So, upon request, i made the attempt to pressure caramelized some sugar pumpkins. I've done this in the past using baking soda, however, this time i decided to use washing soda as i had that and didn't have baking soda on hand.
Long story short, it was way over done. I'm curious if anyone has figured out a happy conversation between using baking soda to washing soda. 1 to 1, the washing soda to far too alkaline, and the results are less than desirable.
