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To baking soda or not to baking soda

HammeredChef_DEFINITELY_does_NOT_work_at_22134

My weekly cooking class is coming over to make soups on Thursday using their new pressure cookers. I have made tomato and carrot soups with the PC and used a tiny amount of baking soda in both to adjust ph and aid in the Malliard effect. The question is when would it not be appropriate? I am doing a cauliflower/mushroom soup that does not call for BS but, in my opinion would benefit, All input appreciated.

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douglas_bd

I used it with fennel last weekend and turned out awesome. Also carrots, onions, celeriac at various times in the past.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

Thanks guys, we will try it both ways and I will report back. The beauty of 4 pressure cooks, and 6 prep people we can probably make 2 soups and hour X 4 means a lot of soup and comparisons.

Brandon_Byrd_40557

What Brendan said. If you're looking for browning, go for it. But the best thing to do in a classroom setting would be to have some students use it and others not use it so they can taste the difference themselves. But for what it's worth, I almost never use baking soda when doing pressure cooked vegetable soups (but then again, I'm almost never going for roasty browned flavor from them).

Brendan_Lee_56950

I've done it with cauliflower, celery root, not mushrooms but I imagine it would work well. I haven't found it to be bad in anything I've tried thus far if browning is what I'm looking for.

I think especially since it's a class you may want to have one do it with and one without to illustrate the difference it can make