Cooking fresh vegetables, dried leguminous vegetables and meat
Cooking time of fresh vegetables will be reduced by 20 to 30% if you add a pinch of baking soda to the water where you cook vegetables. It saves energy, cooked vegetables will preserve the color and especially more nutrients.
Similarly, the addition of baking soda (a pinch per liter of water) restore the color and flavor of cooked legumes and reduced cooking time for a half.
Cooked meat will be tenderer if you cook in water to which you had added baking soda.
In the water for cooking vegetables or dried leguminous vegetables, add a pinch of baking soda per liter of water.
The water for cooking meat, add a half tablespoons of baking soda per liter of water.