Bicarb of soda

[Anonymous Modernist 15352]

Hello everyone. What is the role of Baking soda in the caramelisation of onions and carrots in the pressure cooker please? It works beautifully but I like to understand the science behind it too.

Thanks in advance

Pablo

[Anonymous Modernist 310]

Caramelization happen at lower temperature in a basic environment. So by putting baking soda you raise the ph of your product (More basic) and facilitate the caramelization. The pressure cooker also raise the boiling temperature of the water so that you can reach the new lower caramelization temperature. If you want to see the effect clearly. Put three mason jars in your pressure cooker. One with baking soda, one with lemon juice and the third one with nothing. You'll see the difference.

Good luck

Louis-Frederic

[Anonymous Modernist 15352]

Thanks LF I shall give it a try.