Food grade lye water is a potent liquid alkaline - a food grade potassium carbonate solution - used in home brewing to reduce acidity and in baking to raise the pH of dough. It is also known as potash.
Lye water is also used to make traditional ramen noodles to give them their distinctive yellow colour, and springy texture. It also helps to prevent them from disintegrating in the broth. Across Asia, lye water is known as kansui.
Lye water is also used to make Eastern European breads, such as bagels and pretzels and Chinese moon cakes to help them develop a richer brown surface during cooking. The alkali is also used for the Scandinavian delicacy lutefisk, and Chinese century eggs are often made by soaking them in a lye-salt brine.
Wear gloves when using lye water, and mix careful ratios according to your recipe.
Ingredients: water, potassium carbonate (E501).
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