Baking Soda has many great uses aside from baking. Here’s a few tips I’ve gathered.
1) When cooking with tomatoes like in a marinara sauce or tomato soup, if it tastes too acidic don’t add sugar! At the end of cooking time stir in a small pinch of baking soda. Turn off the heat and wait for the bubbling to subside – taste it and if it is still too bitter, add a little more. It’s important not to add too much or you’ll spoil the sauce and it taste unplesant. Remember, little by little!
2) I save all my vegetable peelings and offcuts for vegetable stock. Place them in a Ziploc freezer bag and stash in the freezer for when I’m ready to make stock. To rid of any dirt or impurities, soak the veggie peelings in a large bowl with a tablespoon of baking soda mixed in and it will clean and purify the veggies.