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Gollywog
Joined: 14 Jun 2008
Location: Debussy's brain
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 Posted: Fri Nov 14, 2008 8:32 pm Post subject: Yccch! Korean baking powder tastes like ammonia! |
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I just made up a batch of beautiful pancakes with sides of ham and sausage. (Real ham, and homemade sage and pepper sausage.) I topped the pancakes with real Land O Lakes butter from Lotte and some of the local pancake syrup and dug in.
Yuk!
The pancakes tasted terrible!
They tasted like.... that rotten skate that is marinated in ammonia.
Are they making baking powder out of ammonia in Korea???
This is at least the second time this has happened where the ammonia has been really strong. Sometimes it wasn't so bad. I changed pans, so this is not the pan.
Well, at least I had some nice ham and sausage.
Man, these Koreans have weird taste buds.
Baking powder vs baking soda:
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'rise'. Baking powder contains baking soda, but the two substances are used under different conditions.
Baking Soda
Baking soda is pure sodium bicarbonate. When baking soda is combined with moisture and an acidic ingredient (e.g., yogurt, chocolate, buttermilk, honey), the resulting chemical reaction produces bubbles of carbon dioxide that expand under oven temperatures, causing baked goods to rise. The reaction begins immediately upon mixing the ingredients, so you need to bake recipes which call for baking soda immediately, or else they will fall flat!
Baking Powder
Baking powder contains sodium bicarbonate, but it includes the acidifying agent already (cream of tartar), and also a drying agent (usually starch). Baking powder is available as single-acting baking powder and as double-acting baking powder. Single-acting powders are activated by moisture, so you must bake recipes which include this product immediately after mixing. Double-acting powders react in two phases and can stand for a while before baking. With double-acting powder, some gas is released at room temperature when the powder is added to dough, but the majority of the gas is released after the temperature of the dough increases in the oven. |
http://chemistry.about.com/cs/foodchemistry/f/blbaking.htm
Next time I am going to use homemade baking powder from baking soda, cream of tartar and corn starch.
I have often used baking powder without getting this ammonia taste when making breads and stuff. Anyone else notice this problem? Is it just lousy quality control and the ammonia chemical sometimes is not made right or is too strong?
The point of baking powder is the release gas to create bubbles. My impression from the taste of these nice fluffy pancakes is that this Korean baking powder is producing ammonia gas! |
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sojourner1
Joined: 17 Apr 2007
Location: Where meggi swim and 2 wheeled tractors go sput put chug alugg pug pug
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ReeseDog
Joined: 05 Apr 2008
Location: Classified
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| Posted: Fri Nov 14, 2008 9:04 pm Post subject: |
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So get the instamixpancakestuff and be happy. Alternatively, you could fry some eggs, a rasher or two, tomato, beans, black pudding, and toast. Forgo the pancakes entirely and still have a world-class breakfast.
Better yet, eat rice and kimchi for breakfast. Your co-teachers will love you for it. |
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Gollywog
Joined: 14 Jun 2008
Location: Debussy's brain
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| Posted: Sat Nov 15, 2008 2:56 am Post subject: |
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| Alternatively, you could fry some eggs, a rasher or two, tomato, beans, black pudding, and toast. |
That's exactly what I had Monday, Tuesday, Wednesday, Thursday and Friday.
I like a change of pace on the weekend. |
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Straphanger
Joined: 09 Oct 2008
Location: Chilgok, Korea
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| Posted: Sat Nov 15, 2008 10:08 am Post subject: Re: Yccch! Korean baking powder tastes like ammonia! |
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| Gollywog wrote: |
They tasted like.... that rotten skate that is marinated in ammonia.
Are they making baking powder out of ammonia in Korea??? |
I just figured this out from trial and error (as opposed to what you did, error and not try again). Use half as much. It's fresher and therefore more reactive. This comes from my mom. |
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adeline
Joined: 19 Nov 2007
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| Posted: Sat Nov 15, 2008 10:50 pm Post subject: |
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| never had a problem, maybe its the brand |
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Gollywog
Joined: 14 Jun 2008
Location: Debussy's brain
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| Posted: Sun Nov 16, 2008 6:33 am Post subject: |
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It may well be the brand. I have not always had problems with the baking powder. But I have noticed the ammonia taste even when I used less. Ammonia is soluble in fats and oils, so if you are cooking with butter or oil in the recipe, I presume the ammonia flavor will tend to bind with the oils.
I am using the stuff that comes in the clear plastic bags, next to the baking soda and the new sugar at the x-marts. I will look for some of the Western canned baking powder on gmarket.
I did buy some cream of tartar last time I ordered some baking supplies, so that is a good alternative.
But I am not using this stuff in food again. If I wanted my pancakes to taste like ammonia, I could just piss in the batter. It might make a good laundry additive, though. |
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