Cooking Tips Thread

>professor

>she

Women belong in the kitchen, not at a university. Barefoot and pregnant. Let me guess, shes got a PhD. in home economics, and is a top contributor on Allrecipes comment section?

>>8657106
Good to see those tax dollars go to use

>>8657124
She's has a PhD in chemistry you misogynist and she shared this useful tip she learned in grad school. What have you done with your life?

>>8657136
>had to go to grad school to learn to salt pasta water

>>8657124
Oh great, another woman falseflagging so she can get offended at herself
>>8657136
There we are

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>>8657138
The classic steorotypical "I knew that all along" anon, fucking kek you have no knowledge of molecular ions and salt molecules, and you probably didn't know of this trick. Get off your pedestal

not OP but if you fill the pot with hot water instead of cold it boils faster because it starts off a little hotter already

>>8657220
not this anon but if you fill the pot with cooked pasta instead of raw it cooks instantly because it starts off cooked already

>>8657225
not either of these people but if you put the cooked pasta on a plate then you don't need to get the pot hot

>>8657106
I'm not those people, but if you eat before you cook, you dont even need to cook

>>8657220
>>8657225
>>8657247
not any of you but if you eat your own shit you dont even have to get out of bed most days

>>8657106
>i wont go into technicals
i don't understand
>salt molecules
>salt

>>8657258
OP here. Not sure if this is bait but I'll explain since you asked.

I assume you know what salt is.

Salt molecules however are akin to the little grains of salt you would get if you grinded up table salt. The smallest piece of salt you could possibly see. They have molecular ions which bind to the starch of the pasta

>>8657106
>first time

nigga people have been doing that shit for hundreds of years. it pains me to know that yet another soul has been eating unseasoned pasta for years.

>>8657265
thanks for the explanation, though i dont think you quite got the original message

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>>8657341
>he doesn't believe in molecules

This is a fucking joke, right?

>>8657359
Make a thread on /sci/ saying that I dare you

>>8657254
can anyone confirm if this works or not?

>>8657265
>Salt molecules however are akin to the little grains of salt you would get if you grinded up table salt. The smallest piece of salt you could possibly see. They have molecular ions which bind to the starch of the pasta

Where did you copy and paste this from? The word "however" makes it seem like there was some explanation going on beforehand.

>>8657149
you add salt to the water for flavor anyway, dumbass

>>8657390
shiteater here, can confirm

>>8657391
No I explained my professor's salt ion theory on /sci/ the other day and they were impressed

>>8657142
>>8657411
Samefag detected

>>8657146
>>8657421
>muh false flag
Nope. Get destroyed bigot

>>8657355
Reread ionic bonds
In water, there are no salt molecules, as the Na+ and Cl- ions dissociate

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>>8657435
>>8657421
>>8657146
Forgot the pic

>>8657106

Over cooking pasta is what causes pasta to stick. If your noodles stick it's because you cooked them too long you dumb fuck.

OP, this is 4chan. If you don't support your argument with evidence you are guilty until proven innocent.

>>8657355
>He doesn't know the difference between covalent and ion bonds
LMAOing @ your life

Its another one of those

>/ck/ can't do science
Threads

>>8657435
>wow I can press F12
Go make up some more problems and blame you being a shit person on them

>>8657450
Fuck you I don't know how to F12 proxy or whatever that trick is. You're in denial that misogyny exists

>>8657106
I found this loop hole a while back... Bring a bunch of steaks and bananas to the self checkout at walmart, enter the banana code for everything and you'll get steaks for next to nothing instead of 12.99/lb or whatever ridiculous price they're charging.

>>8657106
>>woman false flagging to be offended by herself
normally i would agree with you but I am almost certain op is saying this in such a way to invite trolls. Even if they where serious, they wouldn't say things in this exact way. normal people don't talk about advice from friends like this.
>>8657149

>42 / 5 / 20 / 1
>no Knorr™ Chicken Stockpot

maybe there's hope for this shit board after all

>>8657437
Equilibrium can be offset by more NaCl than can dissociate in your solution. Not that it matters. I feel faggy now.

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>>8657124
>le ironic misogyny

>>8657149
>molecular ions
>NaCl
Fuck you, you chemistry-illiterate bitch.

Ironically, I'm posting this from pittcon.

>>8657220
Drinking and cooking from the hot water tap is bad for your health.
Both because of shit in your hot water cylinder and because hot water is more likely to contain metals from the pipes which it picks up on the way such as lead.
idk if it's very small ammounts or not but you shouldn't make a habit of drinking/cooking with water from the hot tap.

>>8657149
>molecular ions
>salt molecules

holy fuck, even high school kids know this
Too bad your shitty, degenerate education system in burgerlandia led to this.

>>8658850
>been doing this nearly my whole life

Whelp, there's another thing to add to my list of anxieties and what ifs.

>>8657106
>salt molecules
>professor
>she

She means "ions," and don't lie. She's a women's studies professor, not chemistry.

>>8657265
>Salt molecules however are akin to the little grains of salt you would get if you grinded up table salt. The smallest piece of salt you could possibly see. They have molecular ions which bind to the starch of the pasta
You have NO CLUE what you're talking about.

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>adding random particles prevents bonding
wow who could have guessed

gee is that why they throw cheap salt on icy roads to prevent water from boding into ice?

[spoiler]tfw took the bait[/spoiler]

>>8657106
I asked about this on here about a week ago and someone said chefs salt the water so the pasta absorbs the sodium

Seriously now, why do Americans seem to have so many problems with cooking pasta? sometimes I feel like I am being baited

Adding salt to water makes it boil faster.

If youre cooking red cabbage and hate when it turns "blueish" and loses flavor, add vinegar before cooking. It also works with dark/colorful greens too. Balsamic vinegar and bacon is goat

OLIVE OIL
SALT AND PEPPER
OLIVE OIL

>>8659830
there are enough impurities in tap water that adding one more impurity in the mix doesn't really significantly shorten the boiling time.

You've tried to add salt to ice water yeah? It lowers the freezing point of the water so it can get colder -> so the water gets colder because of it. That's why you see retarded trends challenges online where they tell you to put salt on your hand and hold an ice cube to it, it causes frostbite.

Adding salt to the water does the same thing here and makes the water boil faster, plus it adds taste to the pasta.

>>8660031
>and makes the water boil faster
Adding salt will make pure h2o boil faster. Adding salt to tapwater will raise the boiling point if anything.

>>8660046
Google it if you don't believe me, it's true either way.

>>8660046
Which means the pasta will cook faster dipshit

>>8660053
Ok sure, but a higher boiling point absolutely does not mean 'the water boils faster'.

>>8660051
You google it if you don't believe me. Even if you want to be absurdly correct and say "a teaspoon of salt will make your 4 litres of tapwater boil 1.5 seconds faster" you may be right on a technical level but practically it's no different and also you'd be a huge cunt.

>>8657124
I'm going to bet you're a woman.

>>8657453
Oh it exists. It's perpetuated by women. Men who are so blatantly sexist tend to not get women and go extinct.

Women who put down other women can often make themselves look superior.

Most often, men are chauvinistic. They believe than women need to be protected and cared for and as a man they have a duty to do so. A chauvinist would never blatantly insult a woman, it's too cruel and unsightly.

>>8660046
>>8660053
Okay, let's back off a minute.

Adding salt will raise the boiling point of water.

This will raise it's maximum temperature.

This in turn will cause it to cook the spaghetti faster.

Correct?

Cause it seems like we're saying the same thing and arguing about it.

>>8660638
yeah, my chem teacher walked me through the math. Turns out, raising the temperature 10 degrees would exceed the soluability of salt in water.

>>8657106
the spaghetti looks like it's having a bath and it's super comfy

>>8660627
>Men who are so blatantly sexist tend to not get women and go extinct.
This is nowhere near true. Plenty of chads who get laid all the time are hugrly sexist, they just hide it around the women they want to fuck.

>>8660730
Hiding a belief is the same as knowing it's wrong.

>>8657124
What if it's a kitchen university?

>>8660737
>Hiding a belief is the same as knowing it's wrong.
You mean how atheists in Saudi Arabia know they're wrong? People hide beliefs because they're not accepted, not because they're wrong.

>>8657106
So I know everyone is calling you a faggot, and truth be told you probably are one, who the fuck thinks they're going to argue anything slightly pro feminist on 4chan?

But you're telling me ionised NaCl binds to the pasta? Where abouts? Pasta is mostly starch, which is alpha glucose polymers. Where the fuck are they gonna accept an ion? And how does an ionised NaCl stop a hydrolised glucose from binding to another hydrolised glucose? And does this mean it only works with highly ionised salt? What if I deionise the salt? I'm honestly interested.

>>8657265
Also that's not what a salt molecule is. A salt molecule is just one Na and one Cl atom bound together with an ionic bond.

>>8660632
no dummy it fucking LOWERS the boiling temp. Thats the reason they put salt on snow, to lower the melting point, so the snow will turn to liquid at a lower temp.

>>8660835
baka.

>>8660835
That's really not how it works. Salt increases intermolecular bonds while interfering with crystalization. As a result, salt increases the boiling temperature marginally while dropping the freezing point massively.

You can check this by boiling some water and putting some salt in as soon as it stops boiling. If it boils after you add the salt but no additional heat then the boiling point must have dropped. If it's currently boiling and adding salt slows down or stops the boiling then the boiling point must have risen. Check this for yourself if you wish.

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First time I tried this for home made mac and chease, milk chease, oil, butter in the pyrex, boiled noodles underneath. It worked.
Am I a mad man or a genius?

>>8660835
Imagine being this dumb.

>>8661341
The cheese would either dry to a crisp or burn.

>>8661449
Yeah but this way i get to cook noodles and cheese at the same time

OP here

>>8659212
I'm from the US you dip

>>8659390
Dude she teaches chemistry that'a where I learned this trick. Have you never had a female science professor ever?

>>8660807
It prevents bonding the starch from bonding to other starch, that's the point. It keeps the pasta from sticking together. Same principle with road salt See post >>8659440

>>8660632
It increases the point at which the water will boil and therefore will cook the pasta faster, but it will also take longer for the water to reach that higher temperature.

I need tips for cooking on an induction burner, anytime I try cooking chopped potatoes it sticks to the pan even though I use oil, help? :(
I have a magnetic pan that says it's for induction so idfk what I'm doing wrong

>>8663983

You're trying to flip the potatoes before they have fully cooked. Wait until the bottom layer cooks then it will release itself from the pan and will flip with no problem.

>>8663983

Use a non stick pan if that this shit at cooking.

Alternatively pre-heat the pan properly without any oil, when at temp add the oil in, swirl round then add the potatoes. Never put food in a cold pan then put the pan on the heat, guaranteed sticking, unless its teflon or something.

I always wanted to make some past with some sea water just to see if there's any difference.

>>8657106
To an extent. The amount of salt you would need to keep every single piece of pasta from sticking to anything would basically make your meal inedible, essentially enough sodium and chlorine ions to keep all of the hydrogen and oxygen binding points on the starch busy... I really don't feel like running numbers right now, especially on arbitrary amounts of pasta that I'd rather just eat, but it would require a lot of salt. As I pointed out, enough to alter every surface molecule of every noodle. The temperature and time this would take would also probably turn your pasta and water into goop.

>>8657437
Not all of them. It depends on the conditions, but some amount of salt will tend to stay salt, especially past saturation levels (which you'd need to be at to ensure there's enough ions to mangle your pasta before it boils into oblivion)

>>8657445
Cooking pasta in water is what causes it to stick. It gelatinizes, and these gelatinized surfaces have an affinity for each other/themselves. The best way to keep it from sticking is to keep it moving, or limit the amount of contact time between starchy surfaces. Basically boil, drain quickly and stir into sauce. Obviously overcooking allows more thorough hydration and gelatinization, but some has to happen regardless, or you still have hard noodles.

>>8660046
>>8660072
etc
Salt increases the boiling point of water, which makes it boil hotter. It takes longer to boil. The same argument applies here though, you would need to make your meal inedible in order to cause a significant change in boiling point for your pasta water.

>>8657106
i'm gonna use my trip to call you out on your faggotry here m8, salt LOWERS THE BOILING TEMP OF WATER it doesn't magically make pasta not stick together.

>>8657355
>what are ionic and covalent bonds

American education everyone

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>mfw this thread

Hopefully you never graduate whatever clown school you go to OP

t. Chem eng major

>>8665030
>major
Speaking of Clown College, what school are you attending that you have FUCKING TIME to minor in something as an Engineering student?

Second question: why not use something from Ren and Stimpy with that quote?

>>8657106

You put salt in the water to season the fucking pasta.

>All these Americans eating bland pasta

I fucking hate you plebs.

>>8665231
Are you a retard? He never said he was minoring in anything

So let me get this straight. In whatever third world country you're from if you say you're majoring in something it implies you also have a minor? Or can you just not read?

>>8665284
And to raise the boiling point of the water, helping cook your pasta faster

>>8665734
Occams razor. He's obviously mentally retarded and cannot read

>>8665757
I don't know man. He even did the greentext
>major
Fucking unreal

>>8657124
HA HA HA

>>8657220
>if you fill the pot with hot water instead of cold
WHAT IF I FILL THE POT WITH BOILING WATER
will that help to boil water even faster than just hot water
?????????????????????????????????????????????

>>8657383
FUCKING LOL !!!!!!!!!!!!!!

>>8657421
>Like all boards,
even /x/ ?

>>8657106

Salt damages the pot. You should never salt your pasta water, just add tablespoon of very good quality olive oil to the water.

Also you should never leave out the top of the spaghetti noodle like in your pic because the macaroni pasta noodle won't cook evenly.

t. Authentic Italian from Italy

>>8664988
>need to have a name on a Vietnamese Jet Skiing forum

wew lad

>>8666445
Not him but is this bait?

>if you add salt to a boiling pot it won't damage your pot
It fucks up the coloring dumbass aND wears it out because of the strong almost acid like qualities when salt is heated quickly

Also olive oil is delicious in pasta, who the fuck made you authority to declare it "a big no"

>>8657138
lol

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>>8657149

>>8664988
WRONG!
Adding salt into the water increases the amount of ionized dopants in the pot. This increases the number of collisions between the pasta, salt and the pasta-water lattice, keeping the pasta moving and not sticking to each other

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>>8666619
"Post evidence"
>he non-ironically needs to see proof of common knowledge

Take chemistry 101

>>8666678
I already gave you the reasoning on a quantum scale. Perhaps an upboat based aggregator would better suit your dumb dumb echochamber needs

>>8666694
It's not my reasoning, its a fucking fact. Read a book, nigger

>>8666666

boring sextuplets

>>8666666
OP here. This guy gets it, also those digits

>>8666272
good idea

>>8660627
>men who are sexist go extinct.
this is a feminist wet dream honey but it's not true, why do you think theyre all so fucking whiny and demonize male on female sex? its because they want these guys to die out

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>>8660627
as an addendum, I have known very successfully proginated sexists, my father is one of them, one of my best friends could have been one of them despite being a near cripple (they used protection), and there are many more.

Women either like the attention or they don't ever know because the guy wont say it to their face knowing we'd act irrationally.

>>8657359

words don't exist, merely chains of letters

>>8660835
A product of the United States public school system, everyone. A quiet applause for the retard. Not too loud, now... we don't want to spook him.

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>>8657124
kek

boil your water in a kettle before putting it in the pot

water boils faster in the kettle

>>8657124
This post is responsible for the murder of literal millions of microscopic unborn babies.