Tips from Chef Phil Levinson
Baking Soda: A Seldom Used Secret Ingredient used for more than Just Baking
- Add a tablespoon to your soaking liquid for dried beans and another tablespoon to your simmering water when cooking beans to help tenderize and relieve some gas (this extends the shelf life and shortens the cooking time)
- Add a tablespoon to your salted big-pot-blanching water when cooking green vegetables to really make the green pop (the alkaline nature of baking soda has the opposite effect of an acid) don’t forget to shock in ice water!
- Deodorize your fridge and freezer by putting in an open container of baking soda to absorb odors. Stir and turn over the soda from time to time. Replace every 2 months
- Keep an extra box of baking soda by your stove in case of grease or electrical fire. Scatter the powder by the handful to safely put it out.
- To make your own baking powder, stir and sift together 2 parts of Cream of Tartar to 1 part baking soda and 1 part cornstarch.