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Vinegar and baking soda: a cleaning hack or just a bunch of fizz?

<p><em><a href="https://theconversation.com/profiles/nathan-kilah-599082">Nathan Kilah</a>, <a href="https://theconversation.com/institutions/university-of-tasmania-888">University of Tasmania</a></em></p> <p>Vinegar and baking soda are staples in the kitchen. Many of us have combined them in childhood scientific experiments: think fizzy volcanoes and geysers.</p> <p>But people also frequently mix vinegar and baking soda to produce a reportedly effective household cleaner. Unfortunately, the chemistry behind the bubbly reaction doesn’t support the cleaning hype. The fizzy action is essentially <a href="https://theconversation.com/six-surprising-things-about-placebos-everyone-should-know-220829">a visual “placebo</a>”, formed by the combination of an acid and a base.</p> <p>So, how does it work, and is it worth using these chemicals for cleaning? To understand all this, it helps to know a little more about chemistry.</p> <h2>What’s an acid?</h2> <p>Foods with a sour taste typically contain acids. These include citric acid in lemon juice, malic acid in apples, lactic acid in yoghurt and <a href="https://theconversation.com/kitchen-science-everything-you-eat-is-made-of-chemicals-56583">phosphoric acids in soft drinks</a>. Most vinegars contain around 4–10% acetic acid, the rest is water and small amounts of flavour chemicals.</p> <p>There are other naturally occurring acids, such as formic acid in ant bites and hydrochloric acid in our stomachs. Industrially, sulfuric acid is used in mineral processing, nitric acid for <a href="https://theconversation.com/what-is-ammonium-nitrate-the-chemical-that-exploded-in-beirut-143979">fertiliser manufacturing</a> and the highly potent hydrofluoric acid is used to etch glass.</p> <p>All of these acids share similar properties. They can all release hydrogen ions (positively charged atoms) into water. Depending on their potency, acids can also dissolve minerals and metals through various chemical reactions.</p> <p>This is why vinegar is an excellent cleaner for showers or kettles – it can react with and dissolve mineral deposits like limescale.</p> <p>Other common acidic cleaning ingredients are oxalic acid, used for revitalising timber decks, hydrochloric acid in concrete and masonry cleaners, and sulfamic acid in potent toilet cleaners.</p> <h2>What’s a base?</h2> <p>In chemistry, bases – the opposite of acids in many ways – can bind, rather than release hydrogen ions. This can help lift and dissolve insoluble grime into water. Bases can also break apart fat molecules.</p> <p>Baking soda (also known as sodium hydrogen carbonate, sodium bicarbonate, or bicarb) is a relatively weak base. Stronger common bases include sodium carbonate (washing soda), sodium hydroxide (lye) and ammonia.</p> <p><a href="https://theconversation.com/spill-at-a-nuclear-facility-shows-potential-burn-risks-from-a-household-chemical-112763">Sodium hydroxide</a> is a potent drain cleaner – its strong base properties can dissolve fats and hair. This allows blockages to be broken down and easily flushed away.</p> <h2>Mixing a base and an acid</h2> <p>Mixing vinegar and baking soda causes an immediate chemical reaction. This reaction forms water, sodium acetate (a salt) and carbon dioxide – the fizzy part.</p> <p>The amount of carbon dioxide gas that is produced from baking soda is remarkable – one tablespoon (around 18 grams) can release over <a href="https://www.chemedx.org/JCESoft/jcesoftSubscriber/CCA/CCA8/MAIN/8/06/2/4/movie.html">five litres of gas</a>! But only if you add enough acid.</p> <p>Reactions in chemistry often use equal quantities of chemical reagents. A perfect balance of acetic acid and baking soda would give you just water, carbon dioxide and sodium acetate.</p> <p>But the majority of vinegar and bicarb cleaner recipes use a large excess of one or the other components. An example from TikTok for a DIY oven cleaner calls for one and a half cups of baking soda and one quarter cup of vinegar.</p> <p>Crunching the numbers behind the chemical reaction shows that after the fizz subsides, over 99% of the added baking soda remains. So the active cleaning agent here is actually the baking soda (and the “elbow grease” of scrubbing).</p> <p>Ovens can be cleaned much more rigorously with stronger, sodium hydroxide based cleaners (although these are also more caustic). Many modern ovens also have a self-cleaning feature, so read your product manual before reaching for a chemical cleaner of any sort.</p> <h2>What about the sodium acetate?</h2> <p>Devotees of vinegar and baking soda mixtures might be wondering if the product of the fizzy reaction, sodium acetate, is the undercover cleaning agent.</p> <p>Unfortunately, sodium acetate is an even weaker base than baking soda, so it doesn’t do much to clean the surface you’re trying to scrub.</p> <p>Sodium acetate is used in <a href="https://www.youtube.com/watch?v=vABpel-11Nc">crystallisation-based heating packs</a> and as a concrete sealant, but not typically as a cleaner.</p> <p>Fun fact: sodium acetate can be combined with acetic acid to make a crystalline <a href="https://theconversation.com/busting-the-myth-that-all-food-additives-are-bad-a-quick-guide-for-label-readers-82883">food additive</a> called sodium diacetate. These crystals give the vinegar flavour to <a href="https://www.youtube.com/watch?v=N0hEutu_goY">salt and vinegar chips</a> without making them soggy.</p> <h2>Sorry to burst your bubbles</h2> <p>There are a few rare cases where mixing vinegar and baking soda may be useful for cleaning. This is where the bubbling has a mechanical effect, such as in a blocked drain.</p> <p>But in most cases you’ll want to use either vinegar or baking soda by itself, depending on what you’re trying to clean. It will be less <a href="https://theconversation.com/visually-striking-science-experiments-at-school-can-be-fun-inspiring-and-safe-banning-is-not-the-answer-195362">visually exciting</a>, but it should get the job done.</p> <p>Lastly, remember that mixing cleaning chemicals at home can be risky. Always carefully read the product label and directions before engaging in DIY concoctions. And, to be extra sure, you can find out more safety information by reading the product’s <a href="https://theconversation.com/a-new-tiktok-trend-has-people-drinking-toxic-borax-an-expert-explains-the-risks-and-how-to-read-product-labels-210278">safety data sheet</a>.<!-- Below is The Conversation's page counter tag. Please DO NOT REMOVE. --><img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/225177/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /><!-- End of code. If you don't see any code above, please get new code from the Advanced tab after you click the republish button. The page counter does not collect any personal data. More info: https://theconversation.com/republishing-guidelines --></p> <p><a href="https://theconversation.com/profiles/nathan-kilah-599082"><em>Nathan Kilah</em></a><em>, Senior Lecturer in Chemistry, <a href="https://theconversation.com/institutions/university-of-tasmania-888">University of Tasmania</a></em></p> <p><em>Image credits: Shutterstock </em></p> <p><em>This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/vinegar-and-baking-soda-a-cleaning-hack-or-just-a-bunch-of-fizz-225177">original article</a>.</em></p>

Home & Garden

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Stuffed baked potatoes

<p>A steaming-hot baked potato makes perfect comfort food and doesn't need lashings of butter and cheese to be delicious. This tasty vegetarian filling combines marinated mushrooms and zucchini for a healthy filling. Other fillings are limited only by your imagination.</p> <p><strong>Serves:</strong> 4</p> <p><strong>Ingredients: </strong></p> <ul> <li>4 baking potatoes, about 300g each</li> <li>2 tablespoons extra virgin olive oil</li> <li>200g small open-cup mushrooms, about 5cm in diameter</li> <li>1 large zucchini, about 170g, sliced</li> <li>1 teaspoon red wine vinegar</li> <li>1 teaspoon dijon mustard</li> <li>Salt and pepper</li> <li>⅓ cup (10g) chopped fresh flat-leaf parsley</li> </ul> <p><strong>Preparation:</strong></p> <ol> <li>Preheat the oven to 200°C.</li> <li>Push a metal skewer through each potato or push the potatoes onto a potato roasting rack. (Pushing a metal skewer into the potatoes helps to conduct heat through to their centres so that they cook more quickly.</li> <li>Place the potatoes directly on the shelf in the oven and bake for 1½ hours or until tender.</li> <li>Make the zucchini and mushroom filling when you first put the potatoes in the oven so that it has time to marinate.</li> <li>Alternatively, it can be made just before the potatoes are cooked and served hot.</li> <li>Heat a large ridged chargrill or frying pan.</li> <li>Drizzle half the oil over the pan and cook the mushrooms and zucchini slices for 10-15 minutes or until they are well-browned in places and softened and have released their juices.</li> <li>Transfer the vegetables to a bowl with all their juices and add the remaining oil, the vinegar and mustard.</li> <li>Season to taste, mix well and leave to marinate until the potatoes are cooked.</li> <li>Split open the baked potatoes, then press gently to part the halves, keeping them joined at the base.</li> <li>Stir the parsley into the marinated vegetables, then pile them into the potatoes.</li> <li>Serve immediately.</li> </ol> <p><em>This article first appeared in <strong><a href="http://www.readersdigest.com.au/recipes/stuffed-baked-potatoes">Reader’s Digest</a></strong>.</em></p> <p><em>Images: Getty</em></p>

Food & Wine

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“Grandma meant Elmo”: Cake-maker reveals hilarious baking blunder

<p>An American baker has left the internet in stitches after misreading her customer’s custom cake request, instead delivering a baking blunder for the Sesame Street history books.</p> <p>In a video posted to her TikTok account, Brianna Romero - who is known professionally as Brinni Cakes - confessed her mistake to the world, recounting the story of how a recent order from a grandmother had led her to the creation of her new friend ‘Emo Elmo’.</p> <p>“So my worst nightmare happened,” she said, with audio playing over a timelapse of Brianne constructing another cake. “Last week a lady DMed me and asked me if I could make her an emo cake, and I was thinking ‘yes, of course, I love emo and I love goth, and I know I’ve been perfecting my black frosting so I’m ready for this’.” </p> <p>Brianna went on to explain that she’d gotten all of her customer’s information, and set to work. However, an hour before she was set to deliver the cake, she decided to offer the woman a number candle - an offer that was soon accepted. </p> <p>“She said ‘yes, the cake is for my granddaughter and she’s turning four’”, Brianna explained in the clip. “And I thought that that was a little bit weird, ‘cause I don’t know an emo four year old.”</p> <p>After trying to understand the weird request, Brianna figured that the little girl must just be a fan of something like Netflix’s Wednesday series. Unfortunately, this was not the case. </p> <p>“Something felt wrong,” she noted, before describing how she’d reach out again to ask what the theme of the party was, only to find out it was Sesame Street. </p> <p>“So my heart sinks a little bit because this is now making sense to me,” she said. It was then that Brianna returned to the original exchange between herself and her customer, and had her worst fears confirmed. </p> <p>“I misread emo,” Brianna admitted, “and it said an Elmo cake.”</p> <p>Luckily, Brianna was a quick thinker in her time of stress and rushed out to find an Elmo topper for her cake, before offering the cake for free.</p> <div class="embed" style="font-size: 16px; box-sizing: inherit; margin: 0px; padding: 0px; border: 0px; vertical-align: baseline; outline: none !important;"><iframe class="embedly-embed" style="box-sizing: inherit; margin: 0px; padding: 0px; border-width: 0px; border-style: initial; vertical-align: baseline; width: 610.266px; max-width: 100%; outline: none !important;" title="tiktok embed" src="https://cdn.embedly.com/widgets/media.html?src=https%3A%2F%2Fwww.tiktok.com%2Fembed%2Fv2%2F7212109376436391210&amp;display_name=tiktok&amp;url=https%3A%2F%2Fwww.tiktok.com%2F%40brinnicakes%2Fvideo%2F7212109376436391210&amp;image=https%3A%2F%2Fp16-sign.tiktokcdn-us.com%2Ftos-useast5-p-0068-tx%2Fe19d4562cc04495c8778154678f1d382_1679200086%7Etplv-dmt-logom%3Atos-useast5-i-0068-tx%2F1ad8d307d5f74948880bf2e0f91228f3.image%3Fx-expires%3D1683669600%26x-signature%3DCxdjPe36YRrx4SrRRwvAPwRsevY%253D&amp;key=5b465a7e134d4f09b4e6901220de11f0&amp;type=text%2Fhtml&amp;schema=tiktok" width="340" height="700" frameborder="0" scrolling="no" allowfullscreen="allowfullscreen"></iframe></div> <p> </p> <p>Brianna’s audience were obsessed with her tale, and the video shot to viral heights, with over 11.7 million views to its name. </p> <p>“As soon as you revealed it was for a 4yr old I was like ‘oh no, grandma meant Elmo’,” one follower wrote. </p> <p>“Praying it’s Elmo with a side bang,” said another. </p> <p>Her misfortune drew in over a thousand comments, but there was a recurring thought that stood out among the chorus, and that was a request to see the baked blunder. </p> <p>And while Brianna admitted in an update that she hadn’t had the time to snap pictures on the day of delivery, she did her best with her follow-up video, sharing photos of cakes that looked “almost exactly” like her own, to the delight of her worldwide audience. </p> <p>“This is so funny,” someone said. “Elmo with a side bang has me in tears.”</p> <p>Meanwhile, another commenter wanted to know what the recipients had thought about their unique goods. </p> <p>“She tried to pay still but I told her everything that happened and we just laughed it off,” Brianna said. “It was just for a small family party anyway.”</p> <p><em>Images: TikTok</em></p>

Food & Wine

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“The stuff of nightmares”: Baked to imperfection

<p>Some people are destined for the kitchen, while others may be better suited to a career in comedy, if these cake decorating disasters are anything to go by.</p> <p>Even armed with a visual guide and the world’s best intentions, some bakers are just in for a wild time - and thanks to some good-natured social media posts, we can all enjoy the colourful consequences right along with them. </p> <p>Lucy was one such baker to face a betrayal from her cake. Posting to the Facebook page Woolies/Coles Mudcake Hacks, she shared her experience trying to follow professional baker Tegan ‘Tigga’ Maccormack’s Bluey birthday cake tutorial. </p> <p>Needless to say, their end results weren’t exactly mirror images.</p> <p>"Enjoy this absolute abomination - it looked easy on TikTok," Lucy wrote, attaching a picture of her hilarious creation. </p> <p>Fellow Facebook users loved her attempt, with some even trying to make Lucy feel better.</p> <p>One informed her that although it was nothing like the inspiration picture, it was “very cute”.</p> <p>“OMG I genuinely love it!” another declared. “It made me smile, thank you for sharing.”</p> <p>Meanwhile, one mum wrote that her seven-year-old encouraged Lucy to “keep trying!”, before stating that “it looks so bad she should probably eat the whole thing.” </p> <p>On Reddit, someone had another unfortunate cake story to share - though this time they weren’t the baker responsible, simply the customer who got something they certainly hadn’t paid for. </p> <p>“The ice cream cake we ordered vs what we received,” they wrote, sharing the image of two monkey cakes. One, the ‘expectation’ image, was a smoothly iced monkey head. The second, the ‘received’ product, was at least discernible as a monkey, even if the ‘smooth’ icing job left a lot to be desired. </p> <p>“This was an ice cream cake from Baskin Robbins," it was explained. “They usually come out exactly as pictured online, but this time was truly spectacular."</p> <p>And while many thought this particular approach to replicating the vision was hilarious, most were of the opinion that this had not actually been a failure, but instead an improvement. According to the majority in the comments, “frosting tastes much better than fondant” anyway.</p> <p>Another Reddit user referenced a tweet they’d seen of another cake disaster, this time of a Minnie Mouse cake that someone had purchased for their niece, and the nightmare they’d gotten in return. </p> <p>“I saw that it was posted in Arabic on Twitter, and it was pretty funny,” the Reddit user said, “so I just wanted to share it with a wider audience!"</p> <p>“The cake's shininess is the stuff of nightmares,” was all one had to say about it. </p> <p>“I would not have paid for that abomination,” another said. </p> <p>Thankfully for the individual who had dealt with the cake firsthand, they were able to return it for a full refund. </p> <p>"The cake was for my sister for her birthday," they told TODAY. "In the beginning, it was a horrible shock for us, but after I posted the picture on Twitter, I was laughing because of people's reactions."</p> <p><em>Images: Instagram, Facebook, Reddit, Shutterstock</em></p>

Food & Wine

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Best baked goods in Australia crowned

<p>The Victorian Baking Show, held by the Baking Association of Australia, has enjoyed another year of treats and celebration in 2023. </p> <p>The annual show took place in Bendigo for the second time, with judges enjoying their share of 590 different baked goods from 143 passionate bakers across Victoria, Tasmania, South Australia, Queensland, and New South Wales. </p> <p>And despite the very difficult task ahead of them, the panel were able to crown winners in numerous bread, pastry, and sweet categories. </p> <p>The show’s most sought after titles? Australia’s Best Hot Cross Bun and Australia’s Best Vanilla Slice. </p> <p>North End Bakehouse in Shepparton, Victoria, seized victory with their vanilla slice. The Australian classic typically features a thick layer of vanilla custard between layers of puff pastry, most often with icing sugar sprinkled on top. But North End Bakehouse opt to shake things up, with their slice showcasing a sleek coating of white fondant instead. </p> <p>“This was an absolute stand out,” executive officer of the Baking Association, and host of the Victorian Baking Show, Tony Smith declared, “the judges couldn’t believe how creamy the custard was, and the fondant was tempered perfectly on top. The pastry was crisp and thin, not soggy.” </p> <p>“John Humphrey, one of the main judges - along with Stewart Latter, Chief Judge for the BAA - judged the vanilla slices and stated that sometimes it’s very hard to temper the fondant and allow it to sit perfectly on top,” he continued “along with this, some people have custard filling that leaves a gritty or grainy feeling in your mouth.</p> <p>“But this was perfect!”</p> <p>North End Bakehouse’s success didn’t stop there, either, with the bakery also taking home a win for its 680g sourdough loaf. And although they didn’t snag the coveted first place prize for their hot cross buns, they did secure the title of “Best Innovative Hot Cross Bun” for their Vegemite-flavoured treat. </p> <p>Meanwhile, the accolade of Australia’s Best Hot Cross Bun went to South Australia’s Banana Boogie. And not only did they seize first place, but also the second-place trophy. </p> <p>“The Hot Cross Bun Competition is judged over several sections by two judges,” Tony explained, “the main thing is the judges cut one in half across from left to right, and then another on a diagonal. This allows the judges to see the fruit distribution in the bun and make sure it is evenly spread.</p> <p>“Of course, there is spice aroma and then mouth feel, making sure it is fresh and doesn’t stick to the roof of your mouth.”</p> <p>The baked goods just kept coming from there, with winners across all of the show’s categories announced. </p> <p>For the category of 2 Small Individual Fruit Tartlets, Mildura’s Sunraysia Bread and Butter Bakery claimed the top spot. They also now boast the title of having Australia’s best pasties.</p> <p>Melbourne’s Country Cob Bakery had the best meat pies, as well as the judges’ favourite gourmet pies. </p> <p>Victoria’s McKinnon Village Bakery found their claim to fame with everyone’s favourite: Australia’s Best Sausage Rolls.</p> <p>And last but not least, Mooroopna Bakery - also in Victoria - set tastebuds tingling with their iced doughnuts.</p> <p><em>Images: Facebook</em></p>

Food & Wine

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Recipe: Cheesy potato bake

<p>The perfect accompaniment to any meal, everyone needs a great potato bake recipe in his or her repertoire and this one is delicious (and simple). </p> <p><strong>Serves:</strong> Six</p> <p><strong>Preparation time:</strong> 20 minutes</p> <p><strong>Cooking time:</strong> One hour 30 minutes</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span> </strong></p> <ul> <li>60g of butter, plus extra for greasing</li> <li>2 ⅓ cups milk</li> <li>400ml cream</li> <li>2 cups of cheese (tasty or parmesan work well), grated</li> <li>1½ kg potatoes (Sebago, Desiree, or similar), peeled and thinly sliced1 onion, finely chopped</li> <li>3 garlic cloves</li> <li>1 tablespoon fresh thyme leaves</li> <li>Salt and pepper to season</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Preheat oven to 180 °C or 160 °C for fan forced. Lightly grease a seven-cup ovenproof dish. </li> <li>Melt butter in a heavy-based saucepan over medium heat. Slowly add milk and cream, stirring constantly until well combined. </li> <li>Add one and half cups of cheese. Stir to combine. </li> <li>Layer one third of potatoes over base overlapping slightly. Top with half the onion, garlic, thyme and one third of cheese sauce. Season with salt and pepper. Repeat two more times. </li> <li>Brush a sheet of foil with oil and place oil-side down over the potato. Seal tightly. Bake for 45 minutes. Uncover and brush top with melted butter. Cook a further 45 minutes until tender and golden brown. Sprinkle with remaining cheese for last 15 minutes of cooking.</li> </ol> <p><em>Image: Getty</em></p>

Food & Wine

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Baked eggplant with yogurt

<p>In this delicious dish, grilled slices of eggplant and zucchini are layered with a rich tomato sauce and cumin–flavoured yogurt, then baked. Thick slices of bread and a crisp green salad are the perfect accompaniments to make a satisfying meal.</p> <p><strong><span style="font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen, Ubuntu, Cantarell, 'Open Sans', 'Helvetica Neue', sans-serif;">Ingredients</span></strong></p> <div> <div> <ul> <li>3 tablespoons extra virgin olive oil</li> <li>1 red onion, finely chopped</li> <li>2 cloves garlic, finely chopped</li> <li>1 can chopped tomatoes, about 400 g</li> <li>2 teaspoons tomato paste</li> <li>100 ml dry red wine</li> <li>1 bay leaf</li> <li>2 tablespoons chopped fresh parsley</li> <li>salt and pepper</li> <li>3 eggplant, about 700 g in total, cut into 1 cm slices</li> <li>3 zucchini, about 500 g in total, thinly sliced</li> <li>½ teaspoon ground cumin</li> <li>1⅔ cups (410 g) low–fat natural yogurt</li> <li>2 eggs, beaten</li> <li>⅓ cup (35 g) freshly grated parmesan</li> </ul> </div> <div> <h4>Preparation</h4> <div data-url="https://www.readersdigest.com.au/recipes/baked-eggplant-with-yogurt"> </div> <ol> <li>Heat 1 tablespoon of the oil in a saucepan, add the onion and cook for about 8 minutes, or until softened.</li> <li>Add the garlic and cook for a further minute, stirring.</li> <li>Stir in the chopped tomatoes, tomato paste, wine and bay leaf.</li> <li>Cover and simmer gently for 10 minutes.</li> <li>Uncover the pan and let the sauce bubble for a further 10 minutes, or until thickened, stirring occasionally.</li> <li>Remove the bay leaf.</li> <li>Stir in the parsley and season with salt and pepper to taste.</li> <li>While the sauce is simmering, preheat the grill to moderate.</li> <li>Lightly brush the eggplant and zucchini slices with the remaining 2 tablespoons oil.</li> <li>Cook under the grill, in batches, for 3–4 minutes on each side, or until browned and very tender.</li> <li>Preheat the oven to 180°C.</li> <li>Stir the cumin into half of the yogurt.</li> <li>Arrange one–third of the eggplant slices, in one layer, in a large ovenproof dish that is about 2.</li> <li>5 litres capacity.</li> <li>Spoon over half of the tomato sauce.</li> <li>Arrange half of the zucchini slices on top, in one layer, then drizzle with half of the cumin–flavoured yogurt.</li> <li>Repeat the layers, then finish with a layer of the remaining eggplant slices.</li> <li>Mix the remaining 200 g yogurt with the beaten eggs and half of the parmesan.</li> <li>Spoon the yogurt mixture over the eggplant, spreading with the back of the spoon to cover evenly.</li> <li>Sprinkle with the remaining parmesan.</li> <li>Bake for 40–45 minutes, or until the top is lightly browned and set, and the sauce is bubbling.</li> <li>Serve hot, in the baking dish.</li> </ol> <div>Serves: 4</div> <div>Preparation: 20 minutes</div> <div>Cooking: about 1¼ hours</div> <div> </div> <div>This article originally appeared on <a href="https://www.readersdigest.com.au/recipes/baked-eggplant-with-yogurt" target="_blank" rel="noopener">Reader's Digest</a>.</div> </div> </div>

Food & Wine

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How to bake your pup a birthday cake

<p dir="ltr">This recipe makes one dog cake and can be served as a full meal (based on a medium size dog 10-25 kg), however, we encourage sharing amongst other furry friends or cutting a slice as a treat only. </p> <h4 dir="ltr">Dog cake recipe</h4> <h4 dir="ltr">What you'll need</h4> <ul> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Chopping board</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Knife</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Cake stand</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Bowls</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Spoon</p> </li> </ul> <h4 dir="ltr">Ingredients</h4> <ul> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">300 g Glow Raw Adult Australian Kangaroo dog food (or any preferred flavour)</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">4 salmon skin dog treats</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">9-12 mixed berries (mixture of raspberries, blueberries and strawberries)</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">10 strawberry yoghurt drops</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 tsp melted coconut oil</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 tsp pumpkin seeds</p> </li> </ul> <h4 dir="ltr">Method</h4> <p><span id="docs-internal-guid-d3b8966e-7fff-2340-4098-edebe3d7b817"></span></p> <ol> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Create three 1cm thick patty slices out of the Glow Raw Adult dog food.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Melt the strawberry yoghurt drops.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Place one patty slice on a cake stand.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Top with two crumbled salmon skin dog treats.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Place second patty slice on top.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Top with another two crumbled salmon skin dog treats.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Place third patty slice on top.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Drizzle the melted yoghurt drops over the top and sides of the cake.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Top with mixed berries.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Drizzle over melted coconut oil.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Sprinkle over pumpkin seeds.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Serve. Enjoy!</p> </li> </ol> <p><em>Image: Better Homes &amp; Gardens AU</em></p>

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From a series of recipes designed by Xali: Baked Barramundi with lemon and assorted greens

<p dir="ltr"><strong>Baked Barramundi with lemon and assorted greens</strong></p> <p dir="ltr">Xali is Australia’s first training, dietary and wellness program to cater to women going through biological changes with a focus on perimenopause and menopause. </p> <p dir="ltr">As women go through menopause they often experince tummy bloating from a change in hormones. Pickled foods are great to help reduce bloating, as fermented foods nourish the lining of your stomach. </p> <p dir="ltr">This recipe was designed by award-winning clinical nutritionist, Samantha Gowing to help woman reduce symptoms of tummy bloating as they are going through menopause.</p> <p dir="ltr"><strong>Prep</strong>: 20 mins</p> <p dir="ltr"><strong>Cook:</strong> 15 mins</p> <p dir="ltr"><strong>Yields:</strong> 1 serve</p> <p dir="ltr"><strong>Ingredients:</strong></p> <p dir="ltr">2 tsp macadamia, olive or peanut oil</p> <p dir="ltr">½ bunch asparagus, trimmed
</p> <p dir="ltr">1 cup spinach</p> <p dir="ltr">½ cup silverbeet</p> <p dir="ltr">200 gram Barramundi, or other white fish</p> <p dir="ltr">Salt</p> <p dir="ltr">Cracked black pepper</p> <p dir="ltr">½ lemon, cut into wedges</p> <p dir="ltr"><strong>Method:</strong></p> <p dir="ltr">1. Preheat the oven to 170 C.</p> <p dir="ltr">2. Line a small baking dish with baking paper.</p> <p dir="ltr">3. Place asparagus, spinach and silverbeet on the baking dish, top with fish and drizzle with oil and season.</p> <p dir="ltr">4. Bake for 15-20 minutes, check fish is cooked through by flaking gently with a fork.</p> <p><span id="docs-internal-guid-2cf9307c-7fff-c5e6-a472-5acce2b6bf11"></span></p> <p dir="ltr">5. Transfer to a serving plate and serve with wedges of fresh lemon.</p> <p dir="ltr"><em>Image: Supplied</em></p>

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Prince George holds bake sale for charity

<p dir="ltr">Prince George’s first efforts to help save the planet have come to light, after it was revealed he organised a bake sale for Tusk, a charity that his father is a patron of, during the UK’s Covid lockdown.</p> <p dir="ltr">Charlie Mayhew, the chief executive of Tusk, was the first to speak of George’s fundraiser.</p> <p dir="ltr">Though he wouldn’t disclose how much the young royal raised, Mayhew said the funds were accompanied by “a very sweet card” in which George expressed his concern for endangered animals in Africa.</p> <p dir="ltr">“Prince George very sweetly did a little cake sale to raise money for Tusk during lockdown and wrote a very sweet card about it, clearly demonstrating his concern fro Africa’s wildlife,” Mahew told <em>GB News</em>.</p> <p dir="ltr">Conservation work has been an important part of life for George’s family, with Prince William, Prince Charles, and Prince Phillip all championing environmental causes.</p> <p><span id="docs-internal-guid-693abbe2-7fff-6fcd-b669-af0991bbfdad"></span></p> <p dir="ltr">The Duke of Cambridge has previously spoken about passing on his passion to his children, which seems to have been a success with George’s first fundraising venture.</p> <blockquote class="twitter-tweet"> <p dir="ltr" lang="en">Baking cakes for the local community in Cardiff to enjoy at a Platinum Jubilee street party taking place today! 🎉</p> <p>We hope you like them! 🧁 <a href="https://t.co/lK9QkaGugB">pic.twitter.com/lK9QkaGugB</a></p> <p>— The Duke and Duchess of Cambridge (@KensingtonRoyal) <a href="https://twitter.com/KensingtonRoyal/status/1533359456376987649?ref_src=twsrc%5Etfw">June 5, 2022</a></p></blockquote> <p dir="ltr">It isn’t the only time George has shown off his baking skills either, after Kate Middleton and the Cambridge kids baked some sweet treats for a Platinum Jubilee street party in Cardiff.</p> <p dir="ltr">“Baking cakes for the local community in Cardiff to enjoy at a Platinum Jubilee street party taking place today!” the Cambridges tweeted, along with a montage of cute snaps.</p> <p dir="ltr">“We hope you like them!”</p> <p dir="ltr"><span id="docs-internal-guid-af608ddc-7fff-8897-86d8-da181667e108"></span></p> <p dir="ltr"><em>Image: Getty Images</em></p>

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How I mastered baking a yeast bread from scratch, and saved money doing it

<p><span style="font-weight: 400;">By Jeanne Sidner</span></p> <p><span style="font-weight: 400;">My introduction to baking started with the home-kitchen classic that cracks open the oven door for so many – chocolate chip cookies. It was the 1970s, and most of the mums in our largely Catholic neighbourhood were busy raising big families. For the girls in my house, that meant our mother made sure we knew our way around the kitchen. At the flour-dusted table, Mum taught eight-year-old me how to make the cookies perfectly chewy with a crispy exterior. (The big secret: Always chill your dough.)</span></p> <p><span style="font-weight: 400;">So from a young age, I was crystal clear on the power of a baked-to-perfection cookie to make people happy. Baking cookies – then brownies, cakes and pies – became my hobby and a tasty form of social currency. First I used my skills with butter and sugar to impress a series of teenage boyfriends. In time, the fresh goodies were left on doorsteps to welcome new neighbours and set out in the break room for co-workers. Baking was my superpower.</span></p> <p><span style="font-weight: 400;">A few years ago, I became the content director for Taste of Home, Reader’s Digest’s sister magazine and website that celebrates the treasured recipes of home cooks. I’d never been more excited for a new job, but privately I worried that my baking chops wouldn’t measure up. Why? I had a secret as dark as an oven with a burned-out light bulb: While I had baked sweets my whole life, I’d never made a yeast bread from scratch.</span></p> <p><span style="font-weight: 400;">Still, this was no time for excuses. I was a baker, now one with Taste of Home attached to my name. I may have been intimidated by bread, but it was time. I wanted in.</span></p> <p><span style="font-weight: 400;">Getting started, I found Instagram to be a friend. A basic no-knead bread was the one I was seeing online overlaid with dreamy filters. People described it as easy, and to be honest, the thought of removing even one intimidating variable – kneading – was enough to get me to buy two kilograms of bread flour and dive in.</span></p> <p><span style="font-weight: 400;">I gathered everything I’d need (“be prepared” is the first rule of any baking), including my mum’s trusty Pyrex. It had seen me through my first days as a baker, so I was counting on it to work its magic. I had an easy Taste of Home recipe all set on my iPad. I mixed the flour, salt, and yeast and made sure the water temperature was just right – 38 to 46 degrees – before pouring it in.</span></p> <p><span style="font-weight: 400;">And then it happened – or didn’t happen. I followed the instructions to the letter, but my dough didn’t rise. Somehow, impossibly, it looked smaller. Sludgy, gooey, wet with a few bubbles. Sad.</span></p> <p><span style="font-weight: 400;">Three hours later, after I’d resisted the urge to keep checking on it like a nervous mum with a newborn, a puffy dough filled the bowl. I hadn’t killed it; it was just … sleeping. A quick fold, a second rise, and then my bread went into my Dutch oven and off to bake.</span></p> <p><span style="font-weight: 400;">Thirty minutes later, I took it out. Sure, it was slightly misshapen, but in my eyes, it was golden-brown, crusty perfection, right down to the yeasty-sweet hit of steam coming from its top.</span></p> <p><span style="font-weight: 400;">Naturally, the first thing I did was grab my phone and hop on Instagram, positioning my beautiful bread just so in a shining stream of daylight on a wooden cutting board. No one needed to know it was my first yeast bread ever – or how close it came to getting scraped into the garbage can. The online reactions started almost immediately – heart emojis and comments like “This looks DELISH!” from my friends.</span></p> <p><span style="font-weight: 400;">Finally I cut into that lovely brown crust and doled out slices to my husband and kids. Those slices led to seconds, then thirds, each piece slathered with softened butter and a little sprinkle of salt. I made my family perhaps happier with slices of warm, buttered homemade bread than I had with all the sweets combined. </span></p> <p><span style="font-weight: 400;">At last, I was a bread baker – despite yeast’s best attempts to intimidate me on this first try. No more feeling inferior or afraid. Now I make bread and homemade pizza crust regularly. And I have enough confidence to start thinking (and stressing!) about my next difficult baking challenge: homemade croissants.</span></p> <p><em>Image credit: Shutterstock</em></p> <p><em>This article first appeared in <a rel="noopener" href="https://www.readersdigest.com.au/food-home-garden/home-tips/how-i-mastered-baking-a-yeast-bread-from-scratch-after-years-of-failure" target="_blank" title="Mastering yeast bread">Reader’s Digest</a>. </em></p>

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Why an ALDI product's packaging change sent a family into a panic

<p>A Queensland mum is distraught after an ALDI product's packaging change inadvertently triggered her daughter's illness.</p> <p>Vanilla flavoured custard by Mania, an ALDI brand, was the only food non-verbal autistic four-year-old Penny Gordon would eat. She would regularly consume between 20 and 30 pouches a day, her mum Shannon McNally said.</p> <p>Penny recognised the colours, fonts and sounds of the packaging, and the pouch was the only "safe" food for her, despite having undergone years of food therapy, Ms McNally told Yahoo News Australia.</p> <p>So when the product vanished from shelves then reappeared looking entirely different, Penny's Ipswich family began to panic.</p> <p>"Even the cap on the top has changed colour, and that can be a trigger on its own. The pictures are completely different and so is the font," Ms McNally said.</p> <p>"It is very difficult to explain to her that it is actually the same thing."</p> <p>Penny was admitted to Ipswich Hospital on Tuesday and depending on how she responds to treatment, she may be transferred to Queensland Children's Hospital in Brisbane, her mum said.</p> <p>After appealing to the public on the weekend for pouches of the custard, Ms McNally spent her Mother's Day travelling to people's homes to collect what they had left of the product with original packaging.</p> <p>While she was grateful for the donation of 10 pouches, she said it wasn't enough to sustain her daughter long-term.</p> <p>She said Penny's last resort for sustenance was going to be a nasal feeding tube, because "we just don't have the stock to maintain what she needs".</p> <p>"She'll just starve herself. That [the custard] is her trusted food and she's very set in her ways that it has to be that way," Ms McNally said.</p> <p>The family have attempted to refill pouches with original packaging, but Penny can be triggered by the absence of the clicking when the cap of a new pouch is opened.</p> <p>"We've also had issues with the pouches going mouldy because they're not packaged tight enough ... and with not being able to clean out the packages correctly," Ms McNally said.</p> <p>ALDI was contacted by Yahoo News Australia but the supermarket opted not to comment on the matter.</p> <p>"It's been very stressful. I've tried to do everything to make her happy and I just can't fix this situation," Ms McNally said.</p> <p>Ms McNally has urged ALDI to be more considerate of parents with special needs children when introducing new product packaging.</p> <p>"You never understand it until it's your household... When you're the family that's in hospital over it, you understand just how drastic it is for these children to have a safe food option," she said.</p>

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Hugh Jackman reveals hilarious baking fail

<div class="post_body_wrapper"> <div class="post_body"> <div class="body_text redactor-styles redactor-in"> <p>He’s an acclaimed actor, singer and producer best known for playing Wolverine in the X-men movie franchise.</p> <p>But Hugh Jackman has proven he’s just like the rest of us when he took to Instagram to share a video of his epic bread baking fail.</p> <p>The 52-year-old Aussie born star couldn’t help but laugh as he panned the camera over a freshly baked loaf of lumpy and flat gluten-free bread. </p> <blockquote style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" class="instagram-media" data-instgrm-captioned="" data-instgrm-permalink="https://www.instagram.com/p/CHVKnrADivG/?utm_source=ig_embed&amp;utm_campaign=loading" data-instgrm-version="13"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"></div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"></div> </div> </div> <div style="padding: 19% 0;"></div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"></div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <p style="margin: 8px 0 0 0; padding: 0 4px;"><a style="color: #000; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none; word-wrap: break-word;" rel="noopener" href="https://www.instagram.com/p/CHVKnrADivG/?utm_source=ig_embed&amp;utm_campaign=loading" target="_blank">Bread baking FAIL. #celebratethefail #glutenfreebaking</a></p> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;">A post shared by <a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px;" rel="noopener" href="https://www.instagram.com/thehughjackman/?utm_source=ig_embed&amp;utm_campaign=loading" target="_blank"> Hugh Jackman</a> (@thehughjackman) on Nov 8, 2020 at 5:03am PST</p> </div> </blockquote> <p>“People say all the time that we only show the perfect parts of our lives,” Hugh was heard saying in the clip, in between laughs.</p> <p>“So I thought let's celebrate the failures,” he continued, angling the camera to capture a good view of the lacklustre loaf.</p> <p>Hugh joked how gluten-free flour “apparently does not work the same way” as regular flour, while wife Deborra-Lee Furness wondered if it tasted “as bad as it looks”.</p> <p>Fans praised the celeb in the comments section saying he was genuine and down to earth.</p> <p>The Greatest Showman star is now based in New York with Deborra-Lee and their two adopted children, Oscar, 20, and Ava, 15. </p> </div> </div> </div> <div class="post-action-bar-component-wrapper"> <div class="post-actions-component"> <div class="upper-row"></div> </div> </div>

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Put the baking soda back in the bottle: Banned sodium bicarbonate ‘milkshakes’ don’t make racehorses faster

<p><em> </em></p> <p>The controversial and banned practice of giving horses baking soda “milkshakes” before a race doesn’t work, according to our analysis of the available research.</p> <p>Racing folklore says sodium bicarbonate milkshakes can boost racehorses’ endurance because the alkalinity of the baking soda helps counter the buildup of lactic acid in the blood when running.</p> <p>But our systematic research review, <a href="https://authors.elsevier.com/a/1bv2Z2dbxqYqLj">recently published in the Journal of Equine Veterinary Science</a> reveals milkshakes don’t boost horses’ athletic performance.</p> <p>This means any trainer still tempted to flout the ban on this tactic would be endangering their horses’ welfare and risking heavy sanctions over a practice that is basically snake oil.</p> <p>Despite the fun-sounding name, milkshakes are anything but. The process involves inserting a tube up the horse’s nose, down its throat and into the stomach, and then pumping in a concentrated solution of sodium bicarbonate dissolved in water.</p> <p>This can be stressful to the horse, and potential <a href="https://doi.org/10.1016/j.jevs.2004.08.014">side-effects</a> include lacerations to the nasal cavity, throat and oesophagus, gastrointestinal upset, and diarrhoea. It can even be fatal if the tube is mistakenly inserted into the trachea and the solution is pumped into the lungs.</p> <p>It’s little wonder Racing Australia has <a href="https://www.racingaustralia.horse/uploadimg/Australian_rules_of_Racing/Australian_Rules_of_Racing_01_March_2019.pdf">banned</a> the use of “alkalising agents” such as milkshakes on race day, with potentially career-ending ramifications for trainers caught doing it.</p> <p><strong>No boost after all</strong></p> <p>The effect of baking soda on athletic performance has been studied in human athletes for decades with <a href="https://pubmed.ncbi.nlm.nih.gov/31191097">inconclusive results</a>, but has only been analysed in horses since the late 1980s.</p> <p>Our analysis included data from eight experimental trials featuring 74 horses. Overall, sodium bicarbonate administration in the hours before treadmill tests or simulated race trials did not improve horses’ running performance in either type of test.</p> <p>In fact, in treadmill exercise tests in which horses were not ridden by jockeys, sodium bicarbonate actually had a very small negative effect on running performance, albeit not a statistically significant one.</p> <p>Whereas human athletes might gain a placebo effect from sodium bicarbonate, this is unlikely to apply to horses who don’t understand the intended point of the milkshake. And while some racehorse trainers may be educated in exercise physiology and the importance of blood pH, others may believe they work simply because received wisdom and racing folklore say so.</p> <p>Racing aficionados steeped in tradition might respond with scepticism, or argue that research can’t replicate the unique conditions of race day. But given that our comprehensive analysis of a range of research trials shows no evidence that milkshakes work, we argue any recalcitrant trainers have a moral responsibility to listen to the science.</p> <p>Milkshakes are already banned. But our research shows they deliver no benefit anyway. Trainers who are happy to continue this illicit practice and run the gauntlet of potential sanctions should consider whether it is worth it at all, and whether instead they should reconsider on moral, medical and scientific grounds.</p> <p><em>Written by <a href="https://theconversation.com/profiles/joshua-denham-1165121">Joshua Denham</a>, RMIT University and <a href="https://theconversation.com/profiles/adam-hulme-401293">Adam Hulme</a>, University of the Sunshine Coast. Republished with permission of <a href="https://theconversation.com/put-the-baking-soda-back-in-the-bottle-banned-sodium-bicarbonate-milkshakes-dont-make-racehorses-faster-148907">The Conversation.</a> </em></p> <p> </p>

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