Unconventional Ways to Use Everyday Ingredients
3 min read
Unconventional Ways to Use Everyday Ingredients
My Culinary Experience with Borjomi Mineral Water
As a chef, I always strive to rethink familiar ingredients, discover new dimensions in them, and explore unexpected combinations. One of my favorite approaches is to treat water not just as a background element, but as a full-fledged flavor and technical component. That’s exactly the mindset with which I began experimenting with Borjomi in the kitchen.
One of the most interesting discoveries was using it for tempura and light vegetable batters. Instead of regular water, I use well-chilled Borjomi. Its natural carbonation and mineral content give the batter a unique crispness and lightness. The bubbles create a delicate crust that stays airy and doesn’t absorb excess oil.
Another technique is adding Borjomi to poultry marinades. Its alkaline nature gently tenderizes the meat fibers, especially when combined with citrus or fermented ingredients. The result is a soft, delicate texture without the need for harsh acids.
As a chef, I always strive to rethink familiar ingredients, discover new dimensions in them, and explore unexpected combinations. One of my favorite approaches is to treat water not just as a background element, but as a full-fledged flavor and technical component. That’s exactly the mindset with which I began experimenting with Borjomi in the kitchen.
One of the most interesting discoveries was using it for tempura and light vegetable batters. Instead of regular water, I use well-chilled Borjomi. Its natural carbonation and mineral content give the batter a unique crispness and lightness. The bubbles create a delicate crust that stays airy and doesn’t absorb excess oil.
Another technique is adding Borjomi to poultry marinades. Its alkaline nature gently tenderizes the meat fibers, especially when combined with citrus or fermented ingredients. The result is a soft, delicate texture without the need for harsh acids.
A more unexpected use is incorporating Borjomi into green sauces and purées. Replacing part of the liquid in a sauce made with cilantro, basil, or dill with Borjomi enhances the freshness and adds a subtle mineral note. It works especially well in seafood and fish dishes.
To me, Borjomi is more than just water — it’s a functional and creative ingredient that opens up new culinary possibilities, even with the most ordinary products.
author:
Nikita Yeremeyev
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