Boiling water

Boiling water is water that has reached its boiling point, meaning it is at 100°C (212°F) at sea level, and has active bubbles rising to the surface. This state of water is fundamental in cooking, as it allows for the preparation of numerous foods through techniques such as boiling, scalding, and blanching.

Water, an essential natural resource for life, does not have a specific culinary origin, but its use in gastronomy is universal. It is used to prepare infusions, cook vegetables, pasta, grains, and meats, as well as to sterilize utensils or rehydrate dry ingredients.

From a nutritional standpoint, water does not provide nutrients but is essential for hydration and for facilitating the cooking of foods, contributing to their proper texture and flavor. Using clean, fresh water is key to ensuring quality and safety in recipe preparation.

Synonyms in Latin American Spanish: agua en punto de ebullición, agua al rojo, agua caliente al máximo.