Where Local and Global Appetites Collide

Circle of Food: Welcome Guest Food Blogger

I’m pleased to announce Tucson Food Dude, aka Kevin Hall, as the Circle of Food’s newest food blogger.

I “met” the Tucson Food Dude on Twitter.

Kevin has his own blog and describes himself as an average guy who likes to eat and drink but we’re fortunate that he likes to write about it.

He’s also a biochemist by day and will educate us about cooking science as our kitchens are regular chemistry and bioscience experiments.

Welcome Tucson Food Dude

  1. Thanks, Karyn – I’m really excited to be here! Keep your eyes peeled for my first blog post in a couple of days. – TFD

  2. Bioscience – Wow! I’m hoping you’ll explain the difference between baking soda and baking powder to me in a future post. I still get confused. Welcome to our world. Looking forward to your insight from a man’s point of view, also.

  3. Mary – Thanks for the warm welcome! I think I can actually answer your question in a nutshell at least right here. Baking soda is bicarbonate of soda. In the presence of an acid (vinegar, citrus, etc), it releases carbon dioxide gas causing bubbles. These bubbles leaven whatever it is that you’re baking. Baking powder is basically baking soda mixed with an acid in powdered form. When a liquid is added, you get the same reaction and the same leavening. I’ll be happy to do a future post about this a little more in-depth soon!

  4. So, if I understand you correctly, baking soda will not “work” unless your recipe also has an acid to activate it? and Baking Power will work with any recipe that is wet? Otherwise, you can use them interchangeably? Got it! That makes sense.

  5. Hi Mary – you’re spot on as far as the baking soda not working without acid. The acid can be mild (lactic acid in buttermilk, for example), but it’s got to be there. As for using them interchangably, it’s not quite that simple, but I’ll definitely do a blog posting soon and clear that up! Thanks!

Leave a Reply