ml/10fl.oz. water
Pure water contains no calories, macronutrients, or micronutrients; however, mineral water may contain trace amounts of calcium, magnesium, and other minerals depending on source. Essential for hydration and all metabolic processes.
About
Water is a simple inorganic compound composed of two hydrogen atoms and one oxygen atom (H₂O), essential to all known forms of life. In culinary contexts, water serves as the fundamental solvent and cooking medium across virtually all cuisines. The quality and mineral content of water—whether filtered, distilled, mineral, or tap—can influence flavor and cooking results, particularly in applications such as brewing tea, making stock, and baking.
Water exists in multiple culinary forms depending on source and processing: tap water (chlorinated municipal supply), mineral water (containing dissolved minerals), distilled water (demineralized through distillation), spring water (collected from natural springs), and hard or soft water (classified by mineral content). Regional variations in water composition affect traditional recipes and regional flavor profiles.
Culinary Uses
Water is the most fundamental ingredient in cooking, used for hydrating grains, legumes, and dried ingredients; creating stocks, broths, and soups; cooking pasta and rice; and as a solvent for dissolving salt, sugar, and other ingredients. It serves as a cooking medium for steaming, boiling, and poaching. In baking and pastry work, water hydrates flour and activates gluten development. The mineral content of water can affect extraction rates in tea and coffee brewing, the texture of baked goods, and the development of flavors in fermented foods.