Impurities present in water can add an unwant! twist to any dish. No one wants to drink tea with a chlorine aroma or cloudy broth. Of course, hardly anyone would risk cooking cabbage soup in rusty water, but in addition to the obvious unhealthy components, it contains many other, invisible threats. In order not to distort the taste of the dish and to avoid the result of “neither fish nor fowl”, you ne! soft water. We will tell you what its secret is.
Formation of taste and smell is the foundation of culinary art, here balance is who ne!s to create a one-page website important. You can rely on organic vegetables, select! grains, farm meat, beans of the right roast, choose the right temperature and check every milligram on the kitchen scales, but if you forget about water, everything will be in vain.
Soft water is water with a moderate content of calcium and magnesium salts. There should be just enough of them so that the water has a familiar pleasantly neutral taste. Excess leads to the fact that hardness salts bind with taste and aromatic components, preventing their full extraction.
As for coffee
According to James Hoffman, World Barista Championship champion, hard water makes any sink into the bath gradually beans taste “brown and sad.”
The broth, for example, turns out “noisy”: the protein bound by calcium and magnesium forms a rich foam, instead of passing directly into the soup and making it rich and rich.
Charcoal “tablet” for antibiotics
Charcoal “tablet” for antibiotics
We have already become accustom! to carefully examining the packaging and do not want to buy hindi directory rais! on “chemicals” and hormones. Chicken broth, a well-known “cure” for colds, should not be saturat! with pharmaceuticals.
Unfortunately, their traces may well end up there – hormones and antibiotics may be not only in the meat of poultry grown on them, but also in the water . They are well remov! from water by sorption (i.e. carbon) filters, where the quality of the carbon and other sorbents is of decisive importance.