I've been in the US for 5+ months. I'm headed back to Asia tomorrow. Needless to say, cooking has been next to non-existent. Life has been crazy. But I decided the other day that I needed to make pancakes. I thought everyone would enjoy a break from cereal and sandwiches. Guess what? I only had 2 tsp of baking powder and I needed like 5-6. So I started googling substitutes. If you find yourself without baking powder, you can substitute 2 parts cream of tarter and 1 part baking soda. Yeah, yeah I know what you're thinking--"Why in the world if you are out of something like baking powder, would you have a random thing like cream of tarter on hand?" Yes, I thought that too. But I'd happened to make some Snickerdoodles awhile back so I had some. Anyway. Thought I'd share. Can't wait to get back to China and my kitchen there and hopefully some home cooked goodness that has been lacking for us in recent weeks! See you on the other side!
Speaking of baking powder - do you use local Chinese baking powder or do you buy Western/American brands? I've been using local stuff but some foreigner friends have said they think it tastes "metallic-y." Any thoughts? :)
ReplyDeleteBrittany--we do not love local baking powder. We think it has a strong taste too. That doesn't mean we haven't used it for our fair share of years. I found one from a local baking supply guy was better than some (he doesn't have in stock right now or I would link you to it on TB). However, I stock up in Thailand. There is this awesome baking supply store in Chiang Mai and you can get big bags of it for less than 60 Baht a bag and its better than China ones.
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