soaked in cold water for a few hours
Cold water itself contains no calories, macronutrients, or micronutrients, but facilitates the bioavailability of nutrients in soaked ingredients by reducing antinutritive compounds such as phytic acid.
About
Cold water is a fundamental culinary ingredient—pure H₂O at ambient temperature or chilled. In the context of ingredient preparation, cold water serves primarily as a hydration medium for dried ingredients, facilitating rehydration through osmotic absorption. The temperature is significant as it preserves heat-sensitive compounds, prevents premature cooking or flavor degradation, and slows enzymatic processes compared to warm or hot water.
Culinary Uses
Cold-water soaking is a preparatory technique applied to dried legumes (beans, lentils, chickpeas), grains (rice, farro), nuts, seeds, and dried mushrooms. The practice reduces cooking time, improves digestibility by leaching phytic acid and oligosaccharides, and can enhance texture. This method is preferred over hot-water soaking when preservation of delicate flavors is desired, such as with premium dried mushrooms or certain heirloom grains. Soaking liquids may be discarded or reserved depending on the ingredient and desired outcome.