You whip up the cream, bake the sponge cake and don’t even realize that the main secret of the perfect dessert is flying into the trash bin.
We are talking about water in which vegetables, pasta or eggs were boiled.
Yes, that cloudy liquid you pour down the sink contains starch, minerals, and proteins that can turn even a simple cupcake into a masterpiece.
For example, water from boiling potatoes makes the dough incredibly airy, and chickpea liquid replaces egg white in meringue. Try adding half a glass of such water to pancake batter - they will become fluffy like clouds.
And if you knead the cookies with beetroot broth, they will acquire a delicate pink hue without a drop of dye. But that's not all: freeze the vegetable broth in ice cube trays and add it to the chocolate mousse - it will become velvety and will not flake.
After a week of experimenting, you'll understand why chefs keep this life hack a secret. And yes, don't throw away the water after boiling eggs - it's perfect for kneading gingerbread dough.
But how exactly does this “magic” water work? It’s simple: starch from potatoes or pasta acts as a natural thickener. It binds the components of the dough, preventing it from settling.
And the whites from the egg broth create a stable foam in the meringue, which is difficult to beat even for a beginner. Try making meringues: beat the whites with sugar, adding 2 tablespoons of water from boiling the eggs.
You will see how the mass becomes glossy and holds its shape for hours. By the way, in Japanese cuisine this technique has been used for decades - there it is called "golden water".
And in Italy, spaghetti water is added to sauces to give them a silky texture. Why not adopt the tradition for desserts?
What about sweet decoctions? For example, water from soaking raisins or dried apricots is saturated with natural sugars and fruit acids.
Add it to muffin batter to infuse them with dried fruit flavor without the need for extra syrup. Or replace regular water in jelly with orange peel infusion to create a citrus dessert with a slightly bitter note.
The main thing is not to use salty broths (for example, after cooking sausages or dumplings). Salt kills the sweetness and makes the baked goods unbalanced.
Want more ideas? The water from cooking mushrooms gives the chocolate cake a smoky flavor, like expensive cocoa. And a carrot-ginger decoction turns vanilla cream into a spicy filling for eclairs.
Experiment: freeze different decoctions, label the containers and combine them like an artist mixes paints. In a month, you will create your own unique recipe that will become a family secret.
And don't forget about the water from boiling corn - its sweetness is ideal for caramel sauces. Just boil the liquid with sugar until thick, and you will get a glaze that does not crystallize even after a week.
Warning: Do not store the decoctions in the refrigerator for more than 3 days. Without preservatives, they spoil quickly. It is better to freeze them in portions.
And remember: if the water tastes bitter (for example, after broccoli or Brussels sprouts), do not use it for desserts - only for salty baked goods.
Also try replacing the milk in the pudding with cauliflower broth—it will give the dish a nutty flavor and creamy texture.
