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Drinks & liquids · Waters & mixers

Water

Plain drinking water, used cold, warm or boiling to cook, dilute, steam and bind almost everything in the kitchen.

Also called: cold water, warm water, boiling water, su, agua, paani

1081 recipes with it

What it is

Ordinary potable tap or bottled water. Recipes specify its temperature because it matters: cold water keeps pastry and batters tender, warm water (roughly body temperature) wakes up yeast, and boiling water cooks pasta, blanches vegetables and brews tea. It is the default liquid for doughs, stocks, rice and pulses.

How it’s used

  • Boiling pasta, rice, pulses and potatoes
  • Hydrating bread and pastry doughs
  • Thinning sauces, curries and batters
  • Steaming and blanching vegetables
  • Brewing tea and coffee

Characteristics

Taste
Neutral; very hard or chlorinated water can taste faintly mineral or chemical.
When cooked
Boils at 100 °C at sea level (lower at altitude), so foods cooked in water never get hotter than that. Hard water can toughen pulses and leave scale.
Sold as
liquid
Cooking uses
Suitable for boiling, Commonly cooked
Common in
International

Storage

At room temperature. Use fresh from a safe tap. Filtered or boiled water kept for drinking should be covered and refrigerated.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Where tap water is not safe to drink, use boiled or bottled water for anything served raw, such as ice, salad rinsing and cold drinks.

Nutrition per 100 g

Energy
0 kcal
Protein
0 g
Carbohydrate
0 g
Fat
0 g
Fibre
0 g
Sugars
0 g

USDA FoodData Central: Water, bottled, generic.

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