GotGarlic
Chef Extraordinaire
I’ve gotten so many great responses to my initial question, and I thank you all! But I’m not concerned much with drinking water, we’ve got that issue solved (I drink tequila and Mark drinks vodka; we use distilled water for the ice, lol). What water is the best to use for cooking? Spring water? Distilled water? Purified water? Different types of water for different recipes? Am I just stuck on minutiae? The only thing that I’m sure of is to avoid chlorinated water when making bread or other fermented foods, as it impedes the growth of bacteria. But what about stocks and broths and stews? And in bread making, does the type of water matter, as long as it’s not chlorinated?
Sweet Moss, I just read that post, and I sound obsessed! Please, forgive me! And thanks again for all of your responses!
I don't think there is any water that's "best" for cooking. For the most part, water is water. Purified water and distilled water are essentially the same. If you look closely at the bottles, they are typically "enhanced" with minerals. That's because people evolved drinking rain water, river water, etc., and studies have shown that people generally don't like absolutely pure water.
Again, I use chlorinated tap water for my bread and I've had no problems. I don't think it matters what kind you use for regular cooking.