What's the difference between baking soda and yeast...

Oh pshaw, on Tue 09 Oct 2007 08:42:26p, Stem sells meant to say...

Quoted message said:

They both are leavening agents, from what I understand. What are the
differences?

This is a good reference:

http://www.orbitals.com/self/leaven/index.html

Quoted message said:

Also, is baking soda a good meat tenderizer for meat (i.e. beef and
lamb)?

No.

--
Wayne Boatwright
__________________________________________________

All dogs go to heaven. Cats watch them leave.

On Oct 9, 11:52 pm, Wayne Boatwright <wayneboatwright_@_gmail.com>

Quoted message said:

Quoted message said:

They both are leavening agents, from what I understand. What are the
differences?
Also, is baking soda a good meat tenderizer for meat (i.e. beef and
lamb)?

In short, baking soda is a chemical leavening agent activated by an
acid such as buttermilk. Yeast is a living organism which raises the
dough through reproduction and the production of CO2. It neds gentle
warmth and a sugar to work.

Oh pshaw, on Tue 09 Oct 2007 11:56:51p, meant to say...

Quoted message said:

On Oct 9, 11:52 pm, Wayne Boatwright <wayneboatwright_@_gmail.com>

Quoted message said:

Quoted message said:

They both are leavening agents, from what I understand. What are the
differences? Also, is baking soda a good meat tenderizer for meat
(i.e. beef and lamb)?

In short, baking soda is a chemical leavening agent activated by an
acid such as buttermilk. Yeast is a living organism which raises the
dough through reproduction and the production of CO2. It neds gentle
warmth and a sugar to work.

Yikes! Just picture all those yeasty beasties having sex while your bread
dough rises. "-)

--
Wayne Boatwright
__________________________________________________

All dogs go to heaven. Cats watch them leave.

On Oct 10, 3:19 am, Wayne Boatwright <wayneboatwright_@_gmail.com>

Quoted message said:

Oh pshaw, on Tue 09 Oct 2007 11:56:51p, meant to say...

Quoted message said:

On Oct 9, 11:52 pm, Wayne Boatwright <wayneboatwright_@_gmail.com>
wrote:

Quoted message said:

Quoted message said:

> They both are leavening agents, from what I understand. What are the
> differences? Also, is baking soda a good meat tenderizer for meat
> (i.e. beef and lamb)?

Quoted message said:

In short, baking soda is a chemical leavening agent activated by an
acid such as buttermilk. Yeast is a living organism which raises the
dough through reproduction and the production of CO2. It neds gentle
warmth and a sugar to work.

Yikes! Just picture all those yeasty beasties having sex while your bread
dough rises. "-)

Can't be any worse than the bacteria in yogurt or the fermentation
that takes place in brewing of beer. Then again I gave up the drinking
habit over 10 years ago, so it doesn't bug me any lol.

---
Michael Lalonde
OMB Business Development Officer
1170 Ramsey View Court
Sudbury, ON P3E 2E4
[email hidden]

Wayne Boatwright said:

Oh pshaw, on Tue 09 Oct 2007 11:56:51p, meant to say...

Quoted message said:

On Oct 9, 11:52 pm, Wayne Boatwright <wayneboatwright_@_gmail.com>

Quoted message said:

> They both are leavening agents, from what I understand. What are
> the differences? Also, is baking soda a good meat tenderizer for
> meat (i.e. beef and lamb)?

In short, baking soda is a chemical leavening agent activated by an
acid such as buttermilk. Yeast is a living organism which raises the
dough through reproduction and the production of CO2. It neds gentle
warmth and a sugar to work.

Yikes! Just picture all those yeasty beasties having sex while your
bread dough rises. "-)

I've thought about that before, Wayne. Kind of weird, isn't it?

kili

kilikini wrote on Wed, 10 Oct 2007 05:14:16 -0400:

k> Wayne Boatwright wrote:
??>> Oh pshaw, on Tue 09 Oct 2007 11:56:51p, meant to say...
??>>
??>>> On Oct 9, 11:52 pm, Wayne Boatwright
??>>> <wayneboatwright_@_gmail.com> wrote:
??>>>>
??>>>>> They both are leavening agents, from what I understand.
??>>>>> What are the differences? Also, is baking soda a good
??>>>>> meat tenderizer for meat (i.e. beef and lamb)?
??>>>
??>>> In short, baking soda is a chemical leavening agent
??>>> activated by an acid such as buttermilk. Yeast is a
??>>> living organism which raises the dough through
??>>> reproduction and the production of CO2. It neds
??>>> gentle warmth and a sugar to work.
??>>
??>> Yikes! Just picture all those yeasty beasties having sex
??>> while your bread dough rises. "-)

k> I've thought about that before, Wayne. Kind of weird, isn't
k> it?

Ultimately, the dough is raised by exactly the same thing,
carbon dioxide, produced, in one case, by simple chemistry and,
in the other, by the metabolism of yeast. Mystic thoughts aside,
it is the by products of the processes and the rate of release
of the gas that give the different tastes and textures but
different they certainly are, IMHO.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

"Stem sells" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

They both are leavening agents, from what I understand. What are the
differences?

Also, is baking soda a good meat tenderizer for meat (i.e. beef and
lamb)?

Where did you get the idea that baking soda was a meat tenderizer?

James wrote to kilikini on Wed, 10 Oct 2007 12:06:14 GMT:

k>> Wayne Boatwright wrote:
??>>> Oh pshaw, on Tue 09 Oct 2007 11:56:51p, meant to say...
??>>>
??>>>> On Oct 9, 11:52 pm, Wayne Boatwright
??>>>> <wayneboatwright_@_gmail.com> wrote:
??>>>>>
??>>>>>> They both are leavening agents, from what I
??>>>>>> understand. What are the differences? Also, is baking
??>>>>>> soda a good meat tenderizer for meat (i.e. beef and
??>>>>>> lamb)?

I know that Chinese restaurants are said to use baking soda for
tenderizing cheap cuts of beef. I tried it once, just for
interest, and it really worked but I was not entranced by the
taste.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

Wayne Boatwright said:

Yikes! Just picture all those yeasty beasties having sex while your bread
dough rises. "-)

Actually, they reproduce through masturbation.

-sw

JoeSpareBedroom said:

Where did you get the idea that baking soda was a meat tenderizer?

It is a tenderizer, and it works pretty well. I use it for all my
red meat stir-fries. Just don't try it on tripe. I did that a
few weeks ago and the stuff just disintegrated.

-sw

"Sqwertz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

JoeSpareBedroom said:

Where did you get the idea that baking soda was a meat tenderizer?

It is a tenderizer, and it works pretty well. I use it for all my
red meat stir-fries. Just don't try it on tripe. I did that a
few weeks ago and the stuff just disintegrated.

-sw

Doesn't it make the food salty, or do you rinse the meat before cooking?

On Oct 10, 3:19?am, Wayne Boatwright <wayneboatwright_@_gmail.com>

Quoted message said:

Oh pshaw, on Tue 09 Oct 2007 11:56:51p, meant to say...

Quoted message said:

On Oct 9, 11:52 pm, Wayne Boatwright <wayneboatwright_@_gmail.com>
wrote:

Quoted message said:

Quoted message said:

> They both are leavening agents, from what I understand. What are the
> differences? Also, is baking soda a good meat tenderizer for meat
> (i.e. beef and lamb)?

Quoted message said:

In short, baking soda is a chemical leavening agent activated by an
acid such as buttermilk. Yeast is a living organism which raises the
dough through reproduction and the production of CO2. It neds gentle
warmth and a sugar to work.

Yikes! Just picture all those yeasty beasties having sex while your bread
dough rises. "-)

Actually yeast doesn't have sex to reproudce... they're more like you,
they laze around doing nothing but jerk off.

I read it on the Net.

JoeSpareBedroom said:

"Stem sells" <[email hidden]> wrote in message

news:[email hidden]...

Quoted message said:

They both are leavening agents, from what I understand. What are the
differences?

Quoted message said:

Also, is baking soda a good meat tenderizer for meat (i.e. beef and
lamb)?

Where did you get the idea that baking soda was a meat tenderizer?

You mean the "internets"? :-)

"Stem sells" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I read it on the Net.

JoeSpareBedroom said:

"Stem sells" <[email hidden]> wrote in message

news:[email hidden]...

Quoted message said:

They both are leavening agents, from what I understand. What are the
differences?

Quoted message said:

Also, is baking soda a good meat tenderizer for meat (i.e. beef and
lamb)?

Where did you get the idea that baking soda was a meat tenderizer?

Stem sells said:

They both are leavening agents, from what I understand. What are the
differences?

Baking soda is a chemical that reacts to form carbon dioxide. Yeast is
alive. It eats sugar and produces carbon dioxide.

Quoted message said:

Also, is baking soda a good meat tenderizer for meat (i.e. beef and
lamb)?

I have heard that some Chinese cooks use it to tenderize think strips of
meat.

Dave Smith said:

Stem sells said:

They both are leavening agents, from what I understand. What are the
differences?

Baking soda is a chemical that reacts to form carbon dioxide. Yeast is
alive. It eats sugar and produces carbon dioxide.

Quoted message said:

Also, is baking soda a good meat tenderizer for meat (i.e. beef and
lamb)?

I have heard that some Chinese cooks use it to tenderize think strips of
meat.

Actually they use corn starch, with egg white and other ingredients,
it's called "velveting", this method tenderizes by sealing in
moisture... this works especially well with shrimp. Naturally
originally Chinese cooks had no corn starch, they used lotus root
starch, many still do. Baking soda will tenderize meats too, it
breaks down the cell walls by chemical action but can also impart a
bitter flavor.

http://www.themediadrome.com/content/articles/food_articles/skillset_velveting.htm

Sheldon

JoeSpareBedroom said:

"Sqwertz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

JoeSpareBedroom said:

Where did you get the idea that baking soda was a meat tenderizer?

It is a tenderizer, and it works pretty well. I use it for all my
red meat stir-fries. Just don't try it on tripe. I did that a
few weeks ago and the stuff just disintegrated.

Doesn't it make the food salty, or do you rinse the meat before cooking?

Not at all. You only use about 1/2-3/4 tsp per pound, usually
mixed with other marinating ingredients like soy and sesame oil
203- minutes before cooking. Just don't use it on chicken.

Baking soda is the secret to that "Chinese food" texture to beef
and pork. Not cornstarch.

-sw

Sqwertz said:

Not at all. You only use about 1/2-3/4 tsp per pound, usually
mixed with other marinating ingredients like soy and sesame oil
203- minutes before cooking. Just don't use it on chicken.

20-30 minutes before cooking.

-sw