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I've sometimes used baking soda to accelerate softening of beans, and I imagine the effect is more appreciable at higher altitudes perhaps? Some of the usage of
by valarauko 6mo ago
I've sometimes used baking soda to accelerate softening of beans, and I imagine the effect is more appreciable at higher altitudes perhaps? Some of the usage of baking soda could be innocent enough.
- ChrisMarshallNY 6mo agoTry using it on meat. Turns it into pink slurry.
- papercrane 6mo agoYou're using too much! Its commonly used to improve meat texture, especially in Chinese cuisine. It's called "velveting".
- torhorway 6mo agoyou're thinking of corn starch
- Hikikomori 6mo agoBoth are used, for different reasons, but it's a pretty loose term. Can also use enzymes or other alkaline things. With or without a marinade. Pass through oil or water, or just stir fry with a little extra oil.
- MengerSponge 6mo agoNo reasonable person would be confused by use of baking soda as an ingredient in cooked food (reasonable) vs the addition of baking soda after cooking as an adulterant.
- SketchySeaBeast 6mo agoDid we discover a new diet hack?
- scorpionfeet 6mo agoA few thousand years ago: https://en.wikipedia.org/wiki/Nixtamalization https://en.wikipedia.org/wiki/Nixtamalization
- scorpionfeet 6mo agoAlkalinity softens the husk of legumes. Look up nixtamalization. It’s what the Aztecs invented.