What water boils faster salt water or fresh water?

Answer

Fresh water boils faster than salt water.

Salt water will cook food a little quicker as it has a slightly higher boiling point than fresh water.

Takamo added:

They both boil and cook at the same speed.

It has been thought for many many decades that salted water increases the point at what water boils at (212 F). While technically true, a tablespoon of salt added to five quarts of water will bring up the temperature of the water at boil, but the degree hike is negligible. (One 7^th of a degree. You would need a pound of salt in five quarts to make the theory work!) It has also been argued that the sodium chloride is electrically excited by heat and causes the water to boil faster. This is so far from the truth! Salt doesn't speed up the cooking process any faster than fresh water.

You want the real truth? Salting the water was for nothing more than to flavor the product being boiled! That's it!

Boiling/cooking speed is solely dependant on the product's density. Some pastas and potatoes are thicker and denser than others. This, and only this, is the variable between cooking times in boiling water.

Want to cook potatoes fast? If they are large, fat or with skin on, cut them in quarters, halves or any size that will reduce their density. For pasta, remember to bring the water to a boil before putting the pasta in. When the water returns to a boil after adding the pasta, boil it for three minutes and reduce the temp and simmer it until the pasta sticks to stainless steel spoon or the side of your kitchen sink. Remember to remove it from the water immediately, (pasta continues to cook with its stored heat for a while after removing from the stove. You don't want to make it mushy!) and toss with your choice of oil to prevent sticking.

First answer by ID1091192258. Last edit by Takamo. Contributor trust: 98 [recommend contributor]. Question popularity: 41 [recommend question]