Since it`s a bit misleading. Salty water boils slower since a higher temperature is needed.
Also if you boil pasta you should get the water to ~sea water saltieness
Edit: It seems I was quite wrong (about the saltieness not the boiling point). The upper tollarable limit seems to be aroud ~2 % salt while the sea has around 3.5 % salt.
Let me start by telling you one very important thing: Never, ever, ever make your pasta water as salty as the sea. That is the worst advice anyone can give. It is repulsively, inedibly salty. Frankly, 3% salt is also way too salty.
Sorry, but you are not adding seawater level salty water to your pasta. You might think you are, but you definitely are not. The water should be very salty, but seawater is very very very salty.
Something that always confused me, as the water seems to react with bubbles when I throw salt into it. My theory is that little amount of energy gets released when the ion grid structure is broken up, but still boiling point is higher for salted water. Could absolutely be bullshit… maybe someone can explain?
Edit: Thank you all guys for taking the time to explain!
It’s likely nucleation. Basically, the water wants to boil, however it can quite get over the hump to produce a gas bubble. When you add salt, the surface acts as a nucleation point. Once the bubble forms, it grows rapidly, often splitting and forming more.
You see this effect at the other end too. Supercooled water will remain liquid, until something becomes available to crystallise around. When this happens, the whole lot will freeze in seconds.
The salt can help “seed” the boiling, by providing nucleation sites for the bubbles to form. So, you end up with more bubbles, but they are smaller. Of course, this effect is only applicable before the salt finishes dissolving, so you’re only going to notice it if you throw salt in when the water is already boiling or close to it. Chemists will use boiling-chips (little rocks that don’t dissolve) for a similar reason to ensure a smoother boil (smaller bubbles means less splatter, assuming you put them in at the beginning… you definitely don’t want to add boiling chips after things are already hot or you’re gonna end up with even more splatter than doing nothing).
There are certainly energetic effects caused by the dissolution of salt crystals, but unless you’re starting with deionized water or using a crazy amount of salt, the effect is gonna be pretty negligible.
The boiling temperature doesn’t matter when boiling pasta. Idk what the exact question here would be but here’s why we salt pasta water (in a chef btw) :
Yes, oil helps pasta from sticking, you don’t add it to the pasta water though, you add it afterwards and toss the pasta around. Stir your pasta well when adding to boiling water and some olive oil right after draining and you’re good.
The reason why pasta water is salted and if done well, very heavily, is that unlike any other product you buy, there is no salt in pasta. This is currently in large part for the historical reason the unsalted pasta dries quicker and better. It was therefor much easier to salt the pasta water when cooking pasta then before you dried it. Also the reason why the water needs to be sea water salty, because most if it will be discarded after cooking.
These days I’m sure we could make dried pasta with salt in it but we still just don’t do that cuz of convenience and tradition. The potential difference in temperature salted vs unsalted water has is truly neglectable in a cooking scenario, you can easily cook your pasta in water of 90c instead of 100, it would just take a minute of two longer
Since it`s a bit misleading. Salty water boils slower since a higher temperature is needed. Also if you boil pasta you should get the water to ~sea water saltieness Edit: It seems I was quite wrong (about the saltieness not the boiling point). The upper tollarable limit seems to be aroud ~2 % salt while the sea has around 3.5 % salt.
You absolutely should not boil pasta in sea water saltines levels, it would be ridiculously salty.
It seems I was wrong. Sorry.
Well I found the person with the bland pasta :D
https://www.seriouseats.com/how-salty-should-pasta-water-be
Sorry, but you are not adding seawater level salty water to your pasta. You might think you are, but you definitely are not. The water should be very salty, but seawater is very very very salty.
And I found the person with the bland sauce.
:D fair
That one and every single italian restaurant that I have been in the whole world, including Italy.
If the pasta was boiled with sea water like salt levels, I would definitely notice it, holy shit.
Something that always confused me, as the water seems to react with bubbles when I throw salt into it. My theory is that little amount of energy gets released when the ion grid structure is broken up, but still boiling point is higher for salted water. Could absolutely be bullshit… maybe someone can explain?
Edit: Thank you all guys for taking the time to explain!
It’s likely nucleation. Basically, the water wants to boil, however it can quite get over the hump to produce a gas bubble. When you add salt, the surface acts as a nucleation point. Once the bubble forms, it grows rapidly, often splitting and forming more.
You see this effect at the other end too. Supercooled water will remain liquid, until something becomes available to crystallise around. When this happens, the whole lot will freeze in seconds.
The salt can help “seed” the boiling, by providing nucleation sites for the bubbles to form. So, you end up with more bubbles, but they are smaller. Of course, this effect is only applicable before the salt finishes dissolving, so you’re only going to notice it if you throw salt in when the water is already boiling or close to it. Chemists will use boiling-chips (little rocks that don’t dissolve) for a similar reason to ensure a smoother boil (smaller bubbles means less splatter, assuming you put them in at the beginning… you definitely don’t want to add boiling chips after things are already hot or you’re gonna end up with even more splatter than doing nothing).
There are certainly energetic effects caused by the dissolution of salt crystals, but unless you’re starting with deionized water or using a crazy amount of salt, the effect is gonna be pretty negligible.
It’s just adding a bunch of extra surface area so the bubbles form on it. Like mentos and coke. https://youtu.be/QW7r2RHt6tY
The boiling temperature doesn’t matter when boiling pasta. Idk what the exact question here would be but here’s why we salt pasta water (in a chef btw) :
Yes, oil helps pasta from sticking, you don’t add it to the pasta water though, you add it afterwards and toss the pasta around. Stir your pasta well when adding to boiling water and some olive oil right after draining and you’re good.
The reason why pasta water is salted and if done well, very heavily, is that unlike any other product you buy, there is no salt in pasta. This is currently in large part for the historical reason the unsalted pasta dries quicker and better. It was therefor much easier to salt the pasta water when cooking pasta then before you dried it. Also the reason why the water needs to be sea water salty, because most if it will be discarded after cooking.
These days I’m sure we could make dried pasta with salt in it but we still just don’t do that cuz of convenience and tradition. The potential difference in temperature salted vs unsalted water has is truly neglectable in a cooking scenario, you can easily cook your pasta in water of 90c instead of 100, it would just take a minute of two longer
I completly agree just wanted to point out you will actually increase the boiling point of water when adding salt. Not decrease.
A small amount of salt has a nearly negligible effect on boiling temp. Salting pasta water is for flavor.