Chief Longwind Of The North
Certified/Certifiable
Ive heard that too. Apparently with that there is a physical explanation for it.
both that boiling water freezes faster than cold water, and that cold water boils faster than starting with hot water are myths. They are both extrapolations of an actual physical property of energy transfer to draw erroneous conclusions. When a temperature differential between two substances occurs. the greater the difference, the faster energy transfers until both substances are of equal temperature.. But, as the two differential temperature get closer together, the energy transfer slows. I guess that some people either don't know basic physics and thermodynamics, or that they think there is some kind momentum going on.
Anther food myth that creates problem is with cooking dried beans. Though it is true that adding acidic ingredients to the beans before they are fully cooked with make them hard, and not allow them to soften, this is because the acid reacts with the proteins in the legume, causing it to cramp up and act as a barrier to water absorption. But salt does not stop the beans from absorbing water, and both seasons the beans as they cook, but also firms just the skin, keeping the cooked beans from exploding, so to speak. They maintain their correct shape, while becoming soft and highly edible when cooked in salted water.
Seeeeeeya; Chief Longwind of he North