alkali
[ AL-kah-li ]
Alkalis counterbalance and neutralize
ACIDS. In cooking, the most common alkali used is bicarbonate of soda, commonly known as
BAKING SODA. Adding
BAKING SODA to the water when cooking green vegetables helps maintain their bright color because it neutralizes the natural acid in the vegetables. Unfortunately, it also destroys some of the vegetable's vitamins.
BAKING SODA is used as a
LEAVENER in baked goods where it neutralizes acid ingredients (such as molasses, buttermilk and honey) and produces tender breads, cakes, and so on.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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