If Perrier is substituted for water, how would this affect the cooking process in vegetables?
by 
dana1223
ANSWERS: 2
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Given that Perrier IS water, I do not believe that it would affect the cooking process any more than any other spring water., such as well water.
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It's kind of a novelty as far as I'm concerned but some chefs like to use this method for blanching vegetables. Perrier has a ph of 5.46. Acidity tends to turn green vegetables an undesirable brown/yellow colour. As the liquid is boiled the ph will go up as the liquid reduces. Also contained in Perrier is a "shocking amount of nitrates" according to a website. The use of the word shocking is generally negative. I think that the greatest effect of blanching with Perrier would increase the food cost for the kitchen as bottled water has been proven to be somewhat more expensive than tap water. https://secure1.securewebexchange.com/aquamaestro.com/innerview.asp?catid=17
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