– 200 ml water

Water is a naturally occurring inorganic compound (H₂O) composed of two hydrogen atoms and one oxygen atom, existing as a colorless, odorless, and tasteless liquid at standard temperature and pressure. It is the most abundant substance on Earth and serves as the universal solvent in culinary applications. In cooking, water's properties—its ability to dissolve, conduct heat, and facilitate chemical reactions—make it indispensable across all culinary traditions. The quality of water used in cooking can vary based on mineral content (hardness), pH, and presence of chlorine or other dissolved substances, which may subtly influence flavor and cooking outcomes.

Water functions as both a primary cooking medium and a crucial ingredient in countless preparations. It is used for boiling, steaming, poaching, and blanching proteins and vegetables; as the base for stocks, broths, soups, and sauces; for dissolving and hydrating dry ingredients such as grains, legumes, and powdered thickeners; and for tempering temperatures in cooking techniques like bain-marie. In baking, water activates gluten development and chemical leavening agents. The quantity and temperature of water significantly affect cooking times, texture, and final flavor, making precise measurement and control essential to successful culinary outcomes.