Water for soaking and cooking

Description

Water for soaking and cooking is colorless and clear, with a neutral, almost imperceptible taste; its mineral content can slightly affect the flavor of dishes, which is why soft or filtered water is often chosen for delicate meals. In terms of nutritional value, water itself does not provide calories, but it carries electrolytes and minerals (depending on the source), supports hydration, and participates in digestion and detoxification processes. In the kitchen, it is used for soaking and cooking legumes, grains, pasta, dried mushrooms, and vegetables, which shortens processing time and improves digestibility, as well as serving as a base for broths and sauces. When storing, it is best to use fresh, chilled water in a closed container, ideally consuming it within 24–48 hours; for reuse after a longer period, boiling or replacing it is recommended, and for soaking dried products, it is best to change the water before cooking.