Baking soda is one of those products that can not miss in the house because, in addition to helping digestion, it can be used in the kitchen for leavening or eliminate the acidity of some preparations.
USE
Baking soda is a great ally in the kitchen and can not miss in the preparation of cakes and cookies!
Baking soda, in fact, helps leavening in baked goods. Just add a teaspoon in the dough of cakes and cakes, or dissolve it in milk for every half kilogram of flour. However, it is important to make a clarification: baking soda, alone, does not have a raising function, but it must be supplemented with the classic yeast or cream tartar. You will be amazed by how well your cakes and cookies will rise!
As for sweets, it can be used for whipping egg whites. Adding a pinch of baking soda when you whip the egg whites, they will mount faster and will be more "resistant" when you incorporate them to the dough!
Another use is to make some preparations less acidic, for example tomato sauce, adding a pinch during cooking.
As for vegetables: it can be used as a disinfectant during washing, or even to mitigate any unpleasant odors (for example during cooking cauliflower or cabbage) by adding 2 teaspoons per liter of water during cooking.
