🔥👇🏻There are 3 AMAZING reasons you should add baking soda to tomato soup: (👉🏻Just say SOUP below and I’ll DM you my full recipe!) ⁠ 1. Baking soda is alkaline. When you add a little bit to tomato soup, it neutralizes the excess acid. ⁠ ⁠ Adding a bit of baking soda makes the tomatoes taste sweeter by canceling out the sourness. ⁠ ⁠ Tomatoes are naturally quite acidic but food processing companies often add extra citric acid to canned tomatoes to get the right pH (acid level) for food safety
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🔥👇🏻There are 3 AMAZING reasons you should add baking soda to tomato soup: (👉🏻Just say SOUP below and I’ll DM you my full recipe!) ⁠ 1. Baking soda is alkaline. When you add a little bit to tomato soup, it neutralizes the excess acid. ⁠ ⁠ Adding a bit of baking soda makes the tomatoes taste sweeter by canceling out the sourness. ⁠ ⁠ Tomatoes are naturally quite acidic but food processing companies often add extra citric acid to canned tomatoes to get the right pH (acid level) for food safety
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Tim Frey on Instagram: "A spoonful of baking soda in your tomato soup or sauce will reduce the acid - making the soup taste a little better and making it less severe on people who have acid reflux issues. The bubbles and noise are very impressive to small children and people who think big bang theory is a smart comedy. Just make sure to mix it thoroughly and then cook it for another 20 minutes. Uncooked baking soda doesn’t taste very good. A lot of people add sugar to reduce the acid. It doesn’t
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Dinner in 30 I have seen countless chefs share this centuries-old Chinese cooking technique and I don’t know why it took me so long to try it, but it truly is a game changer. But both of these cooking hacks will take your stir-fry to the next level well also saving time! Hack 1 VELVETING CHICKEN OR BEEF: Tossing thinly sliced beef with a little baking soda and letting it sit for 15–20 minutes makes it unbelievably tender. It’s called velveting, and while the baking soda is doing its thing, you c
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Have you ever tried adding baking soda to tomato sauce for reflux symptoms? Baking soda is alkaline, so it can neutralize acids in tomato sauce by binding hydrogen ions and raising the pH. That’s why you see bubbling, it’s a real chemical reaction, not just a taste trick. This can make the sauce less acidic, but reflux is more complex. It mainly involves the lower esophageal sphincter, so even less acidic foods can still trigger symptoms in some people. VC: @professorfrey Follow @doctorsoood to
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TikTokdoctorsood
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