When cooking pasta, some organic foam usually forms on the surface of the boiling water and the situation can be kept under control by adjusting the heat (and/or adding some oil). Covering the pot with a lid, even loosely so, usually leads to the foam overflowing within a short time (removing the lid fixes the problem). Everybody knows that - the question is why?
It seems to me that the only variable that changes noticeably when adding the lid is the vapor pressure but I don't see how that should affect the foaming process.
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