The chef's secret ingredient: how mineral water works in home cooking

In my culinary practice, I stopped viewing mineral water simply as a beverage a long time ago—to me, it’s a full-fledged, functional ingredient. It has an amazing ability to unlock the hidden potential of even the most familiar ingredients and radically transform their texture, without complicating the recipe itself in the slightest.

For example, chilled Borjomi works perfectly in batter for cheeses and seafood—thanks to its natural carbonation, the batter turns out light, crispy, and airy.

Mineral water is also used in ground meat mixtures for luleh and cutlets: it makes the texture juicier and more tender, preserving the natural flavor of the meat without the need for lengthy marinades. In sauces and homemade dressings, a small amount of water adds freshness, balances the fat content, and enhances the flavor of vegetables and herbs.