Recently, I got hooked on foreign culinary publications, where I often come across interesting publications, especially from nutritionists.
And in one of the last, a certain Frau (maybe Fraulein) Brigitte Heinrich, either a nutritionist, or the chef, I really did not understand, gave very intriguing recommendations on the use of mineral water. Not ordinary water, drinking, but highly carbonated mineral water, but, I suspect, without a high salt content - that is, Borjomi and Essentuki will not go, you need water of the "Sanpelegrino" type, that is, practically tasteless soda, since in Russia there are brands of such water in each region, I will not recommend any especially.
I decided to bring her recommendations here - I've already tried some of them.
Go!
1. It turns out that you can fry in mineral water (highly carbonated).
It is poured into the bottom of the pan (a little so that the product is not cooked), heated until a steep foam appears and fried in it, like in oil, meat and even vegetables.
I myself have not tried this life hack, but I found several reviews on Runet - it works, the meat turns out to be very similar to fried in the usual way, but with vegetables everything is not so rosy - water is both water in Germany and in Russia - water.
2. You can cook vegetables in mineral water (highly carbonated)
Those vegetables, which after boiling may lose their shape and structure, are best boiled in mineral carbonated water. Then they will remain firm and crunchy. I checked - broccoli actually turns out to be much denser and its green tops do not turn into gruel.
3. Mineral water can be substituted for milk in baked goods
I checked, if you replace the milk completely, as recommended by Mrs. German, it turns out inedible, for my taste. Maybe, of course, someone will like it, but I don't see the point - in baking, milk does not give so many calories, there are more of them in flour, sugar, and butter.
So it's not worth the trouble.
4. Mineral sparkling water can be used to dilute low-fat cottage cheese
Frau Heinrich recommends diluting low-fat cottage cheese with mineral water - and then it will acquire a pronounced creamy taste.
Oddly enough, the method works. And it works very well. The only thing is that mineral water should be added literally with coffee spoons, stirring it thoroughly each time. And then everything turns out ok. And if you shed it right away, you get just a liquid watery porridge.
Shl. Well, about the fact that you can soak meat in mineral water, and so everyone knows, without advice from Germany.