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I finally stopped salting pasta water like the ocean after a chef friend timed my boil off
She said I was losing a third of my water volume before the pasta even hit the pot, which meant my salt concentration was way off, and after measuring it once I realized she was right - how do you adjust your salting when you know your water's boiling down that much?
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pat36018d ago
Just weigh your salt and water, then recalculate for the boil off volume.
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viola_cooper6218d ago
Oh man, I just started doing this too! I add a little extra salt at the beginning since I know some water will boil off before the pasta goes in. I usually go for about 1.5 teaspoons per quart of water, then toss in another pinch after a few minutes. Does the type of pot you use change how much water you lose?
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