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ZL1ABS > RECIPE 16.01.13 09:55l 43 Lines 1859 Bytes #999 (0) @ WW
BID : 620112ZL1ABS
Read: DK5SG DK3UZ GUEST
Subj: Why Baking Powder is Best
Path: DB0FHN<DB0FOR<DB0SIF<DB0EAM<DB0RES<ON0AR<VK6HGR<ZL2BAU<ZL1AB
Sent: 130116/0835Z @:ZL1AB.#06.NZL.OC #:14359 [AUCKLAND] FBB7.00i $:620112ZL1AB
From: ZL1ABS@ZL1AB.#06.NZL.OC
To : RECIPE@WW
"Why baking powder is Best
Why do most recipes, even American & Continental ones, tell you to use
baking powder?
In the first place, it is so easy to use. Secondly all flour contains
moisture. Therefore it is safer to keep the rising ingredient - that is
the baking powder - dry and fresh in its' own airtight tin, away from the
flour, until you need it. Obviously if the rising ingredient has been
mixed in with the flour for some time it is affected by the moisture and
tends to lose its' strength. Thirdly, some recipes have a larger
proportion of rising than others. Baking powder is a quick and easy method
of providing the exact amount of rising called for in the recipe.
Baking powder is sure; it costs only a few pence a baking, and there is
no risk of wasting eggs, butter and fruit in a cake that fails to rise. It
is packed in an airtight tin and provided you replace the lid immediately
after using, remains effective right to the end. Then of course it
contains cream of tartar, the very remarkable product of grapes that makes
an enormous improvement in texture, flavour, colour and the keeping
qualities of scones and cakes.
Baking powder makes better and lighter rissoles, meat and fish cakes.
Makes a wonderful difference to omelettes, mashed potatoes, scrambled
eggs, and porridge too. Try a teaspoonful in each four-people serving and
you will be delighted with the results.
If, by chance, a recipe stipulates the use of self-raising flour,
substitute one raised teaspoon of baking powder and one cup of
self-raising flour given in the recipe."
From my mother's old New Zealand cookery book (1956 edition), printed by a
maker of baking powder, custard powder, cornflower and jelly crystals.
[Beverly Sheffield]
73 - Michael, ZL1ABS @ ZL1AB
Message timed: 20:43 on 2013-Jan-16
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