Nutrition & Foodservice Edge Magazine - May/June 2022 - 19

3. Adding salt to water makes it
boil sooner, and oil keeps the
pasta from sticking together.
This is a two-part myth that has always
bothered me as a scientist and as
someone who cannot stand waste. Yes,
you should put salt in the pasta water,
and a lot of it, to make your pasta taste
amazing. What drives me crazy is the
myth that salt will make the water boil
sooner. Salt raises the boiling point of
water, meaning it will take longer to
boil, but not significantly enough for
you to notice. If you want it to boil more
quickly (forgive me if this is obvious)
use the smallest amount of water you
can without crowding the pot.
Also, adding oil to the pasta water to
keep the pasta from sticking together is
a similar myth with a totally different
mechanism. Oil floats on water. It will
not even touch the pasta. When you
pour the whole mix into the strainer in
the sink, the oil will be the first thing
THE MODERN AGE
HAS BROUGHT A
MASSIVE INTEREST
in the science behind
cooking techniques
and traditions... chefs
have been astonished to
learn that some of their
tightly-held traditions
don't work.
out and head right down the drain. If
you are concerned with pasta sticking
together, stir it early and often, and
don't overcrowd your pasta pot. Oil
is expensive, especially some quality
olive oil, and literally pouring it down
the sink for no reason is just wrong.
If you are preparing pasta for some
future date, you can add a tiny bit of
oil to the cooked pasta before cooling
to prevent sticking, and a little goes
a long way. Even just a few quick
spritzes of non-stick spray (not the
soy-based stuff) is enough to keep your
pasta from clumping together and
coming out as one big noodle when
you're trying to get it out the next day.
4. Fresh veggies are better for
you than processed veggies.
Okay so this isn't precisely a myth, but
it can still lead to negative outcomes.
Nutritional content will vary between
fresh, frozen, and canned products,
but not the same nutrients and not the
NUTRITION & F OOD SER VICE EDGE | MAY-JUNE 2022 19

Nutrition & Foodservice Edge Magazine - May/June 2022

Table of Contents for the Digital Edition of Nutrition & Foodservice Edge Magazine - May/June 2022

Top 10 Food Safety Training Tips
Plant-Based Proteins for Nutrition & Operational Benefits
Childhood Nutrition: What Foodservice Professionals Need to Know
Common Cooking Myths Debunked
Control the Controllable: Take the Edge Off Supply and Labor Shortages
Are You Tech Forward? How Managers Will Handle Their Organization's Future Needs
What CDM, CFPP Means to Me
Sous Vide Cooking: Getting Started
My Recipe for Success
Meet Your Incoming 2022-23 Officers and Directors
Message From the Chair
CDM, CFPP Spotlights
Nutrition & Foodservice Edge Magazine - May/June 2022 - Cover1
Nutrition & Foodservice Edge Magazine - May/June 2022 - Cover2
Nutrition & Foodservice Edge Magazine - May/June 2022 - 1
Nutrition & Foodservice Edge Magazine - May/June 2022 - 2
Nutrition & Foodservice Edge Magazine - May/June 2022 - 3
Nutrition & Foodservice Edge Magazine - May/June 2022 - 4
Nutrition & Foodservice Edge Magazine - May/June 2022 - Top 10 Food Safety Training Tips
Nutrition & Foodservice Edge Magazine - May/June 2022 - Plant-Based Proteins for Nutrition & Operational Benefits
Nutrition & Foodservice Edge Magazine - May/June 2022 - 7
Nutrition & Foodservice Edge Magazine - May/June 2022 - 8
Nutrition & Foodservice Edge Magazine - May/June 2022 - 9
Nutrition & Foodservice Edge Magazine - May/June 2022 - 10
Nutrition & Foodservice Edge Magazine - May/June 2022 - 11
Nutrition & Foodservice Edge Magazine - May/June 2022 - Childhood Nutrition: What Foodservice Professionals Need to Know
Nutrition & Foodservice Edge Magazine - May/June 2022 - 13
Nutrition & Foodservice Edge Magazine - May/June 2022 - 14
Nutrition & Foodservice Edge Magazine - May/June 2022 - 15
Nutrition & Foodservice Edge Magazine - May/June 2022 - 16
Nutrition & Foodservice Edge Magazine - May/June 2022 - 17
Nutrition & Foodservice Edge Magazine - May/June 2022 - Common Cooking Myths Debunked
Nutrition & Foodservice Edge Magazine - May/June 2022 - 19
Nutrition & Foodservice Edge Magazine - May/June 2022 - 20
Nutrition & Foodservice Edge Magazine - May/June 2022 - 21
Nutrition & Foodservice Edge Magazine - May/June 2022 - 22
Nutrition & Foodservice Edge Magazine - May/June 2022 - Control the Controllable: Take the Edge Off Supply and Labor Shortages
Nutrition & Foodservice Edge Magazine - May/June 2022 - 24
Nutrition & Foodservice Edge Magazine - May/June 2022 - 25
Nutrition & Foodservice Edge Magazine - May/June 2022 - Are You Tech Forward? How Managers Will Handle Their Organization's Future Needs
Nutrition & Foodservice Edge Magazine - May/June 2022 - 27
Nutrition & Foodservice Edge Magazine - May/June 2022 - 28
Nutrition & Foodservice Edge Magazine - May/June 2022 - 29
Nutrition & Foodservice Edge Magazine - May/June 2022 - 30
Nutrition & Foodservice Edge Magazine - May/June 2022 - What CDM, CFPP Means to Me
Nutrition & Foodservice Edge Magazine - May/June 2022 - Sous Vide Cooking: Getting Started
Nutrition & Foodservice Edge Magazine - May/June 2022 - 33
Nutrition & Foodservice Edge Magazine - May/June 2022 - 34
Nutrition & Foodservice Edge Magazine - May/June 2022 - 35
Nutrition & Foodservice Edge Magazine - May/June 2022 - 36
Nutrition & Foodservice Edge Magazine - May/June 2022 - 37
Nutrition & Foodservice Edge Magazine - May/June 2022 - 38
Nutrition & Foodservice Edge Magazine - May/June 2022 - My Recipe for Success
Nutrition & Foodservice Edge Magazine - May/June 2022 - Meet Your Incoming 2022-23 Officers and Directors
Nutrition & Foodservice Edge Magazine - May/June 2022 - 41
Nutrition & Foodservice Edge Magazine - May/June 2022 - 42
Nutrition & Foodservice Edge Magazine - May/June 2022 - 43
Nutrition & Foodservice Edge Magazine - May/June 2022 - Message From the Chair
Nutrition & Foodservice Edge Magazine - May/June 2022 - 45
Nutrition & Foodservice Edge Magazine - May/June 2022 - 46
Nutrition & Foodservice Edge Magazine - May/June 2022 - CDM, CFPP Spotlights
Nutrition & Foodservice Edge Magazine - May/June 2022 - 48
Nutrition & Foodservice Edge Magazine - May/June 2022 - Cover3
Nutrition & Foodservice Edge Magazine - May/June 2022 - Cover4
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