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Pasta, water and salt - Forno Bravo Forum: The Wood-Fired Oven Community

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Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Pasta, water and salt

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  • Pasta, water and salt

    This relates to baked pasta dishes (which work great in a wood-fired oven) -- I know you are supposed to bring your water to a boil before you add the salt (and then the pasta). My question is why? Does it have to do with salt lowering the water temperature and slowing down the boiling process?

    James
    Pizza Ovens
    Outdoor Fireplaces

  • #2
    Re: Pasta, water and salt

    Supposedly undissolved salt can pit stainless steel, so if you add salt after it comes to a boil it dissolved right away...
    My Oven Thread:
    http://www.fornobravo.com/forum/f8/d...-oven-633.html

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    • #3
      Re: Pasta, water and salt

      OK, you're sending back to chemistry 101. You are right, salt dissolving in water is an endothermic reaction - it lowers water temperature. For the purposes of salt in a large pot of water I think this effect is insignificant. Salted water also has a slightly higher boiling point. Again, I think this is insignificant. When you add salt to boiling water the crystals of salt form a nidus for water vapor bubbles to form - this is why the water appears to boil more rapidly when you add salt - this is modestly cool to see (but not really much to talk about compared to plasma in the dome of the oven) and this rapid bubbling may be responsible for the short calming of the boil after adding the salt. The best reason to add the salt after the water starts to boil? I suspect tradition.

      Marc

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      • #4
        Re: Pasta, water and salt

        I salt the water when it is cold - for both pasta and potatoes. Maybe that's why my SS spagetti pot has little rust spots on the bottom???

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        • #5
          Re: Pasta, water and salt

          Drake's right. It'll stain then pit the pot if you add it to cold water.
          Rick
          View my pictures at, Picasaweb.google.com/xharleyguy

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          • #6
            Re: Pasta, water and salt

            no chemistry here..as grandma always said..a little salt to help keep the water from boiling over and a little oil to keep it from sticking

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