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1. Cooking: When it comes to cooking, baking soda seems to rule the roost. This is for the reason that of its alkaline properties and its capability for leavening a food item. When it reacts with other components to release carbon dioxide, it makes dough rise. It can be used as a substitute for baking powder if sufficient acid reagent is added to the recipe. It is used to make food a lot more digestible, to remove smell from specific food stuff (from fish) and to reduce acid content of recipes. Since it is non-toxic, it may be handled with out worries and mixed with water to form baking soda solution. Lye, on the other hand, is stronger than baking soda in its alkaline properties. Due to this, it is tougher on food stuff and hence employed only sparingly. It plays the role of a good preservative, very good cure and an agent to soften hard-kernel foods like corn. Lye water is used inside the making of pretzels, bagels and hominy corn. It is used in curing green olives. It is an important ingredient and preservative in Asian cooking and even added to Chinese dumplings, noodles etc.
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