Tag: Water

Blue water, clear water … also for boiling and frying – Italian Cuisine

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"Water that does not expect … water that breaks the mountain … water that has made evening and now retires" sang De Andrè. Water to quench their thirst, to purify themselves and, finally, to cook, the mother of all the raw materials that, nevertheless, does not always receive the attention it deserves. It all starts from there.

THE'attention to drinking water it starts to be very tall and is full of waters of all kinds. But when it comes to make a batter, stretch a broth or use it to boil so here is that the water becomes unique and generic, as if it were the same thing. Mind you, those in the trade obviously know how important its majesty is to water, but information on the ideal water for cooking has not yet been sufficiently disclosed.

In steaming, for example, quality water is essential since the undesirable elements present in the tap water (flavors, odors, limestone …) are transferred and absorbed by food, while in the boiled cooking with refined water means that the meat fibers become softer, tastier and more digestible. Even the water with which vegetables are washed is essential and must be filtered (possibly).

173014Last but not least sometimes we need bubbles, capable of guaranteeing perfect fries: the recipe for a light and delicate but at the same time voluminous batter seems to be water at the maximum gassing and at a degree of temperature.

And yet in a society that pays attention to the quality of raw materials, zero km, biological, biodynamic and healthy food, there is not (not always at least) due care towards what is the most important ingredient, the primigenial. Not to mention that sometimes it is even a protagonist ingredient, like water cake. And when it is not, it seems to contribute not just to the yield of a recipe. True or not anyone who has heard what is said about the focaccia di Recco or the Neapolitan pizza. Or even on mayonnaise. In short, there are rumors that the secret lies in the water. Just an addition, as long as it's quality, and it makes the difference.

173017Let's start by saying that the ideal water for cooking must be crystalline and poor in salts, but above all he must know how to play an ancillary role, knowing that he is not a prima donna but also knowing that he is the so-called conditio sine qua non; Its task is difficult because it must enhance itself by remaining neutral, without removing or adding flavor. Instead, it must exercise the discreet and balanced task of enhancing the natural taste of the ingredients, without being the protagonist. In addition to the organoleptic aspect of the water, we therefore need the correct temperature and the so-called carbonation perlage. Remember then that sometimes the trick is in the water that would otherwise be thrown. An example for everyone? Artichoke water.

Emanuela Di Pasqua,
April 2019

DISCOVER THE COOKING COURSES OF SALT & PEPE

The bread made with sea water arrives – Italian Cuisine

The bread made with sea water arrives


It is low in salt and contains three times magnesium, four times more iodine, plus potassium, iron and calcium. Now it is also distributed in supermarkets

It is prepared without the addition of salt, yet it is really tasty, because this bread is done with sea ​​water. The marine bread, already proposed by some Neapolitan bakeries, now also arrives in the supermarkets of the chain Sole 365. To produce it we use themicrobiologically pure sea water of Steralmar, a company from Bisceglie, the only one in Italy to supply seawater for food use, thanks to a patented purification process.

And the result is a special bread hyposodic, which offers many health benefits over the common one. As explained by the Cnr – Institute of Food Sciences, which has studied the properties comparing them with those of an ordinary bread, «it has a significantly lower salt content, equal to1.1 percent on 100 grams of product compared to the control bread which is 1.6 percent (the national average is around 2-2.5 percent) ".

Less salt is better

The taste and biological properties of common salt, sodium chloride, are mainly related to sodium, an essential element for the body, but for which, unlike other nutrients, problems of deficiency are hardly present. One gram of salt corresponds to 0.4 grams of sodium. The WHO (World Health Organization) recommends a daily salt consumption of less than 5 grams, equal to 2 grams of sodium. Because an excessive consumption of salt determines not only an increase in arterial pressure, with an increased risk of developing serious diseases of the cardiovascular system, but also a greater risk of contracting pathologies such as tumors of the digestive system, osteoporosis and chronic kidney disease. The Italians, however, are still far from the recommended values, according to data from the National Center for Disease Prevention and Control of the Ministry of Health: the average daily consumption of an adult is about 11 grams for men and 9 for women.

Important minerals

Sea bread is also particularly rich in essential elements for health, mineral salts and antioxidants: it contains triple magnesium, quadruple iodine, plus potassium, iron and calcium. Sea water contains 92 elements of the Mendeleev table, that is almost all those existing in nature. Refined salt, on the other hand, is deprived of many important minerals, such as magnesium, potassium, calcium and iron. The sea water also seems to facilitate leavening: this is another aspect that the CNR is investigating.

Water houses, allies of the environment (and of our pockets) – Italian Cuisine

A public water house in the municipality of Melzo (Milan).


If in 2010 there were only 213, today their number has increased tenfold. They allow saving and protecting nature, avoiding the production of millions of plastic bottles and the consumption of carbon dioxide for their transport

They deliver chilled and controlled water, smooth or sparkling, and reduce plastic consumption. The water houses in Italy are more and more numerous: today, as Aqua Italia tells us, the association of water treatment plant manufacturers, in view of the UN World Food Day (scheduled October 16), there are over two thousand.

Water houses on the territory

The spread of these plants has been increasingly rapid: if in 2010 there were only 213, today their number has increased tenfold. The regions with more kiosks are Lombardy, which was the first to offer them, and which has 574, Lazio with 271, Piedmont with 233, Emilia-Romagna with 181 and Tuscany with 150. But the plants are more and more numerous also in the center and in the south: in Abruzzo there are 90, in the Marche 79 and in Umbria 67. The kiosks are more common in the North than in the South, and generally more in small municipalities than in the big cities.

A public water house in the municipality of Melzo (Milan).
A public water house in the municipality of Melzo (Milan).

How much you save (even in environmental costs)

Water is distributed free or at a low cost: in 36% of the plants, the cost is 5 cents per liter, for chilled and sparkling water. The kiosks draw on the municipal aqueduct: the one they distribute is safe water, which often improve further filtering any corpuscles, sand and chlorine and disinfecting it with ultraviolet lamps. They can add carbon dioxide and refrigerate it.

But the most significant contribution of the kiosks is to protect the environment: each plant, from which an average of 300,000 liters of water is taken each year, allows avoid the production of 200 thousand bottles from a liter and a half in Pet (the plastic that is used to bottle water and drinks), which correspond to 60 thousand pounds less (each bottle weighs 30 grams), and save 1380 kilos of carbon dioxide for their production and 7800 kilos for bottle transport. For the benefit of nature, and therefore also for ourselves.

Water house of Cinisello Balsamo (Milan).
Water house of Cinisello Balsamo (Milan).

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