ml water

Water is a simple inorganic compound composed of two hydrogen atoms bonded to one oxygen atom (H₂O), essential to all known forms of life. In culinary contexts, water serves as a fundamental solvent, medium, and ingredient in cooking, baking, and beverage preparation. Its physical properties—boiling point, freezing point, and ability to dissolve salts, sugars, and other compounds—make it indispensable in kitchen chemistry. The mineral content of water varies by source (spring, mineral, tap, distilled), which can subtly influence flavor and cooking outcomes, particularly in applications like tea brewing or yeast fermentation.

Water is used across all cuisines as a cooking medium (boiling pasta, rice, and vegetables), a base for stocks, broths, and sauces, and an ingredient in dough and batter formulations. It hydrates dry ingredients, regulates dough consistency, and facilitates chemical reactions during baking. Temperature control via water—from ice baths for tempering to boiling for blanching—is fundamental to technique. Water quality matters: mineral content affects tea and coffee extraction, while chlorinated tap water may be filtered for sensitive applications. It is also used for steaming, poaching, and creating reductions.