you made me rethink how I cook my pasta and researched a little bit.
The effect I’m experiencing can be explained by the amount of water I use.
I always used 3 liters of water for 500g spaghetti. Recommended are 1l per 100g. Using lesser can result in greater loss of heat when putting in the pasta into the water.
you made me rethink how I cook my pasta and researched a little bit. The effect I’m experiencing can be explained by the amount of water I use. I always used 3 liters of water for 500g spaghetti. Recommended are 1l per 100g. Using lesser can result in greater loss of heat when putting in the pasta into the water.
I was thinking maybe elevation was accounting for the discrepancy, but thus makes more sense! Thanks for doing the research and solving the mystery.