There are some ingredients you find being called for over and over again in Eastern European recipes. Some are commonplace and some are not. Here you'll find descriptions for many, and a sample list of recipes using the ingredient.
- Baker's Ammonia. Baker's ammonia is a chemical leavener that predates baking powder and baking soda, which became available in the 1850s. Baker's ammonia is also called ammonia bicarbonate, ammonia carbonate, ammonium bicarbonate and hartshorn (the ground horns of harts or male deers). Baker's ammonia is common in many Old World recipes. It is still available today as lumps (which should be crushed to a fine powder before using) or in powder form.
When exposed to heat and moisture, baker's ammonia turns into ammonia, carbon dioxide and water, all sources of leavening. Baker's ammonia doesn't need an acid or alkaline to react as baking powder and baking soda do. Baker's ammonia produces a crisp crumb and increases browning, and an unpleasant ammonia odor while baking but which dissipates. The off-flavor seems to persist if used in moist baked goods such as muffins, and is therefore not advised.
While an Old World recipe calling for baker's ammonia can be substituted with baking powder or soda, don't use baker's ammonia as a replacement for baking powder or soda in a contemporary recipe. One teaspoon baker's ammonia can be substituted with 1 teaspoon baking powder or 1 1/4 teaspoons baking soda or 3/4 teaspoon baking powder mixed with 3/4 teaspoon baking soda.
Recipes using baker's ammonia include:
- Farmer's Cheese. This is a fresh (not aged) form of cottage cheese from which almost all of the liquid has been pressed. It's dry and crumbles easily, and is used in "pierogi" fillings, cheesecakes and other applications.
Recipes using farmer's cheese include:
