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There’s a bunch of Indian recipes that call for a pinch of baking soda plus lemon (to activate) just before steaming it deep frying or baking. I never get it quite right so things are never as puffy/airy as others seem to get them 😐
Replying to
It’s an alt leavening thing. I guess the cooking and C02 release have to happen together. The tolerance is within minutes, since the whole cooking step is 3-10 minutes unlike baking. Too much soda though and you get a soapy taste.
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My secret protip is to put all the dry ingredients plus fats (olive oil, lard, etc) in the blender and give them a good 30-second pulse. Works brilliantly for anything baked or fried.
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