Am I the first to point out that adding salt to the water does not make it boil faster. It will boil at a slightly higher temperature and as such will take longer to boil. Don’t get me wrong. I do add salt to the water, and from the start, not when it’s boiling. That’s a whole other rant.
Came here to say this. A 10% saline solution will boil at around 102%. So its not a massive difference, but it does make it longer to 'boil' - mind you you're technically not boilinng it off anyway. Point is it doesn;t make it faster! For all practical purposes its about the same
i know you mentioned you post these things early as part of your plan for the day, but god damn you Birmingham, does it always have to be right before lunch! (shakes fist)
Cooking by the vibe. Eyeball those measurements and know that it's cooked by feel.
I get that cookbooks and recipes need to be prescriptive, but nothing will ever compare to a meal that is cooked differently every time yet always comes out perfectly.
It reminds me that a flatmate at uni used to do something similar, except without the cheese roux - coz students and all. It was Mac with tomato and bbq sauce. Tasted about like what you’d expect, but it hit the spot.
Even lazier was the dry packet mix, just add milk & margarine and stir til cooked. If you were lucky a little bit of the powder mix remained dry in a few of the pasta tubes.
Am I the first to point out that adding salt to the water does not make it boil faster. It will boil at a slightly higher temperature and as such will take longer to boil. Don’t get me wrong. I do add salt to the water, and from the start, not when it’s boiling. That’s a whole other rant.
Came here to say this. A 10% saline solution will boil at around 102%. So its not a massive difference, but it does make it longer to 'boil' - mind you you're technically not boilinng it off anyway. Point is it doesn;t make it faster! For all practical purposes its about the same
i know you mentioned you post these things early as part of your plan for the day, but god damn you Birmingham, does it always have to be right before lunch! (shakes fist)
Cooking by the vibe. Eyeball those measurements and know that it's cooked by feel.
I get that cookbooks and recipes need to be prescriptive, but nothing will ever compare to a meal that is cooked differently every time yet always comes out perfectly.
Prior to us moving house, we had a takeaway over the road (amongst others) that did a great mac and cheese - great for when I didn't want to cook!
Well I know what I'm cooking tonight.
LOL - a worthy chuckle for a Mon morn.
It reminds me that a flatmate at uni used to do something similar, except without the cheese roux - coz students and all. It was Mac with tomato and bbq sauce. Tasted about like what you’d expect, but it hit the spot.
Even lazier was the dry packet mix, just add milk & margarine and stir til cooked. If you were lucky a little bit of the powder mix remained dry in a few of the pasta tubes.
Thems were the days.
"It was Mac with tomato and bbq sauce. Tasted about like what you’d expect"... an abomination in the eyes of God?
🤣