Fresh water, which can be eaten, is especially appreciated all over the world. The share of fresh water is no more than 3% of the entire world ocean. Its reserves are found in rivers and freshwater lakes. But most of the fresh water is concentrated in glaciers and polar massifs.
What are the Types of Water?
In cooking, only fresh water is used, but it is also different. If we talk about cooking, then boiled, filtered, melted, bottled, mineral and others are used. Dishes such as soups, broths, sauces, pickled and stewed products, most desserts and side dishes are impossible without it. Water is the basis for any drink. It is used for cooking, stewing, steaming, pickling, soaking and other active actions in the kitchen.
How to use Water in Cooking?
Regardless of the fact that the formula of water is the same everywhere, each variety differs in its own chemical composition. Many cooks prefer to defend water. If the water will stand for about 8 hours, then all harmful substances will settle from below, and only 30% of the water is used in cooking. Filtered water is considered to be the most useful, but do not forget to replace the cleaning system in a timely manner. There are salts in bottled water, and therefore it is perfect for use in domestic conditions. Distilled water is not used in cooking, as it is “empty” and has no useful properties.
What Does the Water Taste Like?
Pure water has no taste, however, there is almost no taste in nature. Thus, the taste of water is given by various impurities that are part of the water. The specific taste will depend on the source and the area of water extraction, and it may also have a different degree of severity. In addition, the taste of water depends on the state of the body.
I want to share a recipe for the so-called flaxseed porridge, although it is not porridge in the usual sense, and the set of ingredients may vary, although flaxseed as the main one, of course, remains. I eat this porridge every other day or two, it gives a lot of nutrients, because everything is consumed raw, and the supply of omega-3 for several days is in good ratio with omega-6. Plus, it saves time! Try this!
Salad of pickled beetroot, arugula and oat flakes. Beetroot pickled in this way not only preserves its beneficial properties as much as possible, but also enhances its medicinal properties due to fermentation.
Here I didn’t want to put any flakes in the pepper… And invented this recipe. It turned out very juicy, fragrant, tender and non-standard) The number of ingredients is designed for small peppers 10 cm long.
Filling of fragrant porcini mushrooms and very useful pearl porridge is another option for filling sweet peppers. The dish turns out to be hearty, juicy and very tasty.
I often see how popular frozen stuffed peppers are in supermarkets. But they are easy to cook at home. Today I offer you a variant of harvesting for the future: stuffed Bulgarian pepper in Greek.
A delicious and satisfying dish! The name speaks for itself. The aromas coming from the kitchen will wake up the household before all the alarm clocks ring! Checked!!! ))) Try this!