.50 c -boiling water
Water is calorie-free and essential for hydration and all metabolic functions. It contains no nutrients in its pure form, though tap or mineral water may contribute trace minerals depending on source.
About
Water is a tasteless, colorless, and odorless liquid composed of hydrogen and oxygen molecules (H₂O). When heated to its boiling point (100°C or 212°F at sea level), water transforms into steam, a gaseous state with increased molecular energy. Boiling water is a fundamental culinary medium used to extract flavors, cook ingredients, and create the foundation for countless dishes and preparations.
Boiling water serves as a universal solvent and heat-transfer medium in cooking. Its high temperature denatures proteins, softens starches, and extracts soluble compounds from ingredients, making it essential for brewing, blanching, poaching, and steaming applications.
Culinary Uses
Boiling water is employed across all culinary traditions as a primary cooking method. It is used to brew tea and coffee, cook pasta and rice, blanch vegetables, poach proteins, prepare stocks and broths, dissolve ingredients, and sterilize cooking vessels. In baking, boiling water is added to batters and doughs to activate certain ingredients (such as blooming cocoa powder) or create steam for oven spring. Its temperature is critical for proper extraction in tea and coffee brewing, where precise water temperature affects flavor extraction and quality. Boiling water also serves as a precarious heating method in recipes that require gentle, moist heat.