A Science Blog from freelance science writer David Bradley

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Taste Sensation

Posted on July 04, 2008

I wrote about the effect of salt on the boiling point of water recently and Sciencebase reader Derek Burney asked why cooks use salt when boiling vegetables, for instance, if the effect on boiling point and so cooking times is so minimal, as I explained.Well, the small amount of salt (sodium chloride) added to food has very, very little effect on the boiling point and so really does not affect how quickly the food cooks. The fundamental reason we like to cook with salt is that salt has not only its own taste, but also interferes with the bitter-taste receptors on the tongue, essentially blocki...

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