Not just for mysterious fridge smells.
Balancing the Acidity of Canned TomatoesCanned tomatoes are a great many wondrous things, but"consistent" is, sadly, not one of them—particularly when it comes to acidity, which can vary markedly from brand to brand. Happily, just a quarter teaspoon of baking soda can functionally neutralize excess acidity without impacting their texture or overall flavor.
, but the same principle applies to any sauce or purée made from an unusually aggressive batch of canned tomatoes.Real ramen noodles, like the ones above, aren't always easy to find. [Photograph: J. Kenji López-Alt] Sure, turning water into wine is a pretty neat trick. But what if I told you I could turn angel hair pasta into ramen noodles? You can read, which gives the noodles their yellow hue and springy texture. What's remarkable is that you can get pretty similar results by adding some baking soda to a boiling pot of spaghetti. Is it going to be identical to fresh ramen noodles? No, not quite. But it'll certainly round out a bowl of ramen if you find yourself in an Asian-grocery desert.
There are just a couple of things to keep in mind. First, don't be alarmed when you add the baking soda—it'll cause fine, foamy bubbles to form, so you'll want to make sure the pot isn't filled to the very top. Second, the more baking soda you add, the more ramen-like the pasta's texture will become, but go too far and it can develop a bitter, mineral flavor.
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