⅔ cups water

Water is a colorless, odorless, tasteless liquid compound of hydrogen and oxygen (H₂O) that exists naturally on Earth and serves as the universal solvent in culinary practice. In cooking, water functions as a fundamental medium for dissolving, hydrating, cooking, and extracting flavors from other ingredients. Its properties—freezing point at 0°C, boiling point at 100°C at sea level, and neutral pH—make it essential to virtually all culinary techniques. The mineral content of water (hardness, salts, pH) varies by source and can influence cooking outcomes, particularly in baking and beverage preparation.

Water is indispensable across all cuisines and cooking methods: it serves as the cooking medium for boiling, steaming, and poaching; as a hydrating agent in doughs, batters, and sauces; and as a solvent for extracting flavors in stocks, broths, and infusions. In baking, water's interaction with flour develops gluten and activates leavening agents. It is essential in blanching vegetables, cooking grains and legumes, and adjusting consistency in soups and sauces. Water quality affects outcomes in applications like tea brewing, coffee preparation, and fermentation.