What's the point of adding salt to boiling water when cooking? Tiny bit of salt can't raise the boiling point of few litres of water. Is it just a meme?
http://lmgtfy.com/?q=seasoning+water
to dissolve it into the water so it seasons the food you cook in it.
It salts the food while it's boiling?
>>7634621
For flavoring the food.
actually it lowers the boiling point making it boil slower
It also manipulates the boiling point or freezing point. Generally speaking solutions have a greater ability to store energy than pure water.
>>7634636
the amount of salt required to make that much of an impact would make any food cooked in it inedible.
>>7634627
Why don't you add it after it's done? That's just stupid
>>7634636
Sure, but the amount the BP or FP is changed is so tiny it's negligible. The real purpose is simply to season the food.
>>7634643
So the salt is absorbed by the food while it cooks. Pasta, legumes, etc, soak up a great deal of water during the cooking process. The idea is to get them to soak up salty water so the seasoning gets inside the food, not just crystals on the outside.
>>7634643
salting the surface of your food at the end is different to cooking the food with salt. if you're doing it for seasoning the food will absorb it more evenly but there are also many other reasons to salt your food, it affects both flavour and texture in many ways.
>>7634621
Typically you salt water for things that will absorb it like potatoes, rice, or pasta (especially if it's been dried). Next time you cook dried pasta try weighing it when it's dry and then again when it's cooked and drained. If the water wasn't salted, the flavour of the pasta can be diluted by unseasoned water.
Just sprinkling salt over cooked pasta before adding to the sauce wouldn't work as the salt would dissolve in the sauce and just make the sauce saltier.
The amount you salt the water should depend on how much water you expect it to absorb. Rice absorbs every drop for some cooking methods so only a small amount should be used. Potatoes only absorb a little so you can afford to salt the water quite generously depending on the size of the cut. More info on this here: http://www.seriouseats.com/2014/05/how-salty-should-pasta-water-be.html
>he doesn't blanch his greens in salted water.
>>7634621
I bet you put oil in the water when you cook pasta too, don't you.
>>7634676
i do. why the fuck not? I like seeing the greasy bubbles on the top of boiling water. When I was in prison I taught everyone to salt and oil the water. I was so happy I was in charge of the kitchen there. This was second nature to them. Also, made them put mayo on the outside of the grilled cheese, just because. I don't even do that.....just funny to make people do useless things...
>>7634682
>why the fuck not?
Because it doesn't achieve anything other than creating a fire risk if the pot were to boil over.
>>7634688
no. no it would not. a bit of olive oil is diluted enough to be no hazard
>>7634694
Regardless, it's a pointless thing to do. The oil has no effect on the cooking of the pasta.
>>7634699
>just funny to make people do useless things
you don't read well do you
>>7634682
lol. this is why people learn to do things stupid ways....
if you used an emulsifier for the oil would you end up with greasy noodles? has anyone done this?
>>7634682
mayo on the outside of grilled cheese is a thing though
>>7634748
Maybe. I have no idea what would happen if the oil got into the pasta while it was still hydrating. It might not cook properly.
>>7634714
Different anon here. To be fair, it would only be at a maximum of 100 degrees Celsius, so nowhere near hot enough to ignite in contact with a flame (at least, I don't think so).
>>7634779
hotter cooktop hotter burner
>>7634714
olive oil is not going to cause a fire if it spills out with a bunch of water on a stove top....
>>7634794
I have seen it happen in my college dorm kitchen.
Oil splashes out from the pot, falls onto the hob, bam: instant flame.
>>7634794
https://www.youtube.com/watch?v=v3F4c5o4J7M
>>7634682
This is bait? Oil residue on the drained pasta makes the surface much less sticky. Sauces don't coat it as well. Ends up being slimy worm noodles slipping around in a puddle of sauce like a can of SpaghettiO's. You'd have to slurp it up with a spoon to get a good ratio of pasta and sauce in the same bite. That's a pretty good reason why not to do this for most people.
>>7634682
>When I was in prison
Wtf, opinion discarded.
>>7634818
>Never a fire.
Sure. And I've driven drunk plenty of times...never a wreck. Does that mean that drunk driving is a good idea?
>>7634688
The starch is actually enough to cause that on its own.
Source: My burned up stovetop.
>>7634682
Jamal go back to work pls
why does based ramsey say you should add oil to the pan then? he says it stops the pasta sticking together.
I know it floats on the surface, but he must have a reason.
>>7635280
>he says it stops the pasta sticking together.
That's a bad thing. If the sauce is all slippery with oil then the sauce won't adhere to it properly. Best method is to par-cook the pasta in boiling water, and then finish cooking it in the sauce.
>>but he must have a reason.
Not really. Ramsay is classically trained in French cooking. That's his real area of expertise. He's not exactly an expert in other cuisines.
>>7634670
I can learn something from this cesspool
>>7635295
you'd think he would be able to see that oil floats on top of water though.
>>7635312
You would. You'd also think he knows that "searing" does not "seal in juices" just as easily. But he still repeats that "seal in the juices" crap.
>>7635330
Also keep in mind that a lot of classical kitchen training--especially in France--is simply about doing what you are told. If Chef tells you to do something, you don't question it, you do it. You act like a robot. He may we be in a mindset of "this is how I learned it so this is how I do it" with no thought as to if it makes any sense or not.
>>7634627
Look up the word brine you troglodytic cum recycler.
>>7634631
Not significantly. And I mean that term scientifically.
