Water (boiling)

Description

Boiling water is a colorless, transparent liquid with a neutral, practically imperceptible taste; when boiling, steam and turbulent, moving bubbles appear, indicating that it has reached a temperature that eliminates most microorganisms. Although it does not provide calories or macronutrients, it plays a fundamental role in the body — it hydrates, regulates body temperature, supports digestion and metabolic processes, and facilitates the removal of toxins. In the kitchen, boiling water is invaluable: it is used for cooking pasta, grains, and vegetables, blanching, steaming, brewing tea and coffee, and preparing broths and stews; its high temperature accelerates flavor extraction and sterilizes utensils. After use, it should be cooled, stored in a clean, airtight container, preferably in the refrigerator, and consumed within 48 hours, avoiding prolonged storage in plastic bottles to maintain purity and taste.