Preparing food with Kangen Water®

March 9, 2021May 11, 2021 nikoskorakakis76_u9l0drv3 Kangen Water® in the Kitchen

Cooking is alchemy. It is the small details that create the difference between a simple meal and an exciting tasteful experience! Here are some of the ways in which the different types of Kangen Water® elevate your cooking to an expert level:

Strong Kangen Water® 11.5 pH

• Add 1 Tabs to dressings to keep oil emulsified.
• Soak meats in it. Soak 10-15 min to drain off blood & reduce strong smells
• Great tenderizer!
• Soak dried beans, seeds, nuts, grains to speed up germination or cooking
•  Soak fruit & vegetables in, to remove pesticides & revitalize
•  Lowers boiling point
• Cleaning Oil & grime from vents, kitchen floor, Counters, dishes, cutting boards, knives

Strong Acidic Water pH 2.5

• For cleaning foods (germs, bacteria, pathogens etc.)
• To disinfect utensils, dish cloths, towels & containers spray on counters / surfaces
• Washing metal objects
• Clean skin cuts & scrapes
• Spray on skin burns

Acidic Water pH 6

• Washing metal objects
• Clean skin cuts & scrapes
• In batter for fried foods so they will remain crispy & less oily.
• Use to make Poshed eggs to keep them firm in shape
• Use to cook Pasta and keep them al dente
• Spray on food when freezing it to maintain flavor.

Kangen Water® pH 9.0 – 9.5

• In soups and stews. It draws out the flavor from vegetables and meat.
• Speeds up cooking by lowering boiling point.
• Rice tastes better than ever!