BAKING SODA - in the kitchen

Ok, we have gone over a lot on non-edible uses for baking soda.  there are a lot of kitchen hints and tips for baking soda as well.
This is definitely a pantry staple!

Here we go!!!!!

• You are out of baking POWDER - substitute 1/4 tsp. b/s PLUS 1/8 tsp. cream of tartar.  Don't have cream of tartar?  Use 1/4 tsp. b/s PLUS 1/2 C sour milk, buttermilk or yogurt (decrease liquid in recipe by 1/2)
• Make your own self-rising flour.  3 1/2 C flour, 1 3/4 tsp. baking powder, 1 3/4 tsp. b/s and 1 3/4 tsp. salt
• yeast can be replaced in a recipe with equal parts of baking soda and powdered vitamin C.  The dough will rise while baking
• In a recipe calling for sour milk or buttermilk, substitute fresh milk and 3/4 tsp. of baking soda!  Good to know when out of vinegar or lemon juice!!!!
• Add a tsp. of b/s to cooking water for rice to improve fluffiness
• If you add too much vinegar to a recipe, add a pinch of b/s to counteract
• Omelets are fluffier if you add 1/2 tsp. b/s for every 3 eggs
• When gravy separates, add a pinch of b/s to oils and fats to stick back together
• Tenderize meat by rubbing it with b/s.  Let it sit for several hours, then rinse and cook
• Rub the fat around pork chops with b/s to make it crispier when frying
• Reduce the FISHY taste of raw fish by soaking it at least an hour in 2 Tbsp. of b/s in a quart of water.  Rinse and cook
• Add a bit of b/s to dry beans or baked beans when cooking to rid of the gaseous effect.  I also soak my dry beans in water and baking soda overnight before cooking in clean water
• Add a pinch of b/s to tomato products to reduce the acidity level
• To test acidity of tomatoes - dip a moist spoon in b/s then in tomatoes.  Bubbling means they have a high acid level
• Keep cauliflower WHITE and it's odor down by adding a tsp. of b/s to water or steamer
• Tart blackberries can be sweetened by adding 1/2 tsp. b/s before adding sugar in pies and cobblers
• If you have to boil water before drinking it - add 1 tbsp. b/s per gallon to soften the water.
• Add 1/4 tsp. b/s to a cup of coffee to reduce bitterness
• Add 1/4 tsp. of b/s to 8 oz. of orange juice, grapefruit juice or lemonade, and stir.  It will add fizz to the drink and reduce acidity.

To test your baking soda for effectiveness in cooking - sprinkle some b/s in a bit of vinegar - if it fizzes it is good to go, if not use for other things.

I hope that this post and the previous one has convinced you that you NEED to keep quite a bit of baking soda in your pantry.  It is ever so versatile and definitely FRUGAL!