Blog 5 May 2015 – Cooking With Rain

Cooking With Rain

The Taster Magazine Daily Update: Cooking With Rain

So, you’ll never guess what the inspiration for this blog is.

After some exhaustive research, the good news is we can definitely do culinary things with rain. Who knows, it might be rather cool to offer friends Rainwater Icecubes the next time you serve a pitcher of punch or sangria; or see if it adds anything to boiled dishes such as pasta, rice etc. It’s environmentally A Good Thing since it saves energy and in some cases, rainwater might actually contain fewer contaminants than your tap water. What it does not contain, however, is minerals (these don’t tend to evaporate terribly well). So if you like your water gravelly, rainwater will not provide a thrill.

If you prefer not to drink rainwater au naturel, boil and filter it to remove impurities and microorganisms. Ordinary coffee or water filters are fine. To make rainwater extra-safe, freeze it (this also kills off microorganisms).

The better news is that there is a certain hilarity to the H&S rules concerning what you shouldn’t do with rainwater. Honest to God, this is the list.

What Not To Do With Rainwater

§ Collect it in an unsuitable container. Eschew the algae-stained, rotting wooden water-butt that had a dead mouse floating in it last month. A saucepan is fine

§ Collect it in a dirty container. Wash the leftover spag bol out of the saucepan first. Disinfect if necessary

§ Collect standing water. Don’t scoop it out of muddy puddles or catch it as it runs down the side of a chemical factory.

§ Run the risk of radioactive rainwater. Don’t collect rainwater near Chernobyl or Fukushima.

§ Find an unsafe place to collect rainwater. Find a site away from power plants or chemical factories. Resist the impulse to lick rainwater off electricity pylons.

§ Similarly: Don’t go near an active volcano to collect rainwater. (Apart from proximity to bubbling lakes of liquid rock that will sear human flesh off bones in a split-second, there is a reason to do with the rainwater for this.
But, come on, really?)

One Last Thing — Acid Rain
Rainwater naturally has an acidity of around 5.6pH, compared to 4pH for orange juice or 5pH for coffee. So don’t worry about acid rain (unless you go near an active volcano. That was the reason).

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Still having fun finding favourite foodie vids for our YouTube channel. “Summer Rain In The Food Forest” is suiting our mood right now; it shows what (apart from the tropical ferns) the countryside outside our window looks like; plus it provides a rare insight into the ongoing US debate on gun control. What is sadder than a man eating a burger without  . . . you’ll have to listen to find out.

Have a great Tuesday and may your gutters never overflow.

The Taster

PS Click on COOK for other seasonal cooking ideas, or on our CALENDAR for foodie events in May. Cooking with rain!