Hot water

Hot water is a fundamental ingredient in cooking, used for various preparations that require the application of heat without the need for intense boiling. It refers to water that has been heated to a high temperature, generally between 40°C and 70°C, depending on the recipe or culinary process.

Origin: Water is an essential natural resource, found in rivers, lakes, and aquifers, and hot water is obtained simply by heating potable water through different methods, such as electric heaters, stovetops, or kettles.

Properties: Hot water facilitates the rapid hydration of dry ingredients like cereals, legumes, or infusions, accelerates gentle cooking processes, and is key for techniques such as infusing, dissolving, activating yeasts, or softening foods. It does not contribute flavor or nutrients on its own, but its temperature is vital for achieving the desired texture and consistency in many preparations.

SYNONYMS in Latin American Spanish: warm water, tepid water, heated water.