How to: 6 tricks with baking soda in the kitchen

How to: 6 tricks with baking soda in the kitchen

Baking soda is an unsuspected ally in the kitchen and serves to facilitate various recipes: we explain 4 very useful tricks.

Good cooking is also made up of little secrets , tricks , unsuspected ingredients. Those who really know, for example, always keep baking soda at hand . Ok, you know it helps wash and disinfect fruit and vegetables; in all likelihood you have learned from your grandmother that adding a little to the mixture of baked goods, primarily cakes and muffins, facilitates the leavening process and allows for greater softness. But it goes much further, it serves many other things. We bet a world will open up for you?


  1. When the tip of a teaspoon makes the difference . When making an omelette or mashed potatoes , add a pinch of baking soda to the other ingredients: the result will be much softer. The savory shortcrust pastry and shortcrust pastry, on the other hand, will acquire a greater fragrance.
  2. No more heavy legumes . If you like legumes but fear their heaviness, soak them – we are referring to the dry ones, first of all chickpeas and beans – pour the tip of a teaspoon of bicarbonate into the water and after a few hours rinse carefully, then let them cook in more water: they will be much more digestible.
  3. Ban on acidity . And again, a little baking soda reduces the acidity of the tomato sauce (it should be put at the end of cooking) and reduces the acidity of red fruit-based jams.
  4. The meat immediately becomes more tender . It may happen that you buy some meat to make the ragù and then realize that it is a bit tough. When preparing boiled meat, on the other hand, there is always the risk that prolonged cooking will cause the meat to lose its tenderness. How to solve these problems? In both cases, just before reaching halfway through cooking, just pour a teaspoon of baking soda for every half kilo of meat into the pot.
  5. A last minute alternative to make pizza rise . Do you want to make a nice pizza but you don’t get along very well with the brewer’s yeast or the yeast is finished? You can replace it with baking soda. The advantages are as follows: cooking times decrease significantly, the pizza is crunchy and light, low. The disadvantages? The result is not exactly perfect and the baking soda feels a little, but the flavor is still more than satisfactory.
  6. The dumplings are softer . Often bicarbonate is among the ingredients of gnocchi: the ideal dose is half a teaspoon for 300 grams of flour and 1 kg of potatoes.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *

error: Content is protected by eFoodChef Team Thanks