plus ¼ cup water
Water is calorie-free and essential for hydration; it contains no macronutrients or micronutrients but may carry minerals depending on source (tap, filtered, or mineral water).
About
Water is a simple, colorless, and odorless compound (H₂O) essential to all culinary applications. In cooking, water serves as a universal solvent, hydrating agent, and medium for heat transfer. It exists as a fundamental ingredient across all global cuisines, though its presence is often implicit rather than explicitly noted in many recipes.
Culinary Uses
Water is indispensable in cooking, used to hydrate dried ingredients, create stocks and broths, cook grains and legumes, form dough, and adjust sauce consistency. It is the primary cooking medium for boiling, steaming, and poaching. In baking, water activates gluten development and dissolves dry ingredients. Beyond cooking, water is essential for blanching vegetables, cooling hot foods, and dissolving salt and sugar in marinades and syrups.