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hoefla in reply to @olaf_von_pokemon

I don't think it's as strong as caustic soda but chinese supermarkets sometimes have lye water, which might do. Also this article describes heating regular sodium bicarb to make stronger "baked soda", I've never done it though - http://www.nytimes.com/2010/09/15/dining/15curious.html

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olaf_von_pokemon in reply to @hoefla

I'd seen lye water but didn't make the connection to Chinese cookery - I'll try my local - thanks for that.

I'd read about the baking soda thing but it reportedly doesn't give as good a finish.

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hoefla in reply to @olaf_von_pokemon

Heating up the baking soda turns it chemically into something else stronger so maybe worth trying if you can't get hold of other stuff

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