2006-11-27 08:32:31 · 3 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
It spatters and pops out of the pan
2006-11-27 08:36:03 · answer #1 · answered by Anonymous · 0⤊ 0⤋
How much are you talking about?
I would think the baking powder (double-acting) would produce carbon dioxide gas and just bubble in the oil.
Double acting baking soda has a couple ingredients... where one reacts with water and the other reacts with heat. Both producing carbon dioxide.
I'm thinking if you throw a lot in at once... my guess is that it may create a lot of bubbles vaporizing some of the oil in the process. When over heat, you may get a flash of flame like a flambe, or you can get the oil to really roil... like you just poured water into the oil. I really don't know.
A good fried chicken recipe would use baking powder in the flour coating... I think it gives it a slight "puff" to the crust and adds to the crunch when compared to using just plain flour.
2006-11-27 16:43:50 · answer #2 · answered by Dave C 7 · 0⤊ 0⤋
It foams and pops.
2006-11-27 18:10:23 · answer #3 · answered by Anonymous · 0⤊ 0⤋