Activity for reinventrmcâ€
| Type | On... | Excerpt | Status | Date |
|---|---|---|---|---|
| Edit | Post #295210 | Initial revision | — | 9 months ago |
| Answer | — |
A: Why NOT use flour to bind crab cakes? Flour makes crab cakes dense and gummy, masking delicate crab flavor. Light binders like egg and breadcrumbs keep cakes moist, tender, flavorful, and crisp without overpowering fresh crab. (more) |
— | 9 months ago |
| Edit | Post #295136 | Initial revision | — | 9 months ago |
| Answer | — |
A: What actually is the difference between baking soda and powder? Baking soda is pure sodium bicarbonate, needing an acid to activate, while baking powder contains both an acid and base, reacting independently, essential to rising in baked goods. (more) |
— | 9 months ago |