Water
A neutral, calorie-free liquid used for hydration, boiling, steaming, soaking and adjusting the texture of recipes.
What it offers and why to use it
Water is essential in cooking: it hydrates doughs and pulses, transfers heat during boiling and steaming, and controls the consistency of stocks, soups and sauces.
Neutral when clean and potable; mineral content can subtly affect flavour in delicate preparations.
From shopping to cooking
Choose
Use clean drinking water. In areas with a strong chlorine or mineral taste, filtered water may give a cleaner result in bread, coffee and clear stocks.
Store
Keep stored water in a clean, food-safe, covered container away from heat and chemicals. Replace it regularly and avoid touching the inside of the vessel.
Prepare
Use for boiling, steaming, soaking, stocks, doughs and thinning sauces. Add gradually when adjusting consistency.
How to make the most of it
Good pairings
Combines with every ingredient; stock, milk or wine may replace part of it when extra flavour or richness is wanted.
How to substitute it
Depending on the recipe, replace some water with unsalted stock, milk or another suitable liquid, accounting for added salt, fat, sugar or acidity.
Recipes with water
Gurnard mushroom lasagne with fish velouté
Pescatarian
Toasted noodles with clams and spring garlic
Pescatarian Includes 30 min resting
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