A cookie recipe i used newly instructed me come dissolve the baking soda in warm water before adding. I've never encountered this before. Walk anyone recognize 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 an extremely long time, if ever, come dissolve in a mere 2 teaspoons of room temperature water. Indigenous a chemistry standpoint, you are using warm water to ensure the baking soda is totally dissolved, and also hence evenly distributed, within the mixture. The hot water will certainly cool down pretty easily in the mixture, due to the fact that it is together a small quantity, yet by baking soda will certainly not precipitate out of systems all that quickly, and also even if it did, through that suggest it would certainly be fully mixed within the solution.

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Otherwise, indigenous a cooking standpoint, for which I insurance claim no expertise, it shows up jim_v has it right.

Dissolving the baking soda before adding it come cookie dough helps protect against the cookie from spreading too lot and likewise helps to evenly incorporate it right into your dough. Try it! I an initial heard around it a few months back over at Something Swanky.

I understand this isn't as advantageous as it have to be, yet I have a comparable recipe and I simply thought it was crazy to dissolve 1t the Soda in 1T of cook water. Who desires to measure up one tablespoon of boil water? climate I read an short article in cooks depicted (I think) that explained why it to be legit. For the life of me i can't remember where I read it.

That is because baking soda helps speed up the the maillard reaction. You deserve to speed increase the caramelization of onions v baking soda, although you need to be careful due to the fact that it will affect the flavour.

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