Sparkling Water

The secret to airy textures. Bursting with carbon dioxide (CO2) dissolved under pressure, sparkling water is slightly acidic. Its genius is revealed in frying batters (Japanese tempura or fritters). During the thermal shock in boiling oil, the CO2 trapped in the batter expands and escapes violently, creating thousands of micro-cavities. Simultaneously, its acidity slows the development of flour gluten. The result is a crust of a finesse, lightness, and crunch that flat water could never equal.