water

cold water

OtherYear-round

Pure water contains no calories, fat, protein, or carbohydrates; it is essential for hydration and physiological function but contributes no nutritional content to food.

About

Water is the universal solvent and essential medium of all culinary preparations, composed of hydrogen and oxygen (H₂O) in its pure form. In cooking, water serves as the foundation for countless techniques and dishes, acting as a cooking medium, ingredient, and essential component in chemical reactions that develop flavor and texture. The quality and temperature of water significantly influence cooking outcomes, with factors such as mineral content (hardness), pH, and purity affecting everything from pasta texture to the rise of baked goods and the extraction of flavors in infusions and stocks.

Culinary Uses

Water is indispensable across all cooking methods: it is the primary cooking medium for boiling, steaming, and poaching; a key ingredient in doughs, batters, and sauces; and the base for stocks, broths, and infusions. It dissolves salts, sugars, and other soluble compounds, enabling flavor development and seasoning distribution. Cold water is particularly important in pastry work, where it inhibits gluten development and maintains fat separation in doughs and pie crusts. Temperature manipulation—from ice-cold water for shocking vegetables to boiling water for pasta and blanching—is a fundamental cooking technique across all cuisines.

Forms & Preparations

  • Cold water — Chilled or room-temperature water used in pastry, dough-making, and for shocking cooked vegetables to stop the cooking process.
  • Cold tap water — Room-temperature or chilled water from standard water source; standard culinary use
  • Cold Water — Chilled water at refrigeration temperature, used for rinsing, blanching, shocking vegetables, and preparing cold doughs
  • Tap water (cold) — Unfiltered or filtered water from municipal or private sources, chilled to serving temperature
  • Tap water — Fresh water directly from municipal or household supply, used for most culinary applications
  • Boiling water — Water heated to 100°C (212°F) at sea level, used for pasta, blanching, brewing, and cooking vegetables.
  • Room Temperature Water — Water at ambient temperature, standard for mixing, dissolving ingredients, and general cooking applications
  • Room temperature water — Water at ambient temperature, used for general cooking, hydration, and dissolving ingredients
  • Filtered or purified water — Water treated to remove minerals and impurities, preferred in some culinary applications for consistency
  • Hot Water — Heated water used for boiling, steaming, and extracting flavors in teas and stocks
  • Warm water — Tepid water (40-50°C / 104-122°F) used for activating yeast and dissolving certain ingredients.
  • Filtered water — Water passed through filtration systems to remove minerals and impurities; preferred in some baking applications
  • Distilled water — Purified water with minerals and dissolved solids removed through distillation; used in baking for consistency
  • Hot water — Heated water used for boiling, steaming, infusing, and blooming dry ingredients
  • Ice water — Water chilled with ice, essential for making flaky pastries, keeping dough cold during preparation, and rapid cooling of cooked foods.
  • Spring water — Naturally sourced water with varying mineral content, sometimes preferred for specific cooking applications
  • Filtered Water — Water passed through filtration systems to remove impurities and improve clarity and taste
  • Filtered or mineral water — Water treated to remove impurities or naturally mineral-rich water, used where water quality affects final product (brewing, baking, stocks).
  • Spring water (cold) — Naturally sourced groundwater retained at cold temperature; contains naturally occurring minerals
  • Mineral Water — Natural or artificially carbonated water containing dissolved minerals; used for beverages and specialty applications
  • Mineral water — Water with naturally dissolved minerals, sometimes preferred for specific cooking applications and beverages

Used In

Recipes Using cold water (7)

RCI-RC.001.0014.002

Arroz con Gandules

Stewed rice with pigeon peas

RCI-MT.003.0019.001

Braised Red Cabbage with Sour Cream Sauce

Braised cabbage makes an excellent supplement to chopped meat patties or stuffed shoulder of veal

RCI-PF.004.0006.001

Ginger Beer III

I wish I could tell you how much ginger I used, but I remember I wished it was more. Go for it! I've found nothing better to drink with Chinese food. My most memorable experience with ginger beer was at a Caribbean restaurant in Chicago.

RCI-BV.009.0033.001

Greek Frappé Coffee

Frappé drinking is a must in Greece. If you are planning to visit Greece on the summer do not hesitate to order in a cafeteria a frappé.

RCI-BR.006.0249.001

Pecan Flan

This is a really sweet pecan pie alternative. Slightly more gooey, but just as delicious, it doesn't take forever to make but looks delicious on the table. I've gotten killer compliments every time I make this.

RCI-SP.003.0577.001

Sancocho Soup

Sancocho Soup from the Recidemia collection

RCI-SP.002.0206.001

Spinach and Tangerine Soup

Spinach and Tangerine Soup from the Recidemia collection