Edible alkali and baking soda are food blends that are often used in daily life and when cooking food at home. However, many friends believe that edible alkali is baking soda, which can replace yeast to make noodles, and can also be used as a bulking agent to make fritters and so on.
In fact, it is wrong to use baking soda and edible alkali in this way! The two are very different, and their role in cooking is also different. Today I will talk in detail with you, the difference between the two and the respective applicable methods, let's take a look at it together!
<h1 class="pgc-h-arrow-right" data-track="5" > the difference between edible alkali and baking soda</h1>
The molecules of the two are different! The chemical name of the edible alkali is: sodium carbonate, its chemical formula is Na2CO3; the chemical name of baking soda is: sodium bicarbonate. Its chemical formula is NaCO3. Baking soda is made by using a solution of soda ash or crystallization, absorbing carbon dioxide!
The alkalinity of the two is different! Baking soda is weakly alkaline, colorless, tasteless and irritating, and the neutralizing effect with vinegar is relatively mild; while the edible alkaline is strong, has an "alkaline taste", and has a certain corrosiveness, and the vinegar neutralization reaction is strong!
The use of the two is different! Although both are alkaline, the use of the two in home cooking is completely different. If you use it wrong, not only will the taste and texture be greatly reduced, but even the ingredients will be wasted!
<h1 class="pgc-h-arrow-right" data-track="10" > the use of baking soda in the home</h1>
Many friends always think that the fried meat in the restaurant is tender and delicious, in fact, there is a credit for baking soda! Baking soda can destroy the fiber structure of the meat, so for a soft and tender taste, the meat can be marinated with a little baking soda and water for a while before cooking (stir-fried, fried, fried, etc.), which can make the meat more tender.
Baking soda has a fluffy effect, but it is not suitable for hair noodles! Because baking soda will only decompose after heat, it will produce a lot of carbon dioxide, so that the dough forms fluffy tissue! And the surface temperature is far from reaching this temperature! But baking soda is suitable for fried foods, such as fritters, batter for small crispy meat, etc.
Note: Use baking soda to make fritters, a pound of flour, and about 4 grams of baking soda.
Because of its mild nature, baking soda does not have heavy oil objects such as washing hoods, but it is very suitable for cleaning fruits and vegetables. Many friends know that baking soda can wash vegetables and wash fruits, but they don't know why!
The reason why baking soda can remove pesticides in fruits and vegetables or chlorine in water is first of all because of the molecular structure of baking soda! The sodium in baking soda is positively charged, and when put into clear water, it will combine with the negatively charged chlorine in the water, thus becoming sodium chloride, which is what we call salt, which solves the problem of chlorine toxicity in clear water.
Secondly, in general, most pesticides are acidic, while baking soda is alkaline, and after mixing in water, it is weak alkaline water, so that after the acid and alkali are neutralized, the pesticides attached to vegetables and fruits can be accelerated.
Baking soda removes odors from the fridge! As we all know, the refrigerator can be called the universal "nanny" of the family, and everything is stuffed into it. The result is that there is a taste in the refrigerator, so just use a small plate or find a cup, pour in some baking soda, put it in the refrigerator, generally about 2 days can eliminate the odor in the refrigerator!
<h1 class="pgc-h-arrow-right" data-track="26" > the use of edible alkali in the home</h1>
Edible alkali cannot be used to make noodles, but when we make noodles too strong and the dough becomes sour, the value of edible alkali is reflected! When the dough is too large and sour, a small amount of edible alkali can be used, flattened on the panel, and then the dough is kneaded repeatedly to neutralize the sour taste in the dough. At the same time, due to the acid-base reaction, a large amount of carbon dioxide is generated, which will make the dough more fluffy and expanded.
Note: Edible alkali should not be more, a spoonful of fingernail size can be, must be repeatedly kneaded, otherwise the steamed bun or bun skin will have yellow spots, which is not kneaded evenly. And the taste can also be bitter!
Edible alkali has a certain corrosiveness, so heavy oil objects at home can be cleaned with it! And the method of use is also simple, as long as the edible alkali is melted in water and the items can be wiped! Not only that, but the objects wiped with edible alkali will be as bright as new!
Salt is bone alkali is tendon! When making hand-rolled noodles, adding an appropriate amount of salt and edible alkali can make the noodles more riby and improve the taste! Generally, the ratio of salt to flour is 0.2:1, while the ratio of edible alkali to flour is 0.1:1, so the noodles eaten in this way are refreshing and have a unique flavor!
The above is the content shared with you today, if you have a better way to use baking soda and edible alkali, you are very welcome to leave a message in the comment area to share. If this article is helpful to you, please forward it and let more friends know. Finally, thank you for watching, thank you!