What happens when baking soda is used in place of corn starch to thicken gravy?

Using baking soda instead of cornstarch to thicken gravy will not work and could have undesirable results. Here's why:

* Baking soda is a leavening agent: Baking soda reacts with acids to produce carbon dioxide gas, which causes things to rise. This is the opposite of what you want in gravy, as you need to thicken it, not make it airy.

* Baking soda is alkaline: When added to a gravy, the baking soda will react with the acidic ingredients, potentially changing the flavor and causing an unpleasant metallic taste.

* Baking soda won't thicken properly: Baking soda won't create the desired thickening effect in gravy. Cornstarch, on the other hand, forms a gel when heated, which helps to bind the liquid and create a smooth, thick gravy.

Instead of using baking soda, you can use these alternatives to thicken gravy:

* Cornstarch: This is the classic go-to for thickening gravies.

* Flour: All-purpose flour works well, but it can sometimes leave a slightly grainy texture.

* Arrowroot powder: This creates a very clear, smooth gravy.

* Tapioca starch: Similar to arrowroot, tapioca starch creates a very clear gravy.

Remember: Always whisk the thickening agent into a small amount of cold liquid before adding it to the gravy. This helps to prevent lumps from forming.