If so far you only reserved the use of baking soda to cleaning...
...it is high time for you to rediscover its many other virtues, especially to perfect your cooking recipes !
Because yes, in one tablespoon, baking soda improves, lightens or makes tastier your cooking without altering the taste!
Want to know how?
Discover our 13 tips and uses for baking soda to make your life easier in the kitchen. Watch:
Do you want to know how to keep the beautiful color of your fresh and crunchy vegetables even when you cook them?
You have come across the right tip.
To offer your guests beautiful vegetables that have kept all their nutrients and colors, do this.
Simply pour 1 pinch of baking soda into the cooking water and you're done.
The dish presented is as appetizing as it is pleasant to see, to the delight of gourmets.
Check out the trick here.
Egg whites are delicious, but not easy to make, because it is always difficult to mount them correctly.
So to make your life easier and make them much tastier, apply this grandmother's recipe.
Just when you are going to beat the whites, add a pinch of baking soda. This makes them firmer and lighter.
You now know how to make beautiful floating islands. So no more excuses!
Check out the trick here.
Raclette, fondue, tartiflette, mountain dishes are as good as they are difficult to digest!
Want to know how to make these delicious specialties lighter, especially when it comes to fondue?
So adopt this grandmother's recipe.
To make the dish easier to digest, simply add a pinch of baking soda once the cheese has melted.
You will appreciate your tasting all the more, but beware of the gaps in gluttony anyway!
Game meat is one of the most sought-after delicacies; its very refined taste is a delight for everyone, especially during the holidays.
Nevertheless, the slightly strong taste of this meat can sometimes put some people off.
So if you want to soften wild boar, venison or other meat, apply this grandmother's recipe.
Simply add a teaspoon of baking soda to the cooking water.
This supplement will work miracles by subtly reducing the strong taste of this meat without skimping on the flavors provided.
Multiple more or less tedious techniques exist to pluck poultry.
But no matter which way you use, if you want to pluck your chicken more easily, use baking soda in the following way.
Pour into a large saucepan or pot a quantity of water to which you have added a teaspoon of baking soda.
As soon as the mixture begins to boil, immerse your poultry in it, holding it by the legs. Soak for 30 seconds to 1 minute and remove.
Doing this will make removing the feathers much easier and faster.
It's a significant and interesting time saver for the preparation of your dish!
For various reasons, not everyone can necessarily buy their fruits and vegetables in organic format.
It is therefore products from more industrial cultures that come on our plates. And who says more industrial says treatment with pesticides.
Eating 5 fruits and vegetables a day is good for our body, but we might as well do it without ingesting pesticide residues!
So to help you remove all these chemical deposits and keep only the vitamins and minerals, use baking soda in the following way.
Pour 1 liter of water into a container and immerse your unpeeled vegetables in it.
Add a tablespoon of baking soda, leave to act for 30 minutes then rinse with plenty of water.
The properties of bicarbonate make it possible to disintegrate the deposits present on the surface. A great tip that is good for our health!
Tired of eating tough, firm meat like shoe soles? We tell you how to make it tender and tasty.
Before handling and seasoning, sprinkle 1 teaspoon of baking soda on your raw meat.
Leave to act for 15 to 20 minutes then rinse generously so that no residue alters the taste of the meat.
You can then continue your usual preparation for a perfect appetizer; your meat is now tender.
Another possible alternative:
Pour 2 teaspoons of baking soda in 50 cl of water and immerse your meat in it.
Keep everything in the fridge for 2 hours and the result will live up to your expectations.
Check out the trick here.
While the sauces that accompany our dishes provide excellent flavor enhancement, they can also be disappointing, as they are too acidic or too liquid.
To avoid these inconveniences and make sauces thick and creamy, apply this grandmother's recipe based on baking soda.
The properties of this product make it possible to neutralize the acidity of your accompaniment.
All you have to do is pour 1 teaspoon of baking soda while the sauce is cooking.
In addition, baking soda has the advantage of being able to replace flour. Your sauce is therefore more consistent and creamy.
It is not given to everyone to make a light and melting puree. And yet, thanks to baking soda, everything becomes simple.
Whether for your mashed potatoes, carrots, pumpkins or other vegetables, give your mashed potatoes a perfect result...
...By simply adding a pinch of baking soda when mixing.
This little grandmother's technique will make a big difference in your preparation.
Check out the trick here.
If you plan to subscribe to the Top Chef show, this tip is made for you, because you will save precious time in the preparation of your dishes!
When you cook pulses, for example, add a teaspoon of baking soda to them.
The cooking time of your food is then reduced! No more waiting hours for your beans, lentils or other pulses to be ready to eat.
Magical and super useful, right? Thanks to that, for sure, you will win the contest!
Check out the trick here.
Do you want to drink something sparkling without having to put the drink in Sodastream gas?
There is a super quick and super simple solution for this.
Pour half a teaspoon of baking soda into any type of liquid you want to fizz.
Orange juice, lemon juice, still water... your drink becomes sparkling in an instant. And in addition, it will be more digestible.
Check out the trick here.
Making jam is an art, especially when it comes to reducing the acidity that is sometimes too present in your forming marmalade.
So instead of adding a lot of sugar to fill that pungent taste, do this instead.
To correct the overflow of acidity, add a teaspoon of baking soda while cooking your jam.
By doing so, you sweeten the taste without adding unsavory materials. Your jams become perfect!
Check out the trick here.
Notice to budding pastry chefs always looking for good cooking tips.
If you want your cakes to be even lighter and fluffier, this trick is for you.
In 500 g of flour, add half a teaspoon of baking soda.
Thanks to this little secret touch, your cake will be creamier and much lighter!
