So that knackered end-of-term feeling was running high in Episode 53. Mouth was already waiting out in the car park while Brain was still packing up its gym-kit. And that, dear listeners, is how mistakes get made.
But luckily, and not for the first time, the ever-assiduous Nick has been in touch to correct my error regarding Paul in Southend‘s question about adding salt to cooking water. Says Nick:
Putting salt in water raises, not lowers, the boiling point; the idea, of course, is that the water can be hotter, and thus cook your food (presumably rice or pasta) a bit quicker. And a bit saltier. Surprised Martin “Mr Scientist” didn’t pick you up on that one.
Yeah, Martin! Did you buy your doctorate off the internet? Pshaw!
Anyway, apologies for that, and thanks Nick. However the crux of my point remains true, that in order for salt to make a larger-than-infinitesimal difference to your cookery times, you would have to add so much of it that your alphabetti would be completely inedible. Not to mention that it would turn your supper into one of the greatest predators known to man! SALT KILLS, people!
Not this Salt, mind. She is, to our knowledge, perfectly innocent.
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Answer Me This! Podcast 
April 21, 2008 at 8:30 pm
Looking forward to your next series. Enjoy your holiday. Dunno how I’ll get through the next month or so without you, but I’ll try.