Pro tip: keep a box of baking soda next to the stove, it saved my chili last night

Burnt another pot of chili for the third time this winter, mostly cause I got distracted helping my neighbor jump his car. Instead of tossing the whole thing, I remembered seeing somewhere that a bit of baking soda can kill the burnt taste. Stirred in like a teaspoon, let it bubble for a sec, and it honestly worked. The bottom was still toast but the rest tasted fine. Has anyone else tried this with tomato based stuff, or am I just fooling myself?

1 comments

1 Comment

oscarc5316d ago

You ever have a buddy swear by something so simple you almost don't believe them? My friend Rick tried the same trick with his spaghetti sauce after a long day, and he said the baking soda didn't just hide the burn, it actually smoothed out the acid in the tomatoes. I'd say you're not fooling yourself, that stuff is like a little kitchen cheat code.