Xiao Wang decided to use his free time to make a delicious chocolate cake for the whole family to enjoy. He took out the recipe and the ingredients he needed and began his culinary journey.
Xiao Wang carefully prepared flour, chocolate, eggs and other ingredients according to the requirements of the recipe, and prepared to use baking soda as a leavening agent for the cake. However, just as he was about to put baking soda into the batter, he accidentally took the small jar containing edible alkali by mistake.
He gently poured the powder from the "little white bottle" into the batter and began to stir. The batter slowly became a little thinner and looked different from usual, but Xiao Wang didn't care, and continued to pour the mixed batter into the baking tray and put it in the preheated oven.
The waiting time is always long, and Xiao Wang smells the aroma and stares anxiously at the oven. Finally, the cake was baked, and Xiao Wang took it out with great anticipation, but when he tasted it, he found that the taste was abnormal, there was an alkaline taste, and he had uncomfortable symptoms after eating.
01. The role of baking soda and edible alkali in the kitchen
The effects of baking soda:
Leavening agent: Baking soda is a weakly alkaline substance that is often used as a leavening agent in baked goods such as cakes and bread. During the heating process, baking soda releases carbon dioxide gas, which makes the dough expand, making the baked goods more fluffy.
Food cleaner: Baking soda is milder alkaline and can be used to clean ingredients such as fruits and vegetables. Adding the right amount of baking soda when washing vegetables and fruits can help remove pesticide residues and surface dirt without damaging the taste and nutrients of the ingredients.
Odor remover: Baking soda is used to remove odors from places like trash cans or shoes. Sprinkle in an appropriate amount of baking soda to effectively adsorb odor molecules and make the environment fresher.
The effects of edible alkali:
Cooking aids: Edible alkali is an alkaline salt that is often used as a cooking aid to make food softer. When making pasta dishes such as noodles and dumpling wrappers, adding an appropriate amount of edible alkali can improve the taste of pasta and make it more elastic.
Ingredient soaking agent: Edible alkali is also often used to soak dry goods, such as dried shiitake mushrooms, dried fungus, etc. Putting dry goods in warm water and adding an appropriate amount of edible alkali can soften the fibers of the ingredients, speed up the soaking speed, and shorten the cooking time.
Detergent: Since edible alkali is more alkaline, when washing kitchenware or dishes, you can use a small amount of edible alkali to remove stubborn stains, such as oil stains or burnt stains, and give the dishes a new look.
02. Risks that may arise from confusing use
Decreased food quality: Confusing the use of baking soda and edible alkali can lead to a decrease in food quality. Although baking soda and edible alkali are both alkaline substances, their chemical properties are different. When misused, it can cause baked goods to swell too much or harden the texture, affecting the taste and texture of the food.
Increased health risks: Misuse of baking soda and edible alkali may increase health risks. Edible alkali is more alkaline, and excessive use may cause digestive problems such as indigestion and diarrhea, and even irritation to the gastric mucosa. Baking soda, on the other hand, is relatively weakly alkaline, but excessive use may also cause uncomfortable symptoms such as indigestion.
Compromised food safety: Mixing the use of baking soda and edible alkali can lead to compromised food safety. The use of excessive amounts of alkaline to clean ingredients may leave alkaline substances, affect the taste of the ingredients, and even cause harm to human health. Although baking soda is mild, excessive use may also cause food to taste abnormal or leave undesirable substances.
Environmental Pollution Risk: Misuse of baking soda and edible alkali may lead to environmental pollution risks. Excessive use or incorrect disposal of residues can lead to the formation of alkaline wastewater or waste residue, which can cause pollution to the environment.
Financial loss: Confusing the use of baking soda and edible alkali can lead to financial loss. Food quality degradation due to misuse or discarded ingredients can lead to food waste and financial losses.
03. Recommendations and activities
Correct instructions and proportions: When using baking soda and edible alkali, be sure to use it strictly in accordance with the product instructions and avoid excessive use. Dosages and uses are usually detailed in the product leaflet, so be sure to read them carefully and follow the directions.
Avoid mixed use: When operating in the kitchen, store baking soda and edible alkali separately to avoid mixed use. Labels or different containers can be used to distinguish between the two, ensuring that there is no confusion and misuse when used.
Pay attention to safety and hygiene: When using baking soda and edible alkali, pay attention to personal safety and hygiene. Avoid direct contact with eyes and skin, and clean hands promptly after use. When storing and handling, keep away from children and pets and avoid accidental consumption or contact.
Clean containers and utensils regularly: Clean containers and kitchen utensils that store baking soda and edible alkali regularly to avoid residues contaminating food or affecting the effectiveness of the next use. Clean thoroughly with warm water and detergent to ensure cleanliness and hygiene.
In daily life, we should use baking soda and edible alkali in strict accordance with the product instructions and proportions to avoid confusion and excessive use. At the same time, pay attention to personal safety and hygiene.
Note: The content in the article is for reference only Some of the pictures are from the network and the infringement contact is deleted