This man is what I someday hope to be. I think he is an amazing chef of course, but also he is an amazing mentor and a human being. He is never too big to teach anyone to do anything. He is never to big to teach blanch green beans. He could scoff at the idea of just green beans, but it is important to be able to do correctly. He loves the food and the people he works with. I wish I could apprentice with him.
@Sammatthew1975 salt boils at a higher temperature than water. so if you add salt to water, the salty water will boil at a temp. above 100 C, meaning when you reach full boil, the temperature could be around 110 C, for example. This means the beans cook faster (higher temp), and therefore lose less color because they spend less time in the water.
@paucceri I'm sorry. Please do enough research before making false claims. This I have to disagree with Mr Keller to a certain degree. True, salt do increase the boiling point of water, but to what significant degree? Rather insignificant to be stated as a factor by Mr Keller unless you want to over-salt your water to an unpalatable state.
Simple test. 50g salt, 200g water. the increase was from 215 F - 226F ( 100 - 105 C) and that is a ridiculous amount of salt in water solution.
@dahwugui Where exactly did I make a false claim´? I said the water boils at a temp above 100 C (which is true), and that thence the beans dont need to boil for as long as they would in 100 C water (which is also true). Obviously the main purpose is indeed to season the beans as they cook.
@paucceri False claim = 110 degree C. I am sorry. I am a person that is pretty precise when it comes to topics of cooking temperatures. Anyway the increase in temperatures after addition of salt contributes insignificant lesser cooking timing. The cooking error margin when it comes to french beans is pretty forgiving. I cook mine from 4 - 4.5 minutes. Depends on the variety and size of the haricot vert as well.
"...meaning when you reach full boil, the temperature could be around 110 C, for example."
Notice the two disclaimers "could be" and "for example". I wasn't stating it as a fact. It was conjecting. Also, it's incorrect to use the term "insignificance" when talking about such issues - strictly speaking, "insignificance" relates to whether there is an causal effect or not. In this case, there is no denying there is an effect - the effect is just diminutive.
@paucceri Ok. Point taken. I know now we are just nit-pickin' and I do admit I nit-pick when it comes to technicality in food, as I know for a fact for the boiling point of water to reach 110 degrees C, it will require alot of impurities in the water. As I stated, a ratio of salt to water 1:4 will only result in a increase of 5 degrees C, therefore, for a jump to 110 degrees will result in more than a ratio of 1:2 salt:water as the increase is not linear.
@paucceri As we are talking about cooking the beans for consumption rather that a science experiment to prove that an addition of salt will result in significant result in improving cooking of the beans, its almost non-essential to even mention that adding the limited salt(for palatable reasons) will really observe a viable difference to the timing in cooking the beans.
@dahwugui Yeah, i dont think any debate concerning boiling water and green beans could be anything but for fun :D And I think we're pretty similar, i nit-pick too whenever the opportunity arises. I do agree that if you're boiling your beans for maybe ~4 minutes, there will be no discernable difference whether the water is 100 C or 101 C. But pretty much everything asking to be boiled - pasta, broccoli, beans - improves markedly in flavour when you boil it in water which is unpalatable in itself.
@paucceri Coz i know keller works with the likes of Herve This and Harold McGee, both are chemists/physicists(whichever I don't really know), and they are the starting forefathers publicly when it comes to food science. Both actually touch on the topics of salt. Salt itself is the single most important ingredient in cooking. I can safely say if salt is taken away from the existence of Mankind, we will be in a dark era of tasteless food.
@paucceri So I should say the main purpose of salt in the water is to season the beans' flavour that is to be cooked in the blanching water rather that the insignificant increase in temperature of the water that may or may not translate into a significant decrease in cooking timing. Do not be mistaken. I am a fan of Keller, but to hear him say that, I was in a slight bit of a shock.
Main point to observe is to allow sufficient continuity of boiling of water even after addition of the beans. :)
Спасибо !!!!
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blakmagik4 4 months ago
This man is what I someday hope to be. I think he is an amazing chef of course, but also he is an amazing mentor and a human being. He is never too big to teach anyone to do anything. He is never to big to teach blanch green beans. He could scoff at the idea of just green beans, but it is important to be able to do correctly. He loves the food and the people he works with. I wish I could apprentice with him.
ty2 8 months ago 2
@ty2 a calm, cool professional instead of a screaming maniac.
Antiks72 3 weeks ago
I am not sure of the science behind his claim that water temperature increases with the addition of salt.
Sammatthew1975 10 months ago
@Sammatthew1975
In chem u learn that adding salt to water, its basically changing the solution therefore changing the boiling point.
kadacrow3 10 months ago
@Sammatthew1975 salt boils at a higher temperature than water. so if you add salt to water, the salty water will boil at a temp. above 100 C, meaning when you reach full boil, the temperature could be around 110 C, for example. This means the beans cook faster (higher temp), and therefore lose less color because they spend less time in the water.
paucceri 10 months ago
@paucceri I'm sorry. Please do enough research before making false claims. This I have to disagree with Mr Keller to a certain degree. True, salt do increase the boiling point of water, but to what significant degree? Rather insignificant to be stated as a factor by Mr Keller unless you want to over-salt your water to an unpalatable state.
Simple test. 50g salt, 200g water. the increase was from 215 F - 226F ( 100 - 105 C) and that is a ridiculous amount of salt in water solution.
dahwugui 10 months ago
@dahwugui He's not a scientist, that's just what a lot of cooks are told
hullohannah 10 months ago
@dahwugui Where exactly did I make a false claim´? I said the water boils at a temp above 100 C (which is true), and that thence the beans dont need to boil for as long as they would in 100 C water (which is also true). Obviously the main purpose is indeed to season the beans as they cook.
paucceri 10 months ago
@paucceri False claim = 110 degree C. I am sorry. I am a person that is pretty precise when it comes to topics of cooking temperatures. Anyway the increase in temperatures after addition of salt contributes insignificant lesser cooking timing. The cooking error margin when it comes to french beans is pretty forgiving. I cook mine from 4 - 4.5 minutes. Depends on the variety and size of the haricot vert as well.
dahwugui 10 months ago
@dahwugui But, it wasn't a claim:
"...meaning when you reach full boil, the temperature could be around 110 C, for example."
Notice the two disclaimers "could be" and "for example". I wasn't stating it as a fact. It was conjecting. Also, it's incorrect to use the term "insignificance" when talking about such issues - strictly speaking, "insignificance" relates to whether there is an causal effect or not. In this case, there is no denying there is an effect - the effect is just diminutive.
paucceri 10 months ago
@paucceri Ok. Point taken. I know now we are just nit-pickin' and I do admit I nit-pick when it comes to technicality in food, as I know for a fact for the boiling point of water to reach 110 degrees C, it will require alot of impurities in the water. As I stated, a ratio of salt to water 1:4 will only result in a increase of 5 degrees C, therefore, for a jump to 110 degrees will result in more than a ratio of 1:2 salt:water as the increase is not linear.
dahwugui 10 months ago
@paucceri As we are talking about cooking the beans for consumption rather that a science experiment to prove that an addition of salt will result in significant result in improving cooking of the beans, its almost non-essential to even mention that adding the limited salt(for palatable reasons) will really observe a viable difference to the timing in cooking the beans.
:D Cheers. just a debate for fun.
dahwugui 10 months ago
@dahwugui Yeah, i dont think any debate concerning boiling water and green beans could be anything but for fun :D And I think we're pretty similar, i nit-pick too whenever the opportunity arises. I do agree that if you're boiling your beans for maybe ~4 minutes, there will be no discernable difference whether the water is 100 C or 101 C. But pretty much everything asking to be boiled - pasta, broccoli, beans - improves markedly in flavour when you boil it in water which is unpalatable in itself.
paucceri 10 months ago
@paucceri Coz i know keller works with the likes of Herve This and Harold McGee, both are chemists/physicists(whichever I don't really know), and they are the starting forefathers publicly when it comes to food science. Both actually touch on the topics of salt. Salt itself is the single most important ingredient in cooking. I can safely say if salt is taken away from the existence of Mankind, we will be in a dark era of tasteless food.
dahwugui 10 months ago
@paucceri So I should say the main purpose of salt in the water is to season the beans' flavour that is to be cooked in the blanching water rather that the insignificant increase in temperature of the water that may or may not translate into a significant decrease in cooking timing. Do not be mistaken. I am a fan of Keller, but to hear him say that, I was in a slight bit of a shock.
Main point to observe is to allow sufficient continuity of boiling of water even after addition of the beans. :)
dahwugui 10 months ago
@adickel
he's one of the best in the world. he knows what he is doing.....
lmt30X 11 months ago
@adickel Try this, its a great technique and without all that salt, the beans would be bland. That is enough salt, really great way of cooking beans.
FlipSnipeZ 1 year ago