tag:blogger.com,1999:blog-4055690688282230469.post3086771059179495502..comments2024-03-28T18:58:47.880-07:00Comments on creative savv: Does using baking soda to cut down on sugar in recipes really save money?Lilihttp://www.blogger.com/profile/13292553654219380455noreply@blogger.comBlogger26125tag:blogger.com,1999:blog-4055690688282230469.post-29332624470499245952022-04-23T21:36:39.293-07:002022-04-23T21:36:39.293-07:00I just tried cooking 4 stalks of rhubarb with 2 ts...I just tried cooking 4 stalks of rhubarb with 2 tsp sugar and honey, (no water) and adding 1 tsp of baking soda after it cools a little. It fizzed like crazy like a mousse so I added a little gelatin so it might set. It was interesting, not very sweet, sort of addictive, but kept fizzing, like an ice cream soda. It definitely caused the chunks to disintegrate, gave the appearance of making the red color disappear (but maybe just the red+green = brown once everything has totally disintegrated?). If it did change the color chemically, I must admit it might hurt vitamins too, but I still don't expect that. I probably added a little too much baking soda. Should have separated the cooked rhubarb into 2 parts, added baking soda to one part till it was barely sour, then add slightly less to the other part and mix together? Actually next time I think I'll just use saccharin instead of sugar, maybe a little baking soda.Will Bhttps://www.blogger.com/profile/18011220241768541268noreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-25184759098618779562022-04-22T18:21:56.309-07:002022-04-22T18:21:56.309-07:00I think this probably is a healthy method. I know...I think this probably is a healthy method. I know for beverages if you add lemon juice first, then baking soda, it will fizz. Something like 1tsp baking soda (not baking powder!) to 2 tsp lemon juice is supposed to neutralize it. If you put too much you won't see any more fizz as you add more. If you put much too much it will settle on the bottom and not dissolve easily, and not taste good. I would think it might be better to add it at the end of cooking your sauce, but I don't think it can destroy the vitamins unless you add too much.Will Bhttps://www.blogger.com/profile/18011220241768541268noreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-51854493441872363782021-12-20T07:59:18.513-08:002021-12-20T07:59:18.513-08:00Hi there,
Hmm, I'm not sure if the baking soda...Hi there,<br />Hmm, I'm not sure if the baking soda could be incorporated thoroughly into the filling. You could try adding a tiny pinch of soda to a small amount of filling, maybe use a mixer to blend it all together, and see if you like the result before trying to "fix" the whole batch. Good luck with this. If it were me, and the pie was just for my family, I would try to fix it, but would try this out on a small amount of the filling, first.Lilihttps://www.blogger.com/profile/13292553654219380455noreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-30083767607820568192021-12-20T03:23:46.475-08:002021-12-20T03:23:46.475-08:00Hi, I just made a lemon pie filling but it turned ...Hi, I just made a lemon pie filling but it turned out really acidic due to the lemon juice. Do you think I can add the baking soda after the filling is chilled?Anonymoushttps://www.blogger.com/profile/12786205891273256859noreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-42121557368175279902018-01-11T06:07:50.061-08:002018-01-11T06:07:50.061-08:00At a sensible value, it's as of now launderabl...At a sensible value, it's as of now launderable and reusable significance it can be utilized more than once.Emilyhttps://cookingadvisors.com/best-toaster-oven-and-reviews/noreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-27375014277655959412016-03-20T21:32:53.696-07:002016-03-20T21:32:53.696-07:00Rhubarb is so much better with the Baking Soda! A...Rhubarb is so much better with the Baking Soda! And you can cut way back on sugar. ( I've a friend who doesn't add any!). But someone said to me it ruins the vitamins? Could this be true?Anonymoushttps://www.blogger.com/profile/17005968690669899175noreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-67695381494172211212014-07-22T07:42:43.721-07:002014-07-22T07:42:43.721-07:00Hi Maria,
I agree with you, that American recipes ...Hi Maria,<br />I agree with you, that American recipes are often too sweet. I think many people would agree, as well. Store-bought muffins, for example, taste more like cake than quick bread. <br />I hope you like the way baking soda works in fruity desserts. Lilihttps://www.blogger.com/profile/13292553654219380455noreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-71832611823413854092014-07-22T07:28:30.213-07:002014-07-22T07:28:30.213-07:00I have never heard of this either, it is very inte...I have never heard of this either, it is very interesting and I am surely going to try it!. I have to admit that when I use an American recipe, I reduce the sugar by half. We aren't used to such a sweet tooth. This 'trick' will even be adding to consuming less sugar, great find!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-75105607485738853392014-04-14T06:50:38.368-07:002014-04-14T06:50:38.368-07:00This comment has been removed by the author.Cathttps://www.blogger.com/profile/00396716408304381802noreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-78212634049906756582014-04-14T06:48:17.270-07:002014-04-14T06:48:17.270-07:00It depends on how much sauce you're making. F...It depends on how much sauce you're making. For two pasta sauce jars (about 26 oz, or they used to be when I bought it), my mom used about 1/2 tsp, from what I remember. I now buy #10 cans of tomato sauce from Sam's (5 hungry kids) and make my own so have to adjust accordingly.Cathttps://www.blogger.com/profile/00396716408304381802noreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-28805378127625090082014-04-13T11:17:30.751-07:002014-04-13T11:17:30.751-07:00Wow! This worked! I made a wild plum crumble, usin...Wow! This worked! I made a wild plum crumble, using wild plums we picked last summer. These plums are quite tart, and I've only ever used them for jam before. It was delicious, and even I couldn't tell that there was quite a bit less sugar in the fruit part. Kath Berrynoreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-58461313220136978732014-04-12T06:22:09.020-07:002014-04-12T06:22:09.020-07:00OK, I tried this with my blueberry sauce and it wo...OK, I tried this with my blueberry sauce and it worked well. Glad you mentioned it bubbled or I would have been concerned. :) I'm betting I'll notice it more with our tart cherries--depending on the variety of blueberries we use, they tend to have more natural sweetness, anyway, but the cherries can be really tart! Krisnoreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-14194901441330441422014-04-11T19:17:16.740-07:002014-04-11T19:17:16.740-07:00Jo Ann -- Oh, that makes sense. Yes, I think the b...Jo Ann -- Oh, that makes sense. Yes, I think the baking soda would help neutralize the acid in the berries. Happy baking!Lilihttps://www.blogger.com/profile/13292553654219380455noreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-11643391909010153802014-04-11T18:45:00.939-07:002014-04-11T18:45:00.939-07:00This recipe calls for crushed strawberries, so I a...This recipe calls for crushed strawberries, so I am going to try putting the baking soda in with them before I add them to the batter.<br />Jo AnnAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-12972437612268121832014-04-11T17:36:15.677-07:002014-04-11T17:36:15.677-07:00Hi Jo Ann,
Mmmm, strawberry bread sounds delicious...Hi Jo Ann,<br />Mmmm, strawberry bread sounds delicious!<br /><br />I've never tried the baking soda in a quick bread, where the fruit is simply folded into the batter. What I have done is use a cooked fruit sauce (like rhubarb sauce), cooking the fruit sauce with a pinch of baking soda and reducing sugar, then swirling this cooked sauce into the batter in a pan, for a coffee cake. <br />If you just added the baking soda to the flour, sugar, leavening ingredients (the batter), I don't think it would have enough of an opportunity to neutralize the acidity of the fruit.<br />Not sure how you incorporate the strawberries into the bread.Lilihttps://www.blogger.com/profile/13292553654219380455noreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-19557357740678776862014-04-11T16:21:40.757-07:002014-04-11T16:21:40.757-07:00I wonder if this would work in a quick bread. I a...I wonder if this would work in a quick bread. I am planning to make strawberry bread - maybe I will try it. I always try to use less sugar in recipes - sometimes it doesn't work out so well...<br />Jo AnnAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-40803066542674432322014-04-11T15:59:15.912-07:002014-04-11T15:59:15.912-07:00Hi live and learn,
A lot of our homegrown fruit is...Hi live and learn,<br />A lot of our homegrown fruit is tart. Maybe we're impatient and pick too soon. Anyway, this works very well with tart fruit. The pie I made the other day was half rhubarb-half blackberry, using some baking soda and reducing the sugar. It was delicious, and the fruit flavors really shone through.Lilihttps://www.blogger.com/profile/13292553654219380455noreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-13156500702386903342014-04-11T15:55:25.117-07:002014-04-11T15:55:25.117-07:00Hi Cat (other Cat, CatLady, Colorado Cat -- gotta ...Hi Cat (other Cat, CatLady, Colorado Cat -- gotta distinguish you somehow here),<br /><br />Evidently a lot of people use this in pasta sauce, and they really like how it tastes. I'll give it a try sometime, myself. I'm guessing that it's just a tiny pinch.<br />Lilihttps://www.blogger.com/profile/13292553654219380455noreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-63844982924116497882014-04-11T15:49:08.205-07:002014-04-11T15:49:08.205-07:00Add me to the list of never hearing about the baki...Add me to the list of never hearing about the baking soda tip. I generally reduce the sugar in fruit desserts anyway without adding anything else. However, in a few instances, the baking soda might help. I had some sour cherries once, that no matter how much sugar was added, they were too sour to eat. Also, I generally don't cook with sugar except for desserts. I guess I like the sour taste.Live and Learnhttps://www.blogger.com/profile/13493777474885053903noreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-37835307245351207612014-04-11T15:21:46.499-07:002014-04-11T15:21:46.499-07:00Ha! OK... I'm laughing that there's anothe...Ha! OK... I'm laughing that there's another Cat out there with the exact same thought that I had! I was just wondering if the baking soda trick would work for marinara sauce. I guess great Cats think alike! EcoCatLadyhttps://www.blogger.com/profile/15704811319510740473noreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-66482247469778418182014-04-11T10:45:38.756-07:002014-04-11T10:45:38.756-07:00Hi Kath,
Oh good, let me know what you think. We t...Hi Kath,<br />Oh good, let me know what you think. We think our desserts taste fruitier, and better!Lilihttps://www.blogger.com/profile/13292553654219380455noreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-61136664857405387932014-04-11T10:22:15.903-07:002014-04-11T10:22:15.903-07:00I like to bake, but I have never, ever, ever in my...I like to bake, but I have never, ever, ever in my life heard about using baking soda in this way. I'll try this with a crumble I'm making this afternoon and let you know if my family can taste anything different. <br /><br />I tell you, I learn something new every time I read your blog. Keep the tips coming!Kath Berrynoreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-51337921785743893842014-04-11T08:26:53.077-07:002014-04-11T08:26:53.077-07:00Hi Cat,
I've read of using baking soda in toma...Hi Cat,<br />I've read of using baking soda in tomato sauces, instead of a pinch of sugar. I would guess that you just need a tiny pinch of baking soda. <br />I wonder if a tiny pinch of baking soda could be used in homemade lemonade, to reduce the sugar. I'll give that a try, and see.Lilihttps://www.blogger.com/profile/13292553654219380455noreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-15152235032755719032014-04-11T08:19:04.263-07:002014-04-11T08:19:04.263-07:00Interesting! I hadn't heard of this either. ...Interesting! I hadn't heard of this either. But my mom always used a bit of baking soda rather than sugar in her spaghetti sauce to cut the acidity a bit (and I continue to as well). Guess it's the same principle, really.Cathttps://www.blogger.com/profile/00396716408304381802noreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-1109151369472211932014-04-11T07:59:31.318-07:002014-04-11T07:59:31.318-07:00Hi Kris,
I think you could add the baking soda eit...Hi Kris,<br />I think you could add the baking soda either with the fruit or with the sugar mixture. <br />Blueberry and cherry pancake toppings sound delicious! I'll be over for breakfast this weekend!!!Lilihttps://www.blogger.com/profile/13292553654219380455noreply@blogger.com