Thursday, August 07, 2008


By the way, it turns out that salted water boils at a (ever so slightly) higher boiling point than plain water.

Yep, salted water gets colder and hotter--it'll freeze something or boil it faster. It's like those words that mean one thing and also the opposite (you know, like livid?). Though evidently, the impact on the boiling point is not nearly so impactful on your cooking time as on your cooling time. Oh well.

So, if it's pasta for dinner--salt the water and cover the pot (which can cut boiling time by as much as half).

If that's not enough, the Salt Institute (did you doubt it?), has a veritable plethora of tips on the uses and benefits of salt, including:

Improving coffee - A pinch of salt in coffee will enhance the flavor and remove the bitterness of over-cooked coffee.

Testing egg freshness - Place the egg in a cup of water to which two teaspoonfuls of salt has been added. A good egg sinks; a doubter will float. (If we could only try this with our dates.)

Preventing mold - To prevent mold on cheese, wrap it in a cloth dampened with saltwater before refrigerating.

Color-matching nylons - Good nylons that don't have a match can be made the same color by boiling them a few minutes in a pan of lightly salted water. (Which begs the question of what to do with bad nylons. Put them in the corner?)
Salt. Is it in your kitchen?

No comments: