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mineral water in pressure cookers

starvingviolist

Hi everyone,

I have been reading Modernist Cuisine at home, and noticed that several of their recipes for pressure-cooked grains call for mineral water. Any ideas why?

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Brendan_Lee_56950

Higher calcium content. It will help things not turn to mush.

starvingviolist

Thought that might be it, but I had not way to check. Hate it when someone leaves something like that unexplained. Thanks!

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