~1 cups water
Water contains no calories, fat, protein, or carbohydrates, but is essential for hydration and comprises approximately 60% of the human body. Some mineral waters contain trace minerals such as calcium and magnesium depending on source.
About
Water is a colorless, odorless, tasteless liquid composed of hydrogen and oxygen molecules (H₂O), occurring naturally on Earth and essential to all known forms of life. It exists in three states—solid (ice), liquid, and gas (steam)—and serves as the universal solvent in cooking. In culinary contexts, water quality varies by source: tap water, filtered water, mineral water, and distilled water each have different mineral content and pH levels that can affect cooking outcomes, flavor extraction, and the texture of baked goods and stocks.
Culinary Uses
Water is the foundational ingredient in nearly all cuisines, used for cooking grains and legumes, creating stocks and broths, dissolving and combining other ingredients, and adjusting sauce consistency. It is essential in bread dough, pasta, soups, steamed dishes, and beverages. The quality and temperature of water impact extraction rates in tea and coffee, the hydration of dough, and the cooking time of legumes and grains. Hard water (mineral-rich) and soft water produce different results in cooking and baking; mineral water may enhance certain stocks, while distilled water is preferred for delicate extractions.