“Another basic ingredient found in most kitchens is baking soda (sodium bicarbonate, NaHCO3). It’s used as a leavning agent which requires addition of an acid to function. Since it is a weak base, it can be used to increase the pH and hence the speed of the Maillard reaction, for instance when browning onions. This basic task, which isn’t always so easy after all, benefits greatly from a pinch of baking soda (and surprisingly it seems that this hasn’t been done before!).”
Speeding up the Maillard reaction
(Source: youtube.com)
