Pitmaster T
Babbling Farker
- Joined
- Apr 3, 2011
- Location
- Texas
Maybe "less acidic" would be more clear than "more alkaline".
Like I said... tricky.. but the correct term is more alkaline... or basic.
Maybe "less acidic" would be more clear than "more alkaline".
thinking of a sexual term for superfluously negligable
Yes, I understand that baking soda is a base so will neutralize acids. Since you added baking soda to help the Mallard reaction, I assume there is a stronger reaction when the PH is not acidic. So I'm trying to verify that as some of the information PT gave has me confused on this point.
Bo shizzle.... I knew this would start something... they cannot help ignoring everything and focusing on the baking soda. LOL
I knew that baking soda helps to speed up browning onions and I knew that pretzels get their color from being dipped in baking soda/water so I figured why not try it on the brisket. If it works on those things it might just work on the brisket. I figured if it speeds up browning, that's what I needed for a HnF cook. Doing some reading I learned that the higher PH is what actually speeds up the MR.