They’re both white and powdery, they’re in the same section of the market, they even have almost the same name. Here’s the difference.
What Is the Difference Between Baking Powder and Baking Soda? Ask Paul
What Is Baking Soda?
Baking soda is a simple chemical compound: sodium bicarbonate, which readily reacts with acids.
As soon as it contacts an acidic ingredient, such as buttermilk, it breaks down into smaller molecules, including carbon dioxide gas. In a baked good, that gas inflates tiny bubbles, causing the dough or batter to rise right away. So it’s used in baking recipes that include an acidic ingredient: buttermilk, yogurt, lemon juice, perhaps molasses or brown sugar.
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What Is Baking Powder?
Baking powder, on the other hand, is a mixture of a few different chemical ingredients—one of which is baking soda. Baking powder also contains a dry acid, typically monocalcium phosphate, that reacts with the baking soda as soon as it gets wet, forming carbon dioxide and creating an initial dose of leavening.
So-called double-acting baking powder, which is the most common kind, also contains a second dry acid, one that reacts only when it gets hot, such as sodium aluminum phosphate. So after a baked good made with baking powder goes into the oven, the second reaction begins, releasing a fresh quantity of carbon dioxide and an extra puff of rise.
Baking powder also contains starch, to keep it dry, so that it doesn’t start reacting on its own.
Why Do Some Recipes Call for Both Baking Soda and Baking Powder?
Often a recipe will call for both baking soda and baking powder if there’s a small amount of acid in the recipe, which will react with the baking soda, but we want more leavening than that provides. Occasionally, as in our soda bread, we use baking powder for lift, and add a little baking soda simply because we like the mineral-salty taste it contributes to the bread.
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Start Free TrialAbsolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.