After all, what is baking soda? So that it serves in the kitchen?

baking soda cooking 012017 400x800Pazargic Liviu / Shutterstock

Sodium bicarbonate is a type of salt, white crystalline, which is known for its many uses and benefits to the body. In addition to being an inexpensive and easy to find substance, also contains anti-acidic properties that help and to prepare recipes and food, and also on the kitchen day. Meet some of these applications:

Uses of bicarbonate in the kitchen:

1. baking powder, bubbles of carbon dioxide (or carbon dioxide) to make the dough rise are obtained by the reaction of sodium bicarbonate with some acid. In manufacturing powdered yeast, baking soda is mixed with substances that become acidic when in contact with liquid or when heated. The dust is beginning to react in time to hit the cake.

2. Some dough recipes - like cake red velvet (or velvet), grow more than others. To avoid that the mass grows too much and fall of the oven when baking a good option is to mix vinegar (acid component) with sodium bicarbonate. This mixture replaces yeast.

3. Grandma used to say that tomato sauce needs to be sweetened to break the acidity before going to the plate. If you want to reduce the acidity of the tomato sauce, without using sugar, add the same amount a spoon of coffee or tea, depending on the preparation of the size of baking soda.

4. cake, usually when the baking recipes call, they take any ingredient an acid (milk, yogurt, lemon juice) which will react with a basic pH of this powder. And in this case, the cake will not grow much, but it will get lighter. Despite some excellent recipes ask both baking powder, the baking soda together chemically, makes no sense.

5. The fermentation cake is important. If a recipe calls for much yeast and creates very large bubbles, they float to the top and burst taking away your yeast, then you get a heavy, dense cake. A teaspoon baking powder to a cup of flour is the perfect amount of fermentation for most cake recipes. For baking soda (which is used when the recipe has a considerable amount of acidic ingredients), use 1/4 teaspoon for each cup of flour.

6. In order to tenderize the meat, add sodium bicarbonate if the cut is being cooked, especially in meat sauce, tomato or milk. A spoon at the time of tempering is enough. If you are not baking, use baking powder and leave for some time marinating in the refrigerator.

lighten bicarbonate crotch 008 400 933Pazargic Liviu / Shutterstock

Sodium bicarbonate is a type of salt, white crystalline, which is known for its many uses and benefits to the body. In addition to being an inexpensive and easy to find substance, also contains anti-acidic properties that help and to prepare recipes and food, and also on the kitchen day. Meet some of these applications:

Uses of bicarbonate in the kitchen:

1. baking powder, bubbles of carbon dioxide (or carbon dioxide) to make the dough rise are obtained by the reaction of sodium bicarbonate with some acid. In manufacturing powdered yeast, baking soda is mixed with substances that become acidic when in contact with liquid or when heated. The dust is beginning to react in time to hit the cake.

2. Some dough recipes - like cake red velvet (or velvet), grow more than others. To avoid that the mass grows too much and fall of the oven when baking a good option is to mix vinegar (acid component) with sodium bicarbonate. This mixture replaces yeast.

3. Grandma used to say that tomato sauce needs to be sweetened to break the acidity before going to the plate. If you want to reduce the acidity of the tomato sauce, without using sugar, add the same amount a spoon of coffee or tea, depending on the preparation of the size of baking soda.

4. cake, usually when the baking recipes call, they take any ingredient an acid (milk, yogurt, lemon juice) which will react with a basic pH of this powder. And in this case, the cake will not grow much, but it will get lighter. Despite some excellent recipes ask both baking powder, the baking soda together chemically, makes no sense.

5. The fermentation cake is important. If a recipe calls for much yeast and creates very large bubbles, they float to the top and burst taking away your yeast, then you get a heavy, dense cake. A teaspoon baking powder to a cup of flour is the perfect amount of fermentation for most cake recipes. For baking soda (which is used when the recipe has a considerable amount of acidic ingredients), use 1/4 teaspoon for each cup of flour.

6. In order to tenderize the meat, add sodium bicarbonate if the cut is being cooked, especially in meat sauce, tomato or milk. A spoon at the time of tempering is enough. If you are not baking, use baking powder and leave for some time marinating in the refrigerator.

lighten bicarbonate crotch 008 400 933

7. The famous "Fish and Chips", or fish and chips, is a typical English hot dish consisting of fried breaded fish and chips. It's a classic meal "take-away" ( "to lead") and, in both Britain and Ireland, traditionally adds a bit of water, baking soda and vinegar in mass to create bubbles and lightness in the batter. Some recipes include beer and milk to replace the water.

8. To leave the vegetables cooked well verdinhos with rich and vivid colors, when you cook them, add a little baking soda in the cooking water. The trick will keep your much alive hue.

9. tastier it can be a good goldfish, nobody likes the smell that is in the kitchen after cooking. To prevent this, keep the fish in the refrigerator for a few hours in water with baking soda and you will not feel the smell of fish in the environment. Before preparing it, remember to wash it well.

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