Jun 08, 2016 when cats discover something new, you cant tell em nothin. And it becomes an adicction. Oct 19, 2017 The add about 20 to 30% 0f the weight of Sodium bicarbonate (baking soda) If you need to eyeball it grind the cocaine up to a fine powder then make.
Baking soda is a leavening agent that is used in cooking and baking to make food rise. It is also known as Bicarbonate of Soda and Sodium Bicarbonate. Baking soda is found in all living things to help provide a natural pH balance. Using pure baking soda for cooking is a popular application for this material.
First, a quick chemistry lesson on baking soda. It helps food rise by releasing carbon dioxide bubbles. This expands the dough or batter, creating a fluffy product. It forms the texture and grain in pancakes, cakes, bread, and other foods.
When mixed with acidic compounds such as buttermilk, vinegar, yogurt, or lemon juice, it will create the reaction that releases the carbon dioxide.
Using Pure Baking Soda for Cooking
In addition to being a popular ingredient found in many baking recipes, having baking soda on hand can be useful in the event of a kitchen fire. Got a small grease or electrical fire? Throw some sodium bicarbonate on it. Just don't use it on deep fryer fires, as the gas release could cause a harmful splatter. Scuff marks on the floor or grease spills can be cleaned by sprinkling baking soda on the area and wiping it up with a warm, damp washcloth or towel.
Baking Soda in the Kitchen
Here are a few more things to know about baking soda, and how to use it in the kitchen―even if you're not preparing a meal.
- Don't get baking soda confused with baking powder―they are different ingredients altogether. Many forms of baking powder, which is different than baking soda, include sodium bicarbonate with other compounds.
- In addition to using baking soda for cooking and baking, it can also be used in refrigerators and other odor-prone areas because it is a natural deodorizer.
- If you're cooking or baking, you probably have to clean up. Want a natural cleaning product that is relatively inexpensive? Mix baking soda with some warm water to clean aluminum items such as baking sheets. It can remove tarnish from silver if the silver comes into contact with aluminum foil. Stained enamel cookware can be renewed by scrubbing it in a baking soda/water mixture. Baking soda is also used with cold water to remove surface rust. (Hot water can corrode steel). It is also useful when mixed with warm water to clean tea and coffee stains from the inside of mugs.
- Got a clogged or overall dirty sink and want to clean it naturally? Sprinkle a few teaspoons of baking soda down the drain and splash some white vinegar on top. It will fizz up and clean the pipes, often removing clogs at the same time.
- The chemical reaction of creating carbon dioxide doesn't start until the baking soda hits 176 F or 80 C, so batter at room temperature will not start producing carbon dioxide until you put it in the oven.
Recipes That Use Baking Soda
Cooking Crack With Baking Soda
Baking soda is a popular ingredient in many recipes, including these:
I've smoked on and off for years now, so i'm not new to crack, just never been a cook. The first few times that i was unsuccessful, i have come to the conclusion its because the coke i used was all cut.
Last night, I used the basic baking soda method typically found when you search around, and i cooked in a test tube, not a spoon. I had .4 of coke, and used .1 of soda. My first mistake was accidentally adding too much water in the beginning phase; i thought i was going slow but before i knew it there was too much. I continued on, by hitting the test tube with a flame, until it bubbled. Unfortunately, because it had too much water, it didn't turn into a cookie, but i kept adding heat until i could see the oils in the water. [Question 1: if i had too much water, would i have been able to cook it for longer, as long as i made sure the temperature didn't get too hot for too long at any one point, with the goal of evaporating that extra water so a cookie would form?]
Most of the recipes i see call for a second cook where you add some water, and then reform the first result into a more solid rock. Because i didn't get the solid mass from the first cook, i did not attempt this step. Instead, i put the test tube into a glass of ice water, to let it cool, and used a coat hanger to collect the oil. As soon as i got the coat hanger into the liquid at the bottom and started moving it around, the oils turned white, and started to form the product, sticking to the coat hanger. i mixed and was able to pull out a chunk, but i had a ton of product that ended up smeared on the test tube that was difficult to get out. In the end, it did work, and i ended up with a smokeable product, but i did not get that satisfying solid rock.
My other questions are: does it sound like my entire screw up was a result of adding too much water in the beginning? And i see most recipes say to use 1/4 to 1/3 baking soda, but what would the harm be in using a little more? Wouldn't it be better to make sure you have enough for the reaction to form, rather than to risk being short? Assuming you get the cookie in the first step, when you add more water for the second cook, it should wash away any extra soda right?
Making Crack In A Spoon
I used to smoke with this guy, and when he cooked in a test tube it was like magic; he'd dump a half gram in, eyeball some soda, hit it with a torch, swirl, add some water, hit it with a torch, drop it in a cup of ice water, and after a minute or so he could turn that tube upside down and a solid rock would land in his hand, the leftover water would just drip off; He'd blot it dry with a paper towel and get smoking.
