Tips from professional Chef Tallyrand:
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Tallyrand
Food and Cooking Tips
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Food
tip on baking
 If
your scones, etc have failed to rise properly if at
all, it could be because baking powder has a fairly
short shelf life and will die very quickly, making it
useless. This is because the two chemicals in it react
with each other and cancel each other out.
To
prevent this, I always make my own baking powder as
and when I need it.
Baking
powder is simply 2 parts cream of tartare to 1 part
baking soda (bicarbonate of soda), sieve them together
to the amount you require and you will always have fresh,
alive baking powder that is sure to rise!
Related
Recipe:
Published
19
March
2001
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