Saving water every day

December 12, 2007|By Kathleen Purvis | Kathleen Purvis,McClatchy-Tribune

Saving water in the kitchen isn't just the right thing to do during a drought. It's the right thing to do all of the time.

Sure, it's important to use clean water when we prepare food. But much of the water we use in our kitchens spills right down the sink, where it goes back to the water treatment plant without doing anyone any good.

Getting into these habits not only saves water -- it can make your cooking more healthful and even tastier.


When you get a drink of water, don't run the faucet until the water is cool. Put a pitcher or jug of water in the refrigerator.

Need a little hot water? Don't just run the faucet until it gets hot. Heat water on the stove, in the microwave or with an electric kettle.

Wash fruit and vegetables in a container of water. Then use it to water plants.

When you rinse out the coffeepot, use the water in your compost bin or on your garden. It may have minerals from inside the pot.

Don't pour cooking water down the drain. Water from pasta, vegetables, rice and potatoes can be saved in the refrigerator for a couple of days and used for soup. That captures flavor and water-soluble vitamins and minerals, too. (Potato cooking water is great for making bread.)

Cook frozen vegetables in as little water as possible (package directions usually call for a couple of tablespoons). Steam fresh vegetables instead of boiling: It saves vitamins and minerals and boosts flavor.

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