![]() So I Googled it, and found a study saying salt may help degrade starch, however, it looks like they're talking about caramelization, not about the bubbles formed during boiling.Īn alternative explanation to explain my success with salt preventing the starch froth could be my natural impatience and starting with temps too high so it will boil faster, having the froth form, then turning it down along with throwing some salt in, and then having the starch vanish because I turned down the temp and not because I added the salt. Huh, now I'm actually really curious - it's been one of those things I've always been told that I never questioned, much like how I never questioned that the Sterling silver "water pipe" on Dad's desk was actually a bong until a friend from college pointed that out. But it doesn't seem to happen when I add salt. I've had it happen with potatoes, rice, noodles - basically most things starch heavy - even when I simmer at lower temps. No one is busting out their high school chemistry and measuring out exactly enough salt by volume to match seawater. It just means add enough salt to the pasta water for it to taste vaguely like seawater. Their stove sucks so I was already annoyed at how long the water was taking to boil, their water is much "softer" then the water where I'm from, and I was cooking a different kind of pasta, but I had to cook it a good bit longer then the box suggested.Įdit: Since redditors love being needlessly pedantic, "as salty as the sea" isn't meant to be taken literally. It felt like it took several extra minutes, but to be fair there were plenty of other variables. Besides, the amount of salt you'd have to add to water to significantly change it's boiling point (meaning by 5 or 6 degrees) is so high the pasta would be inedible. I generally follow the "as salty as the sea" logic, so I add enough salt to pasta water that the water vaguely tastes like sea water. New to reddit? Click here! Get flair in /r/science Previous Science AMA's Repeat or flagrant offenders will be banned.Comments dismissing established findings and fields of science must provide evidence.Criticism of published work should assume basic competence of the researchers and reviewers.Non-professional personal anecdotes will be removed.No off-topic comments, memes, low-effort comments or jokes.All submissions must have flair assigned. ![]()
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