Dissolving baking soda in vanilla

I have been baking for a long time.  I have just recieved some recipes that call for dissolving the baking soda in the vanilla.  Has anyone done this and is this better than just putting the soda in dry?

I am also an OLD baker but have never heard of dissolving soda in vanilla. Don't know what the  alcohol in the cvanilla would do to  the oda.

The only ime I have heard of dissolving soda was when you bake with molasses.

If it is a small recipe, what have you got to lose but a litlte vanilla and a little soda.?

Try it...you might find it works..maybe this recipe is different.

Never heard of it !  Who knows we may learn something new. OH shoot, you girls will have to learn and pass it on to me.  I forgot, "You can't teach old dogs or old ladies new tricks".

Baking Soda is a dry ingredient which usually goes with the rest of the dry ingredients like Baking powder and flour.  Does the recipe mention why the Baking Sode needs to be desolved in the vanilla ?  That is really odd.

I am a member of a chef forum and will post this question to them,  I don't know the answer, but I just made a recipe yesterday that call to disolve the soda in the water.  I am guessing that it has something to do with the chemical reaction it causes in the recipe to produce a better end result.  I will find out if any of my fellow chefs know the answer though and post back.

I went to the Chef's forum and no body there really knew or had even heard of doing this.  But based on the variety of answers my guess is that the chemical reaction  baking soda and the vinegar causes a greater ability for the food to rise and therefore be lighter, so maybe it is the same thing with the vanilla, only different...Apparently, there is a recipe for Red Velvet Cake that calls for this.  Hope that helps a little.

Elizabeth

If the reason for doing this would change the evolution of baking,  then I will start doing it..but if it is just to be different w/out a great reason nor awesome results,  then I wouldn't..JMHO