Cold water (for dilution)

Description

Cold water for dilution is a clear, odorless, and neutral ingredient with a slightly cooling sensation that does not alter the flavor of dishes but softens intensity and regulates consistency. Its visual qualities are clarity and lack of color, and the temperature helps quickly reduce the heat of prepared dishes and beverages. Nutritionally, water provides zero energy, may contain trace amounts of minerals depending on the source, and primarily ensures essential hydration, supporting metabolism, thermoregulation, and digestive functions. In the kitchen, cold water is used for diluting concentrates, sauces, soups, and drinks, cooling blanched vegetables, preparing dough, and washing ingredients. Store it in a clean, tightly sealed container in a cool, shaded place or in the refrigerator; replace regularly to maintain flavor and hygiene.