Why Baking Soda is the Most Useful Ingredient in Your Kitchen | What’s Eating Dan?
Unassuming as it may be, baking soda is nothing short of a powerhouse in the kitchen. It can improve browning, tenderize proteins, and speed the cooking of greens, grains, and beans. Follow along as Dan breaks down the science of sodium bicarbonate and shows you how to utilize it in your daily cooking.
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I liked the Royal Tenenbaums reference
How am I this old, and never knew any of this!!! Thanks!
Especially now that the teeth are going for hubby and self, this can be a game-changer for both meats and veggies….
I buy it in bulk and NOW I know even more about it! Thanks..oh, yeah, I bathe in it, clean with it and more!
I fell in love today. Hat a pot of beans boiling for 2 hours and still hard. I added 1 1/2 tsp of baking soda to the pot and a little water and immediately saw a reaction. 10 minutes later and the beans are so much softer! This should be mandatory knowledge for any cook. THANKS A MILLION!
Is it not dangerous to human body to consume baking soda all the time?!!
you are such an adorable dork!!!
I love your channel it's so informative and fun to watch thanks for sharing your knowledge and experiences
Thx Dan!!!
Food grade sodium hydroxide
Thank you, God bless ❤
Mici
I fell in love with sodium bicarbonate, well, TODAY! After I watched you Dan. Great information!
how to remove bitter taste from stir fry? i cant get over the weird taste
I fell for BS when I woke-up in the middle of the night with acid indigestion. BS recipe on the box does the trick.
Thank you
I never knew the cooking benefits of sodium bicarb until I started watching the top-drawer ATK videos & digging in to the websites. Bicarb has been the only anti-acid that has been beneficial to me for decades. Your (and Lam Lan's) promoting Bicarb have been an eye-opener. Many thanks.
I remember as a kid we use baking soda to propell, rise and sink our Submarine toys in the bath tub. 60yrs ago
Ruins the taste! Baking soda can ruin the flavor of steak. Video of cook using 1) plain steak with salt (control), 2) steak with just baking soda, 3) steak with baking soda and salt. Two guys tasted all three, and the baking soda steaks were always much more tender,But the flavor was ruined for them. And result, both with preferred to have a chewier but more flavorful steak versus a more tender but ruined flavor steak.
Moral of any lesson: 1. Always have a control food item. 2. Always have taste tests, with blind tests being the most preferable.
See for yourself. Search for this video on YouTube —
I tried BAKING SODA on $1 Steak and this happened!
Question: Does adding the baking soda + water solution also work on poultry?
I’m so excited for this
Honestly, we are just friends. Once dated the younger sister, Sodium Carbonate but was burned badly until treated.
I fell in love with baking soda after watching Gino’s italian escape and learning about the Limonata a Cosce Aperte (legs apart) drink. I drink it all the time and it led me to this video.
I first fell in love with baking soda while cleaning the top of my stove and the exhaust fan over it. Then the sink. Then…
Seriously; I use it almost exclusively for cleaning. Maybe I should bake more.
thank you Dan, you totally answered my question about baking soda and ground beef! And even polenta, wow I never knew! I'm very excited to start using it in many of my dishes! 👍👍👍
5:11 great life aquatic reference!
This idea is great! Can’t wait to try it out.
Use to make hard boiled eggs easy to peel
Great!
I love u, love u, love u!!!! Can I add baking soda in a brine for a turkey or chicken? Best regards
Baking soda makes my cooking 'simply basic'!
Can’t you just TELL us how much BS to use ?????😣
As a baker, I also found that baking soda will cause cookies to spread in the oven. You have to be aware that that too much will cause your cookies to spread paper thin. But when developing my keto chocolate chip cookies, I added baking power for lift, and baking soda for a nice spread, since most recipes by keto bakers only use baking powder and then smash them to get them to spread a little. Min bake up perfectly and they taste and look like regular chocolate chip cookies, but with only 3 net grams of carbs per cookie, they are a real treat.
I add it to sef raising flour with a splash of vinegar when making batter for fish ,or anything else that needs batter. Mix with water to the consistency of thick cream.
What about using it as an emulsifier for sauces?
The beans/polenta demonstration is making me wanna add BS to my rice pudding. I could never seem to get the rice to be soft enough, no matter how long I simmer.
SUPER COOL
Go vegan or else you are DESTROYING the climate through damaging climate change. Fact ! GO VEGAN
I use baking soda to clean fruits & vegetables. Three Tbsp to a gallon of water. Soak for ten mins and rinse well.
That is an A+ Royal Tenenbaums reference 🌟
Years ago on one of your shows someone showed how dusting the outside of a chicken or turkey would substantially improve outside browning.
baking soda and peroxide for 30 years and my teeth are white despite daily coffee drinking.
The same trick used for velveting in Chinese cooking is used in the Balkans (Bosnia, Serbia, Croatia, etc.) for čevapčići (skinless sausages with numerous versions depending on local custom). Typically with soda water, though I’m unsure how critical that is scientifically
And would you use it in homemade tomato soup?
Just curious – if it breaks the cell walls, what happens to the nutrients inside of the food item?
1/2 tsp baking soda per 1 lb ground beef. Add a little water for slurry and mix into raw meat, then cook.
Baking soda should not be put in everything, and everywhere. You have a pretty low daily limit that you should not cross.
I use a teeny pinch of baking soda in tomato sauce-based foods to neutralize the acidity. Works better than adding sugar!
4:14 It sounds like you're saying "human beef"… just what are you up to, Dan?!
I know how much I need for all my pots. If I'm making a tomato based dish like chili or a pasta sauce instead of using table salt I'll throw in a bit of baking soda. It gives a bit of the salt flavor and reduces the acidity level. It is one of those ingredients that has a certain "screw you" level when you over do it and a half a pinch over will ruin a whole pot of sauce.
What is the deal to sign up for free for 14 days? It’s it you need to pay after the 14 days?