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Alright, let’s talk about this bakin’ powder stuff, you know, the thing that makes your cakes all fluffy and nice. I heard you young folks call it “1 tbsp baking powder in grams” or somethin’ like that. Sounds fancy, but it ain’t nothin’ complicated, I tell ya.
What’s this “tbsp” thing anyway?
Well, lemme tell ya, this “tbsp” thing, it’s just a big spoon, like the one you use to slurp your soup. Not the real big one you serve with, but the one you eat with, you get me? They got these little spoons too, “tsp” they call ’em, but we ain’t talkin’ ’bout them little fellas today. We’re talkin’ ’bout the big ones, the “tbsp” ones.
So, how much bakin’ powder is in one of them big spoons? Well, it’s about 15 grams, give or take. Now, I ain’t never used no fancy scales in my kitchen. I just eyeball it, you know? A spoonful is a spoonful, that’s how I see it. But if you gotta be precise, like them city folks, then it’s about 15 grams.
Why do we even use this bakin’ powder stuff?
Now, you might be wonderin’, why do we even bother with this bakin’ powder? Can’t we just make a cake without it? Well, sure you can, but it ain’t gonna be the same, I tell ya. This bakin’ powder, it’s what makes your cakes rise up all nice and fluffy. Without it, your cake gonna be flat like a pancake, and nobody wants a flat cake, right?
I remember when I was a young gal, we didn’t have all these fancy store-bought bakin’ powders. We had to make our own! Can you believe that? We used somethin’ called “cream of tartar” and “bakin’ soda.” Mix ’em together just right, and there you go, homemade bakin’ powder! It was a pain, I tell ya, but it got the job done.
- Bakin’ Powder Makes Things Fluffy: Like I said, it’s the magic ingredient for fluffy cakes and biscuits.
- It’s All About Chemistry: It makes bubbles, see? And them bubbles make the cake rise. Science, I guess.
- Don’t Use Too Much or Too Little: Just like salt in your stew, you gotta get it just right. Too much and your cake gonna taste funny, too little and it ain’t gonna rise.
How to measure 1 tbsp baking powder if you don’t have a tbsp?
Now, if you don’t have one of them “tbsp” spoons, don’t you fret. You can use three of them little “tsp” spoons. Three little spoons make one big spoon, that’s how it works. Or you can just eyeball it, like I do. A spoonful is a spoonful, remember? But if you’re really in a pickle, just remember that it’s about the same as a big pinch of salt, the kind you throw in when you’re making a big pot of soup.
Is baking soda the same as baking powder?
And don’t you go gettin’ bakin’ soda and bakin’ powder mixed up, now. They ain’t the same thing, I tell ya. Bakin’ soda, that’s just one part of the bakin’ powder puzzle. You need somethin’ else to make it work, somethin’ like that cream of tartar I told you about. Bakin’ powder, that’s got everything all mixed up for you, ready to go.
So, how much is 15 grams, really?
Now, if you’re still stuck on this 15 grams thing, let me tell you, it ain’t a whole lot. It’s about the weight of a few pennies, maybe. Or a small button. Or a good pinch of salt when you are making a big pot of stew. Don’t overthink it, just get yourself a tablespoon and scoop it on out.
Bakin’ ain’t rocket science, you know? It’s about feelin’ your way around, learnin’ as you go. And if you mess up, so what? You can always try again. That’s what I always say. Just remember, one big spoon of bakin’ powder, that’s about 15 grams. And that’s all you need to know. Now go on and bake somethin’ delicious!
And if your baking powder gets all hard and clumpy, don’t you use it. It means it’s old and it ain’t gonna work right. Get yourself some fresh bakin’ powder, it ain’t that expensive. Good ingredients make good food, that’s another thing I always say.
Tags: [baking powder, tbsp, grams, measurement, cooking, baking, recipes, kitchen tips, conversions]
