White sugar , add 1/5 water , simmer , add dilute caustic ( Sodium
or Calcium ) .
See below to make the Caustic cooking solution .

pH can be about 8.4 .
--------------------------
Brewers target 8.4 pH for its where the Fructose
in table sugar converts to Glucose and then to maltose .


1) The easy way to work with Sodium is to dilute half then repeat
over and over and put the weaker solutions to the Right .
2) Now put finger in the right most glass and wait .
If it slowly softens skin
like laundry detergent does ( powder , not liquid ) ,
3) then its safe to put a drop on tongue .
You can cook with the stronger dilutions of sodium solution .

If food is too acid , this sodium will "mild" it down without
adding any other flavors !
Its amasing , how much better food tastes ....

Many people use salt to "try" to fix food , when Sodium
will work much better , for it has not the Clorine ion
that salt has !!

Sodium can properly be called a single , safe hydroxide .
Acids are opposite and can have complicated effects ,
but caustic metals hydroxides like Sodium ,
are "dead" things , can't do much , but local "burn" if too strong
,

if weak , they support life , you die w/o sodium , instantly !
Sodium is the workhorse in humans .

BTW Mexican tortillas use another caustic called Slake Lime

Its just plasterers LIME , without water .

The water can cause problems , so mix water only when
you are about to make the Masa Harina , for tor' .

It costs $1 for 5 lbs , but they sell 50 lb bags !

You can make Maltose sugar with both Sodium and Calcium
hydroxide , just try not to use too much hydroxide .
Sodium is harder to find , than plasterers LIME .

Caustics heat the water if you did too much powder ,
so add a pinch to a glass of water and put finger in .
If finger feels slick after quickly pulling finger
out ,you added quite a bit more than a "pinch" !

Its not hard . Just add a pinch then dilute half , repeat
and taste the dilute , it will likely be so weak , you will
taste the sodium , but it will not burn tongue , next
move over to the stronger solution ...

Dilute Sodium does not taste like salt ,
there is no immediate flavor .
A bit stronger , it will leave a lasting "taste"
to ur tongue . But It goes away .
I have tasted very strong Sodium and the taste lasted
for hours w/o damage .
You want to cook with much stronger solutions , just
dont forget and taste them .
Dilute again and again then taste the most dilute .
Then select the much stronger solution for cooking .
Cooking needs a solution about 4 times stronger than
you can "taste" .



BTW Dont buy brown sugar , it is NOT as "green" as you have
been told ! Its dangerous .
They use White sugar then add garbage to it !