Baking soda is used to raise dough, but are there any other ways to use baking soda for cooking?

Not only for raising the dough, baking soda has other uses for cooking : --It can use instead of baking powder in many cake , cookie, shortbread, etc. Recipes. --As a tenderizer, baking soda can be used for cooking meat. --Added to water when soaking the beans, it will cook the beans quicker.

--For a fluffier omelet add 1/2 teaspoon baking soda (for every 3 eggs) --For cake icings, add a pinch of baking soda for smooth spreading and prevents icing from cracking. --Clean vegetables and fruits with baking soda, sprinkle on water , wash and rinse produce. --To make your own baking powder, sift together, and stir 2 parts cream of tartar, 1 part baking soda and 1 part cornstarch.

For Nutritional value information, check this site : nutritiondata.com/facts/baked-products/5... Hope this helps.

Apart from using Baking soda to raise dough , it can be used for the following uses also: -----quote------ Use it as a substitute for baking powder by mixing with it with cream of tartar or vinegar. . Wash fruits and vegetables with it.

When boiling a chicken, add a teaspoon of baking soda to the water. Feathers will come off easier, and the flesh will be clean and white. Soak dried beans to a baking soda solution to make them more digestible.

Remove the distinctive taste of wild game by soaking it in a baking soda solution. Make a sports drink by mixing it with boiled water, salt, and Kool-Aid. Remove the fishy smell from your fillets by soaking the raw fish in a baking soda solution for an hour inside the fridge.

Make fluffier omelets by adding half a teaspoon of baking soda for every three eggs used. Reduce the acid content of your tomato-based recipes by sprinkling them with a pinch of baking soda -----end quote----- It is also used in the making of vadas , samosas,puries and other deep fried items to make it fluffy. For further ref : lifehackery.com/2008/07/22/home-4/ For the nutrietional value of baking soda kindly go through the following link: http://www.nutritiondata.com/facts/baked-products/5127/2.

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