[Sca-cooks] OT:new question

[Avraham haRofeh of Northpass]

> 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?

It's all about the flavor. Adding a tablespoon of salt to 4 quarts of water
raises the boiling point by about 0.1 degrees - not enough to matter. It's
all about getting the seasoning into the pasta - once it's cooked, salt will
just sit on the outside.

Avraham

*******************************************************
Avraham haRofeh of Northpass (soon to be "of Sudentur")
     (mka Randy Goldberg MD)
RandomTag: Too often justice is incidental to law and order.



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