Water

Water is an essential and ubiquitous ingredient in cooking, used in every cuisine around the world. It has no seasonality and is available year-round. In culinary practices, water is primarily used for boiling, steaming, simmering, and as a solvent in which other ingredients dissolve to create broths, stocks, and sauces. It is also crucial for hydration in doughs and batters, and as a medium for poaching and blanching. Water's role is often understated, but it is fundamental in both cooking and baking processes.

Water Synonyms

H2O
Aqua

Water Substitutes

Different Forms/Types of Water

Ice

Frozen water, used to chill beverages, create cold compresses, or in cooking to quickly cool down hot ingredients or dishes.

Steam

Vaporized water, used in cooking methods such as steaming vegetables, seafood, or other delicate foods to preserve nutrients and texture.

Liquid

Water in its most common and natural state, used for boiling, steaming, or as a base for soups and sauces.

Mineral

Water containing minerals or other dissolved substances that alter its taste or give it a therapeutic value, often preferred for its flavor and health benefits.

Distilled

Water that has been boiled into vapor and condensed back into liquid in a separate container, removing impurities and minerals, often used in recipes where a neutral flavor is desired.

Sparkling

Water that contains carbon dioxide gas dissolved under pressure, creating a bubbly texture, sometimes used in recipes for a unique texture or as a refreshing drink.

How to Choose Water

When choosing water for cooking, consider the source and quality. Tap water quality can vary by location, so if your tap water has a strong taste or odor, filtered or bottled water might be a better choice. For distilled water, look for reputable brands that ensure purity. For mineral or sparkling water, personal taste preferences will guide your choice. Always check the expiration date on bottled water to ensure freshness.

Cooking/Prep Tips for Water

Water is an essential ingredient in cooking, often overlooked but crucial for many recipes. For intermediate and expert home cooks, understanding the properties of water and its role in cooking can lead to better results in the kitchen. When boiling or simmering, always use cold water to start, as it is less likely to contain impurities that can affect the taste of your food. Additionally, the temperature of the water can affect the cooking time and texture of the food being prepared. For example, pasta should be cooked in a large volume of boiling water to prevent sticking and ensure even cooking. When making soups or stocks, water should be brought to a boil and then reduced to a simmer to extract the maximum flavor from the ingredients.

Shelf Life of Water

Store unopened bottles of water in a cool, dark place away from direct sunlight and chemicals or strong odors. Once opened, keep bottled water refrigerated and tightly sealed to maintain freshness. Ice should be kept frozen until needed, and steam is not stored but generated as needed during cooking. Distilled, mineral, and sparkling waters should be consumed by the date indicated on the packaging for best quality.

Recommended Brands for Water

mineral water: San Pellegrino

distilled water: Aquafina

sparkling water: Perrier

Cooking Techniques for Water

Boiling: Boiling is a rapid cooking method that involves cooking food in water at 212°F (100°C). It's used for pasta, vegetables, and eggs. The rolling boil ensures even cooking and prevents food from settling at the bottom of the pot, which can cause uneven cooking or burning.

Steaming: Steaming involves cooking food by exposing it to steam from boiling water. This method preserves nutrients and is excellent for delicate foods like fish and vegetables. It requires a tight-fitting lid to trap the steam and cook the food evenly.

Simmering: Simmering is a gentler technique where water is heated to just below the boiling point, between 185°F (85°C) and 205°F (96°C). It's ideal for stocks, soups, and stews, allowing flavors to meld without the agitation of a full boil.