Lye water is a potassium carbonate solution used for washing fruit and vegetables as well as making Chinese century eggs. The alkaline solution is also used in home brewing to reduce acidity and in baking to raise the pH of dough.
In Asian cooking, small quantities of lye water is used to create food which can be preserved for long periods of time. Ramen noodles are dipped in the solution to give a pale yellow colour and bouncy texture, and for century eggs, lye water gives the white part of the egg a gel-like texture.
Lye water is also used when making German pretzels, giving a crispy texture and slight crunch.
Wear gloves when using lye water, and mix careful ratios according to your recipe.
Ingredients: Water (58%), stabiliser: potassium carbonate (E501) (42%)
Storage: Keep bottle tightly closed in a cool dry place.
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