Water (for mixing starch and cooking groats)

Description

Water is a clear, odorless liquid with a neutral, mild taste that does not alter the flavor of dishes but determines their consistency and appearance. Water used for mixing starch and cooking grains is usually drinking water, clear and free of sediments, which ensures even dissolution and cooking. Nutritionally, water provides no calories or macronutrients, but it is essential for hydration, nutrient transport, body temperature regulation, and proper digestion. The mineral content (calcium, magnesium, sodium) depends on the source and can affect the taste and cooking properties. In the kitchen, it is used for mixing starch, cooking grains, rice, and pasta, as well as regulating the thickness of sauces and soups. Store water in clean, airtight containers in a cool, shaded place; bottled water should be kept in the refrigerator after opening and consumed within a few days.