Is there a difference between bottled water and Los Angeles city water? Fiji Water asked me to develop some simple recipes that would answer this question at Camp Blogaway, a weekend camp for Food Bloggers that I attended a week ago in the Big Bear mountains near Los Angeles. The Fiji Water Taste Challenge was on and we had nearly 100 self-proclaimed foodies to do the tasting!
I did not want to cover the taste of the water with spices or complex flavors, so I purposely chose two simple recipes – a cold lemonade and a hot carrot mélange. When I did the testing in my home kitchen, I could taste the difference right away. The lemonade made with the Fiji water had a more intense lemon flavor, while the lemonade made with the city water was flat. We chilled the water and added no ice which would change the equation. The response –Fiji Water was the winner – preferred by the city water by everyone I spoke to.
½ cup lemon juice, freshly squeezed
½ cup sugar
4 cups cold Fiji Water
In pitcher, mix together the lemon juice and sugar. Add the cold Fiji Water. Stir to combine. Wait until sugar is dissolved and serve. Taste the difference.
Next came the heat test. Could the Fiji water be heated and still have a taste difference to the city water? I set up two skillets and portable cooktops and did a demo using ribbons of carrots and parsnips along with butter, salt, pepper and sugar. The bright ribbons of orange and yellow from the vegetables provided a beautiful presentation. I added some green soybeans just for color.
Again, the concensus was that the carrot mélange made with the Fiji Water had a more intense flavor. The vegetables absorbed the Fiji water and it had a better flavor all the way around. Imagine what it could do for your pasta dishes, when it absorbs this premium water instead of whatever is found in your city water.
Fiji Carrot Melange
2 Tbs butter
4 large carrots, peeled
1 small parsnip peeled
½ cup Edamame (soybeans)
½ cup Fiji water
A Pinch of Sugar, salt and pepper to taste
Peel and cut ends off carrot and parsnip. Using a Pampered Chef serrated peeler, cut ribbons of carrots and parsnips shaving from bottom to top of carrot.
Melt butter in skillet. Add carrot/parsnip ribbons and toss to coat with butter. Saute on medium high heat. Watch and smell the caramelization of the vegetables. Add pinch of sugar, salt and pepper to taste. Once pan is dry, add Fiji water and listen to the sizzle. Toss the carrots and parsnips and they will begin to absorb the Fiji water. Midway thru the evaporation process, add Edamame soybeans to the pan. Continue to toss ribbons in the pan so that they are cooked evenly. When all liquid has evaporated, serve onto dish. Taste the difference.