Q: I don't know what the magic is about dissolving baking soda in hot water first when I make my family's favorite cookies, but when I don't do this, they are not the same. Two chemistry teachers had no answer to this question. Do you?— Cathy Johnston, Heath, OhioA: Baking soda is heat sensitive. Typically, it starts working in the hot oven. In some recipes, it is dissolved in hot water first to kick-start its action, particularly for cookies that aren't in the oven for very long. [...]
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