake recipes using plain flour usually need baking powder.

Now I'm beginning to confuse myself!!! If I were you I'd buy both.

The bicarb comes in handy for home cleaning and I use level tsp when boiling green veg (cabbage etc) as veggies tend to keep their colour and soften quicker.

mrs_mix

by mixing bicarb and cream of tartar you get baking powder the quanitity is say 2 teaspoons bicarb and 1 teaspoon of cream of tartar always double the amount of bicarb

foreverskint

You shouldn't really use bicarb when cooking veggies as it wipes out the vitamins I beleive?

squeaky

foreverskint wrote:

You shouldn't really use bicarb when cooking veggies as it wipes out the vitamins I beleive?

Does it? Wow! I saw a suggestion a while back for making apple pie without needing too much sugar to take the edge off the apples and it recommended using a teaspoon of bicarb. So did I make a booboo then?

Signed: Apple pie fiend

Ruby_Pudding

foreverskint wrote:

You shouldn't really use bicarb when cooking veggies as it wipes out the vitamins I beleive?

I've heard this too but I will use it once in a while especially with cabbage to get it to taste the way my nan used to do it

kittiwoz

Squeaky wrote:

Does it? Wow! I saw a suggestion a while back for making apple pie without needing too much sugar to take the edge off the apples and it recommended using a teaspoon of bicarb. So did I make a booboo then?

I thought it leached them out into the cooking water rather than actually degrading them so it wouldn't matter for apple pie. Note the distinction this is what I think rather than what I know and I'm not too confident I'm right. Anyone know for definite?

ellas9602

I did buy both in the end (they were only 39p each anyway!). I had for some reason always assumed they were the same thing
My nanna used to eat a spoonful of 'Bicarb' as she called it to ease sore throats or something (except she ate it every day)

My apologies for asking a question which was indexed but even after you told me I searched the index and couldn't find anything, I don't know where I go wrong!


BTW, the lower fat cake I made was a Delia Carrot Cake, it was easy, yummy and pretty impressive too (well my lot were impressed anyway!):j :j