Pasta Cooking?
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Posted on Sunday Mar 20, 2011 at 8:44 PM  
Hey Allen, I was watching a cooking show this morning and the lady on there cooking said you should never salt the water until it comes to a rolling boil or just about the time you add your pasta. I have always put salt in the water right when I put it on the stove. Would you know why you should not add salt to your water until it comes to a boil?
Posted on Sunday Mar 20, 2011 at 9:26 PM  
Jason, if they taught me this one in college, then I've forgotten why. I just did a little Google research, and came up blank. I'll put a feeler out on a cooking website that I'm a member of, and see what kind of responses I get.

FWIW, I end up doing about 50/50, usually adding salt before it boils, but many times forgetting, and adding the salt after it boils. I never notice a difference between the two.
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Posted on Monday Mar 21, 2011 at 8:05 AM  
Ok, apparently it has to do with chemistry and rusting. Stainless steel pans will react with the chlorine in salt, and cause the steel in the alloy to rust. Adding the salt when the water begins to boil lessens the time the chlorine can react with the metal. It also has something to do with the amount of dissolved oxygen in the water, which decreases as the water heats up.

FWIW, I use an enameled pot to cook pasta in, so it doesn't matter when I add the salt.
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Posted on Monday Mar 21, 2011 at 5:09 PM  
Guess that makes sence!!
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