Many would be surprised if they saw a chef in the glow and noise of a restaurant's kitchen reaching for a bottle of mineral carbonated water, and not just to cool off. Small bubbles that perform a dance on the tongue, are the main "culprits" for the creation of airy noodles and dumplings, make the papery crispness of tempura, and create a strong note in sweets. Carbonated mineral water it allows for similar fun in the kitchen as when using champagne, but it is much cheaper.
Carbon dioxide is a powerful ingredient, which has been introduced into mineral water since ancient times - from ancient mineral springs to diet cola - and as an ingredient in mineral water it helps the rise of a brittle soufflé or bread. Yeast bread dough rises better because the dough traps carbon dioxide, which promotes fermentation.
All professional chefs know that the yeast benefits from the carbon dioxide in the dough only for a short time, and that, of course, is transient. To maintain this advantage, even in the short term, cooks know that the water must be well chilled (the slightest rise in temperature reduces the liquid's ability to hold gas) and open the bottle just before use, to maintain a high level of carbon dioxide.
During this year, we tried several variants of using natural mineral carbonated water Radenska Classic and prepared several real specialties:
Salted pancakes
Natural mineral water as an ingredient for savory dishes colored pancakes – when you think of pancakes, you usually think of a treat. In addition to sweet, savory pancakes are also prepared. See the recipe >>>
Bitter lemonade recipe with natural mineral water
You can make lemonade by squeezing a lemon, adding water and sweetening as desired. It is the fastest and simplest way of preparation. See the recipe >>>
Bread with dried vegetables
I enjoy making bread, and especially when I come up with a new one recipe. Like this bread I have not prepared until now. See the recipe >>>
Did you know that mineral water can be an ingredient in whipped cream?
Did you know that mineral water, that is carbonated water, can be used for whipping whipped cream (or whipped cream) instead of milk?! You can also use a combination of: mineral water and milk. See the recipe >>>
Fasting with mineral water
Fast food differs from the one we usually prepare in that it does not contain fatty foods - eggs, cheese, yogurt and the like. In order for the proja prepared in this way to grow nicely, naturally carbonated mineral water is used water. See the recipe >>>
And finally, one specific "treat", salted cocoa bread, made according to the recipe from the Raden chef:
Salted cocoa bread
In addition to the unusual structure, bread is richer in minerals, which come from natural mineral water - minerals are very important for the body, because, as is known, they are involved in many metabolic and other organic processes in the human body. Cocoa and hazelnut in this recipe additionally enrich this bread and give it a special aroma. See the recipe >>>
After all, all these diakonies and sweets, we are sure that all the stories about the usefulness of carbonated mineral water in the kitchen are true. If you still do not believe - try it yourself. And let me know how it was…
Special thanks to Kristina Gašpar, blog A hostess for you, for original sparkling mineral water recipes and original photos. See all of Kristina's texts and recipes on our portal here >>>
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