When we say that cooking is a science, that isn't just a platitude. It's chemistry, replete with all manner of chemical reactions, for good or for ill. Sodium bicarbonate, baking soda for short, is a ...
Yes, and my mother too. The idea is simply to keep the greens bright in colour and it really does work. But the practice stems from long ago when we used to eat our greens only when they had been ...