water
Water is calorie-free and essential for hydration and metabolic function. It contains no macronutrients but may provide trace minerals depending on source (mineral water) or lack them entirely (distilled water).
About
Water (H₂O) is a colorless, odorless, tasteless chemical compound essential to all known forms of life, consisting of two hydrogen atoms bonded to one oxygen atom. It exists in three primary states—solid (ice), liquid, and gaseous (steam)—and comprises approximately 60% of the adult human body. In culinary contexts, water serves as a universal solvent and medium for cooking, with properties that vary by source (mineral, spring, filtered, distilled, or tap) and composition, affecting flavor and cooking outcomes.
In professional cooking, water quality significantly impacts final dishes. Hard water (mineral-rich) and soft water (low mineral content) influence extraction rates in tea and coffee, dissolution of salt and sugar, and the texture of baked goods and pasta. Tap water, spring water, filtered water, and mineral water each impart different mineral profiles that subtly influence flavor development and chemical reactions during cooking.
Culinary Uses
Water is the fundamental medium in cooking, serving multiple functions across all culinary traditions. It is used for boiling, steaming, poaching, and braising proteins and vegetables; dissolving ingredients such as salt, sugar, and leavening agents; creating stocks, broths, and soups; and regulating temperature and texture in baking and pastry work. In beverages, water serves as the base for tea, coffee, and broths. The quality and mineral content of water directly affect cooking results—mineral water can enhance flavor in stocks, while filtered water may be preferred for delicate preparations like consommé or when precise flavor control is necessary.
Used In
Recipes Using water (2,547)
Comlek
Rabbit casserole with onions and wine vinegar. The same recipe can be used for hare, with excellent results, by increasing quantities of other ingredients, since hare is much heavier than rabbit. , being soaked in vinegar.
Condensed Milk Pudding with Orange Jelly
250px|right Condensed Milk Pudding with Orange Jelly from Dainty Desserts for Dainty People by Knox Gelatine—original source of recipe, out of copyright
Coney Island Chili Dogs
Contributed by Catsrecipes Y-Group * Serves 8
Confetti vinaigrette dressing
Confetti vinaigrette dressing from the Recidemia collection
Congo Fool
Fool is old-fashioned custard and fruit dessert native to England, but popular in English-speaking Africa. In the original English Fool, gooseberries are traditionally used.
Cooked Chicken
Cooked Chicken
Cookie Paint
Cookie Paint from the Recidemia collection
Cooling Blend
Herbal tea for colds and flu. The rose hips deliver a large dose of vitamin C, while peppermint and sage have a cooling effect on the system. This tea is particularly helpful with feverish colds. And it tastes good!
Coriander Sauce
Makes about 1 cup.
Corn Bread
Corn Bread from the Recidemia collection
Corn Chowder
=Corn Chowder= This is the way your grandparents warmed up on a winter's day.
Corn Chowder
=Corn Chowder= This is the way your grandparents warmed up on a winter's day.
Corn Fritters II
Corn Fritters II from the Recidemia collection
Cornmeal Porridge II
Cornmeal Porridge II from the Recidemia collection
Corn soup
Corn soup from the Recidemia collection
Corn, Squash and Rice Loaves
Corn, Squash and Rice Loaves from the Recidemia collection
Cornucopia
Cornucopia from the Recidemia collection
Country-style Collard Greens
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hakes Estate in Dallas, Texas in 1988.
Country-style Ribs and Sauerkraut
This is so good, and I have leftovers for tomorrow! this recipe would be enough for 3 normal appetites or 2 real hungry folks. One recipe said to cook the recipe for 25 minutes under pressure. IMO this would have been way too long.
Couscous Bean Salad
Couscous Bean Salad
Couscous with Asparagus and Mandarin Oranges
Always check the ingredients to make sure the product is vegan.
Couscous with Currants and Cumin
Couscous with Currants and Cumin from the Recidemia collection
Couscous with Curried Chicken and Chickpeas
couscous with Curried Chicken and Chickpeas
Couscous with Lentils
Couscous with Lentils from the Recidemia collection
Cowboy Beans
Makes 6 servings.
Cowboy Gumbo
This recipe came from the Hartman Estate Sale. It was obtained it as part of the purchase of the Family Collection from the Hartman Estate in Arlington, Texas in 1984.
Cow Foot
Crab Combination Soup
It can be prepared in 30 minutes and serves 4-6 people.
Crab-stuffed Mushrooms
Makes 24 appetizers.
Crab Tomato Soup
Makes 12 to 15 Servings.
Cracked Candy Cane Frozen Treat with Hot Fudge Sauce
Cracked Candy Cane Frozen Treat with Hot Fudge Sauce from the Recidemia collection
Cracked Wheat Carrot Loaf
Cracked Wheat Carrot Loaf from the Recidemia collection
Cranberry-Raspberry Salad
This is a dish traditionally served at every holiday meal in my family. It's dead easy to make a couple days in advance, keeps well in the refridgerator, and is great with most main dishes.
Cranberry Sauce Salad
Cranberry Sauce Salad from the Recidemia collection
Crawfish Bisque
Crawfish Bisque A terrific soup from Texas Tapestry cookbook. Enjoy!
Crawfish Boil
Crawfish Boil from the Recidemia collection
Crawfish Boil
Crawfish Boil from the Recidemia collection
Cream Cheese Brownie Pie
Dessert Recipes by South Carolina Department of Agriculture, public domain government resource—original source of recipe
Cream Cheese Cookies I
Cream Cheese Cookies I from the Recidemia collection
Cream Cheese Rhubarb Pie
Cream Cheese Rhubarb Pie from the Recidemia collection
Cream of Avocado Soup
Cream of Avocado Soup from the Recidemia collection
Cream Soup with Salmon
Cream Soup with Salmon
Creamy Brown Rice
Creamy Brown Rice from the Recidemia collection
Creamy Carrot Soup I
Serves: 6 Occasion: Any Effort: Easy
Crema Voltiada
Crema Voltiada from the Recidemia collection
Cremesicle ice
Cremesicle ice from the Recidemia collection
Creole Casserole
Makes 6 servings
Creole Christmas Cake
This very rich cake from the west indies is ideal for those who prefer not to ice their christmas cakes. Indeed, icing is not recommended. Just tie a brightly coloured ribbon round it and you have a real feast of cake.
Creole Crawfish Etouffée
Creole Crawfish Etouffée from the Recidemia collection
Creole Jambalaya
Makes 12 servings