.2 litre boiling water
Water is essential for hydration and contains no calories, fat, protein, or carbohydrates; it serves as a metabolic vehicle for nutrient absorption and digestion rather than a source of nutrition itself.
About
Water is a colorless, odorless, and tasteless liquid compound consisting of hydrogen and oxygen molecules (H₂O). It is the most abundant substance on Earth and serves as the fundamental solvent and medium in cooking. When heated to its boiling point (100°C or 212°F at sea level), water converts to steam and becomes a critical agent for extracting flavors, cooking grains and legumes, and creating steam-based cooking methods.\n\nBoiling water specifically refers to water heated to 100°C (212°F), at which point it vigorously produces steam bubbles throughout the liquid. This state is essential in culinary applications requiring rapid heat transfer, complete hydration of dried ingredients, and sterilization of cooking vessels.
Culinary Uses
Boiling water serves multiple essential functions across all cuisines. It is used to steep tea and coffee, cook pasta and grains (rice, couscous, quinoa), blanch vegetables, extract broths and stocks, cook eggs, and rehydrate dried ingredients such as mushrooms, legumes, and noodles. In British and other traditions, boiling water poured over ingredients creates instant infusions and softens hard vegetables. The 0.2 litre (approximately 6.8 fluid ounces or 200 millilitres) measurement is typical for single-serving tea, coffee, or small-portion grain cooking.