The hard water is characterized by a high amount of dissolved salts of calcium and magnesium and other minerals. To measure the degree of hardness, mg / l of CaCo3 is used, a value that allows us to classify the waters as soft, semi-soft, hard, very hard and extremely hard. Their classification varies depending on the geographic location and the home’s water system.
Are hard waters optimal for cooking?
The first question that may arise is whether hard water is optimal for cooking. To answer this, there are two important facts to consider. It must be taken into account that the degree of hardness of the water is one of the main indicators to assess its quality. In addition, we know that soft water is undoubtedly more recommended for the kitchen, according to professionals in the food industry, such as technicians or cooks.
What are the effects of hard water?
Longer: The higher the hardness of the water, the longer its cooking time. In fact, the difference between hard and soft waters can be enormous in terms of soaking and cooking times, as hard waters can take up to twice as long in some cases.
More cost: The higher the hardness of the water, the more it will be cooked, but so will the expenditure on household supplies, such as water and energy (gas or electricity).
Nutritionally, you lose vitamins and antioxidants. When we cook food in water there is a loss of vitamins and antioxidants that is even more accentuated the longer the cooking time. That is why nutrition experts recommend short cooking processes, especially in vegetables, to preserve their properties.
Most unpleasant taste: Let’s not forget that, although the raw materials are of quality and the recipe is exquisite, the flavor of the dish cannot be innocuous to that water where it has been boiled, cooked, etc. The issue is even more aggravated if we use that water to prepare ice cubes and serve them in drinks.
Recipes with different results. Has it ever happened to you that you prepare a recipe step by step without losing detail, but because of its result or taste it seems different? It is not surprising that the water and the entire culinary process have changed that recipe that you prepared with so much love.
What solutions are there?
One popular remedy that allows us to solve this problem in a timely manner is to boil water and let it cool, since boiling precipitates the salts, turning into a water with weak mineralization, which will end up reducing its hardness. Of course, this practice will mean a greater use of water, more cost and more time.
Therefore, one of the definitive solutions is to install a water softener for water treatment, very useful to reduce the levels of calcium and magnesium in the water in your home, thus achieving an optimal level. Once decalcified, the water acquires the perfect hardness, offering important health benefits.