Foodie Fixes: Your Go-To Guide for Culinary Questions

Caramelizing Onions With Baking Soda Today we're going to talk about onions and why adding baking soda to them can make them soupy.  First, I want to emphasize that baking soda is different than baking powder . You see, when we add baking soda to onions, we increase their alkalinity which breaks down the pectin in the onions much more quickly. This can cause the onion cell walls to burst, resulting in goopy and macerated onions, which is not what we want! But fear not, my dear reader! If you want to caramelize onions to perfection without making them soupy, I recommend using this tip I found from America's Test Kitchen... They suggest using just a pinch of baking soda and cooking the onions over medium heat, which allows the onions to caramelize without becoming too mushy. And finally, a reader mentioned that they don't like the baking soda tip when caramelizing onions. While it can be helpful in some cases, it's important to not overdo it and use just a pinch .  Alte...

  Is That Bacon Gunk Safe?   Hello there! Today I'll answer a question someone had about some curious gunk that appeared when frying up some back bacon. When you cook bacon, the water that is trapped within the meat begins to evaporate and escapes through the surface. Along with the water, some of the protein from the meat can also be released, forming a white gunky substance. This phenomenon is more common in cheaper, wet-cured bacon that has been processed with a brine containing nitrates, salt, and sugar, which is pressurized to speed up the curing process. This is in contrast to traditional dry-cured bacon, which is hung and cured for several days, resulting in a firmer and less watery product. While the appearance of the gunk may be off-putting, it is completely safe to eat and does not affect the flavor of the bacon. Some people choose to wipe it off with a paper towel before eating, but it's not necessary. In fact, some people enjoy the flavor and texture of the gunk an...