>
Kitchenary
>
B
>
Baking Soda
Baking Soda
- Sodium bicarbonate - an alkaline chemical that requires an acidic ingredient (such as buttermilk, lemon juice, or vinegar) to activate it. Baking soda mixed with an acid causes batters or doughs to rise quickly - think the classic "science fair" volcano bubbling within the baked goods.
Remember that baking soda and baking powder are NOT interchangeable (baking powder has both acid and alkaline ingredients, baking soda is only alkaline).
Always use baking soda with an acidic ingredient - otherwise, baked goods may have a bitter or soapy flavor and may end up flat.
Measure precisely; too much can cause soapy or metallic flavors.
Mix and bake immediately after combining ingredients to capture the rise.
Use to help baked goods brown better and can tenderize meat.
Toss 1 pound of shrimp with about ½ to 1 teaspoon of baking soda and let sit for 15 to 30 minutes prior to cooking. A little trick I learned from J. Kenji López-Alt and have used it without fail ever since.
Baking soda can get old which can lead to flat cookies or disappointing results when baking - to test, mix a small amount (¼ teaspoon) of baking soda with a couple tablespoons of vinegar or lemon juice. If it fizzes, it is still good for baking. If it doesn't use for odor absorption or other household purposes that do not rely on the active properties.
definition
tips
Baking, Chemistry, Ingredient, Leavening
how does this make me cook better?
common foods / uses
process / technique
trouble- shooting / common errors
etymology
regional variations
further resources / notes
Target seems to have the best price for a reasonably-sized bag of baking soda. I like to decant a portion into a jar for cooking to keep it sterile and away from pests and use the rest for cleaning and other household purposes.
Alkaline
Any ingredient or substance with a pH greater than 7. These ingredients are basic rather than acidic. Alkaline ingredients can speed up browning (Maillard) reactions, leaven baked goods, change the texture of foods, and soften skins of legumes and beans during cooking. If too much is used, then a soapy or bitter note may be present.
Melt-In-Your-Mouth Sugar Cookies
So excited to bring these cookies out into the wild...they are just so good in their soft and buttery deliciousness. A quick, no-fuss recipe that is sure to be a hit.