Water as a tool: unconventional techniques using Borjomi in national cuisine
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Water as a tool: unconventional techniques using Borjomi in national cuisine
As a chef, it’s important to me to discover new dimensions in familiar dishes and unlock their full flavor potential. This is precisely the mindset I bring to preparing beshbarmak—a classic Kazakh dish that can be reimagined while remaining true to tradition.
One of my professional secrets is using Borjomi when cooking meat. Its natural mineral content makes the meat especially tender and juicy, preserving its rich aroma, while the slightly alkaline condition gently tenderizes the fibers, so there’s no need to resort to harsh marinades.
Another method is adding Borjomi to broth for noodles and vegetables. The water preserves the natural color of the ingredients, highlights their freshness, and deepens the flavor, imparting a subtle mineral note to each component.
Even simple techniques, such as using Borjomi in sauces or when finishing the broth, help make a traditional dish more expressive and harmonious. For me, this water is not just an ingredient, but a tool for creating rich flavor and the right texture, allowing me to view Kazakh cuisine from a new perspective.
author:
Ravil Urushanov
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