Posts Tagged ‘baking soda’

Mineral waters à la carte

Wednesday, January 4th, 2012

Cloning popular brands of mineral water is now simpler then ever before with the updated version of the mineral water calculator!

When I blogged about DIY mineral water last year it was mainly a theoretical exercise since I didn’t have the required salts at hand. My experience was limited to adding some baking soda (sodium bicarbonate) to water before carbonation. Luckily Paul Hinrichs tested the calculator! In the meantime I have purchased the required salts and with several kilograms in total I’m probably well stocked for the next decade! Based on the output from the calculator, I mixed the salts required to clone San Pellegrino, added water and carbonated the mixture. And the good news is that it works! The water tastes great and I’ve been enjoying cloned mineral waters every day now for the last couple of weeks.

Speeding up the Maillard reaction

Friday, September 26th, 2008

Ever thought about how pretzels and salt sticks get their nice brown color?

The products of the Maillard reaction provide tastes, smells and colors that are much desired and lend their charachteristics to a variety of foods. In this post I will focus on the factors that influence how fast the Maillard reaction proceeds. And more specifically I’ll give examples on how the Maillard reaction can be speeded up. This is not about fast food, nor is it about saving time. It’s more about controlling the browning reaction by speeding it up or slowing it down in order to get a desired end result.

The Maillard reaction is, to put it simple, a reaction between an amino acid and a sugar (there’s more on the chemistry at the end of the post). To speed it up you can do one or more of the following: