Irish cuisine century saw the emergence of a new Irish cuisine based on traditional ingredients handled in new ways. This cuisine is based on fresh vegetables, fish (especially salmon and trout), oysters, mussels and other shellfish, traditional soda bread, the wide range of cheeses that are now being made across the country, and, of course, the potato. Traditional dishes, such as Irish stew, coddle, the Irish breakfast, and potato bread have enjoyed a resurgence in popularity. Chef and food writer Myrtle Allen - an early protagonist of such attitudes and methods - went on to play a crucial role in their development
Sodium bicarbonate washing with about 6 ounces (170 g) of baking soda in 2 gallons (7.5 l) of water will help to wash it out. Sodium bicarbonate is an amphoteric compound. Aqueous solutions are very mildly alkaline due to the formation of carbonic acid and hydroxide ion: Sodium bicarbonate can be used as a wash to remove any acidic impurities from a "crude" liquid, producing a purer sample. Reaction of sodium bicarbonate and an acid produces a salt and carbonic acid, which readily decomposes to carbon dioxide and water: Sodium bicarbonate reacts with acetic acid (found in vinegar), producing sodium acetate, water,