Water (for the suspension and cooking)

Description

Water for suspensions and cooking is colorless, transparent, and practically tasteless, although its aroma may vary slightly depending on the source (mineral, tap). As a neutral flavor carrier, it does not compete with spices but enhances the aromas and textures of dishes. Nutritionally, water provides no calories or macronutrients, but it is essential for hydration, thermoregulation, nutrient transport, and waste removal; mineral waters can additionally provide calcium, magnesium, or sodium ions. In the kitchen, it is used for preparing suspensions (e.g., dispersing flours or starches), cooking pasta, rice, vegetables, and preparing broths and sauces, as well as for adjusting the consistency of doughs and creams; the temperature of the water affects the rate of dissolving and gelling of ingredients. Store water in clean, airtight containers in a cool, shaded place, use filtered or boiled water when quality is questionable, and avoid long-term storage in thin plastic.