When we consider an improvement to the quality of our water, the focus tends to be on drinking. This is understandable, we need to drink water every day to stay fit and healthy and without it, we would succumb to the effects of dehydration quickly. But, beyond this basic human need, it may come as a surprise that the water quality can have a dramatic effect on baking and cooking. In this article, we will take a closer look at three reasons why you may want to switch to filtered water when you bake or cook a meal.
- Improving the Taste
If your home is supplied with municipal water, it has been cleaned and disinfected to a basic level that makes it safe for consumption. But, there are times when a break in our aging water delivery infrastructure allows contaminants to enter the water supply.
Even if these contaminants are not present, there are other impurities and chlorine present in regular tap water. Excessive concentrations of chlorine can give the water a bleachy taste and smell that’s hard to ignore. This usually occurs if a home is located closer to a water treatment plant because extra chlorine is added to boost the efficacy throughout the entire water delivery network.
These impurities can seep into fruits and vegetables during food prep and cooking and pasta or rice tend to lose its texture quickly. After a switch to purified water, many people are surprised at the improvements in the taste and texture of their cooked dishes.
- Cooking Brighter Food
A well balanced meal will have a good mix of vegetables and studies have shown that bright colored veggies are packed with antioxidants, minerals, and vitamins that we need. But, when you put a lot of effort into cooking a meal and the vegetables look dull and unappetizing it can be demoralizing.
Many people blame themselves when this occurs, but the problem usually lies in the water quality. As we mentioned earlier, chlorine and chloramine (chlorine mixed with ammonia to boost efficacy) can impart a “swimming pool” bleach taste and odor. If you take a look at the ingredients in bleach, you will notice that chlorine is a primary ingredient. This is why tap water bleaches the vegetables that are cooked in it and the only solution is to improve the water quality.
- Improving Your Baking
Baking is a science, it is entirely possible to closely follow a recipe and the results may be as expected. The fact is that many people focus on the quality of their ingredients and they tend to forget that water is a key ingredient too. Hard water contains minerals such as calcium and magnesium and city water will have chlorine or chloramine added too. These contaminants will affect the gluten structure in dough, which impedes the fermentation process leading to poor baking results. Making a switch to filtered water will improve your baking results.
If you want to improve the quality of your drinking water, contact your local water treatment specialist today.
By EcoWater Systems.
EcoWater Systems of Nebraska is the largest water treatment company in the state and is a member of Water Quality Association.