Baking soda

Description

Baking soda is a fine, white powder with a slightly alkaline, mildly salty, and unpleasantly "soapy" aftertaste, which adds volume and neutralizes acidity in cooking. It does not provide significant nutritional value as a source of vitamins or minerals, but it is a source of sodium; in small amounts, it can act as an antacid, but excessive consumption increases sodium intake and is not recommended without consulting a doctor. In gastronomy, it is used as a leavening agent in baking, in meat marinades for tenderizing, to speed up the cooking of legumes, and to neutralize acidity in sauces and caramelization. It should be stored in a tightly sealed container in a dry, cool place away from moisture and strong odors; before use, it is advisable to check its activity by reacting with vinegar.