After cooking, the water undergoes several changes depending on the cooking process:

• Some of the water is absorbed into the food, such as rice or vegetables, softening them and increasing their volume

. For example, rice absorbs water into the grains while excess water evaporates during cooking

• The remaining water often evaporates as steam due to the heat applied, reducing the total water volume in the cooking vessel

• If the water contains dissolved minerals (hard water), these minerals can be absorbed by the food, potentially affecting flavor, texture, and appearance

• When boiling starchy foods like pasta or rice, the water becomes enriched with starch, which can cause it to foam or boil over more easily

• The calorie density of cooked food increases because water loss concentrates the nutrients, although the total calorie content does not change since water has no calories

In summary, after cooking, some water is absorbed by the food, some evaporates as steam, and the water’s composition may change due to dissolved substances transferring into the food