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Old 05-10-2006, 10:27 AM   #21
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Hopz, why not before it boils?

I always add salt to my pasta water as that is the only chance you get to flavor the pasta itself, but I see no difference in adding the salt before or after the water is boiling.
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Old 05-10-2006, 10:54 AM   #22
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Quote:
Originally Posted by GB
Hopz, why not before it boils?

I always add salt to my pasta water as that is the only chance you get to flavor the pasta itself, but I see no difference in adding the salt before or after the water is boiling.
If you add salt before boiling, it will increase the boiling temperature of water. So, you will need more time to boil.
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Old 05-10-2006, 10:57 AM   #23
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Originally Posted by RDG
If you add salt before boiling, it will increase the boiling temperature of water. So, you will need more time to boil.
While this is technically correct it is not correct in practicality. The amount it raises the temperature is so small as is the amount of extra time needed to get to a boil that it is imperceivable.
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Old 05-10-2006, 10:59 AM   #24
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Quote:
Originally Posted by RDG
If you add salt before boiling, it will increase the boiling temperature of water. So, you will need more time to boil.
GB, didn't you learn that at school? One of the few things I still remember from physics... but I must admit, I add the salt at the beginning, otherwise I will forget...

and always remember:
for life you learn, not for school

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Old 05-10-2006, 11:04 AM   #25
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LOl yes cara I do remember learing that, but as Robert Wolke said in his book "What Einstein Told His Cook" "adding salt to the water raises its boiling point, so the water will boil hotter and cook the food faster."

To these readers I award an A in chemistry but a D in Food 101"

Check out the full article here.
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Old 05-10-2006, 11:10 AM   #26
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Quote:
Originally Posted by RDG
If you add salt before boiling, it will increase the boiling temperature of water. So, you will need more time to boil.
Seven hundredths of 1ºF, for every T, to be exact. So it really doesn't matter.
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Old 05-10-2006, 11:10 AM   #27
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OK, in MY chem class they told us that adding salt to the water lowered the "activation energy" of the water. Meaning that it would boil at a temperature LOWER than usual. To me that means it boils sooner, but you don't reap any real cooking benefits from this action. Other than flavouring the pasta of course.
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Old 05-10-2006, 11:14 AM   #28
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RDG, cooking pasta the way I mentioned works great and it is done not just softened. The pasta is plump and tender and tasty. It isn't just tender and blah. It cooks as it sits in the boiling water for about 20 min.Only thing is you don't get sticky pasta or burned pan.
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Old 05-10-2006, 11:15 AM   #29
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Quote:
Originally Posted by GB
While this is technically correct it is not correct in practicality. The amount it raises the temperature is so small as is the amount of extra time needed to get to a boil that it is imperceivable.
Fantastic! I have lived all this time with a silly information!
TY: never too late to learn....
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Old 05-10-2006, 11:19 AM   #30
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Isn't adding salt before water boiles hard on your pots? Thought I seen that somewhere here awhile back.
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