[Sca-cooks] OT:new question

[Terry Decker]

IIRC, there are two possible reasons.  Cool water absorbs more heat than
warmer water creating a faster increase in temperature with the cooler
water.  As I recall, it has to do with the nature of water and its high
specific heat.  And hot water holds more metal ions than cold water.

It has been a long time since I studied the chemistry of solutions, so I
could be dead wrong.

Bear


>We were talking about boiling water for spagetti and we were all
>wondering why we were all taught to boil cold salted water instead of Hot
>salted tap water.
>
>I know why it's true for boiling meat for broth/soup, but why for spagetti?
>
>Anybody know?  Were we dreaming about this?
>
> Angeline