9781422280539

The Basis of Life

our own homes—about 400 gallons (1,514 liters) total each day, with over 15 percent funneled through kitchen and bathroom faucets—the principle is still the same: water is not only for staying hydrated, but also for keeping ourselves fed. Consider the many common cooking methods that require water: • Boiling. This involves heating water to the point where it begins to turn from a liquid to a gas, at 212˚F (100˚C). Vegetables, pasta, rice, and even meats can all be cooked by immersion in boiling water. A low boil is called a simmer . • Steaming. Here, food is placed in a basket or other container above boiling water. The warm vapor of the water cooks the food. Vegetables are often steamed, since the method preserves more of the vitamins and minerals than intensive boiling. • Blanching. Blanched food is dropped into boiling water for a brief period, removed, and then dunked in ice-cold water to stop it from cooking. Blanching can remove unpleasant flavors or bitterness from foods, and it can preserve the color of vegetables prior to freezing them. • Sous-vide . French for “under vacuum,” this is a more involved method, where food is sealed in plastic bags and then placed in a temperature- controlled water bath. The technique cooks the food more evenly and helps retain moisture and nutrients. • Bain-marie . Another French term, this literally means “bath of Mary,” perhaps for the gentle way it cooks things. In a bain-marie , a smaller container holding food is fitted above a larger container holding boiling water. The heat from the water cooks the food. The bain-marie method is often used to melt chocolate so it doesn’t burn. Whether we’re getting takeout or eating in, tending our own vegetable garden, or buying produce from the supermarket, buckets of water lie behind our every food decision. To be aware of the link between water and food can help us understand water’s central place in our lives, and why, in an age of drought, it is so important to monitor our usage.

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