What does soda, slaked with boiling water, give to the body? How to be treated with sodium bicarbonate? Charlotte with apples - recipe with soda. What is baking soda used for?
Long:
- Tell me, pliz, how to properly extinguish the soda, what percentage should the vinegar be, can it be apple? How much baking soda and how much vinegar should I take? And how to understand that the soda is extinguished?
I take 9% vinegar, I'm sure that apple cider vinegar is also possible. Soda should be taken as much as it is written in the recipe. Most often - this is one teaspoon (without a slide). Holding a spoon with soda in your hand, you begin to pour it slowly with vinegar, all this will foam. When you see that there is no more soda left on the spoon, it means everything is extinguished)) It seems to me that about 2-3 tablespoons of vinegar are spent on a spoonful of soda, but this is so, by eye))
Thanks for the answer, but can't 70% concentrated vinegar be extinguished?
It seems to me that this is too strong. Acetic essence- still not a joke, to be honest, I'm afraid of it and don't buy it. Try diluting 70% vinegar to make 9%
That's for sure, but I still advise pouring soda into a small glass and pouring vinegar already there.
Yes, you can even 70%, only you need just a little bit and interfere with the tip of a knife - everything will be extinguished! IN Lately I got used to apple quenching - it is wonderfully quenched.
But I still advise pouring soda into a small glass and pouring vinegar already
- I also extinguish in a small glass, because. vinegar still pours out of the spoon before it has time to extinguish the soda, and in a glass, mix everything at once and it turns out very conveniently.
- “It seems to me that about 2-3 tablespoons of vinegar go to a spoonful of soda, but it’s true, by eye))”
This is an obvious overkill.
For 1 teaspoon of soda, half a teaspoon of vinegar or even less is enough. We take table vinegar, for example, 9%.
You can take an apple vinegar, you can extinguish the soda by squeezing a little juice from a lemon on it.
If the recipe requires, for example, one teaspoon of soda, take this teaspoon of soda (without a slide), carefully pour it into a tablespoon, pour a little vinegar into it, and without waiting for the soda to finish bubbling to the end, mix in this bubbling- sizzling mass into the dough.
Soda is not extinguished if sour cream, kefir, sour milk are used to prepare the dough.
And of course, soda should not be confused with baking powder ( baking powder). They are different in composition. The baking powder is not quenched.
In fact, it seems to me that even if you take 2 tablespoons of vinegar, then nothing terrible will happen. Or maybe I take less - the eye is such a thing, it can lie)))
Showdown: whether to extinguish soda with vinegar and why at all? Pros and cons
Extinguishing soda with vinegar - pros and cons. Why extinguish soda when baking and is it worth it, how to extinguish soda correctly - with vinegar, boiling water, kefir or something else.
I decided to try to answer this rather acute question, the controversy around which tirelessly flares up again and again, namely: why extinguish soda when baking and is it worth it? Why is this question still haunting so many people?
The question "to quench or not to quench soda with vinegar when baking" is as eternal as the question: "what came first - the chicken or the egg." However, after delving into the literature, interrupting a bunch of sites, including foreign ones, I came to the conclusion that this issue is from the strength of 70-80 years, read almost as long as our country exists after the October Revolution. Perhaps I was looking badly, perhaps not there, but the lack of information led me to these conclusions.
Breaking through a great many recipes of old Russian cuisine, I did not find a single one where soda was mentioned. Previously, pastries in our country were mostly yeast-based, or without the addition of any rise and loosening accelerators at all.
So, baking soda was invented by the French chemist Leblanc at the end of the 18th century. This invention came to Russia much later, after a new method of its manufacture was obtained. As soon as Russian housewives had such a product as soda, they began to apply and use it in cooking by trial and error. Why was it decided to extinguish the soda? Yes, simply because our tradition is to eat everything “hot, hot” in this case- only harmful.
The fact is that quick soda in hot baking has a very unpleasant "soapy" taste. What was “corrected” by extinguishing it, namely, adding boiling water or fermented milk products to soda. For pancakes this way and now gives very good results. However, imagine what will happen to your sand dough if you pour a glass of boiling water into it? The answer is obvious. Therefore, it was invented to replace boiling water or dairy products diluted with 9% vinegar or lemon juice. 
Now let's go in order:
Why do you need to add soda or other baking powder to baking?
- baking soda, when exposed to high temperature or an acidic environment, gives an enhanced reaction to release carbon dioxide, which in turn leads to splendor and porosity.
Is baking soda a baking powder?
- No. By itself, baking soda is not a baking powder. In order for the process of loosening (the release of carbon dioxide), soda needs two components: acidic environment And heat. Important note: let's not delve into chemistry, and consider only the aspect that is necessary for cooking, so we will not take into account fair remarks that only one of the components is enough to release carbon dioxide due to soda.
Why is vinegar used to extinguish soda?
From illiteracy, or from laziness, or out of habit. Baking powder was not sold in the USSR, which is why they wrote about extinguishing soda with vinegar, and they still write, and I will not adapt it to baking powder either, so as not to confuse and scare away my visitors. Culinary illiteracy played its almost main role - soda needs acid, and instead of introducing something sour into the composition - honey, sour cream, and so on - vinegar was poured and poured. “And what does honey have to do with it, is it sour?” - you ask. I explain: do not confuse sweet with the pH reaction: “Honey has an acid reaction pH = 3.26-4.36”, which is what we need.
By the way, many foods give an acidic reaction, such as eggs, but it is usually not enough.
Do I need to extinguish the soda?
- No. How, in this case, to knead the dough correctly? Ideally, you need to mix soda with dry baking ingredients, and acid (in the form of sour cream, kefir, honey, lemon juice, etc.) - mix with liquid. Then quickly knead the dough, combining both mixtures, and then bake.
If this makes you feel calmer, you can extinguish it. But the benefit of "quenching" will be minimal. The fact is that we “extinguish” incorrectly - pour soda into a teaspoon, and drip vinegar or lemon juice into it. Why is it wrong? All the necessary reaction to release carbon dioxide goes in this case into the void, into the air, instead of getting into the dough. Therefore, if you decide to use slaked soda, do not wait until all the bubbles that appeared during extinguishing disappear, immediately pour into the dough. And the excess that did not have time to react with vinegar and give you that long-awaited splendor and porosity. 
Why, if you do not extinguish soda with vinegar, does an unpleasant taste remain?
Firstly, the cooled baking - the aftertaste can be either minimal or completely absent.
Secondly, it's all about the exact dosage. I have never seen a hostess who, with electronic scales to the gram, weighs every product that goes into baking. Yes, and the recipes themselves ALL sin with “approximacy”, they are made by eye. Imagine for example Big apple which is meant by a Ukrainian hostess, or a resident of Sverdlovsk. Their concept of big will be very different. What about modern recipes, then the amount of soda in them is incredibly large (everything is calculated on the fact that they still want to pay off the soda)
https://www.eat-me.ru/ 
Few people know how to properly take soda slaked with boiling water, what it gives the body is also known only to a few. However, many experts know that soda can be used not only in cooking, but also to improve the body.
The benefits and harms of soda for the body
Baking soda (sodium bicarbonate) is a powdered substance white color, which has no smell and pronounced taste.
This substance has a large number of useful for human body properties:
- It has anti-inflammatory and antimicrobial effect.
- Can remove bad odor from mouth, feet and underarms.
- Effectively removes severe itching in places of insect bites.
- Destroys pathogenic microbes and fungi.
- Used during attacks of arrhythmia.
- Can reduce blood pressure.
- Used as a skin and hair cleanser.
- Normalizes the acid-base balance in the body.
Warm soda baths can affect the body as follows: 
- relax and energize;
- normalize the activity of the nervous and lymphatic systems;
- normalize metabolic processes in the body;
- eliminate accumulated toxins and wastes in the body.
The harm of sodium bicarbonate can occur when it is taken orally. So, if it is taken incorrectly, then this can cause:
- increased acidity in the stomach;
- deterioration in the breakdown of fats;
- injury to the mucous organs of the digestive tract;
- the appearance of bleeding ulcers on the walls of the stomach.
Before taking soda inside or using it externally, you must carefully study all the contraindications and rules of use in order to avoid unpleasant consequences.
Soda slaked with boiling water, what's the use?
Soda slaked hot water also has big amount beneficial properties for the human body. Here are some of them:
- contributes to the neutralization of various acids, as well as the normalization of the pH of the body;
- destroys various pathogenic microorganisms;
- has an antifungal effect;
- has analgesic and anti-inflammatory properties;
- helps wounds heal faster.
Indications for the use of soda slaked with boiling water
Extinguishing baking soda can be done not only with acid (acetic, citric), but also with freshly boiled water.
In what cases is the use of the resulting mixture indicated? She is capable of:
And the soda quenched with hot water is used to steam the feet, after this procedure, you can easily remove rough skin from the heels. And also this solution is recommended for use in the complex therapy of mycoses on the extremities.
Contraindications
Soda quenched with hot water can not be used by everyone. So, people should refuse to use such a tool inside:
How to extinguish soda with boiling water?
Extinguishing sodium bicarbonate with hot water is very simple. To do this, pour required amount freshly boiled water into a glass, and then pour soda into the same place. Mix everything thoroughly. You will see that air bubbles will begin to stand out - this is how the extinguishing process occurs.
Many may wonder, why do you need to quench sodium bicarbonate with hot water at all? The fact is that as a result of this reaction, soda will decompose into simpler compounds that are much easier to absorb by the body.
Soda slaked with hot water for diabetes
Sodium bicarbonate quenched with boiling water can be taken only when diabetes second type. It should be noted that you must first consult with your doctor. You also need to understand that such a solution is not a medicine that can cure diabetes, it only improves the condition of the diabetic organism.
Such a drink is recommended for use in the event that the body has become soured, that is, its acidity has increased significantly. This condition can cause poor health, as well as the development of relatively dangerous pathologies.
Also, soda quenched with hot water can: 
- change the acidity in the stomach;
- bring the activity back to normal nervous system and functioning of the lymphatic system;
- normalize metabolic processes in the body;
- remove all existing toxins and toxins.
You need to start drinking sodium bicarbonate from the very minimum dose (so that the body gets used to it). So, for 100 mg of freshly boiled water, a pinch of soda is taken. Everything is thoroughly mixed. Then another 100 mg of cool water is poured into the glass. boiled water. The resulting drink should be drunk in the morning on an empty stomach 1 time per day for a week. Then the amount of the substance must be increased to ½ part of a small spoon. The course is 2 weeks, then there is a break. Before starting the course again, it is necessary to measure the blood sugar level, as well as measure the acidity of the body. IN preventive purposes it is recommended to drink such a drink 1 time in 7 days constantly.
Soda slaked with boiling water for poisoning
In case of poisoning, experts advise using soda slaked with boiling water, while it must be taken orally. Poisoning can occur due to a large number drunk alcohol, and because of poor-quality food, water, medicines, and even a couple of toxic substances can enter the body during breathing. Toxins are not absorbed into the body immediately when poisoned, so gastric lavage will help to avoid disastrous consequences. However, it is possible to perform a gastric lavage on your own only if the poisoning is not severe, otherwise it is necessary to call a doctor.
A special solution is prepared for gastric lavage: per liter hot water 10 g (2 small spoons) of sodium bicarbonate is taken. Everything mixes well. When the liquid becomes warm, it must be drunk, and then it is necessary to induce vomiting.
If during poisoning there is an increase in body temperature and indigestion, then the composition of the solution should be as follows: 5 g table salt, 5 g of sodium bicarbonate and 1 liter of hot water. This solution should be taken orally in a warm form, 1 big spoon 1 time in five minutes.
The total volume of the solution for gastric lavage should be equal to 5 liters, while it is desirable to drink about 600 mg at a time.
Reception of soda according to Neumyvakin
In order to completely heal the body, I.P. Neumyvakin recommends taking soda inside every day, which will normalize and maintain the pH of the body at 
optimal level. As a result, there will be a recovery of almost all organs and systems.
You need to start taking with a pinch of sodium bicarbonate, which should be dissolved in 200 mg of hot water or milk. You can turn off the soda if you like. a small amount freshly boiled water, then combine it with the desired volume of liquid. Drink the resulting solution should be a couple of times a day (in old age, you can increase up to three doses) for 15 minutes. before meals.
The course lasts only three days, then a break is made for the same period of time. Next, you should alternate coursework and breaks all your life or until the moment when you feel better. The dose of sodium bicarbonate with each subsequent course should be increased until it is equal to 1 small spoon (without a slide).
How to drink soda for weight loss
Due to the fact that soda is able to cleanse the body of toxins and toxins, as well as normalize metabolic processes, it will help get rid of excess weight. However, you need to drink it correctly.
To prepare a drink, pour the required amount of sodium bicarbonate into a mug and pour in a little freshly boiled water. This way you will extinguish the soda. After that, the solution must be brought to a volume of 200 ml with tepid water. Stir the liquid and drink immediately. 
You need to take this remedy on an empty stomach 1 time per day in the morning ( optimal time from 6 a.m. to 7 p.m.). Course reception lasts half a month, then a break is made for 4 weeks and the course is repeated.
Simple baking soda can cure many diseases and improve your well-being, but only if you take it correctly and regularly.
- No. By itself, baking soda is not a baking powder. In order for the process of loosening (the release of carbon dioxide), soda needs two components: an acidic environment and high temperature. Important note: let's not delve into chemistry, and consider only the aspect that is necessary for cooking, so we will not take into account fair remarks that only one of the components is enough to release carbon dioxide due to soda.
Why is vinegar used to extinguish soda?
From illiteracy, or from laziness, or out of habit. Baking powder was not sold in the USSR, which is why they wrote about extinguishing soda with vinegar, and they still write, and I will not adapt it to baking powder either, so as not to confuse and scare away my visitors. Culinary illiteracy played its almost main role - soda needs acid, and instead of introducing something sour into the composition - honey, sour cream, and so on - vinegar was poured and poured. “And what does honey have to do with it, is it sour?” - you ask. I explain: do not confuse sweet with the pH reaction: “Honey has an acid reaction pH = 3.26-4.36”, which is what we need.
By the way, many foods give an acidic reaction, such as eggs, but it is usually not enough.
Do I need to extinguish the soda?
-No. How, in this case, to knead the dough correctly? Ideally, you need to mix soda with dry baking ingredients, and mix acid (in the form of sour cream, kefir, honey, lemon juice, etc.) with liquid ones. Then quickly knead the dough, combining both mixtures, and then bake.
- If this makes you feel calmer, you can extinguish it. But the benefit of "quenching" will be minimal. The fact is that we “extinguish” incorrectly - pour soda into a teaspoon, and drip vinegar or lemon juice into it. Why is it wrong? All the necessary reaction to release carbon dioxide goes in this case into the void, into the air, instead of getting into the dough. Therefore, if you decide to use slaked soda, do not wait until all the bubbles that appeared during extinguishing disappear, immediately pour into the dough. And the excess that did not have time to react with vinegar and give you that long-awaited splendor and porosity.
Products used in baking that have an acidic reaction:
- fermented milk products (sour cream, kefir, yogurt, whey, curdled milk, etc.),
- fruit juices and puree
- vinegar and crystalline citric acid,
- honey,
- sugar syrups,
- chocolate and cocoa,
- eggs.
Maybe someone will come in handy. And then she always extinguished it, and when she made gingerbread cookies, she didn’t understand why it is MANDATORY not to extinguish soda in the composition
An article was recently published on RBC: "Getting rid of debt: how to pay off loans ahead of schedule". In it, well-known and respected financial advisers give recommendations on what to pay attention to when paying off your obligations to banks ahead of schedule. This is really professional and helpful advice.
But here's the question - is it necessary to pay off the loan ahead of schedule?
Maybe it is better to set aside this money as a deposit or send it to other investment instruments? And pay off the loan in its own way, according to the schedule?
Let's say you have some free money. Did you receive an award or other additional income. Or spent less than usual. In this case, the desire to close the loan ahead of schedule seems natural and reasonable.
We usually proceed from the following considerations. Firstly, there is a danger that if we do not repay the loan now, then we will simply spend this money. And the debt will not decrease, and we will lose money - it's a shame! Secondly, the interest on a loan is always higher than on a deposit. So why overpay?
It is difficult to argue with such considerations, they are correct. But not the only ones.
Let's look at this question more broadly.
Imagine that finance is an object separate from us, an integral system that we manage. In my previous articles, I also showed, using the example of a vessel with a liquid, what finances consist of and how they work.
And now the third question: what are they doing? What functions does this object perform for us? Why do we need money?
Finance is such a thing that we will inevitably manage, whether we like it or not, and throughout our lives. And in order to make a good, optimal, reasonable financial decision at the right time (for example, whether or not to pay off the loan ahead of schedule), the answers to these questions must be clear and specific.
Let's draw this picture - a pentagon or, better, a star:
1. At the top of the star - "Current Life". This function is responsible for meeting our current needs, both material and spiritual: housing, food, entertainment, health, personal growth, etc. Everything we spend money on now and in the short term. We all know this function well, we see it clearly, we make sure that it is performed as best as possible. No wonder she is at the top.
The side beams spread out to the sides are responsible for "confidence in the future."
2. On the left - "Protection against risks". Our finances are able to protect us from unforeseen and negative situations (risks) associated with additional expense money or loss of income. For example, this happens in the case of an illness that requires money for treatment, a car accident, dismissal from work or non-payment of wages, etc. Such situations are always possible, no matter how hard we try to prevent them. The only question is whether we have the financial resources to compensate for the losses from such events.
3. Right - "Planning goals." This function allows dreams to be embodied in specific plans, and then into reality. And vice versa - " when there is no money for plans, they become a dream».
At the base of this star are two functions: "Financial independence" and "Inheritance". They give our financial system stability in the long term and, I dare say, some global, almost philosophical meaning.
4. "Financial independence" - the ability to stop earning money by your work and live on capital income. Financial independence is more commonly referred to as "retirement", although it can be achieved earlier or later than the official retirement age.
5. "Inheritance" - what we leave behind our children.
And now the bad news: these functions - all five - our finances perform in any case, whether we like it or not, think about it or prefer not to think about it. Moreover, all these functions are connected with each other and influence each other, each - on all the others.
But good news- two:
1) it depends only on us exactly how, to what extent each of the five functions will be performed. We are always able to find such a "balance of interests" in which all these functions are performed not by themselves, i.e. uncontrollably, but the way we decided. Given our capabilities and personal priorities, of course;
2) it is not at all necessary that, taking care of one function, we degrade another. For example, by forming a reserve fund and thereby improving Risk Protection, we simultaneously improve Financial Independence and Legacy. Unless, of course, this reserve fund will remain safe and sound over time, and we will not have to spend it for its intended purpose. What I sincerely wish for everyone.
Now we can return to the issue of early repayment of the loan. In what cases should this be done?
Firstly, if the credit burden is so great that the current life becomes simply unbearable, and, in addition, there is a risk of delinquency on the loan, and hence an avalanche-like increase in debt obligations. Then, of course, it is worth throwing all your strength into reducing your debts.
Another situation is directly opposite to the first. Everything is fine with you, you have reached a balance of interests across all the rays of the star:
- current life is at an acceptable level for you;
- a sufficient reserve fund has been formed and insurances that you consider appropriate have been purchased;
- plans are being implemented to achieve financial goals;
- operates a long-term capital accumulation program, which is designed to ensure financial independence in the future.
And do you still have money? Then pay off the loan, and there is nothing to think about.
All other, intermediate situations need to be considered and prioritized. For example, if you do not have a reserve fund at all, and you are not protected in any way from possible unforeseen expenses, then it would be extremely unreasonable to send "extra" money for early repayment of the loan. "Protection against risks" at the same time will remain at the level "below the plinth".
The formation of a reserve fund is a top priority. Carry money to a reliable bank, open a deposit and do not touch it, except in those very unforeseen cases. The fact that the interest on this deposit will be less than what you spend on the interest on the loan is just a payment for the fact that the reserve fund was not formed earlier. Quite a reasonable fee. Sometime you have to start!
For other functions, the situation is similar, although not so obvious. By repaying the loan ahead of schedule, we only facilitate the fulfillment of the “Current Life” function, and in no way affect the “Goal Planning” and “Financial Independence”. Considerations like “the sooner I pay off the loan, the sooner I start saving”, most often, are an excuse or an illusion - when the credit burden weakens, most of freed money goes "into the sand", i.e. for the current life.
So, when deciding whether to send money for early repayment of a loan or not, you should think not only about the difference in interest rates, but look for a “balance of interests” in all five functions. Then the solution will be complete and systemic.
It's better not to go into debt at all.
Read more about this and more in my book.
Today I received a comment on one of my posts, which served as a reason not to delay writing an article, the idea of which I already had enough for a long time tormented.
Short:
Scoop up baking soda with a spoon and slowly pour vinegar onto the spoon. Soda will "extinguish" - hiss and dissolve. Don't overdo the vinegar.
Long:
- Tell me, pliz, how to properly extinguish soda, what percentage should be vinegar, can it be apple? How much baking soda and how much vinegar should I take? And how to understand that the soda is extinguished?
- I take 9% vinegar, I'm sure that apple is also possible. Soda should be taken as much as it is written in the recipe. Most often - this is one teaspoon (without a slide). Holding a spoon with soda in your hand, you begin to pour it slowly with vinegar, all this will foam. When you see that there is no more soda left on the spoon, it means everything is extinguished)) It seems to me that about 2-3 tablespoons of vinegar are spent on a spoonful of soda, but this is so, by eye))
- Thanks for the answer, but 70% concentrated vinegar cannot be extinguished?
- I think it's too strong. Vinegar essence is still not a joke, to be honest, I am afraid of it and do not buy it. Try diluting 70% vinegar to make 9%
- That's for sure, but I still advise pouring soda into a small glass and pouring vinegar already there.
- Yes, you can even 70%, only you need to just a little bit and interfere with the tip of a knife - everything will be extinguished! Recently, I have adapted to apple quenching - it is wonderfully quenched.
- but I still advise pouring soda into a small glass and pouring vinegar already
- I also extinguish in a small glass, because. vinegar still pours out of the spoon before it has time to extinguish the soda, and in a glass, mix everything at once and it turns out very conveniently.
- “It seems to me that about 2-3 tablespoons of vinegar go to a spoonful of soda, but it’s true, by eye))”
This is an obvious overkill.
For 1 teaspoon of soda, half a teaspoon of vinegar or even less is enough. We take table vinegar, for example, 9%.
You can take apple cider vinegar, wine vinegar, you can extinguish soda by squeezing a little lemon juice on it.
If the recipe requires, for example, one teaspoon of soda, take this teaspoon of soda (without a slide), carefully pour it into a tablespoon, pour a little vinegar into it, and without waiting for the soda to finish bubbling to the end, mix in this bubbling- sizzling mass into the dough.
Soda is not extinguished if sour cream, kefir, sour milk are used to prepare the dough.
And of course, soda should not be confused with baking powder (baking powder). They are different in composition. The baking powder is not quenched.
- In fact, it seems to me that even if you take 2 tablespoons of vinegar, then nothing terrible will happen. Or maybe I take less - the eye is such a thing, it can lie)))
Showdown: whether to extinguish soda with vinegar and why at all? Pros and cons
Extinguishing soda with vinegar- pros and cons. Why extinguish soda when baking and is it worth it, how to extinguish soda correctly - with vinegar, boiling water, kefir or something else.
I decided to try to answer this rather sharp question, the controversy around which tirelessly flares up again and again, namely: Why put out baking soda and is it worth it? Why is this question still haunting so many people?
The question "to extinguish or not quench baking soda with vinegar"is as eternal as the question: "what came first - the chicken or the egg." However, after delving into the literature, interrupting a bunch of sites, including foreign ones, I came to the conclusion that this issue is from the strength of 70-80 years, read almost as long as our country exists after the October Revolution. Perhaps I was looking badly, perhaps not there, but the lack of information led me to these conclusions.
Breaking through a great many recipes of old Russian cuisine, I did not find a single one where soda was mentioned. Previously, pastries in our country were mostly yeast-based, or without the addition of any rise and loosening accelerators at all.
So, baking soda was invented by the French chemist Leblanc at the end of the 18th century. This invention came to Russia much later, after a new method of its manufacture was obtained. As soon as Russian housewives had such a product as soda, they began to apply and use it in cooking by trial and error. Why was it decided to extinguish the soda? Yes, simply because our tradition of eating everything “hot, hot” in this case is only harmful.
The fact is that quick soda in hot baking has a very unpleasant “soapy” taste. What was “corrected” by extinguishing it, namely, adding boiling water or fermented milk products to soda. For pancakes, this method still gives very good results. However, imagine what will happen to your shortcrust pastry if you pour a glass of boiling water into it? The answer is obvious. Therefore, it was invented to replace boiling water or fermented milk products with diluted 9% vinegar or lemon juice.
Now let's go in order:
Why do you need to add soda or other baking powder to baking?
- baking soda, when exposed to high temperature or an acidic environment, gives an enhanced reaction to release carbon dioxide, which in turn leads to splendor and porosity.
Is baking soda a baking powder?
- No. By itself, baking soda is not a baking powder. In order for the process of loosening (the release of carbon dioxide), soda needs two components: an acidic environment and high temperature. Important note: let's not delve into chemistry, and consider only the aspect that is necessary for cooking, so we will not take into account fair remarks that only one of the components is enough to release carbon dioxide due to soda.
Why is vinegar used to extinguish soda?
From illiteracy, or from laziness, or out of habit. Baking powder was not sold in the USSR, which is why they wrote about extinguishing soda with vinegar, and they still write, and I will not adapt it to baking powder either, so as not to confuse and scare away my visitors. Culinary illiteracy played its almost main role - soda needs acid, and instead of introducing something sour into the composition - honey, sour cream, and so on - vinegar was poured and poured. “And what does honey have to do with it, is it sour?” - you ask. I explain: do not confuse sweet with the pH reaction: “Honey has an acid reaction pH = 3.26-4.36”, which is what we need.
By the way, many foods give an acidic reaction, such as eggs, but it is usually not enough.
Do I need to extinguish the soda?
- No. How, in this case, to knead the dough correctly? Ideally, you need to mix soda with dry baking ingredients, and mix acid (in the form of sour cream, kefir, honey, lemon juice, etc.) with liquid ones. Then quickly knead the dough, combining both mixtures, and then bake.
- If it makes you feel calmer, you can extinguish it. But the benefit of "quenching" will be minimal. The fact is that we “extinguish” incorrectly - pour soda into a teaspoon, and drip vinegar or lemon juice into it. Why is it wrong? All the necessary reaction to release carbon dioxide goes in this case into the void, into the air, instead of getting into the dough. Therefore, if you decide to use slaked soda, do not wait until all the bubbles that appeared during extinguishing disappear, immediately pour into the dough. And the excess that did not have time to react with vinegar and give you that long-awaited splendor and porosity.
Why, if you do not extinguish soda with vinegar, does an unpleasant taste remain?
- Firstly, in cooled baking - the taste can be either minimal or completely absent.
- Secondly It's all about the exact dosage. I have never seen a hostess who, with electronic scales to the gram, weighs every product that goes into baking. Yes, and the recipes themselves ALL sin with “approximacy”, they are made by eye. Imagine, for example, a large apple that is meant by a Ukrainian hostess, or a resident of Sverdlovsk. Their concept of big will be very different. As for modern recipes, the amount of soda in them is incredibly large (everything is calculated on the fact that they still want to pay off the soda)
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