Water you eating for dinner?

Boiling

Water

Food Guide

Water you eating for dinner?

What are you eating for dinner tonight? Water probably wasn’t the first thing that popped into your mind but your meal will undoubtedly include plenty of water. You might be steaming vegetables, rinsing off the dirt, cleaning up your dirty dishes or drinking a glass of ice water while you cook. Most foods are composed primarily of water, so at the very least you’re eating water. In this week’s blog, we’ll get some tips and tricks about how water and cooking go hand-in-hand.

boiling water

Boiling vs. simmering

Boiling and simmering are both basic cooking techniques. While they’re similar, there are important differences that can make the difference between a Pinterest-perfect meal and an average dinner.

Boiling water is very bubbly and has a lot of rapid movement. Food cooks quickly at this temperature, which is great to avoid soggy pasta. Cooking green vegetables at this temperature helps them retain their flavor and color. This cooking technique is also great for reducing sauces. The reduction process thickens the sauce and intensifies the flavor.

Simmering is a slower, gentler way to cook food, compared to boiling. It’s great for moist meats, delicate fish and letting vegetables soak up the flavors in a stir fry. When water is at a simmer, there’s noticeable movement but bubbles are not breaking the surface. The temperature is lower for this method, which means you have to pay more attention to your food. To maintain a simmer, keep the stove at a medium-low heat.

Water is a solvent

Water is an important solvent in cooking, which means it helps dissolve the salts, sugars, and minerals in your food. Many common ingredients in cooking are easily soluble, which means they dissolve, in water. The vitamins, minerals, and flavors of your food all depend on how much water they’re prepared.

boiling water

Microwave cooking

Microwave ovens use water molecules to heat your food. Water molecules in your food absorb the microwave radiation, which heats up the food. Unlike conventional ovens, microwave ovens heat food from the inside, where there’s the most moisture. This is why you may notice a change in consistency in your food when you reheat it in the microwave. Some food gets soggier, some food dries out. While it’s not an ideal option for all kind of food, microwaves are a great way to steam vegetables and fruits. The food is heated quickly without compromising flavor and nutrients.

Foods with high water content

While most foods have an amount of water in them, there are a few fruits and vegetables that top the charts. Foods with a higher water content will cook differently than dry foods. Watermelons, strawberries, and grapefruit are all fruits made up of over 90 percent water. Vegetables with the highest water content include lettuce, cucumbers, and celery. Eating these foods can help your body stay healthy and hydrated.