Well, first let’s assume you’re around sea level. If you were in, say, Denver Colorado (high altitude) and had very pure water it would boil below 100 °C due to the lower atmospheric pressure. If you were in, say, Death Valley California (low altitude) in a period of high pressure, even pure water would boil at slightly over 100 °C.
However, when you are seeing a boiling temperature over 100 °C at normal atmospheric pressure that’s an indication that your water contains dissolved, charged particles. Tap water often contains dissolved mineral ions. It is not a solution of 100% pure water, in other words. The most common culprit would be various salts, but sugars and other water soluble materials that you could add to the tap water would have a similar effect. By creating a solution, you are driving the melting point of the liquid down and the boiling point of the liquid up.
This is why most chefs will use salted water when cooking pasta or boiling, to cook at temperatures that are higher than 100 °C.
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Well, first let’s assume you’re around sea level. If you were in, say, Denver Colorado (high altitude) and had very pure water it would boil below 100 °C due to the lower atmospheric pressure. If you were in, say, Death Valley California (low altitude) in a period of high pressure, even pure water would boil at slightly over 100 °C.
However, when you are seeing a boiling temperature over 100 °C at normal atmospheric pressure that’s an indication that your water contains dissolved, charged particles. Tap water often contains dissolved mineral ions. It is not a solution of 100% pure water, in other words. The most common culprit would be various salts, but sugars and other water soluble materials that you could add to the tap water would have a similar effect. By creating a solution, you are driving the melting point of the liquid down and the boiling point of the liquid up.
This is why most chefs will use salted water when cooking pasta or boiling, to cook at temperatures that are higher than 100 °C.
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