Cooking recipes with sparkling water
Cooking: discover the benefits of using sparkling water in your recipes
Sparkly bicarbonate water is not only traditionally recommended during meals (it helps some people “digest better”), but it can also be used for cooking.
When it comes to cooking vegetables, sparkling bicarbonate water has proven to be quite effective in decreasing oxidation and the denaturing of chlorophyll and carotenoid pigments, helping to preserve the vegetables’ color. Green beans and peas keep their nice green color and carrots stay a nice orange! We can also achieve the same results by immersing the cooked vegetables in ice cold water just after cooking them.
What’s more, bicarbonate water also appears to soften vegetables. Cooking times can be decreased, allowing you to better preserve more of the vegetables’ vitamin content.
Another advantage is that, since bicarbonate water has a slightly salty taste due to the presence of sodium (in the form of sodium bicarbonate), it transfers this taste to the vegetables so that you don’t feel the need to add salt (sodium chloride). This is an added benefit since we know that excessive amounts of salt are not good for cardiovascular health.
Did you know that the yeast used to make cake batters rise contains sodium bicarbonate? By using water that is high in bicarbonate in your cake and crepe batters, you will create carbon dioxide that will make your batters rise and have a fluffier texture.
just remember to choose mineral waters that are high in bicarbonate to get the best results.