Usually when I am boiling something like milk or tea, i have to keep looking at it, in order to not let the liquid spill out of the pan while in case of water I don’t have to worry about that. Water will just create bubbles as it boils, it won’t spill out of the pan, it won’t even raise a bit. Why is that?
In: 3
Milk contains proteins while potatoes and pasta contain starches.
When boiled in water, proteins and starches create bubbles with greater surface cohesion than just plain water.
These bubbles take longer to pop, meaning they get pushed up when more bubbles form underteath.
By adding milk you’re adding other compounds. These compounds hold together better than simple water to water molecule connections do. So they form stable bubbles that can stack under each other as new bubbles form. Pure water on the other hand doesn’t have the kind of molecule to molecule connective force so the steam bubbles slip up and out of the water.
Why are you boiling tea? Once the water reaches boiling point remove the energy input.
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