[Sca-cooks] Re: OT:new question

[Sue Clemenger]

Oh.  Okay.
It still boils at 212 degrees, basically, but takes less oomph to get
there?
--Maire "who me? I'm just a liberal arts kinda gal" NiNuanain

"Decker, Terry D." wrote:
>
> 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,