Cooking pasta with salt and water

On Feb 1, 7:07?pm, Cheryl wrote:

I'm cooking a batch of brown rice as I type. Brought the water, salt
and butter up to a good rolling boil, dumped in the rice, brought back
to boil, covered and turn the heat down to a simmer, and in one hour:
perfectly cooked brown rice!

I get no boiling over, ever.

John Kuthe...
 
On Tue, 1 Feb 2011 22:00:01 -0800, "Julie Bove"
wrote:


Agreed to what? There is no such thing as saltless food... all food
contains some salt... and unless you're drinking distilled water
you're ingesting salt from your tap water, and most all beverges... I
don't think vodka contains salt but I could be wrong... I was always
under the impression that the water portion of booze is distilled
water... anyone know?

Hmm, no sodium but does contain some trace nutrients... vodka is good
for me! LOL
http://caloriecount.about.com/calories-distilled-vodka-80-proof-i14051
 
On Tue, 1 Feb 2011 21:59:21 -0800, "Julie Bove"
wrote:


There is really no way to check unless hooked up to a monitor 24/7...
and then there isn't much can be done about excessive salt without ill
side effects. The human body at times stores more salt than it needs,
and all food contains salt, so there are periods when ones salt levels
are not optimal regardless reading food labels... not quite enough
salt is far more dangerous than too much salt. People on low salt
diets need to be especially cognizant when exercizing and being out in
the sun or even in the shade on warm days. Often times it's healthier
to increase ones salt intake... salt is as important to life as air
and water.
 
"Steve Pope" wrote in message
news:[email protected]...

Wrong, IMO. I learned to cook without salt so always made my pasta without.
Until I learned on various cooking shows that it does need salt. It is MUCH
better with.

I can certainly tell if it is cooked without.

I believe I used it years ago. Can't remember much one way or the other.
 
On Tue, 01 Feb 2011 20:23:00 -0800, HumBug!
wrote:


This is true, in fact the oil will make water boil more violently, it
acts as a pot lid. Kent knows far less about cooking (and everything)
than I do about playing an accordian and I have a tin ear. All I know
about accordians is I like to watch them played by big breasted
Ukraniun women. LOL
http://www.istockphoto.com/file_thu...ckabilly-woman-playing-accordion-on-couch.jpg


Well, it'll still bubble the same, just less likely to boil over.

For cooking pasta I use an 8 qt pot filled with 6 qts of water, at a
full rolling boil it has never boiled over even when cooking two
pounds of pasta. I usually cook a pound and a half because I like to
have left over pasta for the next day (nothing so good as cold
raviolis for breakfast), and I'll put aside a portion of plain for
pasta salad or adding to salads, omelets, and such... I like plain
pasta heated in the pan with sauted veggies. I don't remember ever
cooking less than a full pound of pasta unless it was one of those
sold in a 12 ounce box like bowties, and I'll sometimes measure out a
half pound of orzo to cook with a cup of rice (pilaf). At the rate
the price of pasta is rising it won't be too much longer before it's
all sold in 8 ounce boxes.
 
On Wed, 2 Feb 2011 08:58:31 -0500, "J. Clarke"
wrote:


However obviously you failed elementary cooking.

"The Effect of Sugar and Salt"

"When salt, sugar, or any other nonvolatile compounds are dissolved in
water, the freezing point of the resulting solution is lowered and
it's boiling point raised. We take advantage of this effect by using
rock salt to melt ice on roads, and to freeze ice cream. As far back
as the 18th century, solutions of calcium chloride were used to reach
temperatures of -27? F. (-33? C.). The helpfullness of solutes at the
other end of the scale is, however, more limited. It takes one ounce
of salt to raise the boiling point of a quart of water by a mere 1? F.
A Denverite who wanted to boil water at 212? F. would have to add more
than half a pound of salt to that quart of liquid." [Berk, Z.
Braverman's Introduction to the Biochemistry of Foods, Amersterdam and
New York: Elsevier, 1976]
 
"Christopher M." wrote in message
news:[email protected]...

As long as the salt is added by the half way cooked point it comes out just
fine. You really do need salt otherwise the pasta is quite bland and flat
tasting. The water should have a slightly salty taste too it, not quite sea
water strength.

Paul
 
"John Kuthe" wrote in message
news:dc240253-f40f-44e3-b955-ccdeda70f4a6@p12g2000vbo.googlegroups.com...
On Feb 1, 7:07 pm, Cheryl wrote:

I'm cooking a batch of brown rice as I type. Brought the water, salt
and butter up to a good rolling boil, dumped in the rice, brought back
to boil, covered and turn the heat down to a simmer, and in one hour:
perfectly cooked brown rice!

I get no boiling over, ever.


---
I've only had boil over a couple of times. Both times I used a pan that was
too small.
 
On Tue, 01 Feb 2011 20:40:23 -0800, HumBug! wrote:


so if you put some plain salt on your tongue, you just taste your tongue's
enhanced flavor?

blake
 
Back
Top