Any cooks out there?
I was watching Dinner Impossible on the Food Network, and became curious of a cooking method I had never heard of -- boiling veggies in carbonated water. What's the outcome? Is it used for taste or color retention? Sorry, I'm a curious one!
Hmm...
I know some campers who cook with bottled carbonated water since:
1) bottled carbonated water is "safe", clean
2) it's also acidic so it would kill common bacteria
3) and because of the carbon dioxide in it, it has a lower boiling point (like when boiling water at higher altitudes).
So... I'm guessing he was using it because it was either:
-the only water source available.
-and/or he didn't cook the vegetables at 212 degrees (boiling point), thus preserving some of the color, texture and nutrients in the process.