Fitness Minutes: (27,360)
1,086 7/30/13 9:28 A
I'm not sure the water to salt ratio method would work. When you boil pasta, water evaporates during the boiling process. The water that's left will actually be saltier than the water you started with because some of the water has evaporated. If you must use salt to boil pasta, I would just track 1/2 of 1/4 the amount of salt used as a guesstimate. Nutrition facts on foods are just an estimate anyways, so it's not really an exact science either.
Fitness Minutes: (16,165)
153 7/29/13 11:52 A
I understand your preference for no salt cooking, but I'm not there yet, especially for pasta. It did occur to me that ONE time I could measure the water poured in and measure the salt poured in. Then I could measure the water that is poured out afterward. I know some of the water would have evaporated during the cooking, but I think that same amount of pasta would always absorb the same amount of water. As long as I used water with the same proportion of salt, I should be able to calculate the salt absorbed in the pasta.
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