Table of Contents
- What does baking soda do when frying?
- What’s special about baking soda?
- 6 functions of baking soda in the frying process
- How to use baking soda in frying?
- What foods you can fry using baking soda?
- Can I refrigerate meat after applying baking soda?
What does baking soda do when frying?
What does baking soda do when frying?
We all know that baking soda is an alkaline substance that lowers the pH of your food, thus preventing it from becoming rancid or spoiled. Many people don’t know that baking soda works wonder in frying.
But what does baking soda do when frying? According to a study published in the Journal of Food Chemistry, baking soda on heating releases carbon dioxide and water. Scientifically, baking soda is known as Sodium hydrogen carbonate.
If you’re a cook, the chances are that you’ve tasted a dish where the food was fried in baking soda at one point or another. What’s the deal with this seemingly strange ingredient? Why does it work so well when frying?
If you are also wondering what’s so special about this ingredient, here is the answer: baking soda brings lightness to fried food.
We’ll explore everything you need to know about baking soda in today’s blog post!
What’s special about baking soda?
Baking soda is a white crystalline powder that contains sodium bicarbonate. You can find it in the baking section of your local supermarket. It’s a common ingredient used in baked goods, cleaning supplies, and even cooking.
Many of us know that baking soda works wonders on yeast dough because it helps to create air bubbles, hence producing a light and fluffy dough. It can be used as a leavening agent and other ingredients such as yeast or baking powder. This is why this ingredient is so special: it helps create air bubbles for tastier food.
6 functions of baking soda in the frying process
Now you know that baking soda makes the food lighter, that’s why people use it for frying. But what are some other functions of baking soda? And what if we skip frying our favorite foods.
Makes food fluffier
This may be the first time you have ever heard of baking soda being used as an ingredient in frying, right? Here’s another fact: baking soda makes fried foods fluffier. How is this possible? This happens because baking soda breaks down the gluten of flour. Thus, making light and a more tender crust that will melt in your mouth!
Cleaner frying oil
Do you know that when batter falls into the frying oil, it creates a residue that sinks on the pan’s bottom? Leaving these little bits in the frying oil while cooking other foods can leave a residual and awful taste.
But don’t worry: baking soda will make your fried food taste like new! Its alkalinity helps break down these bits of residue, leaving you with a cleaner oil that’s better for frying.
Puffs up batters
Yes, you read that right! This might be something very new to you that baking soda also helps make puffy batters. This trick is trendy among professionals who make dough for fried foods, such as donuts and yeast pastries. The baking soda helps to create a soft texture that lightly melts in the mouth.
If you are a fried meat lover, this one is for you: baking soda tenderizes the meat by helping better break down proteins, making them more flavorful.
Makes vegetables crispier
Here’s a bonus benefit for this ingredient: baking soda also makes vegetables crispy! For example, when you dry fry green beans, it will help make your skin crispier and delicious. This is one of the best tricks to make vegetables tastier without adding too much oil.
Enhances the color of food
Baking soda makes the color of the food lighter. For example, when using it as a leavening agent for dough, the pasta or bread will be light to eat and bright in color. It also gives this appealing golden color to your food that everybody loves.
In summary, baking soda works so well when frying because of how its molecules react with oils. The alkaline properties of baking soda cause it to neutralize any acidic flavors from being mixed into your dish, which is perfect for dishes like fish and chips!
In addition, baking sodas also help preserve foods by creating an extra barrier against oxidation. And let’s not forget about the fact that it makes everything taste delicious! What foods can we fry with baking soda?
How to use baking soda in frying?
To fry foods with baking soda, you must first soak the food in a baking soda mixture. After sitting for about 15 minutes, drain and pat dry with paper towels. And that’s all! You now know what baking soda does when frying different ingredients such as vegetables or meat.
After soaking, you can use immediately fry your chosen ingredient… But you can also store it in the fridge for up to one week.
What foods you can fry using baking soda?
Here are some foods that can be fried with baking soda:
Fish, vegetables, meats, bread, chicken, pork, meatballs, brownies, and even fried eggs!
Note that you can adjust the amount of baking soda you use depending on the dish and its ingredients.
Can I refrigerate meat after applying baking soda?
Yes. After applying this ingredient to your meat, you can refrigerate it immediately. The food will be protected in the fridge for up to one week.
However, if you leave it in the fridge for more than three hours, there is a possibility of bacteria growing on your meat. So remember that after mixing baking soda with meat, you have to use it immediately!
After reading this, let’s quickly summarize the article to have a solid conclusion. Baking soda is used in frying to help create air bubbles in batters, break down food residue in oil, tenderize the meat, and even make vegetables crispier.
It’s one of the best tricks to make vegetables tastier without adding too much oil. Its alkaline properties help break down these bits of residue, leaving you with a cleaner oil that’s better for frying.
So next time you fry food, think about adding baking soda to the mixture to make it cleaner, crispier, and lighter.