2006-08-16 12:27:38 · 15 answers · asked by violet b 2 in Dining Out ➔ Other - Dining Out
when restarants where i dine out add salt to water, it raises the boiling point, so the water takes longer to boil. since it gets hotter, things in it will cook faster.
2006-08-16 14:35:49 · answer #1 · answered by Anonymous · 1⤊ 0⤋
Time to pick a winner and retire this question. Of the answers given some do come close to being correct. Water will not boil faster with salt and it will not boil hotter. Boiling is 212 degrees and with salt you can reach 212.01 degrees. Can also happen without salt if you use a salamander burner. Super hot burner. So - in fact - salt makes so little difference the only reason it is used is for taste. It is a flavor enhancer more so than a separate taste in fine cooking.
2006-08-17 13:02:54 · answer #2 · answered by Anonymous · 0⤊ 0⤋
Research has shown that by adding salt to the water, it hastens the boiling time by such an insignificant amount that it's basically irrelevant. Therefore, the healthy thing to do is to stop salting your water if you don't want to add the taste (and effects) of salt in your food.
2006-08-16 12:34:09 · answer #3 · answered by SuzeY 5 · 0⤊ 0⤋
No. Water boils at 212 degrees F or 100 degrees C if it is pure. Any substance disolved in water makes it boil at a higher temperature. I have a degree in chemistry.
2006-08-17 17:54:19 · answer #4 · answered by Big Bama Fan 2 · 0⤊ 0⤋
Salt further to water creates a salt water answer which has diverse traits then water on my own. the two the boiling component, and the freezing component is diverse for a saltwater answer then with water. subsequently they positioned salt on the roads throughout icing circumstances. however the boiling component of water is likewise tormented with the aid of atmospheric rigidity, so the elevation the place you reside would be sure the time it takes water to realize the boiling component.
2016-10-02 04:26:43 · answer #5 · answered by ? 4 · 0⤊ 0⤋
No.
The water will have a higher boiling temperature.
That's why chefs add a little salt when boiling pasta.
It cooks faster.
2006-08-16 12:33:34 · answer #6 · answered by Mitch 7 · 0⤊ 1⤋
Certainly does. It lowers the boiling point of water.
2006-08-16 12:35:37 · answer #7 · answered by egger46 3 · 0⤊ 0⤋
pure water never boils, it has to have some impurity in order to boil
2006-08-16 12:34:07 · answer #8 · answered by melinda w 3 · 0⤊ 0⤋
No, not faster. It will boil at a higher temperature.
This questions was already asked and answered:
http://answers.yahoo.com/question/?qid=1006052406737
2006-08-16 12:32:31 · answer #9 · answered by Plasmapuppy 7 · 0⤊ 1⤋
yes, a little but the main reason is to add taste, to kill enzymes, to prevent discoloration, to sanitize and give a better color and appearance of an ingredient especially for vegetables for presentation.
2006-08-17 06:06:28 · answer #10 · answered by [[_acidteardrop_]] 2 · 0⤊ 1⤋