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Peter A

In article <_Bbli.2050$YH3.1110@trnddc08>,
says...
> Phil wrote on Wed, 11 Jul 2007 16:01:14 -0500:
>
> PE> Chefs add quite a bit of salt to the water to achieve this.
>
> PE> The food being cooked does not take on a lot of this salt
> PE> during the cooking process.
> PE> Boiling Points of Water
> PE> From the book Kitchen Science by Howard Hillman
> PE> Salt: Salt, sugar, and practically any other substance
> elevates
> PE> the boiling point and therefore shortens cooking time. The
> PE> difference in temperature between unsalted and salted water
> PE> (one teaspoon of salt per quart of water) is about 1° to 2°
> PE> F, a difference that can be critical in cooking situations
> PE> demanding exactness.
>
> I haven't got time today to calculate it but either you or
> Howard Hillman are way out!
>

I defy anyone to provide documented evidence that 1 or 2 degrees f make
a meaningful difference in any cooking.

For example, water at 1000 feet altitude boils at about 2 degrees f
lower than at sea level. Has anyone ever seen a recipe that has
different timing for 1000 feet?

No.

--
Peter Aitken