Simple question: can you generally use baking soda to cancel acidity in your dishes?
For instance, sometimes tomato sauce is too acidic, or you put too much vinegar in some dish, etc.
The simple acid$+$basic$=0$ concept should make it work, but do you get undesirable side effects?
- The production of CO₂ should not be that much of a problem if you let your dish breath a bit after adding baking soda.
- I guess the reaction is exothermic, so maybe you get heating…
- I'm not sure if you can get a a chemical reaction producing harmful stuff, depending on the type of acid you start with.
So, what's the verdict?