Is it dangerous to use Baking Soda in day to day cooking?
How much of it do you use in your routine khana? or it is for special food items only? like Channay poori , kashmiri chai etc etc
Re: Use of Baking soda
yep special food chanay, baking etc not for routine khana
Re: Use of Baking soda
nothin dangerous about it - will bump up the sodium in your food though. most of us already get way too much of sodium and need to cut down.
Re: Use of Baking soda
I only use baking soda in pakoras or sometimes in a batter but that is about it.
Re: Use of Baking soda
hmmm so how much of it is considered normal use in one dish , say you are adding it to the pakora batter , half tsp or full tsp of it ?
Re: Use of Baking soda
Depends on the quantity of the batter. If I am making around 2 cups of batter, I try to use b/w 1/4-1/2 tsp of baking soda. 1/2 -1 tsp is way too much, it will absorb lot of oil in your pakoras.
Re: Use of Baking soda
For batter made out of 1 cup besan flour, I add 1/4 tsp baking soda
Re: Use of Baking soda
I think it’s for special foods like in cakes or pakoray and pink tea like you say (what’s the channay recipe I don’t know that one!)
Interesting thought though I’ve never thought about whether it’s harmful for you - I guess as it’s not used that much. On that note however, when making cakes would you suggest using self-raising flour whenever a recipe asks for plain + soda? Or does SR flour already have the soda pre-mixed in?
Re: Use of Baking soda
I dont use it in my pink tea..just in pakoray I think but then we rarely eat/make pakoray
Re: Use of Baking soda
Since baking is in exact science, and the end result can vary greatly depending on the measurements of the ingredients, for cakes made from scratch, I would use SR flour.
Self-rising flour is flour that already includes a leavening agent; baking powder and salt added to it before packaging. These ingredients are evenly distributed throughout the flour, which give a nice lift to the baked goods every time one uses it. This is why recipes that call for self-rising flour do not call for addition of salt or leavening agents.
It’s also important to remember that baking powder (the leavening agent added to SR flour) and baking soda are two different things with different purposes.