controversial cooking clicky

amandasw · October 2011

Ok, I'm convinced this is a myth/old wives tale, but I saw someone mention what I've heard is the 'correct' method on another board a little while ago.
[Poll]

jennlin · October 2011

mm..i'm not sure how to answer.i want to pick 3 options...

i only boil cold water for food, i've done both, and nobody died, and hot water definitely boils faster than cold water.

you're supposed to use cold water for cooking/boiling because when you use hot water, it breaks down any solid buildup you have in the pipes..such as calcium, etc, and that gets in your water. won't kill you, but you shouldn't have it too much.

amandasw · October 2011

jennlin:
mm..i'm not sure how to answer.i want to pick 3 options...
i only boil cold water for food, i've done both, and nobody died, and hot water definitely boils faster than cold water.
you're supposed to use cold water for cooking/boiling because when you use hot water, it breaks down any solid buildup you have in the pipes..such as calcium, etc, and that gets in your water. won't kill you, but you shouldn't have it too much.

interesting. I've always wondered what reason people had for using cold instead of hot - I usually use hot because I'm impatient and want it to boil faster (I swear another reason people have given for this is that cold water boils faster, which boggles my mind).

jennlin · October 2011

amandasw:
(I swear another reason people have given for this is that cold water boils faster, which boggles my mind).

i've heard this too. i just write them off as crazy Wink

jennuinne · October 2011

I use regular tap water, not hot. But, I'm pretty sure hot won't kill you and I've never heard you're supposed to use one or the other.

Johlise · October 2011

H is convinced that Hot water takes longer/just as long to boil. So we tried it once and it's pretty much true. I always start with Cold, because we don't drink our tap water due to the amount of chlorine in it.. ugh.

soralette · October 2011

jennlin:
amandasw:
(I swear another reason people have given for this is that cold water boils faster, which boggles my mind).
i've heard this too. i just write them off as crazy

I remember some scientists did a study about this a long while back... Apparently super-duper-cooled water (water that is well below 32?F and SHOULD be ice, but isn't) boils faster than water that is a few degrees warmer (but still below 32?F).

That has nothing to do with the conditions in a typical kitchen, though a lot of people misunderstood (badly) what the science showed there!

jennlin · October 2011

soralette:
I remember some scientists did a study about this a long while back... Apparently super-duper-cooled water (water that is well below 32?F and SHOULD be ice, but isn't) boils faster than water that is a few degrees warmer (but still below 32?F).
That has nothing to do with the conditions in a typical kitchen, though a lot of people misunderstood (badly) what the science showed there!

i'm still not sure how this is possible....from what i remember in highschool chemistry and water boiling/freezing...it's about movement of molecules...the colder the temperature, the slower the molecules move..thus freezing (not moving at all). and when it gets hot enough..the molecules are moving so fast that they actually start to break apart and form steam (boiling)... if the water is cold, the molecules are moving slowly...and SHOULD TAKE longer to get them revved up again to move faster.....

but this is just a vague memory of 11th grade chemistry......which i got a D in. (oops!), so this may be way-way-wrong.

CDMay2006 · October 2011

Copper pipes (which are standard) are soldered with lead-based solder. So yes, other minerals are carried out bout the water, but so is lead, which is tioxic at all levels. (It's also everywhere... garden hoses, cords, strands of christmas lighta, etc.) Also, the warmer the water, the less dissolved oxygen it can carry, so if you are concerned about that, you'd want cold (I think this is why its 's rec'd for making tea).

soralette · October 2011

jennlin:
soralette:
I remember some scientists did a study about this a long while back... Apparently super-duper-cooled water (water that is well below 32?F and SHOULD be ice, but isn't) boils faster than water that is a few degrees warmer (but still below 32?F).
That has nothing to do with the conditions in a typical kitchen, though a lot of people misunderstood (badly) what the science showed there!
i'm still not sure how this is possible....from what i remember in highschool chemistry and water boiling/freezing...it's about movement of molecules...the colder the temperature, the slower the molecules move..thus freezing (not moving at all). and when it gets hot enough..the molecules are moving so fast that they actually start to break apart and form steam (boiling)... if the water is cold, the molecules are moving slowly...and SHOULD TAKE longer to get them revved up again to move faster.....
but this is just a vague memory of 11th grade chemistry......which i got a D in. (oops!), so this may be way-way-wrong.

Yeah, I don't recall how it worked, either. It made no sense to me at all, haha. XD I haven't taken Chem since 11th grade, either, and our Chem teacher was much more interested in girls' low-cut shirts and high-cut shorts than he was in the material, soooo....

amandasw · October 2011

interesting!

firsttimersluck · October 2011

I use whatever my facet decides I use... lol. ie, Whatever I turn it to is what I turn it to... I honestly have never paid any attention to it.

sarack · November 2011

Johlise:
H is convinced that Hot water takes longer/just as long to boil. So we tried it once and it's pretty much true. I always start with Cold, because we don't drink our tap water due to the amount of chlorine in it.. ugh.

i agree. i always feel like it will take less time but it never feels like it.. we should all do a test.

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