I used a handheld blender to puree soup in both pots, then added two spoons of mashed potato powder to each of the pots, to make it decently thick. Let’s compare the color of the two soups:
On the left is the one cooked with baking soda, on the right the one without. The difference in color is substantial. Taste-wise the left one is more potent as baking soda also enhances the tastes of ginger and garlic.
The same principle can be applied also when cooking other green vegetables, like green beans, peas, spinach, etc. I recommend soaking peas in baking soda before cooking.
A quick explanation about photos and programs: I have used a pretty old Canon D30 with an ancient lens (Canon EF 28-90) in pretty low light conditions. Photos are not edited, except for some cropping. Software used to combine the photos is good old MS Paint.
Stay tuned for tomorrow’s blog about the effect of baking soda on cooked red vegetables.
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