Introduction/ why am I doing this project? Have you ever forgotten to add an ingredient, or done something wrong when you bake? Well, I have made many mistakes in baking. I put 1 tablespoon of vanilla instead of 1 teaspoon. No worries! That’s what I thought at the time, until I ate the result. It tasted way too sweet! Why would that happen? It was just one small mistake! Why is vanilla so important? This is an even bigger mistake. I forgot to add the flour. I didn’t even notice! Until I watched the oven and saw what was happening. All the butter was melting out all over the oven. I felt so stupid! That’s when I realized that flour was the most important part of the baking masterpiece. The flour makes the cookie. I have been so much more …show more content…
All these cookies are actually the exact same type of cookie. Chocolate chip! All of these cookies are edible, of course. But there is such a big difference between all of them, because we use different ingredients. When I saw this picture, I started getting curious about ingredients and how they work. I started my research on ingredients and found the top most used ingredients in baking, and that is what I’m writing about for my passion project. Chocolate chip cookies with different ingredients that create a different …show more content…
Do they both fizz? (Do this experiment OUTSIDE!) Experiment 4: Find a lot of random liquids in your house. Set them all out on a table. Add little bits of baking powder into each liquid, and see what happens. Write down which liquids made a fizzing sound when the baking powder was added, and write down which liquids didn't make a fizzing sound. Now, look at all the liquids that made the baking powder fizz. Is there anything similar about these liquids? Think about that. Do the same thing for the liquids that didn’t make a fizzing sound. I did experiment 1 and experiment 2. For experiment 1, as I predicted, baking powder mixed with hot water did make a fizzing sound. The baking powder just disappeared into the hot water. When the baking powder was mixed with the cold water, the baking powder was just resting on the top of the water. For experiment 2, almost the same exact thing happened. Except the baking soda took a little longer to fizz than the baking powder. I looked up the difference between baking soda and baking powder and I found out that baking powder is a mixture of baking soda and a dry acid (such as cream of tartar, etc.) So that is why the baking soda fizzed a little slower than the baking powder, because baking powder is made of baking soda and a dry acid, which makes the fizzing a lot faster. Now, why does it
A: According to the observations in the table above, I have concluded that icing sugar is the mystery powder. From the very beginning of the experiment it was narrowed down to two substances, icing sugar and cornstarch. It was concluded to be those two because the physical appearance and the texture only matched with icing sugar and cornstarch. The two main factors of finding the mystery powder was the reaction with water and vinegar.
The sand is If the water with Alka-Seltzer tablets is stirred during the reaction, then the rates of reactions will increase because the particles will be forced to make contact with each other and... ... middle of paper ... ...results anomalies because they are the outcome of dissociation of calcium and magnesium ions,. Evaluation: What is the difference between My results were very reliable, because by looking at my graphs I can see a trend that relates to my scientific background. It is also evident that I have obtained a reliable set of results when I see that.
By comparing the texture of each, we can immediately eliminated baking powder, chemically known as NaHCO3, because it had a finer texture and lacked the crystalline structure evident in Figure 2B. The remaining suspects would then be table salt or NaCl in Figure 2D or Epsom salt in Figure 2E. In continuing to compare crystal structures, table salt had a blocky, cubic crystal structure; whereas Epsom salt contained more irregularly shaped particles, most of which appeared to be pentagons. Figure 2B showed that the crystal structure of the salt was in no way cubic or regularly-shaped, eliminating it from the list of possible constituents. That would leave behind Epsom salt as the identity of the salt from
Which brand of soda tested spews the most liquid when three Mentos are doped into a 2-liter of each brand? We know that the reaction between Mentos and soda is an explosion, but what we are trying to figure out is which brand causes the biggest reaction.
Here is how I did my experiment. First I formed my hypothesis, and I thought about how I should go about doing it. I decided to use Vinegar (Acetic Acid) and Baking Soda (Sodium Bicarbonate). I used these because they are the basic and well known chemicals used in the "Volcano" project, which is a bubbling, fizzing foam caused by mixing almost any amount of vinegar and baking soda. I first used any amount for a test, in this case it was a one to one ratio.
Put 100 ml of warm water in beaker # 2 and recorded temperature 3. Dropped a sugar cube into both beakers and recorded the time to dissolve. 4. Emptied both
(Attention Getter) It’s very likely that everyone in this room has tried to bake something before and failed miserably. You might have failed because you misread the directions or maybe you tried to substitute an ingredient, and ended up ruining the entire product. Well, I am here to give you guys a quick and easy recipe for chocolate chip cookies that even sleep-deprived college students can follow.
How to bake Chocolate Chip Cookies Making cookies is one of the easiest things you can do. I make cookies so often that I no longer use a recipe. My favorite kind of cookies to make is soft, gooey, chocolate chip cookies. Keeping things clean and organized is very important.
CINNAMON–CHOCOLATE CHUNK SKILLET COOKIE Prep time: 20 minutes Cook time: 25 minutes Total Time: 45 minutes Serves: INGREDIENTS ● 1 1/2 c all-purpose flour ● 2 tsp ground cinnamon ● 1 tsp baking powder ● 1 tsp espresso powder ● 1/2 tsp baking soda ● 1/2 tsp kosher salt ● 2 large eggs ● 1 tsp vanilla extract ● 10 tbsp unsalted butter ● 3/4 c granulated sugar ● 3/4 c light brown sugar ● 8 oz chopped milk chocolate INSTRUCTIONS 1. Preheat oven to 375 degrees F. 2. In a bowl, whisk the salt, baking soda, espresso powder, baking powder, cinnamon and flour.
There was never any sound. Touch was different when mixing them because none of them were sticky and it ended up being sticky because of soap and glycerin mixing. The taste was soapy we could taste the water , not the glycerin because not safe, and the soap tasted like soap. This is because when you add glycerin it makes it stronger it doesn’t make anything new it makes it stronger because when add glycerin makes it thicker. What happens is when you touch it with the glove you can bounce it because a bubble’s worst enemies are oil, dirt, evaporation, and gravity. The bubble will bounce off of a surface if the surface is free of oil or dirt particles that would normally cause a break in the thin soap film of the
Others know it as, Arm and Hammer baking soda. When baking soda is heated up, it slowly breaks down into Sodium bicarbonate. Then it releases carbon dioxide bubbles, which in cooking helps quick breads raise. There are two different types of baking powder. Single-Acting and Double-Acting.
This is way above my level (although many people would think that this is quite an easy recipe).” “Well I haven’t baked anything like this
A very dark, rich chocolate cookie for the true chocoholic. This recipe uses relatively less flour, resulting in dense, fudge-like cookies. These cookies will remain fresh if you store it in the refrigerator. Here are the ingredients and procedures on how to make this delicious treat. Ingredients 4 (1 ounce) squares unsweetened chocolate, chopped 1 cup semisweet chocolate chips 6 tablespoons butter 3 eggs 1 cup white sugar 1 1/2 teaspoons vanilla extract 1/2 cup all-purpose flour 2 tablespoons unsweetened cocoa powder 1/4 teaspoon baking powder 1/4 teaspoon salt 1 cup semisweet chocolate chips
Soon, flour was flying as my mother tried to create enough space in the oven and my friends and I tried to create enough batter to fill the pans. Hours passed and the sun began to sink low in the sky; we worried that it would be too late to finish our baking. After hours of work, we came to a horrifying realization- our recipe for lemon bars was nearly impossible. Luckily, my mom came to the rescue with an old family recipe.
Have you ever wondered how the chocolate chip cookie came to be? Have you ever