3 Trucos para hacer la Mejor Salsa Verde Sin Amargor: uno es infalible

In this video, we show and explain two popular methods for removing bitterness from salsa verde: adding a pinch of baking soda or a little sugar. We also present our own innovative method: removing the tomatillo stems. After watching this video, we guarantee your salsa verde will be perfectly balanced, with no trace of bitterness! A Pinch of Science -06:10 Why does adding baking soda change the acidity of the salsa, causing it to foam? -07:04 Measuring the pH of salsas with a digital meter: adding sugar doesn't change the acidity, while adding baking soda reduces it. -08:23 The relationship between baking soda and citric acid. -09:17 How we perceive bitter and sweet flavors, and why sweetness can mask bitterness. Are you interested in seeing how we discovered that the stem is the source of bitterness? We invite you to watch the following video, where we use the scientific method.    • ¡Sorpréndete con una salsa hervida de toma...   ❓ Do you have any questions? Ask below! 🎯Did you experiment? Share your results. We can learn from you!🤓 📸Share a photo of your 🧪experiment on IG or FB, and don't forget to tag us. #cocinapizcaciencia 🟥▶️SUBSCRIBE https://www.youtube.com/@cocinapizcac... 😄Social media:   / cocinapizcaciencia     / cocinapizcaciencia   🤓 Learn more📔: Dare to test your tongue! Delicious Tongue Tacos    • Video   Elevate your guacamole 🥑 from good to extraordinary    • Eleva tu guacamole 🥑 de bueno a extraordin...   🧂 INGREDIENTS 1/2 kg tomatillos 1 slice of onion, 2 cm thick 4-8 serrano peppers (to taste) 2 cloves of garlic Cilantro to taste Salt to taste For the experiment *1 tsp sugar *1/4 tsp baking soda 📚 References 🧪Sugars, Sweet Taste Receptors, and Brain Responses by Allen A. Lee and Chung Owyang, https://doi.org/10.3390/nu9070653 🧪Why do we like sweet taste: A bitter tale? Gary K. Beauchamp https://doi.org/10.1016/j.physbeh.201... 🎥 Chapters 00:00 Introduction 00:35 Preparing the ingredients 00:57 Don't use a Teflon pan 01:31 Roasting the ingredients 02:51 Grinding the first two sauces 04:25 Preparing the sauce with our method 05:48 First acidity measurement 06:05 Adding baking soda and sugar to the sauces 06:52 Second acidity measurement 07:30 Why does the first sauce have a different pH? 08:01 Testing the sauce with baking soda 08:21 Why didn't the baking soda remove the bitterness? 08:38 Testing the salsa with sugar 09:02 Does sugar remove the bitterness? 09:11 Perception of bitterness and sweetness 11:03 Testing the salsa made with our method, tomatillos without stems 12:07 Because the last method is foolproof 12:24 Goodbye, thank you!