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Too Much Lime in the Water – Which is Really Helpful and Effectively Decalcifies

An average German uses around 120 to 140 liters of water a day. We use most of the water for the sanitary area, for every toilet flush, for brushing our teeth, washing, etc. However, very little water for drinking. The high standards in Germany, which should guarantee the quality of drinking water, are among the highest in Europe. It is reassuring to know that, but the fact that our water still has a high lime content cannot be denied.

Calcareous water is commonplace in this country and this is particularly noticeable when we use washing machines, instantaneous water heaters, and coffee machines again and again.

The limescale deposits are not only visible but also harmful to the proper functioning of this and all machines that work with water. But we also more or less feel the limescale in the water on taps, sinks, in toilets, and even when washing our hair. The water is hard and calcareous. In order to give the water a certain degree of softness, there are certain methods that can be quite effective and important.

Owners often rely on water softening systems

The call for soft water and sustainability in the consumption of precious water is becoming more and more frequent. When it comes to construction projects, more people think that they install water softening systems, house water filter systems, and osmosis systems in order to be able to use soft and decalcified water in the household.

The installation of these devices is not difficult and can be used after a short installation phase. State-of-the-art electronic controls make them easy to use and easy to maintain. The connection of these machines is directly at the water access.

Hard water is not good for us

Just washing your hair shows how hard or soft the water is. Because brittle and dry hair after washing, which also looks very dull after drying, is in many cases a (hidden) sign of too hard water. With soft water, the hair feels soft and supple even when washing. Stubborn limescale deposits on taps, showerheads, and drains in the sanitary area are also signs of too much limescale in the water.

They can only be removed with special cleaning agents. The degree of hardness of the water (°dH) is ultimately decisive for the lime content. The reference value or ideal value in Germany is 7°dH. Calcium deposits can clog lines, burst them, compact and damage seals and plugs or important access pipes and plumbing.

Regular descaling of washing machines, dishwashers, fully automatic coffee machines or the kettle is therefore highly advisable so that they remain undamaged and the deposits can be loosened. If you don’t do this, the destruction of the respective machines is inevitable due to the limescale deposits alone. The service life of the devices is significantly lower than with regular decalcification.

Vinegar cleaners can work wonders and dissolve the limescale in a completely natural and environmentally friendly way. If the water in the household is not softened, all the water pipes in the entire water system can be affected. Guide values ​​for the degree of hardness are often recommended in order to be able to connect and use various devices or machines in the household at all.

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Cooking Tips

Quenching Eggs: Helpful or Superfluous?

quench eggs or not? Is it useful or maybe even harmful? Here you can find out when you should quench eggs and when it is better not to.

Are quenched eggs easier to peel?

A common household tip is that chilled eggs are easier to peel. When the breakfast egg is cooked to the desired consistency, you should dip (or pour over) the hot egg in cold water, which should allow the shell to separate easily.

If the eggs are very fresh, certain proteins on the inner skin hold the albumen and the shell together – fresh eggs are therefore more difficult to peel. The older the egg is, the higher the pH value in the egg white rises. The thin skin around the egg white then becomes more elastic. This makes it easier to peel boiled eggs.

Only the age of the eggs determines whether the shell can be easily peeled off together with the skin. It is therefore superfluous to quench the eggs in order to be able to peel them better.

Quench eggs: what’s the point?

Deterring eggs can still be useful for the following reasons:
If you like to eat a soft or waxy breakfast egg, you interrupt the cooking process of the eggs with the cold water and they keep the desired consistency. If you don’t submerge the eggs in cold water after cooking, they will continue to cook under the hot shell.
Especially with hard-boiled Easter eggs, the edge of the yolk often turns grey-brown. You can prevent this by taking a cold water shower.

Can deterring eggs be dangerous?

If you want to keep boiled eggs in the fridge for a long time, you should not put them off as there is an increased risk that the eggs will be more quickly infested with germs due to the brittle shell.
Even undamaged eggs should not be stored in the refrigerator for longer than four weeks after cooking.
Putting off a breakfast egg that you want to eat the same day is completely unproblematic. If you want to peel the egg, it is best to reach for the eggs that have been in the fridge for a while.

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Cooking Tips

10 Helpful Chef Tips for Beginner Grillers

It is not the first time that beginners manage to cook a steak on the grill with high quality and tasty. The first failed attempt is not a reason for frustration, but a great opportunity to analyze your mistakes to take into account and correct them in the future. Below we will share useful tips and tricks from experienced chefs on how to cook a deliciously and unmistakably grilled steak perfectly.

  1. Preheating the grill. The first rule to remember once and for all. For the planned dish to turn out equally tasty from time to time, it is necessary to take care of heating the grill in advance. Set the temperature to maximum and preheat the barbecue for 10-15 minutes before starting the cooking process.
  2. Continuous flame control. Drops of fat dripping off the steak during frying can trigger flames. A strong fire can dry out the meat, and in this case, you do not need to use water at all. It is enough to reduce the heat to a minimum or completely extinguish the burners. Wait a couple of minutes and continue the cooking process.
  3. There must always be an adequate supply of fuel. It doesn’t matter if you cook on a charcoal or gas grill, to avoid unforeseen situations during the cooking process, always have enough fuel to roast the meat.
  4. Temperature control. As you know, when preparing various dishes over an open or indirect fire, it is important to adhere to the existing recommendations for temperature conditions. For example, there are certain rules for roasting poultry and pork. In the case of thick pieces of meat or baking whole poultry, it is rational to choose medium temperature conditions. In the case of thin steaks, the fire can be more intense and the roasting time may be limited.
  5. Experiment and master new culinary techniques. To enhance the usual taste of meat, it can be fried on both sides over high heat. This technique will allow you to get an appetizing golden-brown crust. So that the meat is not overdried, it is better to continue frying until fully cooked over medium or low heat. It is rational to use and not direct heat until the dish is fully cooked. Slow simmering allows the taste of the dish to unfold as much as possible, without overdrying the meat fibers and completely preserving their juiciness.
  6. Experiment with flavors. To revive the usual taste of the dish, we recommend using different variations of sauces, combining them individually each time. For example, a pinch of sugar will give the meat a more intense flavor and a delicious crust. Remember also that you need to grease the steak with sauce 5-10 minutes before cooking. If the meat has been pre-marinated for several hours, it should be cooked at minimum temperatures, gradually increasing the heat. Thus, the finished dish will turn out to be evenly fried, without a specific, burnt aftertaste.
  7. Stay alert while preparing food. For your dish to turn out perfectly fried, without burnt edges, you need to monitor not only the temperature and intensity of the fire but also the state of the steak frying. Especially, this rule is relevant when frying chops, thin pieces of meat, burgers over high heat.
  8. Cleanliness is the key to health. Interaction with any food, including meat, requires certain hygiene rules. The work area must be kept as clean as the grill itself. Pay special attention to the cleanliness of hands and cutlery. It is better to check the degree of roasting of meat not with improvised means, but with a special, disinfected temperature probe.
  9. It is also important not to forget about the cleanliness of the grill. As with any kitchen equipment, the grill must be kept clean. After cooking, until the particles of fat and food are completely dry, they must be removed. All types of dirt can be easily removed by intensive heating of the grill. After firing, the ash can be easily removed with a sponge or barbecue brush. Timely removal of dirt will allow you to always prepare delicious food, without any foreign odors. Do not forget about the timely maintenance of your grill. Monitor the serviceability of burners, temperature controllers. We also recommend purchasing professional grill cleaning tools. With their help, it will become much easier and more convenient to monitor the health of the equipment.
  10. Organize proper storage of your grill. To make your grill, gas, or charcoal, serve you for many years, get a special cover for it. It will protect the metal from moisture, dust, and mechanical damage.
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Cooking Tips

6 Helpful Dessert Cooking Tips

Do you want to cook the most delicious desserts? We will help you with this 🙂

  1. It is better to prepare fruit salads in advance so that the fruit has time to release its juice and create that unique, incomparable fruit bouquet.
  2. Fruit salads can be made from a wide variety of fruits, it is important that not all fruits are either sweet or sour.
  3. If there is no time to infuse fruit salad, then pour some fruit liqueur into it.
  4. Stale eggs do not beat well, so we select only fresh eggs.
  5. To determine whether an egg is fresh or not, it is immersed in a 10% solution of ordinary table salt. Fresh eggs will sink to the bottom, spoiled ones will float, semi-fresh ones will be between the first and second.
  6. Slightly heated yolks grind faster than cold ones.
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