Cooking Tidbits – Baking Soda Tips

Do you ever wonder if your baking soda is still fresh? I did as I knew I had this box for quite awhile and like most ingredients does not last forever. The expiration date is 10-20-17 so not too far off; I probably should buy a new one just to be sure.

Put on your white coat and goggles and get ready for a scientific experiment.

Add 1 tsp. baking soda to 1/4 cup of white vinegar and see the results. If it bubbles vigorously it should be still fresh. What do you think? It almost bubbled over the top…

Most of us know about baking soda’s leavening power and how it becomes active when mixed with liquids. This makes our doughs rise. It is also good for other reasons:

  1. place an open box in your refrigerator to help eliminate odors
  2. I add 1/2 tsp. to my Red Bell Pepper Sauce  (it’s especially good with salmon) to reduce the acidity of the peppers
  3. add a pinch to the shrimp in Shrimp Fra Diavolo to give it more of a snappy texture
  4. makes onions brown faster
  5. helps to make tomato based sauces less acidic

I’m sure there are other qualities of baking soda so it’s always important that it’s fresh!

Linking to Fiesta Friday #186.


22 thoughts on “Cooking Tidbits – Baking Soda Tips

  1. Great tips Judi. I’ll try that for onions the next time. I’m always sauteeing onions for most of my meals and the task gets pretty laborious at times. I love reading about these tips n’ tricks. Vinegar has many uses too and when mixed with baking soda… out, miracles do happen!


    • Thanks Loretta – I used only a pinch with a small batch of onions and the baking soda worked. Just play around with it to see if it works. Vinegar is another matter and all of its capabilities – I like being a food scientist 🙂


  2. I don’t want to be a Debbie Downer …..but for folks like me with salt issues…Baking Soda is full of salt like Baking Powder , and is the first thing we were warned about with salt issues relating to Kidneys, High Blood Pressure health issues etc. that most recipes call for way too much of those. Now I know why , its of course due to that uplifting awesome taste!


    • You’re not at all – I am very salt sensitive with blood pressure issues and totally aware of how much salt is in baking soda. I don’t like to eat out because of over-salting, don’t bake a lot, there is never a salt shaker on my table. However, I do enjoy sharing some fun posts like this one as all things about food interest me – the good and the bad! My post is talking about a “pinch” and the reaction of acidic foods not what goes into baked products 🙂


  3. What a great tip to ensure that everything I bake turns out its best! Thanks for sharing on Fiesta Friday! – Faith, Hope, Love, & Luck – Colleen


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