water

OtherYear-round

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.

Forms & Preparations

Tap water — Municipal water, treated and piped directly from the tap; mineral and chlorine content varies by region
Filtered water — Water passed through carbon, mineral, or reverse osmosis filters to remove impurities and adjust mineral content
Mineral water — Naturally occurring or artificially mineralized water containing dissolved salts and minerals; used for flavor contribution in stocks
Distilled water — Purified water with minerals and impurities removed through boiling and condensation; used in precise applications
Ice — Frozen water used for chilling ingredients, creating cold preparations, and controlling temperature in cooking
Steam — Vaporized water used as a cooking medium for steaming vegetables, proteins, and dim sum preparations

Used In

Recipes Using water (2,547)

RCI-MT.004.0752.001

Spanish Saffron Chicken

Spanish Saffron Chicken from the Recidemia collection

RCI-MT.004.0753.001

Spanish Skillet Supper

Contributed by World Recipes Y-Group This Y-group is

RCI-MT.004.0755.001

Spanish-style Chicken with Rice

Rice with Chicken, Spanish Style from the NDEP Recipe and Meal Planner Guide by the National Diabetes Education Program, public domain government resource—original source of recipe This is a good way to fit vegetables into your meal plan.

RCI-MT.005.0282.001

Spanish Taverns

I always called these sloppy joes and had never heard them called taverns until my daughter-in-law called them that. I guess it just depends on what part of the country you are from. We have garage sales here and she calls them rummages.

RCI-BV.004.0156.001

Sparkling Strawberry Ice

Sparkling Strawberry Ice from the Recidemia collection

RCI-VG.004.1292.001

Spiced Bok Choy and Tofu

This dish is a simple 30-minute meal. For an extra-spicy entree, leave the seeds in the jalapeno; remove seeds for a mild version. Shiitake stems can be saved for flavoring stock but are inedible, so discard them after using.

RCI-BV.004.0158.001

Spiced Carrot Orange Soup

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Cunningham Estate in Seven Points, Texas in 1999.

RCI-RC.001.0211.001

Spiced Chicken Pilau

Spiced Chicken Pilau from the Recidemia collection

RCI-VG.004.1293.001

Spiced Coconut Sweet Potato

This deliciously spicy and heavy Burmese vegetarian dish is very easy to prepare and cook. Makes 4 servings.

RCI-RC.006.0124.001

Spiced Couscous with Cantaloupe

Spiced Couscous with Cantaloupe from the Recidemia collection

RCI-VG.004.1294.001

Spiced Dhal Soup

Spiced Dhal Soup from the Recidemia collection

RCI-BV.003.0082.001

Spiced Iced Tea

This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Hager estate in Canton, Texas in 1982.

RCI-VG.005.0213.001

Spiced Mango Pickle

Spiced Mango Pickle from the Recidemia collection

RCI-SC.005.0160.001

Spiced Mango Sauce

Spiced Mango Sauce from the Recidemia collection

RCI-SN.004.0153.001

Spiced Nuts

This is a family favorite and so easy to make. I always use pecans. For years I have filled some type of small container and given for gifts.

RCI-SN.004.0154.001

Spiced Pecans

I always triple the recipe, because this doesn't make enough. Cook Time: 30 min.

RCI-SC.003.0182.001

Spiced Plum Salad Dressing

Contributed by Catsrecipes Y-Group

RCI-SC.003.0183.001

Spicy Asian Citrus Vinaigrette

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Barger Estate in Mckinney, Texas in 1997.

RCI-SP.003.0641.001

Spicy Beef Stew

Vietnamese spicy beef stew is a meat recipe.

RCI-SP.003.0642.001

Spicy Black Bean Chili

Contributed by Jenn b aka Mom2sam and Tiny at World Re

RCI-MT.004.0758.001

Spicy Chicken Cutlets

American cuisine | Meats

RCI-VG.004.1306.001

Spicy Dilly Beans

Spicy Dilly Beans from the Recidemia collection

RCI-BR.005.0586.001

Spicy Drops

Spicy Drops from the Recidemia collection

RCI-BV.008.0070.001

Spicy Ginger Tea

RCI-MT.004.0763.001

Spicy Korean Chicken

300px| Spicy Korean Chicken Preparation: 35 minutes. This recipe is for 4 servings.

RCI-VG.005.0215.001

Spicy Korean Kimchi

300px| Spicy Korean Kimchi Serve this as a side dish-a garnish that will enhance the flavor of your meal. Preparation: 72 hours and 20 minutes. This recipe is for 2 pints.

RCI-ND.004.0031.001