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What Water-Softening Systems Work Best for Cooking?

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If you pride yourself on your cooking skills and enjoy searching out new recipes and techniques to try in your home kitchen, you're probably already aware of how important high-quality ingredients are to palatable, presentable, and generally high-quality food.

What Water-Softening Systems Work Best for Cooking

One important ingredient you use frequently is water. Hard water can affect the taste and texture of food, so those who live in areas where the water is hard, or full of extra mineral content, may gravitate toward purified or distilled water for use in baking and cooking in order to avoid the mineral taste that can sometimes overpower the other ingredients.

Some types of minerals present in hard water can even affect things like the speed with which yeast rises or the heat at which you'll need to stir-fry freshly rinsed vegetables to avoid scalding.

Read on to learn more about how various water-softening systems can impact the taste and mineral content of tap water as well as to learn about some of the best water-treatment options for enhancing your home cooking.

Water's Effect on Food Taste and Texture

Water may be seen as the blandest of ingredients, a liquid essentially providing a blank canvas on which to paint the color and taste of various foods. However, the composition of your home's tap water (or even the distilled or purified water you use) can have a dramatic impact on your food.

For example, the chlorine used to purify well water and some municipal water can, in high concentrations, leave your food tasting like bleach. Even in lower concentrations, vegetables boiled or blanched in chlorine-heavy water can appear pale and soggy. 

The minerals in hard water can also affect the way proteins in flour absorb water, causing you to over stir certain baked goods in an effort to create well-mixed dough. In other cases, these minerals may bind to the yeast you use, impeding its ability to rise and creating doughy (rather than fluffy) breads, cakes, and doughnuts. 

Certain minerals in water, particularly iron and copper, can also affect the color of the food you prepare. Iron-heavy water can sometimes create a reddish hue in your foods while water with a high sulfur content can make food appear yellow or smell faintly like rotten eggs.

For these reasons, identifying the minerals most commonly present in your own water supply and finding the right water-softener system to remove these minerals can be the key to creating consistently high-quality baked goods and other food products. 

Reverse-Osmosis Water Softeners

These water softeners operate by forcing water through a permeable membrane. While this membrane is thin enough to allow pure water molecules through, it will block iron, calcium, and sodium molecules that have the potential to affect your water's taste and color.

You'll need to periodically replace this permeable membrane to ensure it remains able to filter out any impurities in your water; however, unlike ion-exchange water softeners, which require regular replacement of the sodium or potassium pellets used to exchange mineral ions, this type of water softener shouldn't need any additional maintenance. 

Reverse-osmosis water softeners are quite popular among those who, for whatever reason, don't want to add any additional sodium or potassium to their water supply.

Even though ion-exchange water softeners deposit only trace amounts of sodium or potassium into the purified water they generate, these small amounts may be enough to alter the final product for those who use very strict recipes with little room for error.

Many who are on low-sodium diets or who don't want to alter the amount of salt or other ingredients used in certain time-tested recipes also gravitate toward reverse-osmosis softeners to remove impurities. 

Ion-Exchange Water Softeners 

Unlike reverse-osmosis water softeners, which rely on a permeable membrane to physically filter out sediment and minerals, ion-exchange water softeners essentially "trade" these mineral ions with sodium or potassium ions instead. This "softens" the water by removing minerals while still keeping the water molecules intact. 

Ion-exchange water softeners are among the most common types of household water softeners and are ideal for busy families. By simply refilling your water softener with rock salt or potassium pellets every few weeks (or months), you'll be able to maintain a constant supply of mineral-free water with little to no extra effort. 

These water softeners can also benefit those who have trouble maintaining a healthy balance of electrolytes or who suffer from heart palpitations or other heart-related issues.

Even adding trace amounts of sodium or potassium to one's water source can be enough to improve sodium and potassium levels in the blood, with no discernible difference in the water's taste or texture. 

Regardless of which type of water-softening system you choose, by removing the minerals and other particulates in your home's tap water, you can ensure that you'll never again find yourself bemusedly staring at a fallen quiche or lumpy loaf of bread with no idea where you went wrong.