543 kelvin ??? is there an english translation of this?
this i posted for rob in a previous unrelated thread:
i've been wondering about the baking soda/sugar thing in the peanut brittle from that other post, so while the brownies were in the oven, i went ahead and experimented a bit. i made a half glass of simple syrup and added about 1/2 or 3/4 teaspoon of soda to it. i stand corrected. white sugar apparently does have some acidic minerals left in it to react with the soda. however, the action is very gentle
, almost barely noticable. tasting it, it left a very unpleasant bitter aftertaste in my mouth for quite a long time (even after about 2 shots or so of kahlua). the fizzing action being so little, i think that the main reason for it being in the recipe is the taste. at the ratio i used, it was pretty yukky, but, like bitters in a drink, the right amount probably provides a nice balance to the sweetness of the brittle, maybe akin to quinine in tonic water. just thought i'd pass this along, too.
YT2095 - as the resident science guy (compared to some of us at least [read "me"]) maybe you could give us your take on what the baking soda is contributing to the final product in peanut brittle. a touch of bitterness to balance the sweetness? bubbles to affect the bite? a bit of both? none of the above?
we may end up having to cook up two batches, with and without, to get to the bottom of this. what a calamity! at least it won't be as fatty as two batches of brownies! lol