When we think of baking soda, our minds often associate it with baking cakes or scrubbing utensils with stubborn stains. Also known as sodium bicarbonate, baking soda is one of the most versatile kitchen ingredients. This white, fine powder is alkaline in nature, which produces carbon dioxide gas when combined with an acid, causing the batter to rise or swell. However, you would be surprised to know that this kitchen ingredient can have uses beyond its usual uses. Yes, you read that right! Baking soda can make your ordinary recipes extraordinary. Are you surprised? Here are five great ways to improve your everyday cooking using baking soda!
Also read: Have you added more baking soda than required to your food? So here are 3 easy ways to get rid of its bitter taste
Baking soda can make your meat tender and juicy.
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5 great ways to improve your cooking using baking soda
1. Soften the meat
Who doesn’t love a plate full of melt-in-your-mouth, perfectly spiced and soft kebabs? Baking soda can make you a kebab-making pro in no time and help you achieve soft and juicy meat. All you need to do is sprinkle some baking soda on the meat, rub it in and leave it for about 15-20 minutes. Wash the meat thoroughly before cooking to remove any remaining soda. Baking soda helps because it increases the pH level of the meat surface, breaking down the proteins and thus making it soft and tender. So, the next time you are making succulent kebabs at home, you know what to do!
2. Softer Idlis and Dosas
Getting the proper fluffiness in South Indian dishes like dosas and idlis can sometimes be challenging. But a pinch of baking soda can help you get airy results. Add a pinch of baking soda to your fermented batter just before cooking. But make sure to add just a pinch and not more than that as it can affect its taste. This secret weapon can help enhance the fermentation process by releasing carbon dioxide and creating tiny air pockets in the batter. The result? Idlis and dosas that are soft, fluffy and super delicious.
3. Reduce the acidity in tomato curry
In Indian cuisine, curries made from tomatoes are the backbone of any dish. However, it can be too acidic at times. Since baking soda is alkaline in nature, it can help reduce the acidity of tomatoes and create a beautiful blend of flavors. To achieve this, add a pinch of baking soda to your boiling tomato gravy. Stir well and keep tasting while doing so. This way you won’t overdo it and spoil the natural flavors. With this, you can create a balanced flavor profile in your curry without too much spiciness.
Make crispy pakoras using baking soda.
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4. Crispy Pakodas
Are you a tea-time snack enthusiast? What if we tell you that you can make your favourite pakodas that are crispy on the outside and soft on the inside using baking soda? Just like idlis and dosas, baking soda can help create air bubbles in your pakoda batter, which puff up when fried. This leads to an airy and crispy texture. All you need to do is add a pinch of baking soda to your besan batter. Make sure to mix it well before coating your veggies. The result? You will get crispy and light pakodas every time!
5. Cooks lentils and beans quickly
Lentils and beans are staples in Indian cooking. However, they often take a lot of time to cook. Baking soda can speed up the process, and save you time and energy. Add a pinch of baking soda to the water when soaking or cooking beans and lentils. This will ensure that your lentils and chickpeas cook quickly and have a soft texture. Adding baking soda is especially useful when cooking dishes like chana masala and rajma.
Also read: Don’t have baking soda at home? Try these 5 amazing alternatives
Are there any other ways you use baking soda in your everyday cooking? Let us know in the comments below!
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