Hacker News Reader

Comment by nkurz | Hacker News Reader

Since I haven't seen it mentioned yet: I've been wondering how much acidity affects pasta cooking time.

We've noticed that dry pasta almost always takes significantly longer to cook than the packaging suggests. I don't think we are overcooking, but I suppose that could be true. It could also just be bad instructions on the packages, but I think there is something more.

We are at a slight altitude (2000 ft/ 600m) which has some effect, but cooking times are sometimes 50% longer than claimed, and I'm doubtful the 4F / 2.2C boiling difference would have this large an effect.

We also have quite acidic well water. I know that this affects cooking times for dry beans, but I haven't seen much about the effect on pasta. Has anyone looked into this? My quick attempt at searching didn't turn up much.

View on HN

(author)

That could actually be a lot of what I'm seeing! I live in Somerville (just outside Boston) with MWRA water, which is kept at a pH of 9.0 to 9.5 to reduce lead leeching from old pipes. Reading a bit, it seems like that could indeed cut a couple minutes off the cooking time.

Note that a pH of 9-9.5 would make it alkaline, not acidic. However, from my reading, both acidic and alkaline water appear to speed up cooking.

I'm in the UK, basically at sea level, and I also find that pasta always takes longer to cook than the packet instructions. They'll say anywhere from 5-8 minutes usually, and I've never had it be done in less than 12.

I can't answer on the acidic water question but as someone at 7000 ft; I have been told that ~3000 ft is when you need to make adjustments in some foods.

Even at ~15F / ~7C lower it only takes a few min more for pasta for me usually, I can always just use the max on the package and then test from there.

ETA: That is with a silicone boil over lid at full rolling boil, which may impact the time also.

One of those wild things about being from Illinois is I don't even think I know anyone who knows their altitude, much less how to adjust cooking instructions because of it!

Well, the highest point in Illinois is only just over 1000 feet, so it isn't really necessary to adjust any cooking for elevation anywhere in the state.

People who live in mountain areas are used to changing elevation quickly, and you really notice the difference. They will know their altitudes.

I used to have a small burner, and would throw a lot of (cold) dry pasta into not so much boiling water. The water would just stop boiling from being cooled down from the pasta, and take 5-6 minutes to come to a boil again. Perhaps something similar?

Reply on news.ycombinator.com