When you add vinegar to pancake batter, it reacts with baking soda, creating carbon dioxide bubbles. This reaction helps to leaven the batter, making the pancakes fluffy and light. Additionally, the acidity of the vinegar can enhance the overall flavor of the pancakes, giving them a slight tang. However, it's important not to use too much vinegar, as it can overpower the taste.
Jade is not soluble in vinegar.
It goes into the cup.
The addition of vinegar (and mild acid) to baking soda (a base or alkali) causes a somewhat violent chemical reaction producing carbon dioxide suddenly.
When you put a raw egg in vinegar, the acid in the vinegar dissolves the eggshell. This leaves you with just the egg membrane. When you then place the egg in saltwater, osmosis occurs where water moves from the egg to the saltwater or vice versa depending on the concentration gradient, causing the egg to shrink or swell.
Vinegar can corrode iron, alcohol not.
poops the vinegar
pancake sryup is my gas tank, what do i do?
It melts
nothing happens
Jade is not soluble in vinegar.
Vinegar will curdle cream or milk. If you need buttermilk for a cake recipe and have none, you can add a couple of teaspoons of white or cider vinegar per cup of milk, let it stand for about 15 minutes and it's ready to add to your batter.
the celery will die
I would imagine that it often neutralises the pH of the vinegar
When you put vinegar in a naked egg the shell will decrease its shell then turning into a smelly egg
It esplodes
Absolutely! You might, however, need to add some spices to give it that extra taste. Just a note though - coat your onion rings with flour and then coat with the pancake batter. It makes the pancake batter adhere better to the onion rings.
it bubles and it explodes