alt Hacker NewsI've sometimes used baking soda to accelerate softening of beans, and I imagine the effect is more appreciable at higher altitudes perhaps? Some of the usage of baking soda could be innocent enough.
Replies
ChrisMarshallNY • yesterday at 6:00 PM
Try using it on meat. Turns it into pink slurry.
➕ show 1 reply
MengerSponge • yesterday at 6:06 PM
No reasonable person would be confused by use of baking soda as an ingredient in cooked food (reasonable) vs the addition of baking soda after cooking as an adulterant.
Alkalinity softens the husk of legumes. Look up nixtamalization. It’s what the Aztecs invented.