c -boiling water
Boiling water itself contains no calories, carbohydrates, proteins, or fats, though it may leach minerals from foods during cooking. Its primary role is thermal and solvent-based rather than nutritional.
About
Boiling water is potable water heated to its boiling point (100°C/212°F at sea level), at which the liquid phase transitions to vapor. This is water in a highly active thermal state, where vigorous bubbling occurs throughout the liquid as dissolved gases escape and molecular motion is at maximum intensity for liquid water. Boiling water is one of the most fundamental preparations in culinary practice, serving not merely as an ingredient but as a critical cooking medium and transformation agent across virtually all food cultures.
Culinary Uses
Boiling water functions as a primary cooking medium for pastas, grains, legumes, and vegetables, transferring heat efficiently to cook foods through direct contact and convection. It serves as a foundational element in stock-making, tea and coffee preparation, and blanching—a technique that partially cooks vegetables while preserving color and texture. Boiling water is also essential for tempering chocolate, dissolving ingredients, and creating emulsions. Beyond cooking, it sterilizes equipment, reconstitutes dried ingredients, and is fundamental to numerous sauce and soup preparations across cuisines.