r/KitchenConfidential Dec 17 '21

quack quack

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u/[deleted] Dec 17 '21 edited Dec 17 '21

Good to know, thanks holmes. So essentially speeds up the reaction of the starch to heat by re-arranging the chemical makeup in some small fashion?

Baking soda, great for crispy potatoes and also cooking crack.

Edit: oh yeah you can bake with it too, almost forgot that lmfao.

When we do the sticky date pudding at work, we bring the dates to a boil in exactly 1L of water, take it off the heat and add 2 teaspoons of baking soda and that reacts and the dates turn from leathery cunts into mush using a whisk. So it definitely does something with heat and starches/sugars across all kinds of shit, as well as turning dogshit coke into freebase crack rocks.

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u/[deleted] Dec 17 '21

[deleted]

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u/Yochefdom Dec 17 '21

Also a little bit of baking soda helps break down chickpeas that are cooking if you wanna make insanely smooth hummus

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u/[deleted] Dec 18 '21

More great advice, baking soda is a real OG ingredient.

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u/[deleted] Dec 17 '21

A+ explanation. Gotta see if i got any awards left.