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.
Today in our menu “Fricando” – a delicious dish of Catalan gastronomy, represents not that other, as the veal with mushrooms, braised in white wine. Due to the availability of fresh wild mushrooms, it is prepared in the fall, but if there are none, replace them with mushrooms, canned or dried mushrooms and enjoy this hearty and at the same time delicious dish at any time of the year. Cooking will take you about half an hour, the remaining time the veal will languish on a slow fire and invitingly remind you of itself with an alluring aroma.
Traditional Belgian fish stew (waterzooi), previously considered the food of fishermen who could not afford the means they caught. This is a thick, rich fish soup with vegetables, egg yolks and cream. Compose: “A la”, because there are many “experts” of cooking on the site who will protect the authenticity of the recipe. I did without digressions, since I did not have all the necessary products available. But the taste didn’t get any worse. It is very fragrant and delicious!
This is an old recipe of national Kazakh cuisine. This delicious, hearty dish will be a real treat for your guests and loved ones. It tastes a bit like manta rays, but is richer and brighter.
Cranberry-orange tea is an excellent and effective tool for improving immunity, treating depression, preserving youth, beauty and energy, and preventing infectious diseases. In addition, it is also a very tasty, healthy and flavorful drink.
With the onset of autumn, you want more warmth and vitamins. Sea buckthorn tea perfectly warms and saturates the body with useful substances. The proportions can be changed to your liking.
Thick, rich soup with meat broth with a bright aroma. It is interesting in taste – nutritious and rich. Eggplant combined with tender broccoli and a spicy pepper accent make up the ensemble of the first course.
Today I will show you an unusual recipe for cooking cauliflower. According to this recipe, it does not stay in the refrigerator for a long time. Usually eaten at a time, because it turns out very tasty. This dish is perfectly combined with any side dish. It can also be served as a separate dish. All guests ask for a recipe.
