Any Home Bakers Here?

I made my "Hostess Cream Filled Cupcakes" again. The chocolate ganache topping is soooooo good!

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That is curious. Why cold water? I don't salt potatoes at all so I think I'll skip that part.
Cold water at the start is to make sure everything reaches the same temperature at the same time to prevent whatever is being boiled from cooking from the outside in.

Adding salt to the water is not about seasoning the potatoes. It is about getting the water to boil at a higher temperature. I was taught to add one teaspoon of salt to the cold water before bringing it to a boil.

"Adding salt to water actually raises the boiling point of the water, due to a phenomenon called boiling point elevation. ... Salt ions dissolved in water bind to water molecules, holding them stable and making it harder for them to move around."
 

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