Water

How to Choose the Right Water for Cooking

Over the years, I realized that the quality of water matters no less than the choice of meat or vegetables. If water has an excessive smell of chlorine or impurities, soup will lose its clarity, and coffee – its purity of taste. In my practice, I always taste the water before using it, especially for dishes where water is the base – broths, drinks, sauces. I prefer filtered or spring water, as it reveals the product without foreign notes. When I prepare dough for bread, I always use water no warmer than 25 degrees so that the yeast activates evenly and the dough develops the proper structure. Sometimes people add warm water and end up with a sour taste due to overly fast fermentation. In my kitchen, I also use boiled water for delicate dishes: for example, for fine creams or syrups, where even the slightest impurity shows up as crystals or cloudiness. The choice of water determines not only taste but also texture: vegetables cooked in hard water stay firm because calcium prevents fiber from softening. That is why I always recommend paying attention to the composition, mineralization, and purity of water, as this is the key to harmonious results in any kitchen.

Preparing Water and Its Role in the Structure of Dishes

I always say: water is a tool that must be prepared correctly. Water can be cold, room temperature, or boiling, and each form has its own purpose. For example, when I soak legumes, I use cold water so they swell evenly without cracking. If you pour hot water, the skin hardens immediately, and chickpeas or beans cook unevenly. In doughs, water determines elasticity: cold makes shortcrust crumbly, warm ensures better dissolution of sugar and salt, and boiling water helps create choux pastry, which I often use for profiteroles. Over years of cooking, I have learned to sense which type of water to use to avoid unwanted textures. Another important point is water for tea and coffee. If it is overboiled or contains too many minerals, the drink loses its aromatic purity. I always use fresh, just-boiled water and never let it boil too long to avoid a “flat” taste. In soups and broths, starting with cold water allows proteins from meat or bones to release slowly and create a rich flavor, while hot water immediately coagulates protein and makes the broth less flavorful.

Water Temperature and Heat Processing Techniques

In my observation, controlling the temperature of water is one of the most crucial success factors. When I boil vegetables for salads, I always place them into boiling water: this way, they retain color and shape. But for broths, I use cold water because it extracts flavor better. I have followed this rule for decades and always achieve consistent results. Simmering gently helps avoid cloudiness and excessive evaporation of aromatic compounds. I always make sure the water only lightly “moves,” so the broth turns out clear and transparent. Another important technique is blanching. I often use ice water to stop the cooking process: spinach, broccoli, or asparagus are immediately transferred from boiling water to cold water to preserve their color and crisp texture. I also remember that temperature affects how quickly spices dissolve: salt disappears faster in hot water, but I add it at different stages to better control flavor. In my practice, I never rely only on intuition but on knowledge: if the water temperature is too high, starch from potatoes leaches out and creates a sticky surface, which I always avoid.

Pairing Water with Spices, Sauces, and Aromatic Bases

Water itself is neutral, but it is what helps unlock the aroma of spices and herbs. In my practice, I always add bay leaves or peppercorns at the beginning of broth preparation so the water has time to extract essential oils. If added too late, the flavor will be superficial. In sauces, I often use water instead of broth to get a cleaner base and highlight the flavor of added ingredients. For example, in wine reductions, water reveals acidity and allows spices to integrate better. I noticed that herbs like thyme or rosemary release their aroma best in hot water, while delicate greens like parsley or dill lose freshness during prolonged boiling, so I add them at the end. Over years of cooking, I learned to combine water with lemon juice or vinegar for marinades: water evenly distributes the acidity into the product and makes it tender. In dessert preparation, when I make sugar syrup, controlling the ratio of water to sugar determines the thickness and stability of the glaze. Even one extra drop of water can dilute caramel, so I always measure precisely. Water is a mediator that unites aromas, and the depth of a dish’s flavor depends on it.

Mistakes, Quality Control, and Safety of Using Water

I often see inexperienced cooks neglect water, considering it only a secondary element. This is a big mistake. If you use tap water with excess chlorine, you will get an unpleasant aftertaste even in a simple porridge. In my practice, I always filter water because I know that impurities affect not only flavor but also health. Another common mistake is reboiling water. Such water loses oxygen, and dishes become “flat”. This is especially noticeable in drinks and broths. Over years of cooking, I have learned to control not only flavor but also safety: water for children’s meals should always be freshly boiled and cooled. For vegetables, it is important to use enough water: if there is too little, the product will cook unevenly, and the flavor will become overly concentrated to bitterness. I always advise paying attention to cookware as well: aluminum pots combined with water can give a metallic taste, so it is better to choose stainless steel or enamel. The quality of water and the correctness of handling it affect the safety of dishes. When I notice cloudiness or an unpleasant smell, I never use such water. This is a basic but essential habit that guarantees health and a good result.