In the usual kitchen cooking cooking time, often use baking soda and cooking soda, these two things are very similar in appearance, there are a lot of people can not tell the difference, and even some people say, baking soda is cooking soda, the two are the same thing, in fact, this statement is very wrong. So what is the difference between baking soda and cooking soda, and how should you use it in the kitchen? Below to you in detail,

1, cooking soda, also known as lye, the main ingredient is sodium carbonate and a small amount of sodium bicarbonate, the chemical molecular formula is NaCO3, which itself has a heavier alkali flavor, smell it can be distinguished.

Eating soda is a relatively alkaline-looking substance that reacts with acid to produce carbon dioxide. Its function is to soften the fiber of the food, make the food expand quickly, neutralize the acidity inside the food, and increase the color to make the food taste and look better.

Cooking soda can also break down proteins and preservative, stewed meat can help soften the meat, increase color, and extend shelf life. For example, it is coming to the Dragon Boat Festival, cooking dumplings, the pot can be a little bit of edible alkali, you can make dumplings of the ingredients taste more soft, taste more delicious, and cooked faster. In addition edible alkali can also be used to soak dry goods, accelerate the speed, soak rate is higher.

But edible alkali is more alkaline, the amount to pay attention to, a little too much, it affects the taste and color. For example, when steaming buns with noodles, put a little edible alkali, can neutralize the sour taste brought by the fermentation process, and make the buns more fluffy. But put a little too much, the color of the buns will be yellow, the taste will be worse, and even can not eat.

2, baking soda, the main component is sodium bicarbonate, the chemical molecular formula is NaHCO3. insoluble in cool water, dissolved in hot water above 50 degrees, will decompose into sodium carbonate, water and carbon dioxide. When it encounters acidic substances, a neutralization reaction occurs, producing a large amount of carbon dioxide.

The main role of baking soda is foaming, puffing agent, such as muffins, deep-fried doughnuts, making bread and so on, so that the food is more fluffy, taste better, and also make the food more beautiful color.

The alkalinity of baking soda is relatively weak, you can drink a small amount of water to regulate stomach acid. Usually when cooking rice, even if you accidentally use a little more than it does not matter , will not be bitter, or serious discoloration and so on, because the composition of baking soda is sodium bicarbonate, heat will easily decompose into carbon dioxide and water. There are even people who use baking soda to brush their teeth, wash their faces and so on, to remove grease.

So how should the two be distinguished? Edible soda has a heavy alkali flavor, mostly white fine powder, baking soda is white fine crystals, a little like fine salt. In life, edible soda can occasionally replace baking soda, but must be used in small quantities.