[Sca-cooks] Re: OT:new question

[Decker, Terry D.]

Adding salt reduces the specific heat of water, which in turn reduces the
number of calories the water must absorb to bring it to a boil.  It doesn't
alter the boiling point, just the amount of heat needed to reach it.

Bear

o: sca-cooks at ansteorra.org
>
> 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,