why do foods like pasta, beans, soups etc. bubble if you cook them with a lid on and why not when lid is tilted/removed?
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Because the lid traps the heat in by preventing the steam from escaping making the liquid much hotter than it would be if the lid is partially on.
Because the proteins in the food can trap the steam and create a foam. This foam makes it easier to increase the volume and spill over.
A pot of boiling water will act differently.
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