ml/7fl oz water
Water is essential for hydration and comprises a significant portion of most foods. It contains no calories, fat, protein, or carbohydrates, but may contain trace minerals depending on its source.
About
Water (H₂O) is a colorless, odorless, tasteless liquid that exists abundantly on Earth in various forms—oceans, rivers, lakes, and ice. In culinary contexts, water refers to potable (drinking) water, which may be sourced from municipal supplies, wells, or natural springs. The chemical composition and mineral content of water vary by source, with soft water containing fewer dissolved minerals and hard water containing higher concentrations of calcium and magnesium. In cooking, water serves as a universal solvent, cooking medium, and ingredient, with its quality and mineral content affecting the outcomes of dishes, particularly in baking, brewing, and cooking legumes.
Culinary Uses
Water is fundamental to nearly all culinary processes: it hydrates grains and legumes, dissolves salt and sugar, creates steam for cooking, and forms the base of stocks, soups, and sauces. It is essential in baking for dough development and in cooking pasta, rice, and vegetables. Water is also used to temper ingredients (cooling them rapidly), activate leavening agents like yeast and baking soda, and extract flavors for teas and infusions. The mineral content of water can significantly influence cooking results, particularly in bread baking, coffee brewing, and the texture of cooked beans.