What You Need to Know
Reducing water usage in commercial kitchens involves using less water-intensive cooking methods such as steaming, braising, and stewing, as well as adopting specialized equipment like pressure cookers and 'wet-to-wet' dishwashers. This approach can reduce water consumption by up to 50% and decrease cooking time by up to 70%. Additionally, implementing 'cook once, eat twice' and 'clean-as-you-go' policies can further minimize water waste.
Steps
- 1.
Japanese Osechi Ryori (Japan): Uses minimal water in steaming and simmering to preserve nutrients and flavors
- 2.
French Sous Vide (France): Precise water temperature control with minimal evaporation loss
- 3.
Indian Dum Pukht (India): Slow cooking in sealed containers to retain all moisture and aromas
The Science
Primary Reaction
Heat transfer and mass transfer during cooking