):Basically, you use baking soda to cut the amount of sugar by half or more when making "pies, cobblers, fruit cakes, and fruit salads . . . to neutralize the acid content." The reader that submitted this tip to Dacyczyn recommends trying 1/4 to 1/2 teaspoon of baking soda in a pie and cutting the sugar in half. Dacyczyn further recommends experimenting a bit with your recipes to find the proper ratio of baking soda to fruit to sugar.
So, when baking up your summer's bounty, try this tip to save on sugar! And visit Tammy's Recipes for more kitchen tips.
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4 comments:
What a cool tip, I can't wait to try it out!
I'd love to know if you've tried this and liked the results! :D
I've tried it once so far - and now I can't remember what the recipe was. Half the amount of sugar seemed a bit short. And, of course, things are going to vary because the ripeness of your fruit is completely random. Isn't cooking just one big experiment anyway? :>)
Ah, good information to know. Thanks!
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