Questions tagged [alkalinity]

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3
votes
3answers
400 views

Is there any way to predict/calculate the pH level of a recipe when the level of individual ingredients is known?

Is there some sort of math formula that can be used or is it more complex than that? Is it as simple as just adjusting for the different amounts of ingredients and calculating the average pH? So a ...
5
votes
2answers
3k views

What pH range is suitable for cooking on teflon?

We shouldn't cook acids, alkali and concentrated salts on teflon. But what are exact numbers? Can I put a sour dairy stuff for on it example, like kefir (it's good to put it in pancakes) ? Where is ...
3
votes
3answers
353 views

How to add alkaline to a drink?

I've recently become fascinated by the use of butterfly pea blossoms to add colour to alcoholic drinks. (Yes, I've been watching How To Drink on Youtube). It acts as a natural pH indicator--add lemon ...
2
votes
3answers
16k views

Bagels - Baking Soda or Sugar in the Water?

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. ...
12
votes
2answers
13k views

Safe pH range (acid vs base) for food

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 ...
8
votes
2answers
444 views

Alkaline cooking

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 ...