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Posted by on Wednesday, June 4, 2008 at 10:09am.

Why should you stir baking soda before using it?

how can you prevent pudding and other thickened products from lumping?

  • Gourmet Foods - , Wednesday, June 4, 2008 at 10:31am

    To prevent lumping in a thickened mixture, keep stirring it as it heats and thickens.

  • Gourmet Foods - , Wednesday, June 4, 2008 at 8:05pm

    Also, when you are mixing the ingredients, be sure to add the liquid to the dry to avoid lumps. Either stirring or a whisk is great as it's heating and thickening.

  • Gourmet Foods - , Wednesday, June 4, 2008 at 8:11pm

    I found this tip on the Arm & Hammer website and it is possibly why you asked the first question!

    - Anywhere that moisture is a problem, such as cupboards under sinks, place a bowl of baking soda to help control humidity. You'll need to occasionally stir the powder for maximum effective life.

    If it has been sitting on the shelf long, absorbing moisture, that would be a good reason to stir it!

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