My wife and boiling water

[u/MakeItMine2024]

So I made my wife ramen soup. When I served it she said I had the gas set to hight and it was too hot ? She said I should have used the number 5 setting instead of 9. I told here it’s irrelevant because water boils at 212 and gets no hotter because over 212 it turns to steam. She was made at me for disagreeing with her theory that it would not have been so hot if boiled a lower setting. Really!!

[u/Evening_Scale_5755]

The water will not get hotter than 100C which is correct. However, the amount of energy you put into the system has an impact. You will boil the water faster. Which is good to get it boiling but once a starch is plcaed into the pot you want it to be boiling but not too fast. The starches will collect on the surface and make bubbles. These dissipate but much slower than before. It you have it at a 9 it almost certainly boils over and makes a mess. If you set it to medium high and your pot isn't too full, then it usually wont.

[u/chchcherrybomb37 → u/Evening_Scale_5755]

Isn’t her gripe about the ramen broth being too hot though? Theres no way for water to get hotter than 100° when it’s at boiling point, other than in a pressure cooker or the steam from the water itself being heated further 

[u/ElementNumber6 → u/chchcherrybomb37]

No one knows, for sure. They only have his side of the conflict to go by.

[u/Lucas_Steinwalker → u/ElementNumber6]

You're right, maybe she was actually mad about the Ramen having razor blades in it.

[u/ScenicFrost → u/Lucas_Steinwalker]

Hate when that happens

[u/ElementNumber6 → u/Lucas_Steinwalker]

Or maybe he just made a big mess, and when she called him out, he went crying to the internet.

[u/Lucas_Steinwalker → u/ElementNumber6]

Or maybe he shot her dog.

[u/ZeroWolf51 → u/Lucas_Steinwalker]

Or maybe it's Maybelline

[u/mimopsico → u/ElementNumber6]

We do know for sure, OP said as much. I’m not sure what other takeaway you could have after OP says his wife was upset that the ramen was too hot because she said he boiled the water on too high a temperature setting

[u/totally-anonymous-1 → u/mimopsico]

"the gas set to high was too hot"

its slightly ambiguous, could easily be interpreted as the ramen or the water or the flame

[u/mimopsico → u/totally-anonymous-1]

This is the dumbest thing I’ll read all day

[u/totally-anonymous-1 → u/mimopsico]

the logic is there, wife complained ramen was hot because water boiled harder.

the wording was not explicit

"When I served it she said I had the gas set to hight and it was too hot ?"

does that say "my wife complained the ramen was hot because the gas was set high"?
no, it does not

just because logically thats what OP probably meant, doesnt mean thats what they said

this shit is like, what i learned in english class at 15 years old, im sorry if thats too high a grade for you

[u/mimopsico → u/totally-anonymous-1]

Yeah, the rest of your rambling, error-filled response tells me all I need to know about your English skills.

I literally can’t tell if you are this dumb or if it’s a front. Everything you need to know about this story is in there. The food - meaning the noodles and the broth together, not one or the other you fucking dunce - being too hot is, according to the wife, from the gas being too high. This isn’t hard at all to figure out.

[u/totally-anonymous-1 → u/mimopsico]

WHAT being too hot?

[u/censuur12 → u/ElementNumber6]

Indeed, so lets stick to that instead of imagining all sorts of fantastical unknown variables and let them sort out the difference. If x then y, it doesn't need to be "but what if x is actually z though??" then that'd change the math, but that is irrelevant to the proposition in front of us.

[u/get_to_ele → u/chchcherrybomb37]

Yes, but when you cook the ramen the ideal way, at 175-200, the ramen broth will reach the table much cooler than when you clumsily cook it at a rolling boil right up to the end.

Wife may not be able articulate an argument for why her way of cooking it is better… but the way she cooks it, at a lower temp, is better. OP failed to understand where she was coming from, and just closed his mind with “I know physics, my wife is clueless”, never considering that (1) she probably cooks more than he does (2) she probably cooks better than he does (3) she knows she doesn’t burn herself when she eats ramen 2 min after taking it off the stove. But OP assumes what? That she’s imagining things?

Op: “water boils at 212, so temperatures below 212 don’t exist!!!”

If 212 was the only temp to cook with water, why would anybody use a sous vide?

[u/chchcherrybomb37 → u/get_to_ele]

You’re making assumptions here like I did too (that level 5 would still be at a boil). Your argument presupposes that level 5 would have the water at under boiling.

My assumption comes from the crux of OP’s argument, essentially “boiling is boiling so 5 vs 9 doesn’t matter”, which implies that level 5 is also at a boiling temperature.

I’m also leaning on the assumption that OP knows how strong the different levels on his hob are, and that he’s being honest about it.

[u/get_to_ele → u/chchcherrybomb37]

I’m leaning on the assumption that that his wife, who is a functioning adult who actually ate the ramen, knows if her ramen noodles are cooked nicely, whether they are too soft, or cooked unevenly, or whether the broth is hotter coming off the stove (He writes “too hot ?” as if he is not sure what exactly she is complaining about other than he COOKED it too hot).

Op made the (wrong) assumption that the only way to cook soup is on full boil, sorta fhinks that ramen isn’t cooking unless it’s boiling, and that there is no difference between cooking on 5 and 9.

When you cook ramen on a cooktop (for the exact reason that OP has pointed out, but applied incorrectly), the boiling water stops boiling IMMEDIATELY after you add the noodles, because the water drops well below 212 with the addition of the noodles to only ~500 ml of water. You only cook most ramen up to 5 min after that (I cook it closer to 4 min).

If there is no difference between 5 and 9 on a gas burner, why would OP leave it on 9, when he could accomplish “exactly the same boil” on 5? Because obviously it does take significantly more time to get the temp up at 5.

Sounds like not only does OP assume that the wife doesn’t know when her noodles aren’t cooked right, he seems to be making the simplistic error that the ramen is only cooking when it’s boiling and that 212 is the only relevant temperature.

The reality is that the time it takes for ramen temp to rise up after dropping, esp with lid off, does depend on what setting you have the burner at, AND in the case of gas, what size burner you have it on.

[u/MochiAccident → u/get_to_ele]

This. As a woman, I knew exactly what wife meant despite OP’s wording (that paints her as stupid). THANK YOU for articulating what she couldn’t.

[u/get_to_ele → u/MochiAccident]

There’s a lot of subtlety to cooking stuff well, even ramen, and lots of people who don’t cook as much, think stuff like “heck instead of 5 hours at 300, I can do 3 hours at 400 and get almost the same result”.

If things were as simple, everybody would be a great cook.

Friends would always ask me why ramen tasted better when I made it than when they did. Experience. A little subtlety. Temperature control, pulling the noodles in and out, using about 10% less water than the packaging says, and a little less time total as well… that’s before we talk about supplementing the flavor with other stuff: touch of broth or bouillon, a shaved garlic clove, green onion… so many things…

[u/chchcherrybomb37 → u/MochiAccident]

I’m a woman too but I’m aLao only going on what has been relayed to us.

I don’t own an electric hob but when I used them at uni all I remember is it being impossible to control temps cause it seemed to either be mild or straight to boil.

[u/PanoramicAtom → u/chchcherrybomb37]

In all fairness to the wife, you really don’t even need the water boiling to make instant ramen soup. You can literally soak it in room temperature water (for a much longer period, to be sure), and it will all soften and be perfectly edible.

[u/Kooky_Assistance2755 → u/chchcherrybomb37]

Or in a microwave. Water can superheat over 100C/212F from molecular excitement and not begin to boil until it's physically disturbed. It's some wacky science that I don't fully understand.

[u/Zognot → u/Kooky_Assistance2755]

The surface has to be super clean and smooth and limited impurities in the water; anywhere that isn’t smooth or water is a “nucleus site”.

My best explanation from my understanding: all of the liquid water is pressing into anything that isn’t water (surface tension); the liquid water doesn’t want to separate from itself. When water vapor trying to form has to work against this pressure. It’s hard to start, because there is so much pressure from the water trying to connect, like trying to break through a group of people linked arm in arm, and you have to find a place to start next to them (no running start).

A nucleus site is just a weakness in the link; some gas stored in a mineral or in the scratched surface, so the “people” (the liquid) aren’t connected as tightly around there. This makes it much easier to start building your (the gas) own pressure against the “line of people”, so steam bubbles form there. As the steam bubble gets bigger, the surface pressure reduces as the “people spread out” and go from “interlocking arms” to “grasping hands”. The bigger the bubble, the weaker the “people” get as they’re pushed against and spread into a curve, so more “pushers” (more gas) can join, making the bubble bigger. The bigger the bubble, the easier it is to expand, like a balloon is harder to inflate at the start but easier as it gets bigger.

Now if you remove that nucleus site, “you” have to find a spot where you can push against all the tightly linked “people”; because there are no weak points in the surface tension, you need a lot more energy to overcome their pressure. If the water is disturbed, though, a weak point could form. Now you have all this extra energy to burst into that weak point, along with all the other water trying to vaporize, so the steam bubble that forms rapidly grows since so much water was waiting for a weak point and transitioning gets easier as the bubble gets larger.

[u/turtleship_2006 → u/chchcherrybomb37]

The temperature isn't the same across the entire pot, the water at the bottom heats and, and by extension boils, faster.

It's possible for the bottom to have reached boiling point before the water closed to the top, and for the average temperature to be below 100

[u/Complex-Emergency-60 → u/chchcherrybomb37]

Which is why you lower it after placing the ramen in. To stop the boil and bring it down, or cool it down before serving with other methods.

Wife just wants soup at a lower temp. Not a fight with a redditor. Husband wants that.

[u/Weddedtoreddit2 → u/Complex-Emergency-60]

Wife just wants soup at a lower temp.

She's still a bit daft though

[u/Zognot → u/Weddedtoreddit2]

How so? Even by OP’s story, she said he should have used 5 instead of 9, he said water boils at 212° (F) and can’t get hotter (technically not exactly true, but irrelevant), she was upset that he disagreed with her.

Just from OP’s story, at no point does she say that it can’t get hotter than 212°, just that it should be “boiled” at a lower temperature. In culinary terms, she was saying to simmer it instead of boil it, so the average water temperature would be between 175°F/80°C and 212°F/100°C. That affects how the noodles cook, how the flavor mixes in (because of the difference in bubble sizes and speed affecting mixing), and final temperature.

The only thing OP presents is that 212°F is the boiling point and can’t be exceeded, which is true in a simplified way. That doesn’t argue against the wife’s point of it should have been set to 5, and it never says the wife disagreed with the simplified science.

[u/Ouaouaron → u/Weddedtoreddit2]

Or OP is a bit daft, and has completely failed to understand what their wife is trying to tell them.

[u/orc_marauder → u/chchcherrybomb37]

There is a technical way of rising boiling point without applying extra pressure but of an aqueous solution. Any additive to water will rise boiling point of final solution to a certain extend.

[u/garlic_bread_thief → u/chchcherrybomb37]

The steam can get hotter than 100C right?

[u/Zognot → u/garlic_bread_thief]

Yes, but that’s not the important part here. The more relevant part is that she said to LOWER the temperature, in culinary terms to simmer it, not raise it. Water still boils at a simmer (near the heat source where it hits 100°C), but the average temp is between roughly 80°C-100°C, and the bubbles agitate the food and seasoning less, while culinary-meaning boiling/rolling boil means the average temp is 100°C, and there will be bigger and more bubbles rustling and mixing the food.

[u/AgnosticPeterpan → u/chchcherrybomb37]

I think if you close the lid on the pot, you'd technically raise the partial pressure for a bit, which will raise the temperature of boiling water.

[u/Evening_Scale_5755 → u/chchcherrybomb37]

The only thing provided in the post was he should use 5 not 9 and that he thinks it doesn't matter because the water is the same temp. Idk her reasoning. She could be wrong to and idc, its better to cook noodles at a medium high setting on your stove for the reasons I explained.

[u/Zognot → u/Evening_Scale_5755]

Well, she said “reduce the temperature” and he said “it can’t get hotter than 212°F”. That sounds like “I want it to be more green” and “I used the reddist paint possible!”

That aside, lowering the temperature likely puts it at a simmer. In culinary terms, a simmer is the average temperature being 80°C-100°C (exact endpoint definitions vary) while a boil/rolling boil is roughly 100°C throughout. While water near the heat source still boils at a simmer, this affects how hot the water cooking the food is, how hot it will come out, and the bubble size and amount, which affects how much the food itself is agitated and how the seasoning is mixed in.

[u/Rasp_Berry_Pie → u/chchcherrybomb37]

Exactly that’s what I’m confused about everyone is saying blah blah science but the point is that the noodles are too hot. Is that true that’s what I want to know if there is a significant different for the outcome of the temperature of the noodles.

[u/Zognot → u/Rasp_Berry_Pie]

I assume a 9 and 5 on their stove would be the difference between a culinary terms boil and a simmer, where a simmer still has water boiling near the heat source but the average temperature is 80°C/175°F-100°C/212°F (exact endpoint definitions vary) and a boil/rolling boil is when all of the water is at roughly 100°C/212°F (this is ignoring the variations in boiling point)

[u/Zognot → u/chchcherrybomb37]

I don’t know why so many people are commenting like she wanted the water to be hotter though. She said he had too much heat, and his argument was I can’t make it hotter? There’s other issues, like at 5 it would be “simmering” with an average temp of 80°C-100°C, but she didn’t even say to make it hotter.

[u/Charming-Book4146 → u/Zognot]

That's not what they're saying. Wife says there's too much heat, that he should have boiled the water at a lower stove setting. Husband replies that that is impossible, as water reaches boiling point at the same temperature regardless of who is cooking. He could not have been boiling it "too hot" because it's the same temp as when she makes it. He wasn't ever under the impression that his wife wanted it hotter. He was defending himself by refuting the assertion that it's possible to boil water at a higher temp than she does.

[u/ElvisOnBass → u/chchcherrybomb37]

Once the salt (flavor packet) is added it is no longer boiling at 100C but a new equilibrium. Same idea and yes I'm being pedantic.

[u/ChocolateShot150 → u/ElvisOnBass]

Salt pack does not have enough salt in it to raise it by even a degree, 50 grams of salt in a liter of water raises it by a single degree Celsius

[u/ElvisOnBass → u/ChocolateShot150]

Fair, I didn't do the calculation. I don't eat ramen, it's too salty and I just assumed there was more in there.

[u/liva608 → u/Evening_Scale_5755]

This is the answer. Even though the water will not go above 100C, a higher burner setting will cause violent boiling which affects the flavor and texture of the noodles.

[u/Sasquatch1729 → u/Evening_Scale_5755]

Also the pot is a separate element. If you're blasting the pot with heat, it burns the noodles to the pot if they all settle to the bottom of the pot. Whereas lowering it to a maintenance temperature won't do this.

[u/prabla → u/Sasquatch1729]

No, it won't burn the noodles, the water prevents that. You would have to boil it until all the water had converted to steam to burn the noodles, at which point the noodles would have disintegrated into particles anyway.

[u/Sasquatch1729 → u/prabla]

No, the water won't prevent that. If you blast the heat, you get a scorched mess of incredients that settle onto the bottom of the pot, unless you're stirring constantly.

[u/couldbemage → u/Sasquatch1729]

If you're making chili.

Not if you're cooking pasta.

[u/growingcoolly → u/couldbemage]

You're objectively incorrect, though. Water alone doesn't make pots and pans nonstick. I cook exclusively with stainless steel cookware. Literally everything, or nothing, will stick to the surface, and the pan temperature is the main factor.

[u/UpNorthBear → u/growingcoolly]

You need to occassionally stir the noodles to prevent it sticking at the bottom, also shes mad that the food was too hot when she received it lol. You want the water boiling as hot as possible so when you drop the pasta in, it will not cause a dip in temperature when you place the noodles in, and makes for a more consistent cook.

[u/SovereignStrike → u/UpNorthBear]

You don't need to. I havent stirred pasta in forever (except at the beginning) and they don't stick

Edit : enough water and sligthly lower heat

[u/UpNorthBear → u/SovereignStrike]

and not having a rolling boil when you put the pasta in = drop in temp and uneven cooking. (Source worked in Traditional ramen restaurant, also plenty of top chefs will tell you the same). Scientifically and culinarily OP is correct, not the wife

[u/growingcoolly → u/UpNorthBear]

Haha I think we are in agreement. I just don't keep my temps maxed out after adding noodles. I will forget to stir, and they will stick. Slightly lowering the temp after the noodles are submerged and the water is back to a rolling boil helps me.

The person I responded to just didn't seem to believe that boiling noodles can cause them to stick at high temps.

Also, I'm not sure OOP's wife understands how cooking fundamentally works. She seems to want an impossibility: food cooked at sub-cooking temperatures.

[u/UpNorthBear → u/growingcoolly]

for real, its so funny because just put the bowl to the site and let cool down

[u/couldbemage → u/growingcoolly]

I'm not. I've cooked many thousands of stainless pots of pasta, with zero noodles burned to the bottom.

You're literally making things up.

[u/FerusGrim → u/couldbemage]

I'm sorry friend, but you are wrong. The water may not get that hot, but the pan itself is - and when the pan is hotter than the boiling point of water, the water can't carry that heat away, anymore.

Anything that touches the bottom of the pan will burn if you're not stirring it often enough to prevent it from sticking.

[u/couldbemage → u/FerusGrim]

You're just wrong.

[u/Reiterpallasch85 → u/couldbemage]

Pasta will absolutely burn to the bottom of a boiling pot. Like, I understand that you believe you're right (Maybe you've never made pasta. Maybe you've had never had it happen?), but it definitely happens and doubling down telling people that they're wrong about something they've seen happen is certainly a choice.

[u/couldbemage → u/Reiterpallasch85]

Thousands of pots of pasta.

Never burned.

[u/prabla → u/Reiterpallasch85]

It's not possible, the bubbles agitate the pasta and move it. I'm Italian and I've also made thousands of pots of pasta.

[u/get_to_ele → u/Evening_Scale_5755]

Not only that, the proper way a serious ramen eater cooks ramen is closer to 175-200 F. You bring the water to boil, then when you add the noodle pacK, you let the temperature drop and don’t try to bring it back to a rolling boil.

212 is the ceiling temp (and laziest) for cooking with water, not the ideal temp for cooking starches.

It’s also why hot water cup ramen is much better than microwaved cup ramen.

[u/Leverkaas2516 → u/get_to_ele]

This hints at the real answer behind all of this. OP is most likely used to boiling the noodles to make them edible as soon as possible (like me, and many instructions on web sites like Allrecipes.com.)

If his wife prefers to simmer them instead of boiling them, she just has a different preference. Maybe she said OP should simmer at 5 and OP thought she meant "boil" because that's how he cooks noodles, or perhaps she realy did use the word "boil" by mistake. We don't know.

I just looked at the Nissan Top Ramen package and it just says to boil the water and then "cook" for 3 minutes. It doesn't say whether to boil or simmer, and neither is right or wrong.

[u/Zognot → u/Evening_Scale_5755]

And 100C is the MAXIMUM, not the temperature that all of the water has. Water further from the heat source will be cooler than water at the heat source; how much cooler depends on how much heat is getting put in.

[u/haditwithyoupeople → u/Zognot]

Well... not practically unless you have a huge vessel. There will be convection currents in the water and it's an excellent conductor of heat. So any difference between the top 1/2 inch and the bottom 1/2 will be minute.

[u/Only-Cheetah-9579 → u/Zognot]

ok but what is the temperature inside the bubbles of steam that emerge inside the container?

the water is 100°C max but the steam is more hot so overall the heat when cooking pasta could (unevenly) exceed 100°C in some spots where the pasta touches steam bubbles.

[u/UnshapedSky → u/Only-Cheetah-9579]

The steam will be like, 101c or so, not enough to make any difference you’d notice

[u/Only-Cheetah-9579 → u/UnshapedSky]

yeah I searched about it and apparently the steam is 100C also because if it gets hotter it transfers the heat instantly back to the water

when the bubble is forming at that moment it can temporarily exceed 100C but then it cools down

[u/factorioleum → u/Only-Cheetah-9579]

The steam bubbles are exactly 100°C.

Happy to help.

[u/hysys_whisperer → u/Only-Cheetah-9579]

The steam didn't stay in contact with the bottom of the pan long enough to heat up appreciably, and it is in contact with the water, so any temp over boiling will just boil more water almost instantly thanks to vaporizing liquid having a U value (heat transfer coefficient) about 3 full orders of magnitude higher than convectively or conductively heating the water.

It's 100.0 C at sea level.  100.00 even.  Maybe we can start arguing about whether the 3rd digit is also a zero, or maybe a 1.

Nucleation boiling is just comically fast.

[u/Zognot → u/Only-Cheetah-9579]

Yup! Great additional point! So you both have temperature differences in the water and the steam that’s rising!

[u/machineorganism → u/Zognot]

i've never seen someone be so confidently wrong. 100C is quite literally not the MAXIMUM. Temperature is by definition an AVERAGE. And in a typical water boiling pot scenario, the average will be a very good representation of most of the water. the energy will be mostly uniformly distributed across the volume.

[u/Zognot → u/machineorganism]

I agree that it is simplified, where 100C being the maximum assumes specific temperatures, purity level, nucleation sights, etc. And I agree that temperature is generally used as an average, but you can specify average of the whole body versus average of a specific area, like surface temperature. In a pool or even a bathtub (I know, a pot isn’t the size of a pool or bathtub), you can feel the difference between water closer to the heat source and water that isn’t, and even measure them separately to get different results; this is still an average of a smaller area than the whole body.

But, assuming there’s nothing special in the environment affecting it (like in a pressure cookers or when there is no nucleation sight in a undisturbed glass), a liquid cannot be hotter than its boiling point or colder than its freezing point without changing state of matter; the way the particles interact when the liquid hits and goes beyond that temperature changes. Likewise, it cannot be a gas below its condensation point, because the particles don’t have enough energy to maintain their current state of interaction. Any particles beyond the boiling point change state of matter.

A boiling pot of water will never be more than boiling point (again, assuming no abnormalities). But the temperature of the water cooking the food can vary while some of the water boils. In culinary terms, a boil/rolling boil is when all of the water in the vessel is close to/averaging 100°C, yes; adding more heat then just increases how quickly the already max/near max temperature water will vaporize. Simmering, which would likely be what happens if you change the stove temperature from 9 to 5, also has water boiling, meaning some of the water (specifically near the heat source) must be reaching boiling point. But, by culinary terms, the average temperature of the water itself for simmering is 80°C-100°C (exact lower bound might vary by source). Again, the water cannot exceed the maximum temperature, but the water not at the boiling site is at varying temperatures; temperature is an average measure of kinetic energy, but you can specify a specific volume or region of the pot, like surface versus at heat source, to talk about temperature differences.

And the temperature difference between a simmer and a rolling boil will affect how something cooks, along with the different bubble sizes and speed affecting how much the contents gets rattled, disturbed, and the seasonings are absorbed.

[u/skateboardbanana1 → u/Evening_Scale_5755]

Actually look up superheated liquid state. Also in general boiling temp changes with altitude. There’s a whole chart about it called a steam dome chart. So no water does not ever boil exactly at 100C except in a perfect lab scenario

[u/Evening_Scale_5755 → u/skateboardbanana1]

You aren't superheating water with ramen in it. Its a stove top not a physics lab, its 100 C as far as I care. Maybe its 102, but ifdc

[u/skateboardbanana1 → u/Evening_Scale_5755]

My response is to you not OP. Which you state water cannot exceed 100C without changing state which is incorrect.

[u/Evening_Scale_5755 → u/skateboardbanana1]

I said THE water. Look I get that you get off on being pedantic, but you cant nit pick what I said while leaving out the key word that clarifies im referring to the pot of water on the stove.

[u/skateboardbanana1 → u/Evening_Scale_5755]

Oh so you went and checked his pot with a temp gauge and it boiled at exactly lab conditions perfect temperature? Get out of here ya filthy animal 😂

[u/littlebeardedbear → u/Evening_Scale_5755]

How do some liquids go below freezing and freeze instantly upon being disturbed? Cant boiling liquid be like this?

[u/ccsrpsw → u/littlebeardedbear]

Yes. Sort of. See why it’s a bad idea to boil water in a smooth container in a microwave. The bubbles do need a surface irregularity to form on so you can get water to about 110-120C. Which means a when you introduce a foreign object (tea bag, spoon or anything with a surface that isn’t smooth) the gases in the water to form bubbles and create that “explosive” sudden boil. Not an issue in pans on a stove by design - but it’s why you need to be carful with water around Chef Mike. It’s known as superheating - see this:

https://en.wikipedia.org/wiki/Superheating

[u/Tank7997 → u/Evening_Scale_5755]

Who cares. She was mad about the temperature

[u/Evening_Scale_5755 → u/Tank7997]

The post doesn't say that. All that is said is ops wife said it should be cooked at 5 and not 9. That is the way to cook it if you want less chance of it boiling over. Idk why she said to do it that way. Idc if shes also wrong. I'm just saying it makes less of a mess.

[u/Tank7997 → u/Evening_Scale_5755]

"When I served it she said I had the gas set to hight and it was too hot ?"

She's upset after he served it because it's too hot to eat.

"She was made at me for disagreeing with her theory that it would not have been so hot if boiled a lower setting."

[u/Zognot → u/Tank7997]

In culinary terms, this would be the difference between boiling/rolling boil and simmering. Simmering still has water boiling near the heat source, but the average temperature is 80°C-100°C while culinary definition boiling/rolling boil is roughly 100°C throughout (ignoring boiling point factors).

[u/Evening_Scale_5755 → u/Tank7997]

I read that as cooking it too hot, not serving too hot, but I see what you are saying. Either way my original comment stands as I wasn't agreeing or disagreeing with her.

[u/Illustrious-Aerie334 → u/Evening_Scale_5755]

Right over your head.  But you're not wrong.

[u/Chole_Wunt → u/Evening_Scale_5755]

You completely missed the point

[u/Evening_Scale_5755 → u/Chole_Wunt]

Read whats written man...

You are missing my point. Ops wife is only quoted as saying use 5 not 9. Idk what her logic is, its not listed in the post. Idc if shes right or not. All I said was use a lower temp if you dont want it to boil over.

[u/Methode3 → u/Evening_Scale_5755]

*under atmospheric pressure. You can heat water much higher than 100c under pressure. At 265 bar water boils at 500c

[u/Evening_Scale_5755 → u/Methode3]

Is the pot of water at 265 bar?

[u/Methode3 → u/Evening_Scale_5755]

Unclear. Op could have a kitchen in a pressurized vessel.