When salting pasta, or Physics and chemistry in your kitchen

Women’s website “ToKnow365.top” together with the publishing house “Mann, Ivanov and Ferber” today is shared with the hostess an excerpt from a book by Robert wolke , “what Einstein told his cook. Physics and chemistry in your kitchen”.



It would seem that such a complex — to boil the pasta? Any woman who does not even belong to the category of “super-kulinarok”, will easily cope with this simple matter. But no, here there are subtleties.

As well as many other simple recipes that we used to bring to life in your kitchen every day. Since cooking is a combination of physical and chemical processes which we never think.

This is what will be discussed in informative and useful book “what Einstein told his cook”.

So, read!

“Almost every cookbook advises us to salt the water in which we cook pasta or potatoes, and we dutifully performed this action, no questions asked. Meanwhile, there is a very simple reason to add salt when cooking: it enhances the taste of food, as well as with any other method of cooking.

At this point, every reader who has not slept in chemistry class in school, you know, “But adding salt to water raises the temperature of its boiling point, so water will boil hotter and the food is cooked faster.”

So readers I put five in chemistry, but three — cooking.

This is true, the addition of salt in water or adding anything (later I’ll explain more) — really will make the water boil at a higher temperature than 100 °C (at sea level). But in cooking, this temperature increase does not play any role.

Chemist will tell you that adding a tablespoon (20 grams) of table salt to 5 liters of boiling water for cooking 0.5 kg of pasta will raise the boiling temperature by 0.07 °C. This achievement will reduce the cooking time of the food for a second or two.

And since I am still a Professor, I feel downright obligated to tell you why salt raises the boiling temperature of water.

In order to boil away, that is, to become water vapor, water molecules must escape from the ties that bind them to other liquid “brethren.” To break out of these chains using high temperature is quite difficult, as the water molecules hold on to each other strongly enough, but if the water is any clogging up her alien particles, it is even more difficult, as salt particles (or, scientifically speaking, ions of sodium and chlorine) or other dissolved substances can interfere with this simple.

Therefore, water molecules need to obtain additional energy in the form of high temperature to escape into free flight.

Now back again to the kitchen.

Unfortunately, the issue of adding salt to water for cooking pasta even more superstitions than in the misconceptions about the boiling point. The most frequently cited stories is coming across even in the most respected cookbooks — tell us about when you should add salt to the water.

One of the new cookbooks argues that “traditionally salt is added to boiling water before adding pasta”. The book then warns that “adding salt to boiling water may cause unpleasant taste”.

So the recommended sequence is: 1) to boil, 2) add salt 3) add the pasta.

And another cookbook advises us “to bring water to a boil before adding salt or pasta”, but says nothing about what immediately comes to mind: what to put in the pot first salt or the pasta?

The point is that since the pasta is already cooked in salted water, then there is no difference, boiling water before adding the salt or not. Salt is quite readily soluble in water, be it lukewarm or hot. And even if not immediately, then soon it will still dissolve due to the rapid displacement of water when boiling. Dissolved in water, the salt has “not remember” anything about the time nor about the temperature when it is dropped in water or at what temperature it happened 100 or 50 °C.

Thus, adding salt may not affect the taste of the pasta.

Add salt whenever you want, just don’t forget to do it — and the pasta will be unpleasant to the taste.”


Excerpt from the book what Einstein told his cook was officially granted by the publishing house “Mann, Ivanov and Ferber” site “ToKnow365.top“
All rights to the book belong to the publishing house “Mann, Ivanov and Ferber”.

The book can be purchased at the publishers website.

When salting pasta, or Physics and chemistry in your kitchen





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