Fix my chili

[Anonymous]

I messed up my dinner. I was making chili but improvising. That’s easy. Meat, olive oil, onions, lots of seasoning, rinsed beans.

What I decided to do as an added thing.. was add some baking soda to my meat and onions. I’ve done this for sooo many recipes.

Did I add too much? Did I add it before it had a chance to break down?

My chili has a foaming top.

Is there anything I can do to fix this?

[Anonymous]

I skimmed soft about 3/4 cup of foam from the top. Let’s see if that works or if it re-forms.
-OP

Will never try this on improvisation again.

[Anonymous]

Skim it off. Add tomatoes, and cook it more.

If you have the taste of baking soda still, add some ra potatoes to soak up the salt.

[Anonymous]

Curious, why do you add baking soda to your other recipes? What does it add?

[Anonymous]

Anonymous wrote:Curious, why do you add baking soda to your other recipes? What does it add?

+1

[Anonymous]

Anonymous wrote:

Anonymous wrote:Curious, why do you add baking soda to your other recipes? What does it add?

+1

Not the OP, but I’ve heard the meat will release less moisture and brown a little better. I wouldn’t do it because of the flavor, but maybe it works.

[Anonymous]

Anonymous wrote:Curious, why do you add baking soda to your other recipes? What does it add?

I’ve only seen it used for “velveting” meat, but I don’t enjoy that texture. You have to be careful or you can overdo it.

[Anonymous]

I've used baking soda in ground beef too:

The experts at Cook's Illustrated shared the simple tip: Dissolve a pinch of baking soda with a little water, then mix that into your ground beef and let it sit for at least 15 minutes (but no more than 45 minutes) before cooking.

[Anonymous]

I thought velveting w called for corn starch.

[Anonymous]

I use baking soda for tenderizing meat, but usually for things like sliced pork/chicken/beef when stir frying. Never tried it for ground meat but theory should still be the same.

https://www.americastestkitchen.com/cooksillustrated/how_tos/6707-tenderizing-meat-with-a-baking-soda-solution

[Anonymous]

Anonymous wrote:Curious, why do you add baking soda to your other recipes? What does it add?

NP. Back in India my grandmother would add a pinch of baking soda to vegetables while cooking. It was a common practice then. She said it helped retain their color. My mom didn’t do this as she thought it was unhealthy.

[Anonymous]

No tomatoes? Rinsed beans? Interesting. Not my kind of chili.

[Anonymous]

My question is where are you that chili sounds appealing in this kind of heat?

[Anonymous]

I add Hominy and mashed potato flakes to absorb the liquids, never heard of baking soda. I also add a pint of dark beer, along with the traditional recipe.

[Anonymous]

I want to know what all the soooooo many other recipes OP has done this with? I've only ever used baking soda... well, for many things. But recipe-wise, only for baking. What else is it good for? How did OP's chili turn out?