I'm looking at highly rated bagel recipes. I'm surprised that many (if not most) of the recipes call for sugar in the water the bagels are boiled in instead of baking soda. That has me a bit puzzled. ...
One of my molecular cookbooks goes into the use of acidity / alkalinity in cooking. What it doesn't describe is what safe pH values are that you can still serve food at. Note: I am not looking for ...
I have a (molecular) cooking recipe with instructions on introducing an agent to create an alkaline (base) environment while cooking (to influence the Maillard reaction). What 'normal'/common ...