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Boiling Water
Lillian Sheng added
A Swim in a Pond in the Rain: In Which Four Russians Give a Master Class on Writing, Reading, and Life
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On paper, therefore, the Victorian logic looks sound: once you have got cooking water at or near 212 °F/100 °C, it shouldn’t really make much of a difference whether the water is vigorously bubbling or only simmering. Yet our eyes and tastebuds tell us that it does. The reason is that properly boiling water moves chaotically and transfers heat to t
... See morefrom Consider the Fork by Bee Wilson
Margaret Leigh added