Knowledge Base > Fran Costigan - A is for Apple Desserts
Fran Costigan - A is for Apple Desserts
This event was on
Tuesday, January 14, 2025 at 1:00 pm Pacific, 4:00 pm Eastern
Join Rouxbe’s Director of Vegan Pastry, Chef Fran Costigan, for a delightful and informative live event celebrating the apple in all its sweet and tart glory! From warm spiced apples… Read More.
Question:
I don’t add baking soda/powder to dry or apple cider vinegar to the wet due to concerns of triggering a premature reaction. Is this valid concern?
— Cathy Chapman
Answer:
That's a really great question. Kathy and I very often do the same thing where I'll have my bowl of dry ingredients and my bowl of liquid ingredients covered. I keep them covered the liquid in the refrigerator and a piece of tape on the top that says add apple cider or vinegar to the liquid. I do add the baking powder or baking soda. There will be no reaction from the baking powder or baking soda until the liquid is added. But the vinegar, I keep that away.
