How to quench soda so that the product is really lush and tasty

Oh, how sometimes I want to please my loved ones with a delicious treat made with my own hands: a pie or a cookie, a cake or a pancake. But in almost all recipes there is such a phrase: "Extinguish half a teaspoon of soda".

But now quite often the young housewives are just interested in the question of how to extinguish soda. Usually such a moment is present in the recipes for the production of various types of baking. Use soda to make the pie or cake for the cake turned out to be a magnificent, rather than a hard "sole."

Of course, for this you can do well with the baking powder bought in the store. By the way, it is created on the basis of elemental soda and acid, which, when in contact with the liquid, interact. The chemical process practically does not differ from how to extinguish the soda can the hostess herself, without extra spending on the baking powder.

If the recipe indicates that soda should be taken at the tip of the knife, then the process of blanking can be omitted altogether. When sodium dioxide is required more, about a teaspoon, it is necessary to neutralize it. During this reaction, soda and acid interact with the release of carbon dioxide, which "lifts" the product, creating a splendor of the product. The very same acid turns into water. Therefore, it is very important to keep the proportions correctly, otherwise the acid or soda may remain unused, which can affect the taste of the product.

Considering the moment that soda is neutralized not only by the action of acids, but also at high temperatures, it is not terrible if the acid is slightly less than that required for a complete reaction: the remainder of the soda will be decomposed already during cooking. But the extra acid will remain there, giving the product not exactly the taste that the hostess counts on.

So, we came to the conclusion that the less acid, the better. Since soda can be quashed with any kind of acid that can be eaten, vinegar (wine, apple, fruit or diluted vinegar essence) or sour-milk products, lemon juice or citric acid should be used . Why it is recommended to use diluted vinegar, rather than essence, can be understood from the beginning of the article. After all, it is difficult to determine the exact amount of concentrated acid, and it is easy to "overdo it". With the same purpose it is better to use not a spoon for tea, holding it directly over the dough, and a glass placed on the table.

The amount of acid is determined experimentally, gradually adding it to a glass with soda and stirring. As soon as the soda begins to boil, actively releasing carbon dioxide, the mixture is poured into the dough and mixed. But there is no better way how to extinguish soda "dry way", mixing it with flour. It is recommended to add acid to liquid ingredients, for example, to milk, water, kefir - those components that are included in the recipe. During the mixing of the products, a chemical process will occur, and the question of how to extinguish soda will fall off by itself.

You can use the same option, replacing the acid with a dry liquid, which you can always buy for a penny in the supermarket.

Of course, this method is more convenient, since it is not entirely correct to extinguish soda in the air. After all, the same carbon dioxide that we need to loosen the dough, almost all goes into the air. Thus, the process loses its significance. Probably, that's why many housewives prefer to use purchased baking powder. Because it is in them that dry acid and soda have the opportunity to interact with each other, being "inside" the test, which creates maximum splendor and tenderness of the product.

And in order not to spend money on buying baking powder, do it yourself by pouring in the flour the right amount of soda and a pinch of citric acid. This will save the hostess from the problem of quenching soda, from the need to measure acid and dilute the essence, achieving the right concentration.