How to Cook in Alkaline Water

Alkaline water may slow bone loss, according to the Mayo Clinic.

Alkaline water is different from the water that comes out of the tap. To create alkaline water, the pH must be raised above 7.0. The easiest and safest way to do this is with a water ionizer which can be purchased online.



The cooking properties of alkaline water are also different than tap water. The molecules are smaller and it transfers heat differently. It also has different effects on the food it is cooking.

Vegetables

Washing vegetables in alkaline water can help preserve freshness.

It takes approximately half the time to boil alkaline water than it does to boil tap water. This causes food to cook more quickly. Using alkaline water to steep, boil or steam vegetables will help them retain chlorophyll, which makes the color more vivid. Just drop vegetables in a pot of boiling alkaline water and leave for 2 minutes. Boiling this way will amplify the flavor, retain the vitamins and minerals and make the vegetables easier to digest.

Meats

Soaking meat can smooth out the flavor, removing gaminess.

Soak meat in the alkaline water for 20 to 30 minutes before cooking. This eliminates odor, tenderizes the meat and maximizes flavor. To steam fish, boil alkaline water in the bottom of a double boiler, placing the fish in the top. Carefully turn the fish once during the steaming. This eliminates the "fishy" odor and taste.

Rice

When rinsing the rice, continue until the water is almost clear.

Rinse the rice first, and then soak the grains in strong alkaline water for 30 minutes. Steam the rice using the same soaking water by bringing the water to a boil and then adding back the rice. Return to a boil, then cover with a tight fitting lid and simmer until the rice is tender, about 15 to 20 minutes. This makes the rice sticky and flavorful.

References

• Alkalife 3000sl: Alkaline Antioxidant Water Is Vital For Good Health
• Alkalizer H2O: "Living Water" Users Guide
• The Mayo Clinic: Nutrition and Healthy Eating