[Sca-cooks] OT:new question

[Sue Clemenger]

I don't remember being taught that it needed to be hot *or* cold. And my
dad (the family pasta cooker) was more apt to put a bit of oil in the
pasta water than salt, to keep it from sticking together.  I suspect
there's a reason for the salt, above-and-beyond the possible flavor from
the salt (?), but I don't know what it is.  Maybe it alters the boiling
temp of the water or something?
--maire, completely ignorant about this one, but happily munching on
Stefan's pralines (mmmmm)
Angeline wrote:
>
> Merry Christmas Everyone,
>
> The other day a bunch of us were sitting around making fun of the men in
> our lives food habits.
>
> 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?