Science expert Dan Souza demystifies the science of baking soda and browning.
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Yeah, but then your food tastes like baking soda.
Dude's lip on the left side keeps drooping. Is he having a stroke?
👍🏾👍🏾👍🏾
Thank you so much I'm chef but I don't know about you to use baking soda thank you
Do you just sprinkle on the outside or mix it in with the meat?
One of the best cooking hacks I have ever heard…and used, and the results are stunningly effective. Thanks, ATK!
Does the Maillard reaction apply to baking as well as frying?
This technique is used at The Beehive in Albany, Texas. They have the absolute best Peppercorn Burger I have ever tasted! Phenomenal!
The burger patty itself is over an inch thick. We asked how he gets it to cook so thoroughly and brown all the way through to which he replied, "baking soda."
This cooks illustrated method was a good one long ago, but I can't remember if that's ideal when cooking ground beef for a meat sauce? To brown or not to brown? Crust is not the goal, it's the flavor profile of browning…hmmm
I'm interested to know how baking soda tenderizes meat and poultry, and why my fluffy pancakes get a crusty edge and Dan's don't.
How is that griddle so clean???
Super simple tip! Thanks
Play me better if I could go to the website and get these recipes instead of YouTube
Americas Test Kitchen….advocating the SAD diet and with two moderately obese hosts to hammer the point home.
Fat is good. Life is good. Eat your bread. Eat your cake but watch your bank account and save your money
I have tried to use Baking soda on a Tenderloin(Just a 1/2 tsp on a whole roast) – BUT – I get a distinct Metallic flavor that ruins the flavor of the meat for me. I also have the problem with Cilantro – that has all the wonderful floral notes of LESTOIL floor Detergent and does not get into MY house. Just be aware that using Baking soda is just like any other ingredient – and there are some that cannot abide the flavor.
I hate the taste of baking soda. Will not be adding baking soda to any of my food
I am sooo smart now. As always thanks Dan
Good info !!! 👍👍
Re-upload? I’m certain I’ve seen this before lol. Great reminder though!
Hello!
I heard about this for ground turkey since sometimes it gets grey looking. Worked great!
Please help!! I've made literally every buttermilk pie recipe from online, but they are either way too sweet, have an eggy texture, or don't have that distinct crisp top that a good buttermilk pie is known for. I can get 2 out of 3 things right, but not all 3. I know it's possible, I grew up eating them but my great grandmother's recipe passed away with her. 🙁
Any radish recipes? I have tons of radishes in my garden this year, and I'm running outta ideas.