Baking powder/leavener in the microwave
When cooking muffins/cup cakes in the microwave, how can I know that the baking powder/leavener is cooked thoroughly? Most recipes are kind of short. Could cooking dough in the microwave result in something containing baking powder/leavener that's too raw?
Best Answer
The most reassuring part first:
Even if you decided to eat a spoonful of "raw" baking powder, the worst that would happen is a fizzy feeling in your mouth, a bloated feeling in your stomach and probably a few really loud burps not fit for polite company when excess gas exits backwards again.
The chemical reaction of baking powder and baking soda starts the moment it gets wet - at least the first stage. That's one of the reasons you don't want to have your batter standing around idly and get it into the oven asap instead.
"Double-action" baking powders get a second round of "activity" once they get warm / hot, ensuring that the cake rises properly in the oven.
Even microwave recipes need at least a few minutes until they are done (baking powder lifting the batter, eggs setting properly...), once your mug cake is hot inside, you can be pretty sure the baking powder has been hot enough to "complete the chemical reaction", assuming that's what you meant by "cooked". And there are at least another few minutes until you actually eat the cake (even if you serve it hot).
If you really want to see how fast the reaction really is, I recommend a few experiments:
I just dumped a teaspoon of baking powder in a bowl of hot water and the fizzing was over in less that five seconds.
Yes, batter will slow that process down a bit, but I think it's way harder (or near impossible with standard recipes) to prepare a a mug cake where the baking powder did not react.
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Does baking powder work in microwave?
Even microwave recipes need at least a few minutes until they are done (baking powder lifting the batter, eggs setting properly...), once your mug cake is hot inside, you can be pretty sure the baking powder has been hot enough to "complete the chemical reaction", assuming that's what you meant by "cooked".What happens if you eat raw baking powder?
If nausea, vomiting, and diarrhea are not controlled, serious dehydration and body chemical and mineral (electrolyte) imbalances may occur. These can cause heart rhythm disturbances. Keep all household food items in their original containers and out of the reach of children.Does baking powder need heat to activate?
Because it contains both the acid and the base necessary for the desired chemical reaction, your batter or dough doesn't require additional acidic ingredients to work properly. Just moisture and heat! This makes baking powder a complete leavening system.How do you neutralize baking powder?
Mix in something acidicUse a small amount of an acidic condiment such as lemon juice or vinegar to neutralise the soda. If the recipe has chocolate, simply add half a teaspoon of cocoa powder to it. Buttermilk can also be used to counter the pungent taste of baking soda.What's the Difference Between Baking Powder and Baking Soda?
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