Step 2: Bean tenderizer.

There has to be a way to cut down on the cooking time of beans and other legumes.  Some people say it can cut down flatulence. Not found that to be true for us. Here the baking soda acts like an abrasive and reacts with the beans to release the sugar in the beans, therefore making them softer.  (picture is of lentils cooked with baking soda.)

Rinse your beans to remove any dirt or plant debris.
Place the beans in a large pot. (A heavy pot that will retain heat works best)
Fill the pot with water so that the beans are covered by about 3 inches of water.
Add 1/8 teaspoon. of baking soda per cup of water.
Boil the beans vigorously for about 5 minutes.
Simmer slowly for the remainder of the cooking time, adding water as necessary. (I usually just cover and turn off the heat but leave the pot on the stove)
Cooking time varies depending on the type of beans you are cooking.
Follow the directions on the beans' packaging.
Plan on cooking them about 1/3 less than the indicated directions, as the baking soda will help them cook faster.
Thanks for sharing! <br>Sunshiine
Your welcome.
If you're already in the middle of having a grease fire, you can just grab the box of baking soda, and throw it all over the fire (the soda, not the box). Instant, hassle-free CO2, without any risk of spatter from steam.
What does the sodium carbonate actually do to the noodles?
Increasing the pH of the dough (making it more alkaline, what baking soda does) has several effects. It results in firmer, more elastic doughs. In China lye is frequently used instead of baking soda in noodle and pasta doughs. You can buy &quot;alkaline water&quot; in Asian markets for this exact purpose. It also changes the color and density of the dough, the more alkaline the noodles are, the yellower they will be. This same property is used when making soft pretzels, they are dipped in a lye bath before cooking (they're unbelievably easy to make) and it changes the nature of the starch on the surface of the pretzel, providing the nifty contrast between chewy exterior and soft interior. <br> <br>The effect of alkaline conditions on the properties of wheat flour dough and cantonese-style noodles: <br>http://www.sciencedirect.com/science/article/pii/S0733521086800285 <br> <br>More about Asian Noodles: http://students.washington.edu/csyeung/282wi09/hypertext/2.1.2.html <br> <br>NY Times article about soft pretzels: http://www.nytimes.com/2010/05/26/dining/26pretzel.html?pagewanted=all
The effect of alkaline conditions on the properties of wheat flour dough and Cantonese-style noodles:<br> <br> <a href="http://www.sciencedirect.com/science/article/pii/S0733521086800285" rel="nofollow">http://www.sciencedirect.com/science/article/pii/S0733521086800285 </a><br> <br> More about Asian Noodles:<br> <br> <a href="http://students.washington.edu/csyeung/282wi09/hypertext/2.1.2.html" rel="nofollow">http://students.washington.edu/csyeung/282wi09/hypertext/2.1.2.html </a><br> <br> NY Times article about soft pretzels:<br> <br> <a href="http://www.nytimes.com/2010/05/26/dining/26pretzel.html?pagewanted=all" rel="nofollow">http://www.nytimes.com/2010/05/26/dining/26pretzel.html?pagewanted=all</a>
Not a chemist, but it seems to firm them up. (guess the sodium carbonate combines the the h2o to make a sort of emulsion for lack of a better word.) Egg-less noodle dough that is usually wimpy seems to tighten up the dough better and also makes it easier to manage when the sodium carbonate is added. Did not think it would work, but it does. So you can get the Ramen noodle texture from home made noodles without deep frying them.
Careful using baking soda in marinades/brines/rubs (as a tenderizer), stick to very small amounts of baking soda and short marinating times or your protein will come out tasting like soap.

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