Baking Soda or Baking Powder?
Somewhere in your cupboard, chances are you have a can of baking soda and a box of baking powder. But do you really know the difference between these two products? While both are leavening agents, they are used for entirely different purposes in recipes.
Baking soda causes food to spread, as when cookies spread out on a baking sheet. To have that effect, the baking soda must be mixed with a liquid acid, such as buttermilk. Because baking soda is activated immediately, the food you are making must be baked right away.
Baking powder causes foods like bread to puff up. Baking powder consists of baking soda plus a dry acid that reacts with any liquid added to the recipe. Double-acting baking powder reacts twice, once when wet and then again when heated; this causes the dough to rise twice.
For the latest research, statistics, sample classes, and more, "Like" IDEA on Facebook here.
© 2007 by IDEA Health & Fitness Inc. All rights reserved. Reproduction without permission is strictly prohibited.
|Extreme Interval Training
In this course you'll learn goal-focused intervals and over 50 dynamic exercises and drills to create extensive and intensive training formats.
|Cut to the Core
This is a raw, unedited video filmed live at the 2009 IDEA World Fitness Convention™. Cut to the Core is packed full of core-focused exercises that aim to improve the way you look, feel and live.
|September 2011 IDEA Fitness Journal Quiz 4: Plyometric Training
This continuing education quiz is an in-depth look at plyometric training. Plyometric exercises—jumping, bounding, hopping, arm pushing, and catching and throwing weighted objects such as machine balls—are movements that involve rapid eccentric and concentric muscle actions.