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What should be the water for food to be delicious?

Importance of water

You have probably noticed that tea made with tap water will taste less intense and aromatic than same leaf brewed with filtered or bottled water. Same applies to any food without exception. Let’s talk about what kind of water should be used for cooking to food would be delicious. Aromatic and flavorings substances found in food are subject and can be affected by low-quality water. Extraction and transformation of chemicals that are contained in low-quality water can be concentrated in the cooked food. As an example, when you are making oatmeal porridge for breakfast, the oatmeal will absorb all the water and change the taste quality if water is low-quality. If you cook soup using tap water for lunch, you should take into account that water will partially boil out and the concentration of inappropriate water components will be higher in a smaller volume.

What are the dangers of using low-quality water for cooking?

In fact, water used for cooking should be as clean as drinking water. By thermally treating as water boiling, water is purified from microorganisms that are often not even present in tap water. Unwanted microorganisms are more often found in well and spring water, which we do not recommend drinking without heat treatment. The seriousness of drinking and cooking water quality is that the water that flows from our taps, whether it comes from a public water supply or a personal well, can adversely affect the quality and taste of food.

In tap water the main contributors are toxic chlorination products (organ chloride substances), which can change and concentrate during boiling. For example heavy metals (such as aluminum), natural organic substances (causing a yellowish tinge and unpleasant smell in water), and of course chlorine (which is a small a problem).

Well and spring water does not contain chlorination products and other organic substances, but may be saturated with hardness salts, iron and manganese. These components often make food (especially soups) more tasteless, because the extraction of aromas from products is disturbed.

Scientists are seriously studying influence of the chemical and organoleptic properties of food products on the composition of water especially characteristics of finished products on the composition of water.

How do salts pass into water from food and opposite?

A lot of publications are devoted to rice, pasta and meat products. Everyone knows that if a product is boiled in water with added salt, it also becomes salty. It’s not just about salt. For example, British scientists have shown that boiling all varieties of rice in a large volume of distilled water (1:6) removes up to 45% of arsenic. In India, which is an endemic region, scientists proved that if rice is cooked in water rich in arsenic, the content of this toxic substance in the finished rice can increase by 35%. Such studies prove to us that at least metal ions can pass from our products to water and opposite. Table salt and arsenic are representatives of a large group of inorganic salts and together with them there are many useful (potassium, magnesium salts) and harmful (aluminum, copper, etc.) compounds.

How does salt content affect the extraction of components and why soak legumes?

A study based on the example of black beans found that the concentration of sodium in the water used for soaking and cooking them does not play a significant role in the amount of water absorbed, but the pH level does. These ingredients affected the extraction of pectin and other substances from the beans, so if you’re gastrointestinal tract does not process legumes well, it is worth soaking them in water with added salt and soda before cooking.  Pectin, which is found in high concentration in beans can cause digestive discomfort.

However, pectin in vegetables is a useful component and hard water can hold it when boiling potatoes and carrots. Hard water is relevant for cooking vegetables that you are going to eat as side dishes, but soft water is recommended for soup.

What kind a water is appropriate for pasta cooking?

Spaghetti is a popular product in many countries, so the effect of water on pasta cooking was studied as well. It has been proven that the hardness of water negatively affect the stickiness of regular pasta, but less whole wheat pasta. For example ordinary pasta cooked in spring, mineralized water was more boiled and sticky as boiled in hard, tap water.

What kind of water is needed for cooking?

As you can see, water has a big impact on the quality and taste of food, so there are several factors you can take into account when deciding what kind of water you should use for cooking.

1. The water must be clean to avoid the concentration of harmful impurities in the prepared products and ensure the taste characteristics.

2. The water should be soft or moderately hard.

3. Water must be available because cooking always requires a lot of water.

Water purification with Ecosoft filters provides all the advantages mentioned above. The reverse osmosis system is installed directly under the sink and a clean water faucet pulls out on top, which will ensure that you have unlimited access to clean water in your kitchen 24/7.

In addition to household systems, Ecosoft produces commercial reverse osmosis filters RObust, which have become a discovery for many cafes and restaurants to be provided with appropriate water quality for food cooking.

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