Cooking Coke To Crack
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What It Is: Cocaine is a white powder that comes from the dried leaves of the coca plant, which is found in South America. Crack cocaine is a form of the drug that gives a very quick, intense high. Crack is made by cooking cocaine powder with baking soda, then breaking it into small pieces called rocks. It got its name because it crackles when it is heated and smoked. Crack cocaine looks like white or tan pellets (sort of like gerbil or dry cat food). Both cocaine and crack are very addictive — and very, very dangerous. Sometimes Called: coke, rock, snow, blow, white, toot, nose candy, base, flake, powder, basa, smack How It's Used: Cocaine is inhaled or snorted through the nose or injected into a vein.
Crack is smoked in a pipe. What It Does: Cocaine is a stimulant, which means that it produces a fast, intense feeling of power and energy. Then it wears off (crack wears off very quickly) and the user feels depressed and nervous and craves more of the drug to feel good again. Cocaine is so addictive that someone can get hooked after trying it just once. Snorting cocaine can damage the septum between the nostrils, causing a hole in the middle of the nose.
Cocaine makes the heart beat faster and blood pressure and body temperature go up. It also can make the heart beat abnormally.
Cocaine is so dangerous that using it just once can cause a heart attack, stroke, or even death.
“In a large metal spoon, combine 1 gram of cocaine and ½ gram of baking soda. Carefully fill the spoon with water to the ¾ mark. Place the spoon with all three ingredients over medium high to high heat until all of the baking soda has finished bubbling out. Your cocaine freeba.
Gluten Development Gluten is a tough, stretchy protein that's formed when flour and water are combined and kneaded. It's a good thing in bread, where the stretchy dough traps air bubbles and helps the loaf rise. It's not as desirable in a cake, where too much gluten can cause the cake to puff up and crack during baking. It also makes the cake chewy and unpleasant. This often happens if you've mixed the batter for too long. Some brands of all-purpose flour have too much protein for some delicate cakes, and you might need to use cake or pastry flour.
Liquid and Flour Imbalance The same problem can often occur if your recipe doesn't use the correct proportions of liquids and flour. A stiff, doughy batter will often lack elasticity and will crack as the cake bakes and rises. This can happen if the recipe calls for too much flour or too little liquid. The correct ratio is usually to have as much eggs and milk, by weight, as the flour. Commercial recipes are measured in weights, partly for accuracy and partly to make it easier for bakers to make these comparisons mentally. Temperature and Oven Position Your cake may bake up into a high, cracked dome if the oven is too hot. The heat of baking activates the baking powder and causes it to release carbon dioxide, which forms bubbles and raises the cake.
If the oven is too hot, the upper layer of dough sets and solidifies while the cake is still rising, causing it to crack. This can also happen if you've baked your cake too high in your oven. Use your oven rack at its middle setting, rather than at the top, because hot air rises and the top rack can be too hot. Leavening Your leaveners, whether baking powder or baking soda, can also play a part in causing your cake to crack. Nf mansion download free mp3. If you've used too much baking powder, your cake can rise too quickly and either crack or spill over the sides of the pan. The same can happen with baking soda, if your cake is high in acidic ingredients like buttermilk.