What is the use of lye water on food

By Zululrajas | 16.08.2020

what is the use of lye water on food

Kansui (lye water, alkaline water)

Feb 03, Lye water (or Lihia sa tagalog) is a Food Enhancer Concentrate made from an alkaline strong liquid or a potassium carbonate solution. In the Philippines, Lye water is used in different Kakanin recipe or Native Filipino Desserts such as Pichi-pichi, Kutchinta at Suman sa Lihiya. Lye water makes these kakanin elastic and gooey in texture. Apr 02, Kansui (??, jian shui), also called alkaline water, lye water or edible osmium water. Kansui is a compound food additive, a material in food technology, and a traditional auxiliary material .

Sodium hydroxide, an alkaline compound that has been used for centuries to cure olives, make hominy from corn, to alkalize cocoa, and in some Asian cuisines. Dunking pretzels in a lye bath before baking is what gives them their characteristic shiny, mahogany-colored shell. Lye is very caustic; if can sting your skin and stain or pit some work surfaces, so use caution when working with it.

Wear protective gloves. If they are nondisposable, wash them in how to make a powerful astronomical telescope soapy water and rinse well after using. If splashes occur, immediately rinse with cool water. Use a stainless-steel bowl to hold a lye bath. Never let the lye come in contact with aluminum, including foil; lye reacts to aluminum, releasing flammable hydrogen gas.

Dispose of a lye bath by slowly pouring it down the sink how to organize your move and then flush the pipes with cold running water for a few seconds.

Click here to purchase. And an oil mister comes in handy because it releases less oil than a can of cooking spray does. Whichever you use, mist only as necessary to prevent the dough. Already a subscriber? Log in. Get the print magazine, 25 years of back issues online, over 7, recipes, and more.

Start your FREE trial. Fine Cooking. Sign Up Login. Ingredient Food-grade Lye. Buy Now. Save to Recipe Box. Add Private Note. Saved Add to List Add to List. Add Recipe Note. Most Popular. Classic Tomato Soup Recipe. Potato Gnocchi Recipe. Osso Buco Recipe. Classic Bread Stuffing Recipe. How to use it Lye is very caustic; if can sting your skin and stain or pit some work surfaces, so use caution when working with it. Click here to purchase Private Notes Edit Delete. Recipe Bavarian-Style Soft Pretzels And an oil mister comes in handy because it releases less oil than a can of cooking spray does.

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Sodium hydroxide, an alkaline compound that has been used for centuries to cure olives, make hominy from corn, to alkalize cocoa, and in some Asian cuisines. Dunking pretzels in a lye bath before baking is what gives them their characteristic shiny, mahogany-colored shell. How to use it. Jan 31, Aside from food ingredient, lye water is also great for cleaning. Instead of buying lye and then mixing it with water, the best option is to purchase the ones that come in bottles. These contain the perfect mixture of lye and water to prevent it from being too corrosive. Dec 31, Kansui (??, jian shui), sometimes also translated as lye water or alkaline salt, is an alkaline solution that regulates acidity in the process of dough making. Kansui contains 80% potassium carbonate and 20% sodium bicarbonate (or baking soda).

Kansui is a compound food additive, a material in food technology, and a traditional auxiliary material commonly used in Cantonese-style pastries. Kansui is an indispensable food additive in Cantonese-style cakes such as Cantonese-style moon cakes. The traditional Kansui used by the ancestors is the plant ash extract, which is to boil the plant ash with an appropriate amount of water and let it soak for about 1 day.

The leached supernatant is the poached water. Its pH is about The main component is potassium carbonate. And sodium carbonate.

The Kansui used by modern people is no longer plant ash, but uses potassium carbonate and sodium carbonate as the main ingredients, and is formulated into an aqueous solution with a pH value of about Since the amount of Kansui is usually relatively small, when making Cantonese mooncakes and other cakes at home, you can also use soda and clear water to mix well instead. Neutralize the acid in the syrup to prevent the acidity of mooncakes and affect the taste and mouthfeel.

Make the mooncake skin alkaline, which is good for moon cake coloring. The higher the alkalinity, the easier the moon cake skin is colored;. Neutralization reaction between water and acid produces a certain amount of carbon dioxide gas, which promotes the moderate expansion of the moon cake and makes the mooncake skin looser and not deformed. Prepare the baking soda.

Preheat oven to degrees, put an appropriate amount into the oven and bake for 20 minutes. Remove out and let it cool down. Prepare Kansui at a ratio of 1 baking soda to 3 water.

Note: Put water in the container first, then add baking soda. Stir with a spoon a few times and set aside until the liquid becomes clear. Your email address will not be published. Recipe Rating. Save my name, email, and website in this browser for the next time I comment. Subscribe to receive weekly newsletter and FREE recipe ebook. Prep Time 5 mins. Cook Time 20 mins.

Total Time 25 mins. Course: Main Course. Cuisine: Chinese. Keyword: alkaline water, Kansui, lye water. Servings: 4. Calories: 30 kcal. Ingredients 15 g baking soda 45 g water. Instructions Prepare the baking soda. Prepare Kansui at a ratio of 1 baking sodto 3 water. Don't reverse the order. Leave a Reply Cancel reply Your email address will not be published.

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