The California kitchen was once a place to create amazing culinary concoctions like homemade macaroni and cheese, chicken and dumplings, and spaghetti carbonara. Now, the ingredients that once graced all of our home kitchens without a second thought, are disappearing and being replaced with more drought-friendly ones. A big, and very necessary, food trend in the Golden State is creating recipes that use as little water as possible as well as incorporating more drought-friendly ingredients into the mix.
A recent New York Times article perfectly summed up the latest water conscious trends practiced by restaurants, cafeterias, farmers and individuals alike. Like us, many people across the state are dedicated to changing their kitchen habits in the name of conservation.
Steaming rather than boiling is a process that is being used more and more, as well as cooking entire meals on a sheet pan. When it’s necessary to boil ingredients, many cooking enthusiasts are saving the used H2O to water their plants with. Restaurants are making changes to how they operate as well as cook. They are defrosting food in refrigerators instead of water, and dish washers are scraping plates instead of spraying them. Diners are being affected as well due to new state rules that forbid restaurants from serving water unless specifically requested.
We at Global Gourmet are doing our part to conserve water with our Drought Watch program. For more information about water-conscious cooking and dining trends, read the full New York Times article HERE.