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Nutrition Cooking hack: Natron

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Marc

Level 6 Valued Member
Hello everybody,

quick tip: add a pinch of Natron (sodium bicarbonate; NaHCO3) to the oil/grease in your skillet!

This will make everything you fry (meat, veggies ...) browner, more savoury and tastier on the outside while softer and jucier on the inside. It will also shorten the cooking time.

The reason is this: NaHCO3 will dissociate into hydroxide ions (OH-) among other things. This will increase the pH and therefore making it more alkalic.
This is great because the Maillard Reaction which makes food brown and delicious is much more efficient in an alcalic milieu.
 
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