how is this shit not more mainstream?you can drop the acidity of fucking anything with it with no change in flavor (other than good changes).it's like the opposite of lemon juice and gives real versatility to fix a sauce you perhaps put a bit too much salt or acid in.you can add a pinch to coffee and it's insanely better.same for tea.same for fucking wine apparently, i just put a pinch in a glass and it completely smoothed it out and made it wonderful.how is this not more of a thing, i hardly ever heard people talk about the wonders of baking soda in the foodie cooking groups i've been around
>>20938685people don't like the idea of eating refrigerator deodorizer
>>20938685young people don't know about it and it's kind of an old person thing to use it beyond baking recipes. remember my grandparents always having a couple boxes in the fridge. I add it to laundry.
>>20938690you use really small amounts tho, like fractions of a teaspoon small>>20938691try adding a really small amount the next time you make spaghetti sauce
>>20938685>how is this shit not more mainstream>everyone has a box under the kitchen sink
>>20938728>everyone has a box under the kitchen sink>under the kitchen sinkuse it in cooking.like salt but with even smaller portions.levels and rounds out mouth feel like a fucking miracle
>>20938685It really helps take the edge off cheap canned tomatoes. I use it for pizza sauce.
>>20938899Like 1/4 teaspoon and a little butter.Turns an acidic sauce into a nice silky sauce
Go even a fraction over the amount you need and it'll instantly ruin a dish. That's the reason people only use it when they have to, there are more forgiving ingredients when it comes to lowering acidity.
>>20938685>(((sodium))) bicarbonateGee- I wonder why.
I mostly use it to make blue-cooked cabbage.
>no change in flavorthis is wildly untrue. I have stomach issues and I tried using it as an acidity neutralizer and it makes everything taste awful
It also cleans herbicide and pesticide residue off fresh produce if ya sprinkle some in your full sink water.
>>20938685Because>you can drop the acidity of fucking anything with itWhy would you WANT that?If sth is THAT acidic then don't eat it. Why would WANT to add it to coffee? Coffee has pH 5.5 to 6, very SLIGHTLY acidic. Your stomach has 0 to 1. SO the coffee INCREASES the pH (makes it less acidic) of what then continues to your intestines.So why would you add carbonate which adds a distinct taste to it? If your body dislikes coffee that's not because of its weak acidity.When sth is acidic that is part of its taste. Cola with its phosphoric acid neutralized tastes flat and weird. Also just in case someone might think that, acidity of what you eat and drink has zero effect on blood pH.
>>20939586>Your stomach has 0 to 1Between 1.5 and 3.0 would be impossible to survive.
>>20938685it's not a secret to the Chinese at all they use it to make shitty beef tender it's called velveting and is super easy and works fast like twenty minutes, you can also do it with ground beef but it tastes like metal if you use too much so be careful>you can add a pinch to coffee and it's insanely bettergonna try this
>>20939586>sthwhat in the fuck is sth
>>20939638I've heard of this. Must be why crispy fried beef always is always super tender, but also kind of bland-tasting.
>>20938685I use it for oven cooked chicken wingsSalt + pepper + paprika + half a teaspoon of baking soda, dry rub and refrigerate overnight, then in the oven for 45 mins. Come out crispy as if they were fried
