First Things First – What Is Baking Soda?
Baking soda is a common grocery ingredient in almost every house, but few people know the benefits it offers. Baking soda, commonly known as sodium bicarbonate, is a white powdery chemical leavening agent. Baking powder is also sometimes referred to as “cooking soda” or “bicarbonate of soda.”
However, baking soda is the most commonly used name among the masses. It’s an important ingredient in many baking recipes as it helps to leaven, or raise, the dough. It also helps to improve texture and flavor. You can also use it to extend the shelf life of certain baked goods.
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What Is Pink Himalayan Salt?
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Pink Himalayan salt is not actually a “salt” at all. Himalayan salt (commonly known as pink rock salt) is hand-mined from the world-famous Khewra mines of the Himalayan Mountains. It is a natural mineral salt that is mined and hand-processed. During its extraction, it is allowed to mix with the dirt of the air. During the extraction of Himalayan pink salt, the salt is not allowed to mix with the pollutants of the air. According to dieticians, pink Himalayan salt is the purest salt present in the world.
Pink Himalayan salt is pinkish in color and contains more than 84 trace minerals. It will be your favorite ingredient if you add a slight pink tint of it to your dishes. The interesting thing is that it delivers a unique flavor to every dish, from savory dishes to desserts, and has many other uses.
Differences & Uses of Baking Soda and Pink Himalayan Salt
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Now you know what these ingredients are. Let’s talk about some key differences between baking soda and pink Himalayan salt and how to use them.
To put it simply, the flavor of baking soda and pink Himalayan salt is completely different. Baking soda has no taste and does not enhance the taste of any meal. It is commonly used to decrease the intensity of other flavors in recipes. On the other hand, pink Himalayan salt has a unique flavor. Its flavor is lovely and subtle. Add the right amount of rock salt to enhance the taste of your meal.
While baking soda and pink Himalayan salt can be used for cooking, they are both made and used in very different ways. Most of the time, baking soda is incorporated early in the cooking process when all the ingredients are mixed together. It’s important to keep in mind not to add baking soda too early. Or, it will start to leaven the dough before it’s baked, making a flat, dense product. On the other hand, pink Himalayan salt is often added near the end of the cooking process. It is used to season food and bring out its flavors, so it should be added right before or after cooking.
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