I think if you don't know that milk has a lower bp than water, well, you haven't cooked enough, but it's also not really necessary to know the exact temperature either. (And isn't salt lowering bp a myth?)
Agreed in re: preserves and sweet making, but a majority of people don't include those (especially preserves, where it's really really necessary - sweet making you can usually guesstimate with soft crack, balling, etc) in their regular cooking schedule.
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Date: 2009-03-12 04:04 am (UTC)Agreed in re: preserves and sweet making, but a majority of people don't include those (especially preserves, where it's really really necessary - sweet making you can usually guesstimate with soft crack, balling, etc) in their regular cooking schedule.