Water (for gelatin and possibly for diluting alcohol)

Description

Water used for gelatin and possibly for diluting alcohol is odorless, tasteless, and completely clear, which helps maintain the purity of flavor and color of dishes. In practice, drinking water with a neutral aroma is chosen; cold water is used to hydrate gelatin, while hot water is used to dissolve it, and when diluting alcohol, water helps control the strength and flavor of the drink without introducing additional notes. Water does not provide calories or macronutrients, but it is essential for hydrating the body, transporting nutrients, and proper digestion. In the kitchen, it is useful for preparing jellies, creams, syrups, marinades, and diluting spirits, as well as serving as a base for cooking and preparing mixtures. It should be stored in a sealed, clean container in a cool, dark place or in the refrigerator after opening, protecting it from contamination and prolonged exposure to light.