Quenching soda: why is it needed, what effect does it give and how to replace vinegar?

Omelette in the oven

Ingredients:

• 100 g skim milk
• 1 egg
• 25 g cheese
• 50 g broccoli
• 65 g cooked chicken breast
• 100 g green onions
• salt
• pepper

Pour a little milk into the fireproof dish until it covers the bottom. Place chopped chicken breast, broccoli, green onions there, cover with a slice of cheese, break an egg on top and pour the remaining milk onto the whites. Season with salt and pepper and place in the oven preheated to 180 degrees. Cooking time depends on how you like your eggs. If they are properly fried, then wait 20 minutes, and if you want a more liquid consistency, then less, about 15 minutes.

One such omelet contains: 288 kcal | 31.8 g protein | 13.6 g fat | 8.3 g carbohydrates

Coconut cheesecakes

• 200 g low-fat cottage cheese
• 1 egg
• 30 g rice flour
• 10 g coconut flakes
• sweetener
• baking powder

Thoroughly mix cottage cheese, egg, flour, sweetener, baking powder and half the coconut. Form cheesecakes and place on a baking sheet lined with baking paper. Sprinkle the other half of the coconut on top. Bake in an oven preheated to 180 degrees until cooked (20-25 minutes).

One serving contains: 386 kcal | 42.5 g protein | 11.8 g fat | 29 g carbohydrates

Oatmeal with honey and apple

• 50 g oatmeal
• 60 g skim milk
• 1 apple
• salt
• 15 g honey

Finely chop the apple and place in the microwave at maximum power for 4 minutes. Pour boiling water over the oatmeal, add a little salt and cook until the water boils, add a little milk, stir and let it boil. Cover the saucepan with a lid and let the porridge stand. After 5-7 minutes, add apple, honey to the oatmeal and stir. By the way, I buy the largest oatmeal flakes, which are not quick-cooking - they are both healthier and, in my opinion, tastier. You can also add coconut flakes, poppy seeds, cinnamon, vanillin to the porridge, and instead of an apple, strawberries or other berries whipped in a blender. Or finely chopped dried fruits - in general, there are many variations.

One serving of porridge contains: 307 kcal | 8.5 g protein | 3.7 g fat | 58 g carbohydrates

Ingredients:

• 2 eggs
• 60 g tuna in its own juice
• tomato
• green onions
• 3 g vegetable oil
• salt
• 30 g cheese

First thing is an omelette: beat 2 eggs with salt and fry in a frying pan greased with vegetable oil. Place chopped tomato, green onion and canned tuna inside. Roll up the roll, put a thin slice of cheese on top and microwave for a minute at maximum power. Of course, you can put anything inside the roll - any vegetables, cooked chicken breast or other meat, fish, cottage cheese with herbs - in general, the variations are limited only by your own imagination.

One serving contains: 340 kcal | 31.6 g protein | 22.3 g fat | 1.7 g carbohydrates

Slaked soda with boiling water: recipe

In order to get a tasty choux pastry, boiling water is often used. It is with this simple ingredient that the soda is extinguished. To do this, just use half a glass of water per teaspoon of soda. The latter is placed in a glass, poured with boiling water, and then poured into the dough. Everything must be done as quickly as possible so that the dough does not curl and become porous.

What can you cook this way? Pancakes! To prepare one of the options for this baking you need to take:

• 2 chicken eggs;
• 80 ml odorless vegetable oil;
• 10 g soda;
• 200 ml boiling water;
• 30 g granulated sugar;
• salt – about 10 g;
• 150 g wheat flour;
• berries for serving - to taste;
• 600 ml milk.

To begin, break both eggs into a bowl, add sugar, salt, add milk and beat everything with a mixer. It is worth noting that the amount of sugar can be changed to your taste: those who like a sweeter option can add it; for savory pancakes, this amount of granulated sugar is enough.

Add flour to the liquid mixture and mix as thoroughly as possible. Quench the soda with boiling water and add to the rest of the ingredients. Then add vegetable oil and mix. To prevent the dough from curdling, mix it thoroughly and quickly.

Pour a little vegetable oil into a frying pan, heat it and bake thin pancakes, frying them on both sides. The pancake dough should be liquid, but quite viscous, like liquid sour cream. The finished dish is decorated with berries to your liking. Sour cream can also be an excellent addition to pancakes.

Delicate cottage cheese casserole

The composition of the casserole depends greatly on what products are in the refrigerator - cottage cheese with a fat content of 0% to 5%, kefir, yogurt or sour cream, fruits or dried fruits, etc. Below is the amount of ingredients for a 1 kg casserole prepared in a standard size multicooker. This is enough for several breakfasts and dinners.

Ingredients:

• 400 g low fat
• 250 g cottage cheese 5% fat
• 140 g sour cream 15%
• 2 eggs
• 40 g corn starch
• 200 g apricots (pitted)
• vanillin

For topping:

• 60 g black currants
• 15 g honey

Carefully grind the cottage cheese through a sieve, add sour cream, vanillin and beat with the “foot” of a blender - then the casserole will turn out very tender, without grains.

Add starch and eggs to the curd mass and mix thoroughly. Add apricots and stir again. Pour into the multicooker bowl and cook on the “baking” mode for 1 hour 20 minutes. When the timer goes off, open the lid of the multicooker and let the casserole cool slightly, then put it on a plate and put it in the refrigerator overnight.

If you make a topping, you don’t have to add any sweeteners. Here are 60 g of frozen black currants, whipped with 1 tbsp. l. honey

One serving (200 g) contains: 313 kcal | 25.9 g protein | 9 g fat | 35.2 g carbohydrates

Ingredients:

• 50 g corn flour
• 70 g kefir 1% fat
• 1 egg
• 1/2 tsp. poppy
• 1/2 tsp. vegetable oil
• baking powder
• vanillin
• 15 g honey

Mix all ingredients except butter and honey and bake over medium heat in a thick-bottomed frying pan greased with vegetable oil. The pancakes themselves turn out a little dry, but with honey and coffee they are divine.

One serving contains: 355 kcal | 12 g protein | 11 g fat | 50.5 g carbohydrates

Hearty omelette

Ingredients:

• 2 eggs
• 100 g low-fat cottage cheese
• 50 g green peas
• 50 g corn (not sweet)
• 3 g vegetable oil
• salt

Beat the eggs with salt and cottage cheese thoroughly in a blender. Grease a frying pan with vegetable oil and lightly fry peas and corn (can be frozen), pour in the egg-curd mixture, fry over medium heat until tender. Cottage cheese gives the omelette a pleasant cheesy flavor and density.

One serving contains: 341.5 kcal | 33 g protein | 14 g fat | 20.2 g carbohydrates

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Diet cabbage rolls for a light dinner Total per 100 grams - 56 kcal: Proteins - 9 Fats - 1 Carbohydrates - 2 Ingredients: ● Chinese cabbage 8 sheets ● Chicken breast 300 g ● Champignons 5 pcs. ● Tomatoes 1 pc. ● Low-fat grain cottage cheese 2 tbsp. l. ● Tomato paste 2 tbsp. l. ● Garlic 3 cloves ● Salt, pepper, herbs to taste Preparation: 1. Unlike traditional cabbage rolls, cabbage rolls are more tender and much easier to prepare. 2. Chop the chicken breast fillet into small cubes and place in a deep dish. Add granular cottage cheese, mushrooms, tomatoes, herbs, season with salt and ground black pepper. Mix well. 3. Separate 8 leaves from a head of Chinese cabbage and place them in boiling water for 2-3 minutes. Cut the cabbage ribs with a knife or beat them off. 4. Place the meat filling on a cabbage leaf and wrap the cabbage roll. 5. Place the cabbage rolls in a baking dish greased with vegetable oil. 6. Prepare a sauce from tomato paste, chopped herbs, garlic and a small amount of water. Brush each cabbage roll with this sauce. Preheat the oven to 200 degrees and remove the form with cabbage rolls for 35-40 minutes. 7. Serve cabbage rolls seasoned with natural yogurt and garnished with fresh herbs.

Chicken casserole: simple and healthy Per 100 g - 112 kcal proteins - 17 fats - 4 carbohydrates - 3 This casserole is a real lifeline for all lovers of tasty and healthy eating: cut everything, throw it in the oven, and you're done! Ingredients: ● 500 g chicken fillet ● 1 carrot ● 1 onion ● cauliflower 100 g ● 1 egg ● low-fat cheese 70 g ● spices Preparation: Cut the chicken into small pieces, chop the carrots and onions with a blender or grate. Mix everything together with the egg, add salt and place on a baking sheet. Place cabbage on top and sprinkle with grated cheese. Bake at 180 degrees for 40 minutes.

Chicken with green beans and vegetables in creamy sauce per 100 grams - 74.48 kcalB/F/U - 9.5/1.97/4.37 Ingredients: - chicken fillet - 330 g - green beans (frozen) - 200 g - carrots - 150 g - leeks - 100 g - garlic - 1 clove - soy sauce - 1 tbsp. - juice of 1/4 lemon - salt, dried herbs and pepper - to taste - ground ginger - 1/2 tsp. - cream 10% - 100 g - Almette type curd cream cheese (I use goat's) - 20 g Preparation: Cut the chicken fillet into strips, sprinkle with lemon juice and soy sauce, pepper and season with herbs (I use Italian herbs), add ground ginger and garlic squeezed through a garlic press, mix and leave to marinate while the vegetables are chopped. Wash the carrots, peel and cut into strips, cut the leeks into half rings or smaller ones (optional), salt the onions and carrots to taste. Mix the cream with soft curd cheese, beat a little with a whisk and set aside for now. Place the marinated fillet in a hot frying pan and simmer under the lid (sometimes stirring) for 4-5 minutes, then add green beans to the chicken, cover with a lid and simmer for another 4-5 minutes. Add onions and carrots to the pan, simmer, stirring constantly for about 8-10 minutes, until the carrots are soft. Pour the creamy sauce into the chicken and vegetables, stir and bring to a boil, reduce heat and simmer over low heat for another 3 minutes.

“Venice” salad with chicken fillet per 100 grams - 112.77 kcalB/F/U - 9.93/4.06/8.98 Ingredients: Chicken fillet - 150 g Egg - 3 pcs Potatoes - 150 g Prunes - 100 g Champignons - 150 g Fresh cucumber - 130 g Cheese - 100 g Salt, pepper - to taste Natural yogurt - 3 tbsp. l Preparation: Wash the champignons. Peel off the skin. Cut into small slices along with the legs. Heat oil in a frying pan, add mushrooms. Fry until done (10-15 minutes) and cool. Rinse and dry fresh cucumbers with a towel. Cut into small cubes. Cut the dried prunes into pieces. If the prunes are hard, pour boiling water for 10 minutes, then drain the water, dry and cut into cubes. Cut the chicken meat into small pieces. Cut chicken eggs into small cubes. Peel the potatoes and cut into cubes. Now place all the prepared products in layers: potatoes, prunes, chicken meat, mushrooms, chicken eggs, grated hard cheese, cucumber. Lightly salt each layer and season with yogurt.

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Homemade apple cider vinegar

You can quickly and easily make your own worthy analogue of store-bought apple cider vinegar.

Among the many recipes, give preference to the classic recipe for preparing the product, so that in the future it will allow you to get the desired taste of familiar dishes.

• pour 1 liter of water into 1 kg of chopped apples;
• add a crust of bread;
• add 0.5 cups of sugar;
• leave the composition for 10 days in a dark, warm place, stirring daily;
• after 10 days, strain the vinegar several times, passing through 3-4 layers of gauze;
• pour the liquid into dark bottles, close, and leave to infuse for 2-3 months in a dark place.

The finished product should be stored in a dark place in a closed container. This will prevent possible fermentation.

Natural apple cider vinegar is a real storehouse of vitamins, minerals, and trace elements. This product can make dishes tastier and the human body much healthier. If you don’t have it on hand, use substitutes that will taste similar.

Salmon with orange jam

Belonika recipe

Ingredients for 2 servings:

• 500 g salmon fillet
• Orange
• 25 g orange jam
• 25 g Dijon mustard
• 10 g soy sauce
• 0.5 tsp ground coriander
• Salad

Squeeze the juice out of the orange. If you're making salmon with salad, add a little more zest. Then we make the marinade: mix jam, orange juice, mustard, soy sauce and coriander.

We cut the salmon into portions, place it in a mold, pour in the marinade and let it sit for about thirty minutes. Leave some of the marinade for the salad, you won’t regret it.

Place the marinated fillet in an oven preheated to 180 degrees for 15 minutes. Place the salad on a plate, pour over the marinade and add a little zest, cut into strips. All.

One serving contains: Kcal 446 | Proteins 47.5 g | Fat 23g | Carbohydrates 18 g

Fish with sweet pepper

Belonika recipe
Ingredients for 3 servings:

• 500 g fish fillet (here cod)
• 1 sweet red pepper
• 1 large tomato
• 0.5 onions
• 0.5 tsp turmeric
• 1 clove of garlic
• 1 bunch green basil
• Red hot pepper
• 1 tsp olive oil
• Sea salt
• Ground black pepper
• Juice of 1/2 lemon

*Lemon juice can be replaced with lime or balsamic vinegar.
**If you want to get something similar to “marinated fish” (remember, in childhood?), add 3 tbsp. spoons of apple cider vinegar. Finely chop the onion, garlic and seeded red pepper (be careful, don’t overdo the quantity - that’s where all the heat comes from). Pour boiling water over the tomatoes and remove skins and seeds, then cut them into small pieces. Peel the sweet pepper and cut into cubes.

In a frying pan with a small amount of oil, sauté onions, garlic and hot peppers. Add the sweet pepper and after five minutes the tomatoes. If you want more sauce, add water or vegetable broth.

Add lemon juice or vinegar, salt and pepper, add turmeric and simmer for ten minutes. At this time, cut the fillet and place it in a baking dish. Add the herbs to the finished sauce, mix, pour it over the fish and place in an oven preheated to 180 degrees for 20 minutes.

One serving contains: Kcal 209 | Proteins 37 g | Fat 4.1 g | Carbohydrates 6 g

Why extinguish soda with vinegar?

Many housewives do not think about this question, but in vain. The whole secret is that if you do not quench the baking soda with vinegar, the finished baked goods have a specific taste that resembles soap.

How to quench baking soda with vinegar to loosen the dough?

For a chemical reaction (with the release of carbon dioxide) an acidic environment is required. It is created using vinegar or acidic ingredients such as citrus juice, sour cream, kefir, buttermilk, chocolate, cocoa, honey, brown sugar, fruit.

To prepare recipes with these products, you can only use baking soda powder (without slaking). It is necessary to maintain the exact proportions of the ingredients and not to overdo it with sodium bicarbonate.

See also: How to salt fish

What kind of vinegar to extinguish soda?

For baking, white (9%), wine or apple cider vinegar is usually used. The first of them has a somewhat harsh taste, so it is used for preparing non-sweet baked goods: pancakes, pies.

Apple cider vinegar has a fruity aroma and mild taste. It is preferably used in recipes for cakes, muffins, sweet pies and cookies.

Fish cutlets with pepper sauce

Belonika Recipes

Ingredients for 4 servings:

• 600 g fish fillet
• 2 pieces sweet red pepper
• 2 eggs
• Greenery
• 3 cloves garlic
• 1 tbsp. honey
• 1 tsp ground coriander
• 1 tbsp. soy sauce
• Olive oil
• White peppercorns

There must be three types of fish, one must be red. Belonika took salmon, cod and perch. Choose any greens you like - chives (or young green), cilantro, basil, mint.

Ms. Belotserkovskaya also advises adding 2 tablespoons of tamarind “juice” to the sauce: for 10 g of dry tamarind you will need about 50 ml of hot water. Soak it, let it stand for a while and squeeze it well through a sieve. The resulting liquid is tamarind “juice.”

First, let's make the sauce. Lightly coat the peppers with olive oil, prick them so that they don’t burst and it’s easier to peel them later, and put them in an oven preheated to 180 degrees for 30 minutes until done.

Let the peppers cool and remove skin and seeds. If you cover them with a lid, they will “steam” perfectly and the skin will peel off very easily. Peel the garlic. Be careful, three cloves is a very garlicky sauce, try with two, if you realize that it’s not enough, add more.

Place the pepper pulp and garlic into a blender. Don’t make puree puree, it’s more “alive” if it’s not completely chopped into a pulp. Pour into a bowl, add coriander, honey and soy sauce, mix well. The sauce is ready.

While the peppers are baking, prepare the cutlets. Separate the whites, we only need them. Place the fish in a blender until the minced meat is coarsely chopped. We cut the greens well. Mix with minced meat, egg whites, two tablespoons of soy sauce and pepper.

Heat a frying pan, add a little olive oil and form into cutlets. Place a bowl of cold water next to it and put your hands in it, then the minced meat will not stick. Be careful - they are capricious. Fry them on both sides until slightly golden brown, reduce the heat, cover with a lid and bring to readiness.

In total, it should take us no more than 15-20 minutes. Fish cutlets cook very quickly. Serve with sauce, on lettuce leaves.

One serving contains: Kcal 193 | Proteins 32 g | Fat 6.2 g | Carbohydrates 3.4 g

Why add soda to baked goods?

Housewives began to “upgrade” their baked goods by adding soda at the beginning of the 20th century. To understand why this was needed, you will have to remember your school chemistry lessons. According to them, baking soda is sodium bicarbonate (sodium bicarbonate), which produces carbon dioxide when heated. It is this gas that forms air bubbles inside the dough, making it fluffy and pleasant to the taste.

Essentially, sodium bicarbonate has the same effect as yeast. Therefore, it is added to yeast-free dough. If this is not done, instead of a porous cupcake or pie you will end up with a hard bar, sticky on the inside and unappetizing on the outside.

My video recipes

Healthy lifestyle "Mimosa"

Recipe from Nastasya aka proteinike

Ingredients:

• 5 eggs
• 1 pink salmon hot-smoked - cut, pulled 450 g (to avoid disputes, the fish can be replaced with salmon, tuna or whatever you like)
• 1 boiled carrot
• 300 g low-fat soft cottage cheese
• 1 tsp mustard
• salt-pepper-spices to taste

Mix cottage cheese with salt and mustard. Boil the carrots and eggs, and cut the fish. Rub everything that is ready on a grater. Divide the eggs into whites and yolks and grind them separately.

Lay out in layers: whites-fish-dressing-carrots-fish-dressing-yolks. But this is an approximate sequence, do as you please.

One serving contains: Kcal 280 | Proteins 38 g | Fat 13g | Carbohydrates 3.2 g

How to extinguish soda when baking?

We tell you step by step how to extinguish baking soda with vinegar :

1. Mix all dry ingredients from the recipe, including flour and baking soda.
2. Separately mix the liquid components and pour acid into them.
3. Combine the contents of both bowls and mix well.
4. In order not to lose all the carbon dioxide during kneading, everything needs to be done quickly and immediately send the dough to the oven.

Do not pour vinegar into the crystals in a spoon under any circumstances. CO2, which is supposed to loosen the dough from the inside, will disappear even when stirring the soda. Its residues that have not reacted may work in the test, but the effect will not be the same. Therefore, you should not expect amazing airiness from baked goods.

Note! If you are preparing dough based on kefir, yogurt, cottage cheese or whey, you do not need to add vinegar. This base contains enough acid for a good reaction with soda to begin.

Soda + vinegar

Housewives use this combination most often. But how to properly quench baking soda with vinegar so as not to end up with a harmful, inedible cake? We have already described the principle: pour sodium bicarbonate into flour, mix vinegar with liquids, combine all this and knead the dough.

Proportions are determined depending on the degree of concentrate. So, for extinguishing 1 tsp. soda you will need:

• 95 ml of vinegar with an acidity of 6%;
• 70 ml vinegar 9%;
• 8 g essence 70%.

These are universal proportions, but the numbers may vary in different recipes, so rely on them when cooking.

Note! Experienced confectioners recommend replacing regular vinegar with grape or apple vinegar. They are not so aggressive, have a pleasant aroma and make baked goods even more flavorful. There is no point in using expensive balsamic vinegar for this purpose, since its sweet and sour taste disappears during heat treatment.

Baking soda + lemon/citric acid

Even if housewives understand how to properly extinguish baking soda with vinegar , they may opt for lemon. This way they get rid of the vinegar taste that sometimes remains in pancakes or pies after cooking.

The principle of extinguishing soda and the proportions of ingredients depend on what exactly you chose:

1. Lemon juice. Pour 1 tsp into 200 g of flour. soda, 9 tsp. Mix lemon juice with liquid dough base. Combine the ingredients and knead.
2. Crystals of citric acid. Stir 12 g of powder in 80 ml of water, do the same with sodium bicarbonate in another container. Pour all this into the dough, distribute evenly and knead.

If you are preparing sweet cakes, muffins, pies with lemon or orange zest, it is not necessary to quench the soda with acid. The acid in the citrus peel will be enough to start the reaction.

Soda Recipe: Corn Fritters

How else can you extinguish sodium bicarbonate?

How to properly extinguish baking soda if you don’t want to add vinegar and don’t have lemon on hand? We offer a small list of ingredients that are suitable for this purpose.