FOOD NEWS
Level Up The Texture Of Grits With A Pinch Of Baking Soda
BY EMMY SCHNEIDER-GREEN
An ideal pot of grits is creamy and easy to spoon, but not mushy or watery. You can achieve the perfect creamy texture in no time by adding a little baking soda to the pot.
Adding baking soda early in the cooking process helps the grits to thicken up. If you overdo it, the pot may foam over, so just a pinch or two is needed for this trick.
Baking soda is alkaline in nature, and when introduced to an acid, it creates carbon dioxide and alters the pH of the acid. This chemical reaction is what improves your grits.
To try it, bring your choice of water, milk, or other liquid to a boil. Add a pinch of baking soda, which equates to a ⅛ to ¼ teaspoon, then add the grits and let them cook.
Baking soda breaks through the structure of the grains of corn, encouraging gelatinization of the grits' starches so that they absorb liquid, thicken up, and get creamy in no time.