Kaneohegirlinaz
Wannabe TV Chef
I have a question for everyone here at DC:
Why would baking soda be used in a Bolognese recipe?
I found this on Pinterest:
lentil bolognese
ingredients
2 T. olive oil
1 onion, finely diced
1 rib celery, finely chopped
3 large carrots, peeled and chopped
7 cloves garlic, minced
1 (6 oz.) can tomato paste
1 (15 oz.) can tomato sauce
2 (14.5 oz.) cans diced Italian tomatoes
2 T. dried sweet basil
1 tsp. dried oregano
1/4 tsp. baking soda
Salt and pepper to taste
2 c. red lentils, rinsed and picked over
2 c. water
Two thoughts I had:
using baking soda would help to break down the lentils
or/and
to help balance all of that canned tomato product
Why would baking soda be used in a Bolognese recipe?
I found this on Pinterest:
lentil bolognese
ingredients
2 T. olive oil
1 onion, finely diced
1 rib celery, finely chopped
3 large carrots, peeled and chopped
7 cloves garlic, minced
1 (6 oz.) can tomato paste
1 (15 oz.) can tomato sauce
2 (14.5 oz.) cans diced Italian tomatoes
2 T. dried sweet basil
1 tsp. dried oregano
1/4 tsp. baking soda
Salt and pepper to taste
2 c. red lentils, rinsed and picked over
2 c. water
Two thoughts I had:
using baking soda would help to break down the lentils
or/and
to help balance all of that canned tomato product