c. plus 2 tbsp. water
Water is calorie-free and serves as the primary means of hydration in the body; it contains trace minerals depending on source, though it provides negligible nutritional content beyond hydration.
About
Water is a colorless, odorless, and tasteless compound consisting of hydrogen and oxygen (H₂O) that exists as a liquid at ambient temperatures. It is the universal solvent in culinary applications and serves as the fundamental medium for cooking, hydration, and extraction of flavors and nutrients from ingredients. Water's physical and chemical properties—including its high heat capacity, ability to dissolve salts and sugars, and role in gelatinization and hydration of starches and proteins—make it essential to virtually all cooking methods and food preparation techniques.
Culinary Uses
Water is employed across all culinary traditions as a cooking medium for boiling, steaming, and poaching; as a binding agent in doughs, batters, and sauces; and as a solvent for extracting flavors in stocks, broths, and infusions. It is used to reconstitute dried ingredients, adjust consistency in soups and sauces, and facilitate the cooking of grains, legumes, and proteins. The quality and mineral content of water can affect the outcome of dishes, particularly in bread-making, tea preparation, and the cooking of beans.