For decades cooks and chefs around the world have constantly been experimenting with new recipes, and special ingredients to not only make food taste better, but make it healthier as well. However there tend to be issues with that plan of action. Often when you make food healthier, it tends to taste a little worse. However there is a way to not only make your food a little healthier, but also taste good at the same time. The real secret that’s not a really a secret is, cooking your food with softened water processed by units like the Aquios water softener.
So what is softened water, and how does it improve cooking?
Honestly, the magic behind softened water is really simple and a very easy process to undergo. By having a soft water filter, it really is as easy as installing the water softener and then turning on your tap. By filtering out harsher minerals and small microns, you can actually make your water cleaner and better tasting.
Applying soft water techniques to your cooking is the next step in the process. The biggest difference when cooking with soft water will be when it comes to dough. Any type of recipe that calls for dough is a great way to apply soft water cooking. From pizza and calzones, to bagels and pasta, using soft water in the dough can eliminate harder minerals like magnesium and sodium, which can actually slow down the yeasting process in bread. Filtering out those harsh minerals can make your dough taste twice as good, and can actually cut the time of the process by about a fourth.
Vegetables and lentils are another great example of soft water cooking pros. When boiling veggies or lentils in regular water, you can actually lower vitamin and flavor content; just from those harsher minerals constantly being pushed in and out of the food being prepared. The time it takes for the water to boil and the contents to boil is also affected. Using soft water can not only save you time when boiling veggies and lentils, but it also eliminates the chance of you overcooking them, and leaving them bland.
Issues with Salt in Softened Water
One of the biggest concerns for water softeners is the fact that many think it adds too much sodium to the water, and it becomes unhealthy. While the water softener does in fact add sodium, it actually less sodium than you would find in a piece of white bread. While this isn’t a large amount of sodium, over the course of a year or five years, it can add up. Which is why there are also potassium water softeners that take a lot of the sodium away from the soft water. This can add even value to your cooking, should you be on a sodium diet, you can start to make dishes that should have sodium added to them, and instead just use soft water.
All in all, using soft water for cooking can improve taste, especially when it comes to dough, veggies, lentils, and anything in a soft shell. It also reduces the time it takes to cook these staples as well. So you’re saving time, money, and have a full-proof method to make food taste better, while also being a little healthier, what more could you ask for?