What is baking soda for?!


Question: I know this may seem like a stupid question but what exactly does baking soda do? Do you absolutely need it when you make cookies? Does it change the taste or something? K. thx!


Answers: I know this may seem like a stupid question but what exactly does baking soda do? Do you absolutely need it when you make cookies? Does it change the taste or something? K. thx!

It help the cookie to rise a bit, and to much, will taste awful.

i don't actually know what it does in cooking but i know that it gets rid of smells if you put it in a bowl in the pantry... not that that probably helps you

You'll have flat cookies

IT IS NORMALLY USE TO ASSIST IN RAISING FLOUR.

NAH I DONT THINK SO I THINK IT MAKES THE FLOUR DO SUMTHING , ITS ALSO USED FOR CLEANING TOO AND YOU CAN BRUSH UR TEETH WIT IT

People put it in their fridge and it absorbs odors.

Baking and cleaning purposes. It's also excellent for keeping your fridge/freezer smelling fresh.

It is a thickening agent. It is used to make sauces, and gravy's. It is also used like flour to help food not stick to surfaces.

it helps ur cookies to rise.... what is a cookie with no baking soda./... i flat cookie

I think it changes the texture of the cookie, makes them flakier, but I'm really not sure...You can use baking soda for almost everything, I wonder what it's original purpose was...

it will change the taste if u put to much n i think u need baking soda to rise a lil

yes you do...it makes the cookies rise. Although, there is a butter cookie I make that doesn't have baking soda or baking powder in them. You could try and see what happens...maybe make just one cookie first..as an experiment.

making crack cocaine, haha

there's some sort of reaction that happens to it in the oven and it helps the cookie raise...but sometimes if you put too much it taste really bad...and sometimes when you don't add it at all it taste bad.

Baking soda help cookies rise. It can also be used a cleaning products and odor neutralizer

"Baking soda is used in baking as a leavening agent, to make cakes, cookies, and breads rise (expand) by producing little bubbles of carbon dioxide gas."

it makes the cookies nice and big and no
it doesnt give it a differnt taste but it helps them from not being flat
use it if ur going to bake cookies i love to bake
and i wont make cookies without it!!!!!

Baking soda is a 'base'. It reacts with an acid to make bubbles, which make baked good rise. Usually you use baking -powder- which has both an acid and a base, which make the bubbles when you mix the wet ingredients in. If you use acidic ingredients like buttermilk or vinegar, you add a little more baking soda to balance out those acids.

Baking soda has lots more uses though, from deodorizing refrigerators to treating acid indigestion and heartburn. You can use it to put out pan fires. You can use it to treat burns. You can even brush your teeth with it!

It is a leavener

baking, anacid, removing odors from small places, reliefing itching for mosquito bites, put in shoes so they don't smell, etc read the box

it helps in the baking process,by lightening the flour
it is if used as a paste a good general cleaning agent.for fridges -cookers -jewelry
1 teaspoon to a cup of hot water makes a good indigestion cure.

i dont use baking soda in cookies it makes them taste weird... espeically if they are the premade cookie dough kind!

Baking Powder and Baking Soda (Bicarbonate)

oth baking powder and baking soda are chemical leavening agents that cause batters to rise when baked. The leavener enlarges the bubbles which are already present in the batter produced through creaming of ingredients. When a recipe contains baking powder and baking soda, the baking powder does most of the leavening. The baking soda is added to neutralize the acids in the recipe plus to add tenderness and some leavening. When using baking powder or baking soda in a recipe, make sure to sift or whisk with the other dry ingredients before adding to the batter to ensure uniformity. Otherwise the baked good can have large holes.
Baking powder consists of baking soda, one or more acid salts (cream of tartar and sodium aluminum sulfate) plus cornstarch to absorb any moisture so a reaction does not take place until a liquid is added to the batter. Most baking powder used today is double-acting which means it reacts to liquid and heat and happens in two stages. The first reaction takes place when you add the baking powder to the batter and it is moistened. One of the acid salts reacts with the baking soda and produces carbon dioxide gas. The second reaction takes place when the batter is placed in the oven. The gas cells expand causing the batter to rise. Because of the two stages, baking of the batter can be delayed for about 15-20 minutes without it losing its leavening power.
Baking soda, also known as sodium bicarbonate or bicarbonate of soda (alkali) is about four times as strong as baking powder. It is used in recipes that contain an acidic ingredient (e.g. vinegar, citrus juice, sour cream, yogurt, buttermilk, chocolate, cocoa (not Dutch-processed), honey, molasses (also brown sugar), fruits and maple syrup). Baking soda starts to react and release carbon dioxide gas as soon as it is added to the batter

Sodium bicarbonate aka baking soda, is primarily used in cooking (baking) where it reacts with other components to release carbon dioxide, that helps dough "rise."

It is a leavening agent...it helps things to rise. Normally a recipe will have an acid if it has baking soda, IE...lemon juice, buttermilk etc.

Well, yes ....you do need the baking soda if the recipe calls for it. If you omit the baking soda, the cookies willl turn out more like cake cookies. Usually when I use soda, it will make the cookie rise and then when it cools , it will falll flat and wrinkled. . .I like soda in my cookies if it calls for it. No , it doesn't change the taste. . . Did you know also that some people use it to brush their teeth, it makes your teeth beautifully white and cuts all the plaque. . .?

to bake soda in

A bunch of uses, aside from baking.. I keep an open box of baking soda in the fridge to absorb all the odors. I add it to scrubbing detergent when cleaning the bathroom.

Its a raising agent used in cooking. It reacts with other compounds to release carbon dioxide. Its produces tiny bubbles which make your cookies and cakes rise.

its white solid used for disinfecting, put in drinking water, antacid you dont use for baking

mix it with cocaine to make crack!





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources