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From: dkatz@zaphod.UUCP (Dave Katz)
Newsgroups: net.cooks
Subject: Re: Boiling Water
Message-ID: <240@zaphod.UUCP>
Date: Mon, 13-May-85 11:40:20 EDT
Article-I.D.: zaphod.240
Posted: Mon May 13 11:40:20 1985
Date-Received: Wed, 15-May-85 01:17:50 EDT
References: <418@leadsv.UUCP>
Organization: Develcon Electronics, Saskatoon, SK
Lines: 21

> 
> 
>                Every cookbook I have read says that you
> 
>      should use COLD water when you are going to boil something
> 
>      (like noodles in a pot).  Why not HOT water?  Does anyone
> 
>      have an answer?

Two reasons - one myth, one sensible

1.  MYTH - water boils faster if you start with cold water.  This is
	   the same logic that says that ice freezes faster if you
	   start with hot water.

2.  REAL - water taken from the hot water tap may be softened, and
	   therefore may contain salts.  Also, in older homes, the
	   water from an old heater may be picking up large quantities
	   of minerals.  These may affect the flavour or colour of
	   foods.