Alkaline cooking
I have a (molecular) cooking recipe with instructions on introducing an agent to create an alkaline (base) environment while cooking (to influence the Maillard reaction).
What 'normal'/common ingredients can I use to create such an environment in my pan?
Best Answer
That is absolutely correct, an alkaline environment will speed Maillard reactions, and baking soda is a simple choice for creating it. The one thing to watch out for, depending on what you are cooking is that it can also create a mushy texture. You'll want to use a very small amount, less than 1% by weight for sure.
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What is alkaline cooking?
The premise behind alkaline diets is that when foods are consumed and broken down for energy, the leftover residue or ash is either acidic or basic. It's this ash that alters the body's internal environment and pH level. Proponents suggest that people today overconsume acid-producing foods.Can alkaline foods be cooked?
Cooking at high temperatures alters the PH of vegetables from alkaline to acidic and breaks down starch, therefore increasing sugar content in foods- just think of caramelization.Which foods are alkaline?
Most fruits and vegetables, soybeans and tofu, and some nuts, seeds, and legumes are alkaline-promoting foods, so they're fair game. Dairy, eggs, meat, most grains, and processed foods, like canned and packaged snacks and convenience foods, fall on the acid side and are not allowed.What are the top 10 alkaline foods?
10 Alkalizing Foods to Help Heal- Almonds.
- Spinach.
- Parsley.
- Jalape\xf1o.
- Garlic.
- Avocado.
- Basil.
- Red Onion.
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Answer 2
Baking soda is the easiest and safest way to get a base in cooking. I've never heard of using it for browning, though.
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