DIFFERENCE BETWEEN BAKING SODA AND COOKING SODA
Some people confuse baking soda and cooking soda, which have very different uses. But they’re actually quite easy to tell apart once you know what to look for! In this blog post, we’ll explain the differences between the two so that you can use each one correctly.
Baking soda is purer than cooking soda, so it’s white. Cooking soda is grey because of impurities that are added to it during production.
Baking soda is larger than cooking soda, so it’s easier to measure. For example, if you need 1 teaspoon of baking soda in a recipe and have only a tablespoon measuring spoon available, there’s no way that you’ll get the right measurement with just one spoonful. You’ll probably end up with more than half a teaspoon–and that could throw off your whole recipe!
On the other hand, when it comes time to dissolve the two kinds of powders in water or other liquids (like milk), cooking soda dissolves faster than baking powder because it has more surface area exposed when added into liquid form compared with its counterpart’s granules sitting on top like little white islands in your glass or bowl.
Their differences in reaction to water
The difference between baking soda and cooking soda is in the reaction they have with water. Baking soda is a base, while cooking soda is an acid; both react with water to produce different results.
- A small amount of baking soda added to liquid will cause carbon dioxide bubbles to form as long as there are no other chemicals present that interfere with this process (like vinegar or lemon juice). This reaction creates leavening for baked goods like breads and cakes, giving them volume during baking when air pockets form inside their structure due to the CO2 released by their batter or doughs.
How they interact with your skin and eyes
Baking soda is not harmful to your skin or eyes. It’s the same as table salt, which we all know is safe for consumption. Cooking soda can burn your skin and eyes, so it should be handled with care.
Cooking soda is also known as sodium bicarbonate or sodium hydrogen carbonate (NaHCO3). The chemical formula for this substance is NaHCO3; however, when it’s dissolved in water it becomes CO2 gas bubbles that give off carbonation when they come into contact with air or moisture in general–and this is why cooking soda makes your fizzy drinks foamy!
Baking soda and cooking soda are two different things, with different uses.
Baking soda is sodium bicarbonate, an alkali which reacts with acids to form carbon dioxide gas. It’s used in baking as a leavener and to neutralize acidic ingredients like buttermilk or cocoa powder.
Cooking soda is sodium carbonate, another alkali that reacts with acids but also has other uses outside of cooking (like cleaning).
In conclusion, baking soda and cooking soda are two different things with different uses. They both have their own unique properties that make them useful in different situations.