Timeline for Why should one boil water over medium-high heat for pasta?
Current License: CC BY-SA 3.0
4 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Jan 9, 2017 at 13:44 | comment | added | dlb | "Hot Spots" at the bottom of the pan would be the metal of the pan itself. Though the water itself will not go noticeably above 212F/100C, the pan itself will. This happens at medium high as well, just not a high. Not really an issue, unless say the pasta or anything else being cooked in the water happens to stick or sink, then it is going to be prone to scorching and sticking. Lower heat temps do not eliminate this, but do reduce the chances. Normally though I would want the heat high enough to maintain boil when the temperature shock happens by adding items. | |
| Jan 9, 2017 at 11:12 | comment | added | rumtscho♦ | @Catija that other answer is wrong. You can simmer pasta perfectly well at less than 212 F, I have done it frequently. Now simmering is not boiling, but it wouldn't be the first time that a recipe writer mixes up the terms, especially nowadays when user-submitted recipes abound online. OK, "bring water to boil" is unlikely to also include simmering in this exact recipe, but MeltedPez's argument is valid in principle, it wouldn't be that surprising to come over a recipe which aims at simmering the pasta. | |
| Jan 9, 2017 at 2:38 | comment | added | Catija | Water won't boil (under normal circumstances) at a temperature lower than 212 F. As noted in another answer here, pasta water definitely needs to be at a full boil so that the water is evenly heated (soft boils are only at 212 near the burner and not at the surface) so I'm not sure how your third point applies. | |
| Jan 9, 2017 at 1:30 | history | answered | MeltedPez | CC BY-SA 3.0 |