The Forktionary Angle
"More than just hot H₂O – it's the foundation for countless culinary transformations."
Definition
Water heated to its boiling point, typically 100°C (212°F) at standard atmospheric pressure, used for cooking and sanitation.
Sensory Profile
Technical Metrics
Boiling Point
100°C / 212°F
Density at 100°C
~0.958 g/cm³
Usage in Cooking
Universal
Nutrition Facts
Per 240 mlChef’s Secret
Always add salt to pasta water *after* it boils to prevent corrosion of stainless steel pots and ensure optimal salt absorption into pasta.
Substitutions
Hot Tap Water
1:1Acceptable for non-food uses like cleaning or pre-heating, not recommended for cooking unless purified.
Chicken/Vegetable Broth (heated)
1:1Adds flavor to dishes where water is a liquid base (e.g., soups, stews, grains).
Steamer
N/AFor steaming foods without direct water contact, uses steam from boiling water.
Microwave
N/AFor heating small quantities of water quickly.
Buying Guide
Not applicable, water is typically sourced from tap or bottled. Ensure safety/purity for consumption.