Waay too much baking soda, can I salvage these tea buscuits somehow?
I baked something from the 2014 Canadian Milk Calendar's April page, cheddar onion tea buscuits, but I didn't have cream of tartar nor baking powder, and in a rush I substituted far too much baking powder (double what the recipe called for.) They turned out fine rising-wise, and taste great, until the weird stinging aftertaste (more of an during-feel, I guess) hits you. What could I top these with or dip them in that would counteract that so that I don't have to throw the rest of them out?
Best Answer
They are probably unsalvageable, sorry.
There are two possibilities for the bad taste. If you didn't have much fat in the dough, then what you are getting is probably an alkali taste. It is bland and subtly bitter. Alkali (basic) stuff can be neutralized with acid. But for the neutralization you need to mix your alkalic stuff with acid in a liquid environment. So, you could soak the bisquits in something acidic. But it is almost certain that the cure will be worse than the disease. There is a small possibility that you can get it to work right, if you use a sugar syrup with enough acid. You will get something dripping, revane-like.
In my experience, this kind of dessert is an acquired taste, and you may not like it at all, even if you manage to execute it, and if it works reasonably well (and these are two big ifs).
The second possibility is that you had sufficient fat in the dough to saponify it with the soda. Then you practically got soap in your dough. There is no way to reverse it at all.
Any tries to add something to the bisquits will fail. Humans are very good at detecting bad tastes, even when diluted. You can only try to "remove" the taste, and as described above, your chances for success are minimal.
Pictures about "Waay too much baking soda, can I salvage these tea buscuits somehow?"
How do you fix too much baking soda in biscuits?
Mix in something acidic Use a small amount of an acidic condiment such as lemon juice or vinegar to neutralise the soda. If the recipe has chocolate, simply add half a teaspoon of cocoa powder to it. Buttermilk can also be used to counter the pungent taste of baking soda.What happens when too much baking soda is used on cookies?
Too little and your cookies won't form correctly while baking. In cookies, too much baking soda will give them too much air, causing almost a cake-like texture. They won't have the classic chewy texture that cookies have. If you notice that you have added too much baking soda, you can double all the ingredients.How do you fix bitter cookies after baking?
Baking soda needs the addition of an acid to activate and help your baking rise, but also to neutralize the bitter taste. The reverse is also true: foods with acids such as lemon juice or sour cream need a little baking soda to neutralize the acidic taste.Too Much Baking Soda In Cookies
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Andrea Piacquadio, Marta Dzedyshko, Yaroslav Shuraev, Maria Ovchinnikova