When we cook in the kitchen, baking soda and alkali are common ingredients. Their roles are somewhat similar, but there are some differences when you think about it. Let's take a look at the difference between baking soda and alkaline noodles.
The first point is to understand edible alkalis from their properties. The scientific name of edible alkali is sodium carbonate, and the scientific name of edible baking soda is sodium bicarbonate, and there is only one word difference between them, but there is a significant difference in strength and alkalinity. Baking soda is weakly alkaline, whereas edible alkali is strongly alkaline.
Second, when washing vegetables and fruits and brushing pots and pans, we need to pay attention to the difference between the two. When exposed to water, edible soda has a stronger thermal stability than baking soda.
In other words, when we touch the edible alkali with wet hands, we feel the burning heat, while the baking soda with wet hands is relatively mild and does not have that burning sensation.
Although they are cleaner, healthier and additive-free than the outside dish soap, as long as you pay attention to the way you use them, you can avoid burns and achieve a clean effect.
Thirdly, we can understand the difference between edible alkali and baking soda by comparing their applications. Both can be added to fermented flour products, but with different effects. We can choose how to use alkaline flour and baking soda based on these differences. For example, steamed buns, steamed buns, noodles, fried cakes, pastries, and so on.
When making these foods, if the dough is sour, you can use alkaline noodles to neutralize it, and as long as you pay attention to the amount, you can avoid an overly obvious alkaline taste. If you want to make a fluffy pastry, you can choose baking soda, which is mild and mild.
In addition to flour products, alkali and baking soda can also be used to marinate meat, but with slightly different effects. Soda ash can promote the softening of meat, but if the amount is not controlled well, it will produce an unpleasant taste. There is evidence that baking soda can make the meat swell and become tender and smooth.
Baking soda is added to the tender meat powder sold in the supermarket, and I prefer to use baking soda to marinate meat because it saves time and effort, and if the meat is larger, it is faster and less labor-saving to use alkaline noodles.
In fact, these two ingredients can also be used as temporary emergency items to relieve the discomfort of excessive stomach acid. Baking soda can be dissolved in water, and we can effectively neutralize stomach acid in a few sips. Edible alkali cannot be eaten directly.
Baking soda is milder overall and has a wider range of applications. Usually we can add a small amount of baking soda when brushing our teeth or washing our face, which will have an unexpected surprise effect.
Fourth, let's look at the differences between the two in terms of their appearance. Compare the edible alkali and baking soda on a small plate.
In appearance, edible alkali is a white powder. This rough texture combined with strong alkaline properties gives it a stronger decontamination ability. Baking soda is a small white crystal, which is more delicate than edible alkali and feels similar to edible salt, but it is not easy to get wet and will not clump when stored, which makes us more worry-free.
By understanding the difference and uses of edible alkali and baking soda, have we mastered it?