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Old 03-28-2011, 08:46 PM   #1
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Question Question about baking soda...

waht does baking soda do in a recipe when there is no acidic component of the recipe to make it rise (for example, cornbread)

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Old 03-28-2011, 08:52 PM   #2
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Without an acidic environment, nothing much. However, if you're using buttermilk in the cornbread recipe, that will provide the necessary to react with the soda and make bubbles.

Most cornbread recipes use baking powder so this is not a problem.
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Old 03-28-2011, 09:27 PM   #3
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Quote:
Originally Posted by Andy M. View Post
Without an acidic environment, nothing much. However, if you're using buttermilk in the cornbread recipe, that will provide the necessary to react with the soda and make bubbles.

Most cornbread recipes use baking powder so this is not a problem.
right right

however, baking soda can also be used in order to help maintain the color of vegetables during cooking.
I use a little in soups that get pureed in order to maintain such colors like green.
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Old 03-28-2011, 09:46 PM   #4
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Even regular milk is acidic. Buttermilk is MORE acidic and imparts a pleasant flavor.
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Old 03-28-2011, 10:13 PM   #5
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thanks yall. ur awesome!
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