Purified water.
Purified water.
Distilled water might be preferred for its neutral taste, especially in applications where much of the water will be boiled off, and thus any impurities of hard water would be greatly concentrated.
The lack of calcium molecules usually found in tap water lends distilled water for use in modernist techniques such as spherification.
Using distilled or otherwise purified water in sous vide baths eliminates most need for cleaning/descaling the vessel.
Distilled water might be preferred for its neutral taste, especially in applications where much of the water will be boiled off, and thus any impurities of hard water would be greatly concentrated.
The lack of calcium molecules usually found in tap water lends distilled water for use in modernist techniques such as spherification.
Using distilled or otherwise purified water in sous vide baths eliminates most need for cleaning/descaling the vessel.
Deionized Water.
Deionized Water.
Water (or sea water) is boiled and evaporated. The steam is condensed and stored in a sterile compartment.
Water (or sea water) is boiled and evaporated. The steam is condensed and stored in a sterile compartment.
Drinking water has been distilled from sea water since at least ca. 200 AD when the process was clearly described by Alexander of Aphrodisias.[1] Its history predates this, as a passage in Aristotle's Meteorologica (II.3, 358b16) refers to the distillation of water.[2] Captain Israel Williams of the Friendship (1797) improvised a way to distill water, which he described in his journal.[3]
Drinking water has been distilled from sea water since at least ca. 200 AD when the process was clearly described by Alexander of Aphrodisias.[1] Its history predates this, as a passage in Aristotle's Meteorologica (II.3, 358b16) refers to the distillation of water.[2] Captain Israel Williams of the Friendship (1797) improvised a way to distill water, which he described in his journal.[3]
