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Cooking with mineral water
Many chefs recommend cooking with mineral water, choosing the level of carbonation and mineral content according to the recipe. As part of the recent water-themed Expo Zaragoza 2008, the Academia Española de Gastronomía released El Agua en la Cocina del Futuro—a book of recipes using Vichy Catalan. This water was chosen as the cornerstone of the recipe book after a blind tasting, apparently.
Although the importance of a particular water might not be obvious in many recipes, there’s one recipe where a good fizzy mineral water does make a difference: in a batter. Gradually whisk carbonated mineral water into equal amounts of seasoned plain flour and cornflour until the mix has the consistency of double cream. Dip fillets of fish into the batter and deep fry in hot oil (it’s hot enough when a drop of batter sizzles and goes brown) until crisp and golden.
Latest Comments
Make it simple
Posted by David August 12, 2009 09:48:55