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.
The recipe is not complicated, but it is relevant in the summer and will be useful to many. With ice cubes in the freezer, you can quickly cool mineral water, tea, or make lemonade. They don’t stay with me.
Tea with the addition of currant leaves is full of flavors and a real storehouse of vitamins. After all, black currant leaves are an excellent source of vitamin C, useful fatty acids, polysaccharides and antioxidants. You can always combine options by mixing different leaves. I added the leaves of cherry and mint.
