The kitchens of a small city in southern Ontario are being quietly transformed these days. Water softeners are the overlooked catalyst for a gastronomic revolution. When it comes to water softener replacement in Kitchener, where the groundwater happens to be high in minerals, including calcium, you just cannot afford to procrastinate. While these minerals are considered safe to drink, they can be problematic for household plumbing and appliances like water heaters. Over time, mineral deposits can also build up in coffee makers and tea kettles.
To combat these issues, many households and establishments in Kitchener use water softeners, a technology that has been around since the early part of the twentieth century and is still employed in various commercial applications such as detergents, brewing, and fabrics. Needless to say, water softeners are ubiquitous in the region. However, it seems that a quiet cooking revolution is brewing in those very kitchens, and the secret ingredient is water softeners.
The Hard Truth About Kitchener’s Water
Our city, like many others in the hard water belt that centres on the Laurentian plateau, has dealt with hard water problems for ages. While it is fine for drinking purposes, the wealth of dissolved solids—mainly calcium and magnesium—that makes such water so robust is nonetheless a nuisance. Spotty dishes, zippy zippers, itchy vital organs—it has been a long, rueful list of things in Kitchener to grow up with hard water. Nevertheless, few have thought that their cooking lives have been affected and that they never need to spend on water softener replacement in Kitchener—until now.
Softening the Blow: The Rise of Water Softeners
Word is spreading, too, that something is changing, and in surprising ways, as more homes and businesses in Kitchener link their plumbing to electric-powered systems designed to provide the local fare with a considerably more delightful gastronomic experience. Local chefs and home cooks alike are reporting large departures from their original recipes.
Breads and Pastries: A Softer Touch
A good example of this is baking. Hard water aids in gluten development, producing tougher dough. Now that soft water is flowing from the taps, baking in that city is a completely different ballgame. Local bakers have found that their breads and pastries feel less dense and more ethereal. The pretzel has a softer bite now than it used to, but some old-timers seem to prefer it and are buying more.
Coffee and Tea: Brewing a Better Cup
In Kitchener, references to caféteria culture are coming to life. Baristas report that softer water is allowing the more nuanced flavours of the beans that they have carefully sourced to shine through. For the uninitiated, without the protective blanket provided by minerals, the aromatics of both coffee and tea are less shrouded.
Soups and Stocks: A Clearer Broth
Restaurants making soup and broth are noticing that, yes, the results are clearer and more flavorful. With rocky sediment cleared from the water supply, the occasional cloudiness that arose from hard water has now been eliminated, not to mention broths boasting interesting mineral notes. And, hence, natural flavours are more to the fore; things are more balanced and nuanced in recent times. Call Air and Water Care now for water softener replacement in Kitchener!
