each water to cover

Water is a clear, odorless, tasteless liquid composed of hydrogen and oxygen molecules (H₂O) that serves as a fundamental solvent and cooking medium in culinary practice. In recipes, "water to cover" is a technique instruction rather than a measured ingredient, indicating that liquid should be added in sufficient quantity to submerge the primary ingredient completely. This phrasing is common in recipes for boiling, poaching, braising, and cooking grains or legumes where the exact volume depends on the ingredient's size, shape, and density.

Water functions as an essential cooking medium across all culinary traditions. It is used to boil vegetables, grains, legumes, and pasta; to poach proteins; to create stocks and broths; and to steam foods. The instruction "water to cover" appears in recipes for cooking dried beans, lentils, grains, root vegetables, and meats that require submersion to cook evenly. The depth of coverage ensures that the ingredient remains surrounded by liquid throughout cooking, promoting uniform heat distribution and preventing drying. For precision, cooks may measure the liquid level—typically 1 to 2 inches above the ingredient—rather than guessing at volume.