On Thursday, January 16, 2020 at 3:40:46 PM UTC-6, jmcquown wrote:
>
> I recently saw a couple of cooking shows on PBS that mentioned baking
> soda when it comes to browning meat. Especially if you need to quickly
> brown it and then are planning to slow roast. I imagine it would work
> with browning faux Italian sausage. Couldn't hurt!
>
> Jill
>
I've seen those shows, too. Usually, all they're adding is a quarter teaspoon
to get the desired browning.

On 1/16/2020 4:45 PM, wrote:
> On Thursday, January 16, 2020 at 3:40:46 PM UTC-6, jmcquown wrote:
>>
>> I recently saw a couple of cooking shows on PBS that mentioned baking
>> soda when it comes to browning meat. Especially if you need to quickly
>> brown it and then are planning to slow roast. I imagine it would work
>> with browning faux Italian sausage. Couldn't hurt!
>>
>> Jill
>>
> I've seen those shows, too. Usually, all they're adding is a quarter teaspoon
> to get the desired browning.
>
Exactly. From what I've seen, it doesn't take much. You don't want to
taste the baking soda. Along with helping with quick browning, it also
adds a tenderizing factor.

Of course I can't speak to notbob's "Beyond" Italian sausages, but hey,
a little bit of baking soda might have saved the rest of them if
browning was the only issue.

Jill