What is the difference between baking soda and edible alkali? Many people don't know how to use it, so don't use it wrong again after reading it

If you often cook with fire at home, or often make pasta, there will definitely be baking soda and edible alkali at home, especially baking soda, which can be said to be very useful in the kitchen, whether it is marinating meat, stir-frying, or making noodles. The taste of baking soda and edible alkali is very similar, and the form is relatively similar, it is easy to be confused, many people think that they are the same thing, but in fact, the difference between the two is quite big.

sodium bicarbonate

The scientific name of baking soda is sodium bicarbonate, although baking soda is also an alkaline substance, but its alkalinity is relatively weak, and it will decompose into sodium carbonate, carbon dioxide and water after preheating, when making steamed bread and fritters, as the temperature rises, baking soda will begin to decompose, so that the dough becomes fluffy and soft.

When we make dough, we often overdo it and cause the dough to be sour, at this time, you can also add some baking soda to neutralize the sourness, because the alkalinity of baking soda is relatively weak, and it will not cause the dough to turn yellow because of poor dosage.

In cooking, some baking soda can be added when marinating meat and preparing crispy paste, baking soda can destroy the flavor structure of the meat, making the meat soft and swollen, tender and smooth; When making dry-fried mushrooms and dry-fried tenderloin, add a little baking soda to the crispy paste to make the skin more fluffy and crispy.

In addition, baking soda also has a very good cleaning effect, such as cleaning fruits and vegetables, cleaning oil stains, cleaning stubborn stains, dredging drainage, etc.

Edible alkali

The scientific name of edible alkali is sodium carbonate, which is more alkaline than baking soda. Edible alkali is often used in the production of old noodles steamed bread, because the old noodles are naturally fermented, and the sour taste will be heavier, at this time, edible alkali is needed to neutralize its sourness, in fact, edible alkali can not only play a role in neutralizing the sourness, but also make the taste of the steamed bread more chewy.

When cooking meat ingredients, edible alkali is often used, such as cured meat, adding some edible alkali can soften the meat fiber and make its taste more tender, but because it is relatively alkaline, if you don't grasp the amount well, it will cause the ingredients to change taste; When stewing meat and beans, adding some baking soda can also play a softening role, but you must also master the dosage.

In addition, when soaking some dry ingredients, adding some edible alkali can play a multiplier effect with half the effort, such as soaking fungus, soaking yuba, etc., adding edible alkali can not only make it soak quickly, but also play a certain cleaning role.

When we make hand-rolled noodles, we add some edible alkali when mixing the noodles, which can make the noodles taste more firm and smooth.

Is it clear to everyone about the use of baking soda and edible alkali?

Final Summary:

1. Whether it is baking soda or edible alkali, you must master the dosage when using it

Do not overuse.

2. If there is no edible alkali at home, you can use baking soda instead of edible alkali; But edible alkali does not

Can replace baking soda.