ELi5: How does water soften things? Pasta for example.
In: Chemistry
I am not certain on that one, but the physical properties of water as it reaches its boiling point probably enhances its ability to quickly enter the cracks and air space within the dried grain or pasta, which will kick start the reabsorption (softening) process.
OR, it could be that any other instruction would confuse the hell out of people:
Box – “Pour 1 cup rice into 1 cup of hot water.”
Consumer – “What?
– How hot?
– How can I tell if it is hot enough?
– My stove burners don’t have a temperature setting!”
They avoid this problem by using a universally known and easily determined temperature. Water boils at 212 degrees F. Not 210, not 213. Once it begins boiling, it does not get hotter than 212 F (over 212F = steam, so there is no water) (forget about physics – the potential for a superheated state and pressure variations, etc. – they don’t happen to any great degree in an open pot on your stove).
Accordingly, once it starts to boil you see it and you know it is 212 F. You don’t need a special setting or a thermometer. The bubbling tells you the water is 212F. The bubbling tells you to add the grain, pasta, etc. It is a built in thermometer that removes the need for further instruction on the correct temp or timing to pour in the food. Easy peasy.
Many decisions are made (when do we tell the customer to add the pasta?) just to make things simple and not because of a complex scientific reason.
Latest Answers