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Cooking Tricks: How to Save Any Meal with Water


Source: Rambler

Water seems to be such a familiar and common chemical compound that we take it for granted in the kitchen. Meanwhile, this colorless and odorless liquid plays a much more important role in cooking.

Photo: Shutterstock

It is an indispensable ingredient in various dishes, and even if it is not in the composition, then somehow it is used in the cooking process, tells Rambler. That is why many chefs keep a bottle of clean, good water at the ready next to all kinds of oils and sauces. Emulsify fatty acids, dilute a sauce, liven up greens - a strategic supply of moisture can help out at any time. We have counted at least 8 ways that ordinary water can improve the taste or even save the dish.


Olmsted's chef Greg Backstrom uses water to get the right consistency of gazpacho. In the process of cooking the soup becomes somewhat thicker than he would like. If you dilute it with vegetable broth, it will give a completely different taste. The water will only put on the forefront the flavor of the ingredients in the soup and make the texture less thick.


For a creamy texture, it is not at all necessary to add a thick fatty sauce to the pasta. Ordinary water in which the pasta was cooked will also work. As you strain the pasta into a colander, pour some of the water into a mug and then use it along with other additional ingredients for an appealing texture.

Bakery products

Some types of baking need high humidity. Create it in the oven will help capacity with water. As the dish is baked, the water will pass the steam, thanks to which the baking will be covered with a soft crust.

Greens and vegetables

When you try to quickly fry a mass of greens or vegetables in a pan with a little oil, the following inevitably happens: it dries up and burns around the edges, or you keep adding more and more oil to stop it from drying out and burning, but you end up with a greasy dish. The addition of one to two tablespoons of water creates a small amount of steam, which speeds up cooking while keeping herbs and vegetables from drying out.

Poached egg

If you decide to feed a large group of friends with a traditional French breakfast of poached eggs, you can not do without a large bowl of ice water. Once the eggs are ready, simply drop them into cold water with a slotted spoon, which will stop the cooking process while you cook a new batch. Before serving, the eggs will need to be dipped in boiling water for literally 30 seconds to just warm them up.


Deglazing is an easy way to turn food particles stuck to the walls into a fragrant sauce. Wine or broth is not always on hand, which cannot be said about water. The next time you fry a chicken, de-grill the pan with a small amount of water, boil the sauce over a low heat and add a little butter and lemon juice.

The second life of green

A bunch of parsley or cilantro, thrown somewhere far away on the shelf of the refrigerator, is waiting for a very unenviable fate. But while its leaves have not yet turned yellow, the greens can be saved. Soak it in a bowl of ice water, which will bring the wilting greens back to life. This simple trick works with many herbs, lettuce leaves, and leafy greens.


Dressing is an important component of the salad. It is important here not to miss the ingredients, and guess the texture. When using thick dressings, such as those made with tahini or blue cheese, a small amount of water will definitely not be superfluous. The structure of the sauce will turn out to be more fluid, which means that it will be possible not to be afraid that part of the salad will be literally hidden under dressing, while the other will remain dry.

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