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Old 08-13-2019, 03:51 AM   #31
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The process that, under certain circumstances, hot water freezes more quickly than cold water is known as the Mpemba effect. It's well-documented, but scientists disagree on the cause.
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Old 08-13-2019, 05:42 AM   #32
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Originally Posted by Andy M. View Post
If you grew up with canned soup as a base for recipes and that's all you know, it tastes exactly right.
Correct...

Ross
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Old 08-13-2019, 10:16 AM   #33
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About the trichinosis and por, trichinosis is caused by a parasitic worm that is common is soil. The reason that pork is safe now is that the pork industry was forced by law to clean up its act. The pigs are raised in a clean, usually elevated environment, and kept cool with water spray. The aren't allowed to roll in the dust and mud to dislodge tick, and biting bugs, so they aren't exposed to the parasite. But feral hogs, or pigs raised in dirty pens can still be filled with it. So be careful when you purchase your pork. Especially, if you consume wild hog, it must be cooked well done. Pork from the grocery stores can be cooked to an internal temp of 145' F.

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This is alarming Ö

"This particularly virulent strain of salmonella is just one of a growing number of drug-resistant germs that put farm families, and meat eaters generally, at risk.

A study in Iowa found that workers on pig farms were six times more likely to carry multidrug-resistant staph infections, notably MRSA. A study in North Carolina found that children of pig workers were twice as likely to carry MRSA than children whose parents didnít work in a swine operation.

Those germs can also wind up on pork sold to consumers. An analysis of government data by the Environmental Working Group, a research organization, found that 71 percent of pork chops at supermarkets in the United States carried resistant bacteria, second only to ground turkey, at 79 percent.
"


https://www.nytimes.com/2019/08/04/h...almonella.html
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Old 08-13-2019, 10:17 AM   #34
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Originally Posted by Janet H View Post
Myth: You can make great cheese fondue or (fill in the blank) with canned soup as a base

Fact: Canned soup has a slightly scorched, too salty, processed taste that ruins otherwise great ingredients. You're not fooling anyone - we can taste it ;)

Never once heard of this.

Its also alarming.
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Old 08-14-2019, 05:16 PM   #35
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Salting pasta water raises the boiling point to help it cook faster.

It takes a LOTof salt to raise it appreciably, especially if you use a big pot.
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Old 08-14-2019, 06:10 PM   #36
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Salting the pasta water seasons the pasta as it absorbs the salted water.
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Old 08-14-2019, 06:23 PM   #37
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Salting the pasta water seasons the pasta as it absorbs the salted water.
In my experience, this is true. If you use enough salt, that is. There's a difference in taste between pasta cooked in plain water and pasta cooked in salted water.
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Old 08-14-2019, 06:54 PM   #38
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I always use a lot of salt as I heard some TV chef say that pasta water should be as salty as the sea.
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Old 08-14-2019, 07:00 PM   #39
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In my experience, this is true. If you use enough salt, that is. There's a difference in taste between pasta cooked in plain water and pasta cooked in salted water.
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I always use a lot of salt as I heard some TV chef say that pasta water should be as salty as the sea.
It's true in my experience, too, although you do have to use quite a bit of salt. As someone mentioned above, you don't need a gallon of water to cook a pound of pasta, so if you reduce the water, it's easier to get it salted enough to season the pasta. The chef who taught basic skills in the culinary school I attended briefly said the same thing about it tasting like the sea.
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Old 08-14-2019, 11:04 PM   #40
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The only benefit I can imagine to using a lot of water is that it would come back to a boil a little quicker after adding the pasta.
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