COOKING WITH KANGEN WATER

MASTER CHEF JOHN FLYNN

Cooking With Kangen Water• KANGEN WATER pH 8,0 - 9,5• THE cooking BENEFITS OF KANGEN WATER• Absorption: Softens various ingredients• Dissolving property: Dissolves and extracts nutrients from ingredients effectively• Conduction if heat: Speeds up boiling time by improving the conduction of heat

• ACIDIC WATER pH 4,0 – 6,5• THE cooking MERITS OF ACIDIC WATER• For boiling pasta• For cooking beans• For washing and preparing fruits, vegetables & berries containing anthocyanins• In batters for fried foods• For boiling eggs• For frozen foods

• STRONG KANGEN WATER – Greater that pH 11,0. • THE cooking MERITS OF STRONG KANGEN WATER• Cleaning fruits & Veg : Dissolves oily substances effectively for a through cleaning• Extra Strength Absorption: Softens ingredients quickly• Dissolving property: Dissolves and extracts Nutrients from ingredients effectively• Conduction the heat: Speeds up boiling time by improving conduction of heat

• STRONG ACIDIC WATER – LOWER THAN pH 2,7. • Not suitable as drinking water• THE cooking MERITS OF STRONG ACIDIC WATER• Cleaning and disinfecting: Strong Acidic Water has been officially approved as a food disinfectant in June

2002 by the Japanese Food Hygiene Law, named “hypoclorous acid water”. It is now used for a wide range of applications, including the cleaning and disinfecting of foods and cooking facilities.

Cooking With KangenACIDIC WATER pH 4,0 – 6,5

• ACIDIC WATER pH 4,0 – 6,5• THE cooking MERITS OF ACIDIC WATER• For boiling pasta• For cooking beans• For washing and preparing fruits, vegetables

& berries containing anthocyanins• In batters for fried foods• For boiling eggs• For frozen foods

Cooking With Kangen pH 8.5 9.0 & 9,5

• THE BENEFITS OF KANGEN WATER KANGEN WATER when used in Cooking

• Absorption: Softens various ingredients……• Dissolving property: Dissolves and extracts nutrients from ingredients effectively• Conduction if heat: Speeds up boiling time by improving the conduction of heat• Use when brewing green tea, English and coffee tea to obtain a wonderfully mild flavour and rich

colour.• Green tea:• English tea.• Coffee;• Whiskey , beer and other spirits• When preparing soups• Add to seasoning and condiments• Pre-boil vegetables to enhance their flavour • Use to enhance the flavour of chicory, onions, bamboo shoots, bean sprouts, etc., by pre-boiling

Blanching!• Blanch green vegetables• Leave liver and other strong meats to soak in Kangen Water• Boiled foods• Less seasoning is required when using Kangen Water.• Heat conduction• Kangen Water improves the conduction of heat cutting down on cooking time and lowering the

utility bills. Make sure not to overcook the dish, it will be done quicker than usual.

Cooking With Kangen that pH 11,0

• STRONG KANGEN WATER – Greater that pH 11,0

• THE cooking MERITS OF STRONG KANGEN WATER• Cleaning fruits & veg : Dissolves oily substances

effectively for a through cleaning• Extra Strength Absorption: Softens ingredients quickly• Dissolving property: Dissolves and extracts Nutrients

from ingredients effectively• Conduction the heat: Speeds up boiling time by

improving conduction of heat

Cooking With Kangen LOWER THAN pH 2,7

• STRONG ACIDIC WATER – 2.5ph

• THE MERITS OF STRONG ACIDIC WATER• Cleaning and disinfecting: Strong Acidic Water has been officially approved as a

food disinfectant in June 2002 by the Japanese Food Hygiene Law, named “hypoclorous acid water” Kills all bacteria including MRSA. It is now used for a wide range of applications in the kitchen, including the cleaning and disinfecting of foods and cooking facilities.

• For cleaning & sanitizing food storage and utensils

Tour Menu

• Amazing Garden Salad

• Poached, Pan Fried or Grilled Chicken Breast served with a Mushroom and Creamed Cheese Sauce on a bed of herb flavoured savoury Rice or Pasta

• Dressed Strawberries with Vanilla Cream