water

ml: hot water

OtherYear-round

Water is calorie-free and essential for hydration and metabolic function. It contains no vitamins, minerals, or macronutrients in its pure form.

About

Water is the chemical compound H₂O, consisting of two hydrogen atoms bonded to one oxygen atom. Hot water refers to water heated to an elevated temperature, typically 140–212°F (60–100°C) depending on culinary application. Water is essential to nearly all cooking processes, serving as a solvent, cooking medium, and ingredient in its own right. The "hotness" of water affects extraction rates, cooking speed, and the development of flavors and textures in food. In culinary contexts, hot water is distinguished from boiling water (212°F/100°C at sea level) and is used for tasks requiring controlled heat rather than vigorous cooking.

Culinary Uses

Hot water is fundamental to countless cooking techniques across all cuisines. It is used to steep tea and infusions, reconstitute dried ingredients (mushrooms, beans, chilies), cook grains and pasta, blanch vegetables, create stocks and broths, dissolve gelatin and other hydrocolloids, and temper chocolate. Hot (but not boiling) water is preferred for extracting delicate flavors from herbs and tea leaves, as excessive heat can result in bitterness. It also serves as the base for soups, sauces, and reductions, and is essential in baking for activating yeast and adjusting dough hydration. Temperature control is critical: gentle heat for infusions, rolling boil for pasta, and specific temperatures for sous-vide and other precision cooking.

Forms & Preparations

  • Boiling Water — Water at 212°F (100°C) at sea level, used for cooking pasta, blanching, and making stocks where vigorous heat and speed are necessary.
  • Steaming Water — Gently heated water at 160–180°F (71–82°C), used for delicate steeping of tea, herbs, and infusions to extract flavor without bitterness.
  • Simmering Water — Water maintained at 185–205°F (85–96°C) with occasional small bubbles, used for gentle cooking, simmering soups, and maintaining reductions.
  • Scalding Water — Water heated to 160–180°F (71–82°C), used to blanch vegetables briefly, soften dried ingredients, and denature surface proteins.
  • Lukewarm Water — Water cooled to 90–110°F (32–43°C), used for activating yeast, dissolving ingredients, and preparing certain batter and dough applications.
  • Ice Bath (cooled from hot) — Hot water rapidly chilled in ice, used to halt cooking of blanched vegetables and shock foods to set color and texture.