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| − | {{ingredient}} | [[Cookbook:Basic foodstuffs|Basic foodstuffs]] | [[Cookbook:Leavening Agent|Leavening agent]] | + | {{wikipedia::Baking Soda|Baking Soda}} |
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| − | '''Baking soda''' is a chemical, sodium bicarbonate, also known as bicarbonate of soda or NaHCO<sub>3</sub>. It reacts with acid to produce carbon dioxide gas; this reaction is the reason for its usefulness in [[Cookbook:Baking|baking]] as a leavening agent. The reaction causes little bubbles of carbon dioxide gas to form throughout a food, expanding the mass. Baking soda is used as a leavening agent in many cakes, cookies, pancakes, some breads, and other foods.
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| − | ==Acids Used with Baking Soda==
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| − | As mentioned, an acidic ingredient is required to obtain the desired rising effect of baking soda. Commonly used in this role are [[Cookbook:Lemon Juice|lemon juice]], [[Cookbook:Buttermilk|buttermilk]], [[Cookbook:Vinegar|vinegar]], [[Cookbook:Cocoa|cocoa]] and [[Cookbook:Cream of Tartar|cream of tartar]].
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| − | ==Other Culinary Uses of Baking Soda==
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| − | White baking soda is most often used for its leavening ability, it is sometimes used in the following circumstances:
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| − | * It used to be used as a source of carbon dioxide for soda water.
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| − | * It can be used when preparing tomato sauce to neutralize the tomato's acidity.
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| − | * It is added to water used to soak beans; this is said to prevent flatulence.
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| − | * It is added to water and used to soak marrowfat peas to produce mushy peas.
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| − | * It is effective in extinguishing grease fires which may occur when deep frying.
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| − | * Freshly cut fruit can be soaked in sodium bicarbonate solution for a short while to prevent yellowing.
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| − | * A small amount can be added to meat as a tenderizer, a technique common in Chinese cuisine.
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| − | ===As a Component in Baking Powder===
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| − | Baking soda is often an ingredient in [[Cookbook:Baking Powder|baking powder]], along with an acidic ingredient like cream of tartar, and another gas-releasing chemical that activates only when subjected to heat. Baking powder loses its leavening power very slowly, unless exposed to moisture.
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| − | [[Category:Leavening Agents|Baking Soda]]
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| − | [[he:ספר מתכונים/סודה לאפיה]]
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