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Thread: Boiling Water Science

  1. #1 Boiling Water Science 
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    Does the way in which something is bolied affect the cooking time? You can boil things fast or slow, but does this have an effect the time taken to cook?


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  3. #2  
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    Regardless of how fast you bring something to a boil, once it is boiling the temperature is going to be constant. The energy that the stove puts out gets used to convert the liquid water into vapor.

    However, I don't know about how the rate of heating food up affects it, but if a recipe calls just for a 15 minute boil, it won't matter how fast you bring it to a boil since the temperature will be approximately 100 degrees C once boiling; it will still need to boil for 15 minutes.


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  4. #3  
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    Boiling temperature is not constant, the depth of the water and atmospherice pressure affect this (as in a pressure cooker).
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  5. #4  
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    At whatever conditions you specify, the boiling point is going to be constant.

    However, I never would have thought that the depth of the water would have affected it. After reading up on it, are you referring to the hydrostatic pressure's affect?
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