Topic started by ivete (@ pr2-ts.telepac.pt) on Tue Jan 21 05:52:20 .
All times in EST +10:30 for IST.

Dear forum hubbers!
Can anybody tell me how safe it is to use soda bicarbonate on cooking. I've heard it destroys all vitamins in the food. When using it, for ex. on pakodas,how long can we keep the mixture on the fridge for future frying?
Another question: what is sour curds?
Thanks,
Ivete

Responses:

• From: Hemant (@ 202.93.132.3) on: Tue Jan 21 06:25:28
  
  Hello Ivete,
  You had asked me the above questions in my guest book.
  Sour curds are normal curds kept for a day or two more to increase its acidity to pH 5 to 4.5 level.
  Yes, usage of excess amount of soda-bi-carb is harmful for vitamins.But in limited amounts, it balances acidic/hard water and helps in proper cooking of tough proteins.
  
  
• From: ivete (@ pr2-ts.telepac.pt) on: Tue Jan 21 11:42:35
  
  Dear Mr. Trivedi,
  Thank you so much for the explanation.
  Ivete
  
  
• From: Peggy (@ ) on: Tue Nov 4 23:30:31
  
  HI, I;m peggy ,I have ?'s regarding Soda Bicarbonate. Now my parents used this for upset stomachs and heart burn. My ?,is what does this do to your stoamch if u take it for years. And if its not good for your stom please reply> ach then how come it works, I know it does cause I was one of the kids that had to take it for upset stomach and when I say upset stomach I;m talking sour stomach.
  
  
• From: Irene (@ ) on: Tue Mar 23 21:52:06
  
  What effect does it have in the cake when used in cake baking? Can someone please help?
  
  Thank you.
  
  

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