Why you can't extinguish soda with vinegar in a spoon: a common mistake of inexperienced cooks - here's how to do it

When baking, some cooks extinguish baking soda with vinegar.

In other words, they pour an acidic liquid onto the bulk product to cause a chemical reaction.

We are talking about the release of carbon dioxide, due to which the flour product acquires fluffiness.

However, the culinary trick loses its effectiveness when you try to process the soda in a spoon.

Why you shouldn't do this

The reaction should start right in the dough, and not in the cutlery, emphasizes Yulia Arkhipova, an expert in the field of cooking for the online publication Belnovosti, a chef and fourth-class baker.

If this result is not achieved, the carbon dioxide will not be retained in the flour base.

The dish is unlikely to be soft, airy or tender.

How to properly extinguish soda with vinegar

It is desirable that the ingredients begin to interact already in the dough.

The ideal strategy for preparing the flour base is as follows: soda should be poured into a container with dry ingredients (flour, granulated sugar), and vinegar should be poured into a bowl with liquids (water, fermented milk products, raw eggs).

Then both parts of the future dough will need to be combined. In this case, the base will acquire the ideal consistency.

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