If my google-fu and living alone skills have taught me anything, the density of seawater is just making sure you boil the water with salt.
You are suppose to salt the water before boiling most ingredients, as the salt gives it more flavor and because salted water has a higher boiling point, the water will be hotter, which in turn cooks the pasta better.
If my google-fu and living alone skills have taught me anything, the density of seawater is just making sure you boil the water with salt.
You are suppose to salt the water before boiling most ingredients, as the salt gives it more flavor and because salted water has a higher boiling point, the water will be hotter, which in turn cooks the pasta better.
My wife is a chef, and you got gold star mate.
Though "as dense as sea water" is a little overboard. I put maybe half a teaspoon for twice what it looks like Reimu's got.
As my understanding goes, and I'm by no means a specialist, some pastas/dried noodles do need to be boiled in really salty water. So they don't just stick to gether after you boil them. And as my understanding goes, you dip them in cold water afterward too.
(But in modern cooking materials tale care to look out for ...)"... It may seem that stainless steel cookware is indestructible, but something as simple as salting your pasta water the wrong way can have your pots reaching the end of their life much sooner than they should. It's likely you'll use your trusty pots to boil pasta water at some point, so listen up to avoid this irreversible mistake.
If you're a fan of pasta making, you know it's important to season your pasta water with salt generously, but, did you know that you shouldn't add your salt to the water before it starts boiling? If you are frequently adding salt to cold water in your pot, it's possible this action can result in something called pitting.
Pitting is a form of rusting in which the stainless steel surface is damaged by the salt. This occurs when the pot's once protective layer of chromium oxide starts to break down, and it often forms many tiny circular indents across the stainless steel surface. However, salting at the right time can prevent this because it ensures the salt will dissolve right away rather than settling at the bottom.
