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Yes, salting water is meant to give it flavor, not speed up the cooking process. According to my husband (chemical engineer), "Salt added before boiling adds places for bubbles to form by way of adding surface area; after the salt dissolves into the water, it raises the boiling point. Salt should only be added to cooking water if it is needed to add flavor." So--you'll see bubbles sooner, but it's not really boiling yet. I actually love adding my salt when it's really near to the boil just to see the rush of bubbles.
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If I am not better, at least I am different. --Jean-Jacques Rousseau
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