What is Baking Soda Used For?
You’ve probably seen baking soda in your friends’ and family’s pantries for as long as you can remember. But if you’re new to the world of cooking, then you may not be sure exactly what it’s used for.
Baking soda is found in all living things but is commonly manufactured and used as a cooking aid. It acts as a leavening agent to help make food rise. This is most commonly seen in baking where the result needs to be a light and fluffy texture, as with cakes and breads.
How Does Baking Soda Make Food Rise?
Baking soda can help food rise by releasing carbon dioxide bubbles. This works to expand the dough so that a fluffy texture is achieved. Simply adding in a small amount of this ingredient can yield amazing results!
Recipes with Baking Soda
Most baking recipes will include a dash of baking soda, but here are some of our favorites:
Check out this amazing recipe that relies on baking soda to achieve the perfect texture. A scone should not be too dense, and the baking soda makes it fluffier. Scones need to be filling, but not heavy, so without this addition you’d be looking at a very different snack!
Here is another delicious treat that needs a bit of baking soda to add to the texture. There’s so much yum in this dish that you really have to try it for yourself. The combination of raspberry and lemon flavors is kept light and airy through the use of baking soda.
Biscuits are an excellent example of how baking soda can transform a recipe - only a touch is needed to make it light and crisp. This recipe is absolutely irresistible, and the texture plays a big role in that.
Tips for Cooking with Baking Soda
Baking soda is an incredible ingredient that can transform a recipe. However, you need to know how to use it properly. Here are some suggestions to help you master this powerful baking aid:
While baking soda is commonly used in cooking, it can also fend off odors in your refrigerator. Simply open a container and place in the far corner of your refrigerator, and it’ll absorb bad smells, keeping everything fresh for longer.
The carbon dioxide reaction doesn’t start until the food is heated to at least 176 degrees. This is why we don’t see dough expanding at room temperature. Make sure you are cooking your recipes at a high enough temperature to activate the baking soda.
Baking soda is a must-have in your pantry. There are so many great recipes that rely on this versatile ingredient. Add it to your shopping list, and try one of the recipes above to get you started!