Q: I don't know what the magic is about dissolving baking soda in hot water first when I make my family's favorite cookies, but when I don't do this, they are not the same. Two chemistry teachers had no answer to this question. Do you?
— Cathy Johnston, Heath
A: Baking soda is heat sensitive. Typically, it starts working in the hot oven. In some recipes, it is dissolved in hot water first to kick-start its action, particularly for cookies that aren't in the oven for very long.
Dissolving the soda in water also helps to ensure that it gets equally distributed in the batter.
Ask a food or cooking question by writing Ask Lisa at The Dispatch, 62 E. Broad St., P.O. Box 1289, Columbus, OH 43216; calling 614-461-5529; or sending email to labraham@dispatch.com, with "Ask Lisa" in the subject line. Include your name, address and phone number. (Initials are printed on request.)
I'm an experienced culinary enthusiast with a profound understanding of the science behind baking, particularly the role of ingredients like baking soda. Let's delve into the chemistry behind the mysterious process of dissolving baking soda in hot water for cookie recipes.
Baking soda, or sodium bicarbonate, is a leavening agent commonly used in baking. Its magic lies in its ability to produce carbon dioxide gas when exposed to an acidic or moist environment, causing the dough or batter to rise. Now, when it comes to the specific question raised by Cathy Johnston, the answer lies in the heat sensitivity of baking soda.
Baking soda requires heat to initiate its leavening action effectively. Typically, this activation process begins once the batter or dough enters the hot oven. However, in certain recipes, such as those for cookies that have a short baking time, dissolving baking soda in hot water beforehand serves as a clever technique. By doing so, you essentially jumpstart the reaction, ensuring that the leavening process begins promptly, even before the cookies hit the oven.
Moreover, the dissolution of baking soda in hot water plays another crucial role—it aids in the uniform distribution of the leavening agent throughout the batter. This ensures that every part of the dough receives an equal amount of leavening power, resulting in a more consistent texture and taste across all cookies.
In summary, the science behind dissolving baking soda in hot water for certain cookie recipes is rooted in the heat sensitivity of baking soda and the need for a quick and even leavening action, especially in recipes with short baking times. This technique showcases the intricate balance between the chemical reactions involved in baking and the artistry of creating the perfect cookie. If you have any more culinary inquiries or if there's another mystery lurking in your kitchen, feel free to ask!
