Food recipes
Salt Soup
Salt Soup Ingredients: salt, table water, bottled, generic Directions: The equation to find the elevated boiling point is as follows: M = k(w/eW), where M is the relationship between the molecular weight of the dissol...
Salt Soup
Ingredients:
salt, table
water, bottled, generic
Directions:
The equation to find the elevated boiling point is as follows: M = k(w/eW), where M is the relationship between the molecular weight of the dissolved substance, k is the ebullioscopic constant, w is the weight of the solute (salt), and W is the weight of the solvent (water), and e is the elevation in boiling point.
Remember that atmospheric pressure also affects the boiling point of water.
For a rough measurement, a handful of salt in a pan of water raises the boiling point about a tenth of a degree.
Method:
1.
Take a large pot fill with 4 quarts water.
(Using ice brought to room temperature will triple the prep time.)
2.
Place pot carefully over burner on stove.
3.
Turn on the stove.
4.
Wait patiently.
(If patience grows thin, check to see if burner is lit).
5.
Do not watch closely as a watched pot never boils.
6.
When water and/or salt gets hot enough, it will boil.
7.
Water is boiling when large bubbles come to the top and it makes a boiling sound (it is not yet boiling when tiny bubbles come up).
8.
Further heating will only result in evaporation and (heaven forbid) burning water.
9.
Add salt.
10.
Always add your salt after the water begins to boil to avoid pitting your cookware.
11.
Heating the water to a gentle boil improves the final dish.
12.
Serve hot or at room temperature.
13.
Freezes well.
Ingredients:
salt, table
water, bottled, generic
Directions:
The equation to find the elevated boiling point is as follows: M = k(w/eW), where M is the relationship between the molecular weight of the dissolved substance, k is the ebullioscopic constant, w is the weight of the solute (salt), and W is the weight of the solvent (water), and e is the elevation in boiling point.
Remember that atmospheric pressure also affects the boiling point of water.
For a rough measurement, a handful of salt in a pan of water raises the boiling point about a tenth of a degree.
Method:
1.
Take a large pot fill with 4 quarts water.
(Using ice brought to room temperature will triple the prep time.)
2.
Place pot carefully over burner on stove.
3.
Turn on the stove.
4.
Wait patiently.
(If patience grows thin, check to see if burner is lit).
5.
Do not watch closely as a watched pot never boils.
6.
When water and/or salt gets hot enough, it will boil.
7.
Water is boiling when large bubbles come to the top and it makes a boiling sound (it is not yet boiling when tiny bubbles come up).
8.
Further heating will only result in evaporation and (heaven forbid) burning water.
9.
Add salt.
10.
Always add your salt after the water begins to boil to avoid pitting your cookware.
11.
Heating the water to a gentle boil improves the final dish.
12.
Serve hot or at room temperature.
13.
Freezes well.