The first breading that we are going to look at is for…
Baking Soda Batter…
Because most of us have had it sitting in our pantry or fridge for how long without knowing what to do with it?
There is sits, day after day, week after week…sad and lonely.
Yet this big yellow box contains hidden secrets lurking beyond its cardboard…
- Beauty uses—such as cleaning your face…
- Health uses—such as calming indigestion, treating heartburn, soothing canker sores, and whitening your teeth.
- Household uses—such as neutralizing odors, cleaning, and removing tough stains,
And of course the obvious…Baking.
But baking soda can also make a great batter for frying seafood, chicken, meat and vegetables.
Baking Soda vs. Baking Powder
Both baking soda and baking powder are leavening agents primarily used in baking. This means that whenever they reacts with an acidic compound—such as molasses, cream of tartar, lemon juice, yogurt, buttermilk, cocoa, and vinegar—.carbon dioxide is released.
This carbon dioxide being released serves many purposes, such as…
- causes the batter to expand
- adding a lightness to the final fried product
- enhancing crispness
- allowing passages for steam to escape
- keeping the breading from being blown off during cooking.
But what IS the difference between the two…and which should you be using?
Baking powder is actually baking soda…but combined with cream of tartar and about one-third as strong as baking soda.