A cookie recipe i used recently instructed me come dissolve the baking soda in warm water before adding. I've never ever encountered this before. Go anyone understand what the reasoning behind this is?

(Link come recipe: http://allrecipes.com/recipe/best-chocolate-chip-cookies/detail.aspx)



1 teaspoon baking soda will take a very long time, if ever, come dissolve in a mere 2 teaspoons the room temperature water. Indigenous a chemical standpoint, you are using warm water come ensure the baking soda is totally dissolved, and also hence same distributed, in ~ the mixture. The warm water will certainly cool under pretty easily in the mixture, since it is together a small quantity, but by baking soda will certainly not precipitate out of systems all that quickly, and even if that did, by that allude it would certainly be totally mixed in ~ the solution.

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Otherwise, native a culinary standpoint, because that which I claim no expertise, it shows up jim_v has it right.

Dissolving the baking soda before including it come cookie dough helps protect against the cookies from spreading too much and additionally helps to evenly incorporate it right into your dough. Shot it! I an initial heard about it a couple of months earlier over in ~ Something Swanky.

I recognize this isn't as useful as it need to be, but I have a comparable recipe and also I simply thought it to be crazy come dissolve 1t of Soda in 1T of boiling water. Who desires to measure one tablespoon of cook water? then I check out an write-up in cooks shown (I think) that explained why it to be legit. For the life of me i can't remember where I review it.

That is because baking soda helps speed up the the maillard reaction. You can speed increase the caramelization the onions through baking soda, return you have to be careful due to the fact that it will affect the flavour.

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