plus 1 cup hot water
Water contains no calories, sodium, or macronutrients; it is essential for hydration and plays a critical role in all physiological processes. Mineral content varies by source (tap, filtered, spring, or mineral water) and may contribute trace minerals depending on local water composition.
About
Water is the odorless, colorless liquid compound composed of hydrogen and oxygen (H₂O) that serves as the universal solvent in culinary applications. When heated, water undergoes a phase transition to steam at 100°C (212°F) at sea level, though this temperature varies with altitude and atmospheric pressure. Hot water is fundamental to cooking, beverage preparation, and ingredient hydration across all culinary traditions.
Hot water (typically 60–100°C/140–212°F) is employed in myriad kitchen techniques. Its thermal properties enable extraction of flavors, rehydration of dried ingredients, and cooking through methods such as poaching, steaming, and blanching. The temperature and contact time determine the efficiency of extraction and the rate of heat transfer in cooking processes.
Culinary Uses
Hot water is indispensable across global cuisines for brewing teas and infusions, preparing soups and broths, dissolving gelatin and other binding agents, and rehydrating dried mushrooms, legumes, and herbs. It serves as the cooking medium for boiling pasta, rice, and vegetables, and is essential in baking for activating yeast and adjusting dough hydration. In beverage preparation, hot water extracts soluble compounds from tea leaves, coffee grounds, and herbs; temperature control directly affects extraction flavor profiles and intensity.