Cooking with softened water
The Festive Feast
For many of us, the festive season brings with it a cooking frenzy of Nigella-esque proportions. But if your culinary delights aren’t quite hitting the heights you’d hoped, it may not be your cooking that’s to blame. It could be your water…
From mince pies to sprouts to Christmas pudding, the water you cook, or bake, with can affect the flavour and quality of your dishes.
We already know hard water leaves your kitchen looking dull and un-sparkling thanks to limescale. But standard tap water can leave your food similarly unappetising.
In fact, some chefs prefer soft water for making dough and bread, as they claim it gives a softer dough and a slower rise.
The Perfect Cuppa
As for a cosy cup of tea by the fireside, many people find that’s also improved by using soft water.
The calcium and magnesium minerals present in hard water are thought to affect the chemical reaction which happens when boiling water hits tea (or coffee for that matter).
It can certainly make the ‘mouth feel’ less silky and smooth. As the overall experience of a delicious cuppa is a treat for all the senses, this can lead to a less satisfying brew.
A Feast For The Eyes
And of course, when the relatives are all turning up for Christmas lunch, you want your cutlery, crockery and glasses to be at their shining, sparkling best. After all, the presentation is as much a part of the dining experience as the taste itself.
So, if your festive feast seems to be lacking a little pizazz this year, get in touch with us to find out about fitting a water softener.