ml/3½oz water
Water contains no calories, protein, fat, or carbohydrates; it is essential for hydration and serves as a carrier for nutrients and minerals depending on source and mineral content.
About
Water (H₂O) is a colorless, odorless liquid compound composed of hydrogen and oxygen molecules in a 2:1 ratio. It exists as the universal solvent in culinary applications and is the most abundant substance on Earth. In cooking, water serves as a medium for dissolving, hydrating, cooking, and suspending other ingredients. Its boiling point (100°C/212°F at sea level) and freezing point (0°C/32°F) make it fundamental to techniques ranging from boiling and steaming to blanching and poaching. The quality and mineral content of water can subtly influence flavor outcomes, particularly in applications like brewing tea, coffee, and beer.
Culinary Uses
Water is indispensable across all culinary traditions as the primary cooking medium and ingredient. It hydrates grains and legumes, extracts flavors through infusion and decoction, provides structure in doughs and batters, and regulates cooking temperatures. Water is essential for boiling pasta and vegetables, steaming preparations, making stocks and broths, dissolving solutes, blanching vegetables, poaching proteins, and adjusting sauce consistency. Hard water with high mineral content can affect cooking properties of vegetables and legumes, while soft water is preferred for making certain beverages.