To speed up the browning of onions add 1/4 tsp baking soda per pound of onions being cooked.This raises the Ph (makes them less acidic) of the onions which allows them to brown quicker.
To tenderize meats ( beef, pork and chicken) cut into small pieces for stir fry's, for example, add 1 tsp baking soda per pound of meat. Work in to cover all sides and allow to sit for 15 minutes. Rinse thoroughly to remove excess soda and dry thoroughly. This will give you very tender meats for your dishes.
Give fresh shrimp a quick toss with one tsp kosher salt and 1/4 tsp baking soda for every pound, mix well and let them rest in the refrigerator for 15 minutes before using. This will give you more moist shrimp when poaching and a crisper texture when sautéing.
When cooking polenta, add a small amount (a pinch : 1/8 tsp) of baking soda to the cooking water. This reduces the cooking time and amount of stirring necessary because the alkaline soda initiates breaking down pectin which strengthen plant cell walls and holds them together.
CAUTION: If you are on a low sodium diet use caution since 1/2 tsp of baking soda (sodium bicarbonate) contains 616 mg of sodium.
