angela43•13d agoMost Upvoted

Called BS on pre-salted pasta water for years but tried it last Tuesday on a big batch for a catering gig

The texture on the noodles was actually way more consistent through the whole 18 quarts, has anyone else noticed a real difference with bigger pots?

3 comments

3 Comments

james_ramirez13d ago

Heard some chef say the starch release changes with bigger volumes too...

rosek4413d ago

Salt penetrates deeper when you're working with larger water volumes I think. The concentration gradient changes as the water level drops too. Might not matter for a single pot but scaling up absolutely shifts the math.

matthew86413d ago

Is it really that deep though? I just dump salt in until it tastes right and call it a day.