and most baking powders you see at a grocery store (in america at least) use highly processed and just awful powdered dry acids to begin with. much more worth to do as you said, use baking soda + an acidic ingredient. Or make your own baking powder like I did, and it almost works better than pre-bought. 2 parts baking soda, then 1 part each of a starch (I use cornstarch), and cream of tartar
The snickerdoodle recipe I know uses baking soda and cream of tartar, which is essentially baking powder, but I think the proportions are different than store bought baking powder.
@@mastod0n1Yes, because the extra cream of tartar is one way to give snickerdoodles their distinctive flavor. I’ve also seen sour cream or other cultured foods used.
My chef used to say cooking is jazz, change all the notes you want, and people can still love it. Baking is classical music, change a single note and people notice.
To a degree. There is definitely artistry and improvisation with baking. The base form of a dish, yes it's a formula to follow. But how you combine all of the base forms? Artistry. A fine dining plated dessert has just as much artistic nuance as a fine dining entree. What is your main component? What garnishes would fit well with it? What sauce(s) would you pair with it? And the most artistic free-form aspect, how do you plate it all? You want height, color, texture. You want to delight the eyes as much as the tongue. It's the final thing the guest is going to experience, you need to knock their socks off with a perfect dessert. There's no recipe to follow for how to plate it up. It's like a charcuterie board, just pure expression.
@@aprophetofrng9821there’s artistry in classical music too! Dynamic shifts and tempo changes are sometimes at the liberty of the performer. The analogy still works because jazz is an art form based on improv (as long as you know the “rules”) like cooking is and baking you’re supposed to be more by the book but you can still add a little bit of zing if you want
Well, there's changing it up, and there's ruining it. There's the old saying about "If it's batter, everything matters." And it's really, "If it's batter, the batter's what matters." If I'm doing pancakes, I will add blubberies, choccy chips, etc, as long as I am not adding something wet or dry enough to change the batter.
@@TimeSurfer206 on two different occasions I made a few changes to a recipe (forgot to buy someone, thought I had enough of x, etc). The first time the result was just acceptable, it was edible but not something I'd share with the world. Second time the result was just amazing, and really all I did was be more careful mixing the better and substituting ratios based on feel and look of the batter.
@@pamelah6431 to kickstart the reaction for the rising, an acid makes the baking soda react and bubble up, while baking powder is both baking soda and an acid
Be specific when asking for Baking Soda in a store. Baking Powder will only be found on the baking aisle, but Baking Soda can be found in various locations in the store as it is very versatile although the only edile Baking Soda is on the baking aisle. As a retail worker in a cheap store, i get excited to see food-grade baking soda because it appears so rarely for our location.
@MagnakayViolet Just to be clear...they are the same. As long as it is in fact 100% sodium bicarbonate. (Baking soda) And not "washing soda". Though do be careful and make sure to check from brand to brand. This logic is good to keep in mind though, as there are plenty of products that aren't food safe, even though they're called the same thing. A good example is essential oils. There are in fact GRAS certified essential oils that are safe to put in food. But definitely don't go to your local store and start dumping the EOs they have into your food 😅 (that stuff is loaded up with all kinds of inedible perfumes and alcohols) Also retail worker ✌️
Do you live in the US? Never seen a grocery store without Arm N Hammer Baking Soda. Yet in like certain non grocery stores I've seen Bicarbonate of Soda. By the way usually the difference between food safe and things for like cleaning is the later might have a fragrance. Yet I think in America. If it is called Baking Soda. It is always food grade. I have worked at grocery stores myself. Arm N Hammer all uses baking soda, but they don't call it baking soda. I hope people aren't dumb enough to mistake a Fridge on the box for stuff you put in food.
@@allmyducksinarowI have never seen anything sold just as Baking Soda that isn't food grade in the US. All the cleaning products made with it were very clear what the purpose was for. Generally strongly scented. It would be very hard for a functioning adult to confuse it. I've also only ever seen Arm N Hammer Baking Soda sold quite honestly. Now I've seen Bicarbonate of Soda in places. Which is the same thing. I actually never knew Baking Soda and Powder are two different things. Wow. Never used baking powder. Anyway all pure sodium bicarbonate should be safe. In theroy - but things not made for food don't have to list fillers so definitely don't risk it.
@@allmyducksinarow it just depends. If an item isnt 100% food safe, it means it could have additives that are inedible, in order to bulk up the product, or serve another function for said product. Generally if it's sold in a store, it'll have regulatory standards it needs to follow (in America) and you can check to see if there's any additives. Or you can err on the side of safety and just go to the food aisle, where the regulations are enforced to food safety standards.
I would say both apply to both. I think it’s better to just say baking requires more accuracy - feels wrong to deny the same kind of creative and artistic merit to baking given so many of the same skills are involved.
Baking is an art too. But the artist is the one who came up with the recipe. You should see some of the things they come up with that are gluten free, low carb, egg free, dairy free these days. It’s incredible how far we’ve come.
@@fabe61 So more accurately, cooking is the art of throwing stuff together once you understand the basics. Baking is the art of tweaking a tried and true formula.
Difference between cocoa powders would be useful too, I've been tripped up with the omitting or addition of baking soda/powder in recipes that call for Dutch process cocoa powder or not
Google is your best friend when it comes to ingredient substitutions, particularly in baking. Dutch process cocoa can be replaced with regular cocoa powder + 1/8 tsp per 3 tbsp cocoa
It depends on the recipe whether you can substitute cocoa types. Some recipes rely on the neutral pH and solubility of Dutch process cocoa to work and will break down if you swap. Others specifically rely on the acidity of natural cocoa and won’t work with Dutch process. I’m sure there are recipes that DGAF too, but generally you need to adjust the leavening in baking if you swap cocoa types. I’m curious why the website you found suggests you need more natural cocoa to substitute for Dutch process, though. What’s their thinking?
@@arashikou6661 I think they omitted an additional acidic ingredient to use in the proportion of 1/8 tsp be 3 tbsp & mentally flipped regular & Dutch process, because I have seen recipes that call for regular that have a note of "add more x if using Dutch process cocoa powder."
Yeah, a one min short take on dutched vs regular wud be nice. I thowt that he had alrdy done such, but naw, my brain just remembers it from an Adam Ragusea vid; but its nowhere near as short and sweet
this used to trip me up sooo badly but finally figured out the difference like a year ago and i STILL learned something new from this short. thanks for the mini chemistry lesson shaq also idk where else to say this but i got myself a berkley apron for my birthday and i love it so much! i get compliments on it all the time. thank you for being one of the few content creators who sell actual useful/practical merch
@@ana419 berley is shaq's online store. sells primarily ceramics like plates and bowls, but also some apparel like the chef's apron i got, and the apron and hat he's wearing in the vid. you should check it out, there's really nice stuff there
We eliminated the confusion in Australia by referring to “baking soda” by its real name, bicarbonate of soda or usually just bicarb soda. And we typically don’t use baking powder in as many recipes as they would call for self raising flour instead (not 100% sure it’s equivalent but I know baking soda powder is usually in recipes with flour for leavening and bicarb soda is not always used with flour)
I don't think it's called baking soda outside North America. In the UK it's bicarbonate of soda, and in Spain it's just called sodium bicarbonate. Baking powder is baking powder in the UK. Confusingly in Spain it's called levadura (which can also be used for yeast... That's a whole other level of confusion when making bread or pizza).
@@mjudecla diferencia en españa entre la levadura (yeast) y el baking powder es que normalmente el segundo te lo encuentras con el nombre de "Impulsor", "Polvo de hornear" o directamente como Baking Powder si lo compras de ciertas marcas como Royal
@@nuko_. ¿Si? Solo he visto en lidl y allí se llama levadura. Pero es "baking powder" no es levadura seco. Afortunadamente es muy fácil que encontrar levadura fresca también.
Important note: NaHCO3 (sodium hydrogen carbonate, bicarbonate of soda or baking soda) thermally decomposes at temperatures over about 80 degrees Celcius. Bicarbonate of soda can be used as a leavening agent without any acidic component for this reason. Also-important note: In a pinch, one can use bicarbonate of soda to put out fires by throwing it directly into the heat and letting the carbon dioxide that's released smother the flames. This is particularly important for grease fires, where using water will most likely make things worse, and certainly won't help. *More* important note: If you *do* find yourself using this method, *please* make sure that you're sufficiently far from the heat to avoid being burnt. Don't assume that "some guy on the internet told me it was possible" is the same as "it will automatically work" - it is not. Fire blankets and CO2 extinguishers exist for a reason, folks.
My husband and I both worked (a very long time ago) at an industrial bakery. He was on the production line as a manager, I was in the warehouse. He learned then the phrase that should be hung in our kitchen: Cooking is art. Baking is chemistry.
I knew they were different sense i was a kid.. they look different aswell... but the amount of people who have tried to replace one for the other is insane
A few months ago, an acquaintance of mine (an adult woman!) insisted that I was wrong and they were the same thing. She wouldn't even google it. I was floored, haha!
The baking soda/powder mnemonic we learned in culinary school is "baking POWder has its own POWer while baking SOda needs SOmething SOur" Caps for emphasis. I tried bold but it disappeared.
I know that when you mess with the reactions of ingredients in baking, you get some weird stuff. But saying you can’t change anything about a recipe is assuming that all recipes are created equal. Just because baking is chemistry doesn’t necessarily mean that a recipe is law. I know that when I change things in the recipe (adding or subtracting salt, adding vanilla, adding spices, switching the sweetener, adding more or less liquid, etc), it usually turns out awesome. So while I do encourage you to follow the skeleton of a recipe, after baking for a bit, I encourage you to play around and have fun with the recipe too. You can make things how you like them! And, I can’t even tell you how many times I’ve come across a recipe and things were wrong! A measurement seemed too much or too little, or it seemed like the dough was too dry, or the batter was the wrong texture, or one of the steps seems like it was in the wrong place or described incorrectly. Or I’ve also come across recipes that were just plain bad. But with some baking knowledge and a little bit of experimentation, I’ve been able to fix those recipes to make them taste good! So my point is that while you can be much more flexible with cooking, if you practice, you can also have some flexibility with baking too. ❤
Soda causes doughs and batters to rise, powder releases gas that causes batters and such to expand. What you use depends on what you are looking for in your baked goods.
@@Padraigp They both do the same thing in the end but Baking Powder doesn't need an acid to bubble. Powder is Soda+Cream of Tartar(a dry acid powder) so they dissolve and react. With cookies things get a bit odd because the PH of the dough effects how much they spread so they will have uneven amounts of acid and base depending on if the desire is thin and crispy or thick and chewy.
THANK YOU!!!! I don't like to cook because it gives me lots of anxiety ( I don't like to waste ingredients/food to figure it out), but these videos really make me more comfortable when trying something new!!!
That’s why I always use the philosophy of “cooking is like building an ikea table it doesn’t have to be right it just has to be close, baking is like driving, a tiny slip up and the whole thing is ruined”
I love baking and cooking and you can modify and/or come up with your own recipes with both. It just might be trial and error, depending on what you’re doing. There are also some items you can combine to substitute for others you might not have on hand (such as a little vinegar in a cup of milk for buttermilk, and combining granulated sugar and molasses for brown sugar. If people didn’t modify or come up with their own baking recipes, we wouldn’t have all the yummy goodies and varieties we have today.
All of my grandmas recipes always just said soda instead of baking soda, it confused me when i first started using them, but its much easier to immediately remember which you need without looking at the recipe again
As a (non-professional) baker, I’ve heard this many times, and I gotta tell you… baking is way more forgiving than people make it sound 😂 like just throw some stuff in a stand mixer and yummy things are gonna happen
my friends and I tried to make pumpkin bread as our first baking experience, just some bread with pumpkin flavoring... well we didn't have flavoring so we used pumpkin spice. Smelled so good! Exactly like pumpkin bread! ..but it tasted like normal bread 😂
I find it a bit trial and error, however I sometimes modify and/or attempt to create my own recipes. There are also items that can substitute/swap for others you might not have on hand.
Agreed. I find it funny another video I watched today (Adam Regusea) mentioned that baking is not an exact science like people think and how there is room to play with recipes.
Yeah I don't agree that it's so black and white. idk why it's a saying. Really it just comes down to skill in either baking or cooking, and I guess more people know how to cook than bake. I was the other way around. You can sub some stuff and not other stuff in both cooking and baking. You just need the cumulative experience for that knowledge. Spicing food was overwhelming for me, cheat sheets pinned above the stove helped a lot.
It really depends. If you're subbing half the chocolate chips with caramel chips in a cookie recipe then it's all just a matter of taste... If you're subbing base ingredients? That's where problems arise.
I have been cooking and baking since I was 4 years old and have done LOTS of experimenting. You can absolutely sub quite a lot of stuff into baked goods once you understand the science. I don't even use recipes for Sourdough let alone cakes or anything else and it always works
If you're not following a recipe in baking, baking powder is useful if there isn't any acid in whatever you're baking and baking soda is useful if there is already an acid for the sodium bicarbonate to react with. This is why you can't really substitute one for the other in recipes. You use one or another based on what the rest of the recipe looks like. You can substitute baking soda for baking powder if you know what you're doing by also adding an acid, but it's better not to unless you really know what you're doing.
It's ok to bake by sight - if you have the fundies down. If you don't know where you can slack and what's important, you can really mess stuff up (Although that may be part of the fun).
At my work we carry baking SODA but not baking POWDER, and a lot of the time people get confused when I try to explain that they insist I’m being pedantic. Thank you for explaining this so I can go into greater detail with people
Baking soda, or NaHCO3, undergoes decomposition when heated, forming sodium carbonate (Na2CO3), carbon dioxide, and water. When baking soda is used without an acidic component, this reaction is what occurs. It can weakly leaven batters and doughs, but the leftover sodium carbonate is alkaline enough to a) enhance browning and b) impart an unpleasant metallic taste. In fact, sodium carbonate or 'baked baking soda' is sometimes used as a substitute for food-grade lye (sodium hydroxide) in, for example, pretzel recipes. Sodium bicarbonate's reaction with acid is different, instead producing a salt (depends on the acid), and carbonic acid. The carbonic acid is literally soda water, and at baking temps+pressures there is much more CO2 than the water will normally hold, so it bubbles and foams, causing a strong leavening effect. The leftover sodium forms a salt - for example, vinegar (acetic acid) forms sodium acetate while buttermilk (lactic acid) would form sodium lactate. These salts generally taste milder than sodium carbonate, and because the leavening action is stronger, less are produced. So when leavening is the desired result, the acid reaction is superior, hence the inclusion of a powdered acid in baking powder. (Since it is a powder, the two are unable to react until both are dissolved in solution, part of why wet and dry ingredients are mixed separately.)
No problem in the UK - we weren't daft enough to use similar names. Baking powder is a convenient 2-in-1 product that combines bicarbonate of soda and cream of tartar.
Was looking for this comment. Had a baker as my culinary teacher tell the class, and everytime I go into a new (commercial) kitchen, I have people in awe at such a simple and memorable phrase 👍
yes and no.. you can "play" a lot when baking if you have the basic knowledge. for example- baking soda can replace baking powder, but you need to add third of the amount+a bit of acid to activate it+remember that with baking soda, unlike baking powder, you need to be fast. baking powder activated by heat while baking soda start to react immediately with acid. and acid doesn't have to be vinegar. the acid ingredient can be sour cream, orange juice, buttermilk... depends on what you are making. a lot of ingredients has the acidity to activate baking soda
Im teaching my boys to cook & bake. This is the lesson im driving in relentlessly lol Everything down to even the temperature of the ingredients & order in which ingredients are added in WILL have an effect on the results. But with cooking i teach them to use their sences to gain a faster memory over exact measurements. So much awesomeness
Also, most baking powder is double acting, meaning it reacts when liquid id added and also when heated, whereas b. Soda only reacts before cooking. Thats why we mix in the liquid ingredients last.
There is a bit more to baking powder, which is also why it has a bit of a different texture. It is carbonate and bicarbonate mixed with a mild acid verse just bicarbonate. Also, you do get different reactions though, use baking soda for large air pockets, and powder for smaller more numerous ones. Balance the two for more options.
And double-acting baking powder has an additional, heat sensitive component, like monocalcium phosphate's second stage, dicalcium phosphate, or (very common) sodium aluminum sulfate. Fascinating stuff!
I always like to say “cooking is an art, baking is a science.” I love to cook because I have so much creative freedom to do whatever I feel like, but baking is a whole different beast. You have to be like, a legend tier chemist and extremely experienced baker before you can start playing around creatively with baking.
Theyre basically the same thing except one has cream of tartar added to buffer it. Both will work in a recioe that requires a rising agent. Both will create bubbles when they heat up. What wont work is if your baking powder has got wet or damp in your kitchen because it will have reacted already. Its fine to replace one with the other unless youre making something like soda bread or something very delicate. Most flour already has rising agents in it anyway even plain.
The science of baking is very different than cooking. Over 35 years I have been both, but my time as a chef de patisserie (fancy baker) taught me more and was much harder.
A lot of foodies I respect say this about baking. But truth be told, I often just guestimate and sub things out when baking and it usually turns out pretty tasty and pretty close to what I was aiming for. Granted, I've been baking all sorts of things for more than thirty years now, but still...
When i was little, i didn't know about cooking or chemistry. But i wanted lemon soda after school. I took two or three lemons from my mom's cooking storage and baking soda. Because it said soda.. added baking soda, lemon juice, water and sugar into empty plastic bottle. Waited for carbonation but didn't work... I was sad.
This is why historical baking recipes are such a nightmare to try and follow. They'd leave out information considered common knowledge at the time with no thought of how cultures and languages develop and change. We have lost so much knowledge over the years.
Man… that ending really reminded me that growing up in Mormon Boy Scouts was so much less helpful than if I got the full experience. They phone it in so much just to get the kids through the system without challenging them. I never even heard the baking rhyme you did at the end.
On bakin powder, my alrdy knowin from prior knowledge seekin that bakin powder is usually just bakin soda plus smth like cream of tartar came in handy the other day :3 My metamour (they) was makin some brownies and didnt notice we didntve eggs, and then asked me what they cud swap the eggs out for. I saw on the box that it had bakin soda as an ingredient and also cream of tartar, so i knew that the egg was there more for texture and not leavenin; so i suggested swappin it for a little bit of sour cream which we had, and they said that they actually think they like them even more with sour cream instd of egg :3
@@phantomkate6 Ive a fine motor control disability; i typo a lot, even with my shorthand (like i typod almost a dozen times in that sentence alone cuz some harder words) ing is a combo of words where my thumbs naturally swap btwn which types which and that is when im most likely to typo. Its just g is in an an awkward spot so its more likely to see my thumbs naturally swap; and i cant retrain how my brain is usd to thinkin of these keys, as that got built-in in grade school when i started usin keyboards With those tho, unlike a phone, my typo rate got rly low bcuz it has the right amount of feedback and is significantly larger than a phone virtual keyboard As long as folk understand me, i dont see any reason to force myself to type the much harder way and raise my typo rate even more; when i can just clarify things if folk ask me what i meant by one word or another. This isnt like a contract or an essay after all, we can talk back and forth til we figure shite out
Yes. But as I’ve tried you can make things if you substitute it right. If you don’t have baking powder but you have the baking soda and let’s say citrus juice you can make it the same. It might just taste different.
When I first started cooking, I once used baking soda in my pancake batter, and yes it really did matter. I've absolutely never made that mistake again!
Yep, I've been using this understanding in adjusting to experiment and design speculative recipes I'll rewrite drafts of for a while. I'll note that I'll need a certain amount of vinegar and baking powder to ratio of other ingredients if I want a spongier airy consistency, making the batter or dough less dense, and multiply out into servings more plentifully too 😊❤
Here's a fun trick. Bake how you want and have it still come out right. People are so confused when I just guess at the ingredients and it works every time.
*_Have you ever used baking soda in bread, maybe too much and it turns blue/green? That's because some baking soda's contain aluminum. Now, maybe that version you have there does not, but the arm&hammer I have turns bread blue/green._*
This came up in conversation for me a few months ago. I couldn't find a brand available for sale here that contained aluminum, but I'm in Canada so maybe the regulations are different.
It's very useful cooking for yourself knowing a lot about plants and chemistry because otherwise you may not necessarily have much ability to change things to fit your needs, or make what you've got work.
That's why some recipes will make use of an acidic ingredient to react with baking soda. But not with baking powder, it doens't need additional acid.
I believe devil food cake is one of such recipes.
and most baking powders you see at a grocery store (in america at least) use highly processed and just awful powdered dry acids to begin with. much more worth to do as you said, use baking soda + an acidic ingredient. Or make your own baking powder like I did, and it almost works better than pre-bought. 2 parts baking soda, then 1 part each of a starch (I use cornstarch), and cream of tartar
@@peahnus9037that won't be double-acting though, will it?
The snickerdoodle recipe I know uses baking soda and cream of tartar, which is essentially baking powder, but I think the proportions are different than store bought baking powder.
@@mastod0n1Yes, because the extra cream of tartar is one way to give snickerdoodles their distinctive flavor. I’ve also seen sour cream or other cultured foods used.
My chef used to say cooking is jazz, change all the notes you want, and people can still love it. Baking is classical music, change a single note and people notice.
To a degree. There is definitely artistry and improvisation with baking. The base form of a dish, yes it's a formula to follow. But how you combine all of the base forms? Artistry. A fine dining plated dessert has just as much artistic nuance as a fine dining entree. What is your main component? What garnishes would fit well with it? What sauce(s) would you pair with it? And the most artistic free-form aspect, how do you plate it all? You want height, color, texture. You want to delight the eyes as much as the tongue. It's the final thing the guest is going to experience, you need to knock their socks off with a perfect dessert. There's no recipe to follow for how to plate it up. It's like a charcuterie board, just pure expression.
@@aprophetofrng9821there’s artistry in classical music too! Dynamic shifts and tempo changes are sometimes at the liberty of the performer. The analogy still works because jazz is an art form based on improv (as long as you know the “rules”) like cooking is and baking you’re supposed to be more by the book but you can still add a little bit of zing if you want
Well, there's changing it up, and there's ruining it.
There's the old saying about "If it's batter, everything matters."
And it's really, "If it's batter, the batter's what matters."
If I'm doing pancakes, I will add blubberies, choccy chips, etc, as long as I am not adding something wet or dry enough to change the batter.
Good analogy
@@TimeSurfer206 on two different occasions I made a few changes to a recipe (forgot to buy someone, thought I had enough of x, etc).
The first time the result was just acceptable, it was edible but not something I'd share with the world.
Second time the result was just amazing, and really all I did was be more careful mixing the better and substituting ratios based on feel and look of the batter.
My baking teacher used to say
"Baking powder has the power, baking soda needs something sour." I've never forgotten thanks to her.
Needs something sour? What does that translate to?
@@pamelah6431, something sour eg lemons, lime... something acidic.
@@kalondumakau268 needs it for what, though?
@@pamelah6431 to kickstart the reaction for the rising, an acid makes the baking soda react and bubble up, while baking powder is both baking soda and an acid
@@pamelah6431did you not watch the video?
Be specific when asking for Baking Soda in a store. Baking Powder will only be found on the baking aisle, but Baking Soda can be found in various locations in the store as it is very versatile although the only edile Baking Soda is on the baking aisle.
As a retail worker in a cheap store, i get excited to see food-grade baking soda because it appears so rarely for our location.
Wait really?! I always assumed that all baking soda was food-grade, unless it specifically said it was for cleaning/other uses.
@MagnakayViolet
Just to be clear...they are the same. As long as it is in fact 100% sodium bicarbonate. (Baking soda) And not "washing soda".
Though do be careful and make sure to check from brand to brand.
This logic is good to keep in mind though, as there are plenty of products that aren't food safe, even though they're called the same thing. A good example is essential oils. There are in fact GRAS certified essential oils that are safe to put in food. But definitely don't go to your local store and start dumping the EOs they have into your food 😅 (that stuff is loaded up with all kinds of inedible perfumes and alcohols)
Also retail worker ✌️
Do you live in the US?
Never seen a grocery store without Arm N Hammer Baking Soda.
Yet in like certain non grocery stores I've seen Bicarbonate of Soda.
By the way usually the difference between food safe and things for like cleaning is the later might have a fragrance.
Yet I think in America. If it is called Baking Soda. It is always food grade.
I have worked at grocery stores myself. Arm N Hammer all uses baking soda, but they don't call it baking soda. I hope people aren't dumb enough to mistake a Fridge on the box for stuff you put in food.
@@allmyducksinarowI have never seen anything sold just as Baking Soda that isn't food grade in the US.
All the cleaning products made with it were very clear what the purpose was for. Generally strongly scented. It would be very hard for a functioning adult to confuse it.
I've also only ever seen Arm N Hammer Baking Soda sold quite honestly.
Now I've seen Bicarbonate of Soda in places. Which is the same thing.
I actually never knew Baking Soda and Powder are two different things. Wow. Never used baking powder.
Anyway all pure sodium bicarbonate should be safe. In theroy - but things not made for food don't have to list fillers so definitely don't risk it.
@@allmyducksinarow it just depends. If an item isnt 100% food safe, it means it could have additives that are inedible, in order to bulk up the product, or serve another function for said product.
Generally if it's sold in a store, it'll have regulatory standards it needs to follow (in America) and you can check to see if there's any additives.
Or you can err on the side of safety and just go to the food aisle, where the regulations are enforced to food safety standards.
“Cooking a dish? Sub as you wish. Making a batter? Everything matters” love it! Subscription done!
Matter*
cooking is an art, baking is a science.
This ain't chemistry, this is art. Cooking is art. And the shit I cook is the bomb
@@thefanfinfulo the shit you cook is shit. I saw your setup. Ridiculous. You and I will not make garbage.
I would say both apply to both. I think it’s better to just say baking requires more accuracy - feels wrong to deny the same kind of creative and artistic merit to baking given so many of the same skills are involved.
Baking is an art too. But the artist is the one who came up with the recipe.
You should see some of the things they come up with that are gluten free, low carb, egg free, dairy free these days. It’s incredible how far we’ve come.
@@fabe61 So more accurately, cooking is the art of throwing stuff together once you understand the basics. Baking is the art of tweaking a tried and true formula.
Something I learned in culinary school for Pastry, “powder puffs, soda spreads” that’s how you know which does what in your baking!
I learned that the hard way lol.
Thanks for the tip. Definitely gonna try using soda in rizzing women
??
Makes sense
What does "soda spreads" mean? Baking powder literally consists of baking soda. It's the KEY ingredient with one kind of acid.
Difference between cocoa powders would be useful too, I've been tripped up with the omitting or addition of baking soda/powder in recipes that call for Dutch process cocoa powder or not
Google is your best friend when it comes to ingredient substitutions, particularly in baking. Dutch process cocoa can be replaced with regular cocoa powder + 1/8 tsp per 3 tbsp cocoa
It depends on the recipe whether you can substitute cocoa types. Some recipes rely on the neutral pH and solubility of Dutch process cocoa to work and will break down if you swap. Others specifically rely on the acidity of natural cocoa and won’t work with Dutch process. I’m sure there are recipes that DGAF too, but generally you need to adjust the leavening in baking if you swap cocoa types.
I’m curious why the website you found suggests you need more natural cocoa to substitute for Dutch process, though. What’s their thinking?
@@arashikou6661 I think they omitted an additional acidic ingredient to use in the proportion of 1/8 tsp be 3 tbsp & mentally flipped regular & Dutch process, because I have seen recipes that call for regular that have a note of "add more x if using Dutch process cocoa powder."
Yeah, a one min short take on dutched vs regular wud be nice. I thowt that he had alrdy done such, but naw, my brain just remembers it from an Adam Ragusea vid; but its nowhere near as short and sweet
@@kelseyk5990 Ohhhhhhh, thank you! 💡 That makes sense!
That's why I love people who say they can't bake.
"So you don't like following directions, huh?"
I'm an Eagle Scout and I've never ever heard that cooking/baking rhyme before. 😀
Same here lol
Darn, could’ve had that early education to become a cooking TH-camr like Shaq here
it’s a joke
@@kevinxu3892 Ikr? Instead I make random crap that's hardly about cooking. When I think of what could have been...
@@bookisland6515 Boosts engagement.
That's a catchy rhyme
I need more informative shorts like these in my life. Keep up the great content!
this used to trip me up sooo badly but finally figured out the difference like a year ago and i STILL learned something new from this short. thanks for the mini chemistry lesson shaq
also idk where else to say this but i got myself a berkley apron for my birthday and i love it so much! i get compliments on it all the time. thank you for being one of the few content creators who sell actual useful/practical merch
Sweet! 😊 Whats a Berkley Apron?
@@ana419 berley is shaq's online store. sells primarily ceramics like plates and bowls, but also some apparel like the chef's apron i got, and the apron and hat he's wearing in the vid. you should check it out, there's really nice stuff there
@@ana419he is using one in the video, maybe it is his own brand?
I like these shorts, lots of information I can use. I got a few of you saved for cooking stuff, you're my ingredient/cooking additive guy.
I love how quickly and efficiently this man delivers information
We eliminated the confusion in Australia by referring to “baking soda” by its real name, bicarbonate of soda or usually just bicarb soda. And we typically don’t use baking powder in as many recipes as they would call for self raising flour instead (not 100% sure it’s equivalent but I know baking soda powder is usually in recipes with flour for leavening and bicarb soda is not always used with flour)
In my country, baking soda has always been called sodium bicarbonate, there's just a difference between the one for cooking, and the one for cleaning.
I don't think it's called baking soda outside North America. In the UK it's bicarbonate of soda, and in Spain it's just called sodium bicarbonate. Baking powder is baking powder in the UK. Confusingly in Spain it's called levadura (which can also be used for yeast... That's a whole other level of confusion when making bread or pizza).
@@mjudecla diferencia en españa entre la levadura (yeast) y el baking powder es que normalmente el segundo te lo encuentras con el nombre de "Impulsor", "Polvo de hornear" o directamente como Baking Powder si lo compras de ciertas marcas como Royal
@@nuko_. ¿Si? Solo he visto en lidl y allí se llama levadura. Pero es "baking powder" no es levadura seco. Afortunadamente es muy fácil que encontrar levadura fresca también.
I think they call it 'levadura química' (chemical yeast)
Important note: NaHCO3 (sodium hydrogen carbonate, bicarbonate of soda or baking soda) thermally decomposes at temperatures over about 80 degrees Celcius. Bicarbonate of soda can be used as a leavening agent without any acidic component for this reason.
Also-important note: In a pinch, one can use bicarbonate of soda to put out fires by throwing it directly into the heat and letting the carbon dioxide that's released smother the flames. This is particularly important for grease fires, where using water will most likely make things worse, and certainly won't help.
*More* important note: If you *do* find yourself using this method, *please* make sure that you're sufficiently far from the heat to avoid being burnt. Don't assume that "some guy on the internet told me it was possible" is the same as "it will automatically work" - it is not. Fire blankets and CO2 extinguishers exist for a reason, folks.
My husband and I both worked (a very long time ago) at an industrial bakery. He was on the production line as a manager, I was in the warehouse. He learned then the phrase that should be hung in our kitchen:
Cooking is art. Baking is chemistry.
This is my new favourite channel even though I know all this from studying food technology for 7 years. Keep up the good work!
That line at the end is really good
NetShaq it’s great to see you popping off with these shorts
I like your videos. They are so informative
I knew they were different sense i was a kid.. they look different aswell... but the amount of people who have tried to replace one for the other is insane
A few months ago, an acquaintance of mine (an adult woman!) insisted that I was wrong and they were the same thing. She wouldn't even google it. I was floored, haha!
"You don't want your friends having muffins coming out their nose!" - Scary Movie.
Came here for this
The baking soda/powder mnemonic we learned in culinary school is "baking POWder has its own POWer while baking SOda needs SOmething SOur"
Caps for emphasis. I tried bold but it disappeared.
I know that when you mess with the reactions of ingredients in baking, you get some weird stuff. But saying you can’t change anything about a recipe is assuming that all recipes are created equal. Just because baking is chemistry doesn’t necessarily mean that a recipe is law.
I know that when I change things in the recipe (adding or subtracting salt, adding vanilla, adding spices, switching the sweetener, adding more or less liquid, etc), it usually turns out awesome. So while I do encourage you to follow the skeleton of a recipe, after baking for a bit, I encourage you to play around and have fun with the recipe too. You can make things how you like them!
And, I can’t even tell you how many times I’ve come across a recipe and things were wrong! A measurement seemed too much or too little, or it seemed like the dough was too dry, or the batter was the wrong texture, or one of the steps seems like it was in the wrong place or described incorrectly. Or I’ve also come across recipes that were just plain bad. But with some baking knowledge and a little bit of experimentation, I’ve been able to fix those recipes to make them taste good!
So my point is that while you can be much more flexible with cooking, if you practice, you can also have some flexibility with baking too. ❤
Yes! While baking involves chemistry it isn't rocket science either!!
The rhyme at the end is smart 👌
Ps i subscribed 😊
yeah i feel cooking wiser now, also subbed
My man turned Chinese at the end 😂
I am so happy I stumbled upon your channel. Your content tickles the “um actually” part of my brain.
Cuz you wanna still sub in baking, right? Me too. 😂
My guy recited the ncert textbook class 10 word for word and thought we wouldn't notice
Cooking: MacGyver
Baking: Walter White
"Jesse, we need to bake!"
Cooking banking ..wealter white
Bakimg is an exact science for beginners. It’s like, learning the rules so you can break them
Soda causes doughs and batters to rise, powder releases gas that causes batters and such to expand. What you use depends on what you are looking for in your baked goods.
They basically do the same thing. Baking powder is baking soda with a buffer. They both froth in an acid. They both create bubbles when heated.
@@Padraigp They both do the same thing in the end but Baking Powder doesn't need an acid to bubble.
Powder is Soda+Cream of Tartar(a dry acid powder) so they dissolve and react.
With cookies things get a bit odd because the PH of the dough effects how much they spread so they will have uneven amounts of acid and base depending on if the desire is thin and crispy or thick and chewy.
>one causes batters to rise, the other causes batters to expand
Wtf that’s literally the same thing
THANK YOU!!!!
I don't like to cook because it gives me lots of anxiety ( I don't like to waste ingredients/food to figure it out), but these videos really make me more comfortable when trying something new!!!
Cooking, art. Baking, science
That’s why I always use the philosophy of “cooking is like building an ikea table it doesn’t have to be right it just has to be close, baking is like driving, a tiny slip up and the whole thing is ruined”
i dont have much experience baking cakes and stuff, but bread is magical. wild chemistry going on with gluten and yeasts and salt and stuff.
It’s biology because yeast is an fungi and therefore alive
You have a perfect way of explaining things, love it every time you appear in my feed
I love baking and cooking and you can modify and/or come up with your own recipes with both. It just might be trial and error, depending on what you’re doing.
There are also some items you can combine to substitute for others you might not have on hand (such as a little vinegar in a cup of milk for buttermilk, and combining granulated sugar and molasses for brown sugar.
If people didn’t modify or come up with their own baking recipes, we wouldn’t have all the yummy goodies and varieties we have today.
All of my grandmas recipes always just said soda instead of baking soda, it confused me when i first started using them, but its much easier to immediately remember which you need without looking at the recipe again
in the uk we call baking soda 'bi carb' for short and bicarbonate soda n baking powder baking powder
Yeh we call it Bicarbonate of Soda in the UK. Makes it slightly easier to distinguish from Baking Powder.
*_Maybe the real difference between baking soda & baking powder is actually all the friends we made along the way._*
As a (non-professional) baker, I’ve heard this many times, and I gotta tell you… baking is way more forgiving than people make it sound 😂 like just throw some stuff in a stand mixer and yummy things are gonna happen
my friends and I tried to make pumpkin bread as our first baking experience, just some bread with pumpkin flavoring... well we didn't have flavoring so we used pumpkin spice. Smelled so good! Exactly like pumpkin bread!
..but it tasted like normal bread 😂
I find it a bit trial and error, however I sometimes modify and/or attempt to create my own recipes. There are also items that can substitute/swap for others you might not have on hand.
Agreed. I find it funny another video I watched today (Adam Regusea) mentioned that baking is not an exact science like people think and how there is room to play with recipes.
Yeah I don't agree that it's so black and white. idk why it's a saying. Really it just comes down to skill in either baking or cooking, and I guess more people know how to cook than bake. I was the other way around. You can sub some stuff and not other stuff in both cooking and baking. You just need the cumulative experience for that knowledge. Spicing food was overwhelming for me, cheat sheets pinned above the stove helped a lot.
It really depends. If you're subbing half the chocolate chips with caramel chips in a cookie recipe then it's all just a matter of taste... If you're subbing base ingredients? That's where problems arise.
I have been cooking and baking since I was 4 years old and have done LOTS of experimenting. You can absolutely sub quite a lot of stuff into baked goods once you understand the science. I don't even use recipes for Sourdough let alone cakes or anything else and it always works
If you're not following a recipe in baking, baking powder is useful if there isn't any acid in whatever you're baking and baking soda is useful if there is already an acid for the sodium bicarbonate to react with.
This is why you can't really substitute one for the other in recipes. You use one or another based on what the rest of the recipe looks like. You can substitute baking soda for baking powder if you know what you're doing by also adding an acid, but it's better not to unless you really know what you're doing.
Your information is quick and to the point and you are helping the every day person be better. Thank you dude.
And yet I bake by sight like my grandmother did and my stuff always turns out 🤷♀️ I throw the exact science to the wind.
Right, it doesn’t have to be an exact science. Add a pinch of this or a dash of that. Sub this in for that. Add your own spin on something.
It's ok to bake by sight - if you have the fundies down. If you don't know where you can slack and what's important, you can really mess stuff up (Although that may be part of the fun).
At my work we carry baking SODA but not baking POWDER, and a lot of the time people get confused when I try to explain that they insist I’m being pedantic. Thank you for explaining this so I can go into greater detail with people
Why do some recipes call for both if baking powder already has baking soda in it?
The extra baking soda can help to make a cake more light and fluffy or help to break down and soften fresh or dried fruit.
All i learned in Cub Scouts was that spitters are quitters...
That Cub Scout quote is going to change my life.
I’ve found that cheesecake making is more similar to cooking though ❤
Baking Soda = Spread, think cookies
Baking Powder = Puff, think muffins or cake
The moving captions are headache inducing
I wasn’t paying attention to them until I saw your comment. Now that I’m staring at them, I feel nauseous
Baking soda, or NaHCO3, undergoes decomposition when heated, forming sodium carbonate (Na2CO3), carbon dioxide, and water. When baking soda is used without an acidic component, this reaction is what occurs. It can weakly leaven batters and doughs, but the leftover sodium carbonate is alkaline enough to a) enhance browning and b) impart an unpleasant metallic taste. In fact, sodium carbonate or 'baked baking soda' is sometimes used as a substitute for food-grade lye (sodium hydroxide) in, for example, pretzel recipes.
Sodium bicarbonate's reaction with acid is different, instead producing a salt (depends on the acid), and carbonic acid. The carbonic acid is literally soda water, and at baking temps+pressures there is much more CO2 than the water will normally hold, so it bubbles and foams, causing a strong leavening effect. The leftover sodium forms a salt - for example, vinegar (acetic acid) forms sodium acetate while buttermilk (lactic acid) would form sodium lactate. These salts generally taste milder than sodium carbonate, and because the leavening action is stronger, less are produced. So when leavening is the desired result, the acid reaction is superior, hence the inclusion of a powdered acid in baking powder. (Since it is a powder, the two are unable to react until both are dissolved in solution, part of why wet and dry ingredients are mixed separately.)
No problem in the UK - we weren't daft enough to use similar names. Baking powder is a convenient 2-in-1 product that combines bicarbonate of soda and cream of tartar.
Powder Puffs. Soda Spreads
Was looking for this comment. Had a baker as my culinary teacher tell the class, and everytime I go into a new (commercial) kitchen, I have people in awe at such a simple and memorable phrase 👍
I always FELT like baking was more precise than cooking but this validates that and i thank you for it
yes and no.. you can "play" a lot when baking if you have the basic knowledge.
for example- baking soda can replace baking powder, but you need to add third of the amount+a bit of acid to activate it+remember that with baking soda, unlike baking powder, you need to be fast. baking powder activated by heat while baking soda start to react immediately with acid.
and acid doesn't have to be vinegar. the acid ingredient can be sour cream, orange juice, buttermilk... depends on what you are making. a lot of ingredients has the acidity to activate baking soda
Such a handsome hunk
Im teaching my boys to cook & bake.
This is the lesson im driving in relentlessly lol
Everything down to even the temperature of the ingredients & order in which ingredients are added in WILL have an effect on the results.
But with cooking i teach them to use their sences to gain a faster memory over exact measurements.
So much awesomeness
Send them some of my videos hehe
Last
Laster
I once ran out of baking powder so I subbed in baking soda and replaced the water in the recipe with Mt Dew (for acidity) and it worked!
Nice. Experimenting is fun!
"Cooking is like art, you can cook however you want.
Baking is a science project"
baking is a science, cooking is an art!
Also, most baking powder is double acting, meaning it reacts when liquid id added and also when heated, whereas b. Soda only reacts before cooking. Thats why we mix in the liquid ingredients last.
This guy is the TechnologyConnections of cooking and I’m here for it.
There is a bit more to baking powder, which is also why it has a bit of a different texture. It is carbonate and bicarbonate mixed with a mild acid verse just bicarbonate. Also, you do get different reactions though, use baking soda for large air pockets, and powder for smaller more numerous ones. Balance the two for more options.
That's why I have the adage that cooking is an art and baking is a science. Which is also why it took me so long to finally become a good Baker😂
I was in scouts and never heard of that saying. And yet it's so good, I'm using it from now on, thank you
And double-acting baking powder has an additional, heat sensitive component, like monocalcium phosphate's second stage, dicalcium phosphate, or (very common) sodium aluminum sulfate. Fascinating stuff!
I always like to say “cooking is an art, baking is a science.” I love to cook because I have so much creative freedom to do whatever I feel like, but baking is a whole different beast. You have to be like, a legend tier chemist and extremely experienced baker before you can start playing around creatively with baking.
If someone is giving the baking soda away, it’s called “free base”
It's like they always say: "remember the rhyme or add some thyme."
I like this guy. He talks to me like he just took the item he's giving information about out of my hands bacause I was being reckless with it
I like how this video was part science and part food/cooking :) I feel like I learned twice as much!
Theyre basically the same thing except one has cream of tartar added to buffer it. Both will work in a recioe that requires a rising agent. Both will create bubbles when they heat up. What wont work is if your baking powder has got wet or damp in your kitchen because it will have reacted already. Its fine to replace one with the other unless youre making something like soda bread or something very delicate. Most flour already has rising agents in it anyway even plain.
The science of baking is very different than cooking. Over 35 years I have been both, but my time as a chef de patisserie (fancy baker) taught me more and was much harder.
“Soda spreads, powder puffs” has been burned into my mind. Forgot who said it but it’s legit the easiest way to never mistake one for the other
I never heard the "Baking a dish, sub as you wish; baking with batter, everything matter" saying. It's very helpful, thanks!
Remember; soda is an old word for any kind of caustic, alkaline, or basic solution
Until grandma walks in and makes the best break/ cookies you’ve ever tasted without a recipe.
I'm saving this for the next time someone asks me if they can sub baking soda for baking powder.
That is EXACTLY what i was tought in cub scouts. You can change or tweak a recipe, but baking needs precise measurements
I don't know how this guy got on my feed but I'm all for it
A lot of foodies I respect say this about baking. But truth be told, I often just guestimate and sub things out when baking and it usually turns out pretty tasty and pretty close to what I was aiming for.
Granted, I've been baking all sorts of things for more than thirty years now, but still...
When i was little, i didn't know about cooking or chemistry. But i wanted lemon soda after school. I took two or three lemons from my mom's cooking storage and baking soda. Because it said soda.. added baking soda, lemon juice, water and sugar into empty plastic bottle. Waited for carbonation but didn't work... I was sad.
This is why historical baking recipes are such a nightmare to try and follow. They'd leave out information considered common knowledge at the time with no thought of how cultures and languages develop and change. We have lost so much knowledge over the years.
Man… that ending really reminded me that growing up in Mormon Boy Scouts was so much less helpful than if I got the full experience. They phone it in so much just to get the kids through the system without challenging them. I never even heard the baking rhyme you did at the end.
On bakin powder, my alrdy knowin from prior knowledge seekin that bakin powder is usually just bakin soda plus smth like cream of tartar came in handy the other day :3
My metamour (they) was makin some brownies and didnt notice we didntve eggs, and then asked me what they cud swap the eggs out for.
I saw on the box that it had bakin soda as an ingredient and also cream of tartar, so i knew that the egg was there more for texture and not leavenin; so i suggested swappin it for a little bit of sour cream which we had, and they said that they actually think they like them even more with sour cream instd of egg :3
what
@@internetshaquille what what?
All I can gather from this is you dislike the letter g and use it as infrequently as possible
@@phantomkate6 Ive a fine motor control disability; i typo a lot, even with my shorthand (like i typod almost a dozen times in that sentence alone cuz some harder words)
ing is a combo of words where my thumbs naturally swap btwn which types which and that is when im most likely to typo. Its just g is in an an awkward spot so its more likely to see my thumbs naturally swap; and i cant retrain how my brain is usd to thinkin of these keys, as that got built-in in grade school when i started usin keyboards
With those tho, unlike a phone, my typo rate got rly low bcuz it has the right amount of feedback and is significantly larger than a phone virtual keyboard
As long as folk understand me, i dont see any reason to force myself to type the much harder way and raise my typo rate even more; when i can just clarify things if folk ask me what i meant by one word or another. This isnt like a contract or an essay after all, we can talk back and forth til we figure shite out
Yes.
But as I’ve tried you can make things if you substitute it right. If you don’t have baking powder but you have the baking soda and let’s say citrus juice you can make it the same. It might just taste different.
When I first started cooking, I once used baking soda in my pancake batter, and yes it really did matter. I've absolutely never made that mistake again!
I remember learning about this, I'm glad he went into more detail than what I knew 😊
Scary movie taught me this one. You dont want guys growing muffins out of their nose 😂
When I bake I read over it once and then very vaguely estimate what I remember and it works fine.
Yep, I've been using this understanding in adjusting to experiment and design speculative recipes I'll rewrite drafts of for a while. I'll note that I'll need a certain amount of vinegar and baking powder to ratio of other ingredients if I want a spongier airy consistency, making the batter or dough less dense, and multiply out into servings more plentifully too 😊❤
Marco pierre white says " cooking is an art, baking is chemistry"
Here's a fun trick. Bake how you want and have it still come out right. People are so confused when I just guess at the ingredients and it works every time.
*_Have you ever used baking soda in bread, maybe too much and it turns blue/green? That's because some baking soda's contain aluminum. Now, maybe that version you have there does not, but the arm&hammer I have turns bread blue/green._*
This came up in conversation for me a few months ago. I couldn't find a brand available for sale here that contained aluminum, but I'm in Canada so maybe the regulations are different.
cooking a dish, sub as you wish. baking a batter, everything matter. soda spreads, powder puffs.
It's very useful cooking for yourself knowing a lot about plants and chemistry because otherwise you may not necessarily have much ability to change things to fit your needs, or make what you've got work.