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This does actually work, though. It might not taste right, depending on what tastes you’re looking for and what soda you use, but it will essentially still do what the baking soda was being used for.
Making a lemon cake using 7up or Sprite is awesome as hell.
I’ll bring in cookies and other baked goods to people and they’re sometimes life, “Wow! How are these so good?” And I’m baffled cause I just followed the recipe then I remember oh. Some people really do not.
I often decide to experiment with recipes, which often leads to terrible results and, on rare occasions, decent results.
Cooking is more of an art then a science, it is fine to have “Happy little accidents” as it can still turn out fine.
Baking on the other hand is a science forged in the flames of hundreds of ruined experiments. Deviation from the ironclad formulas of old requires extensive knowledge of how each change will effect the overall product.
“Man, my first few cookie trays are so bad, what do you do with yours?”
“Mine are fine because I let the oven preheat”
“That can’t be it, the oven takes so long!”
And then I shrug because they’re getting pissy like I’m withholding secrets when it’s usually that one. Or maybe
“Wow these are so flavorful! When I made them they were so bland!”
Then I can’t answer because she was bitching about how much salt they had in the original recipe lmfao. And my mother would have killed me if I had said “Because I used the salt you salt hating 00s lady”
I have to agree with you because what you said is true yet it is not an absolute truth.
Baking requires a lot more commitement and precision but with enough experience you can salvage most recipes and even make a few by eye measurements.
And after a while, again, given enough experience, you can develop an intuitive grasp of which ingredients and what quantities combined achieve such texture or flavour and you can experiment with a good degree of confidence you will no be binning the end results.
Well it’ll provide some levening I suppose. Unfortunately the dough’s gonna be super watery though
Adjust the rest of the dry ingredients to compensate for the extra wet.
This is how “Baked Bads” started in My Little Pony.
Ingredients:
chocolatepotato chipsbakingsoda- cup of
floursour (lemon juice) - wheat
germsworms (earth worms)
Chips, soda and lemon all sound fine if taken separately
I did something similar to this recently where I was trying to make macaroni and cheese and I didn’t have any milk. Instead, I had used almond milk because I was thinking to myself “well from the name it seems to be a milk so I guess I can use it”. Wound up with the most sweet watery mac n cheese I’ve ever had.
Was it good?
Idk, I regularly replace milk in recipes with soy milk. Usually you can just substitute milk like this, just make sure to consider the peculiarities of the milk alternative you’re using.
