Boiling Quote by Nathan Myhrvold
“Three things about water affect almost all of cooking. First are the hydrogen bonds, which is why it has an incredibly high boiling point. Another is that it's a polar molecule, so that it dissolves a lot of things, and there are things that won't mix with it. And then there's how much energy it takes to heat water.”
About This Quote
Source Book: Modernist Cuisine by Nathan Myhrvold, 2011
Water’s molecular properties—hydrogen bonding, polarity, and high heat capacity—shape cooking techniques, flavor extraction, and texture control.
In simple terms: Water’s chemistry drives cooking outcomes.
Key Takeaway
Consider water’s role when designing recipes.
Themes
cooking
science
food chemistry
Mood
analytical
curious
Type
educational
technical
When to use this quote
- sauces
- boiling
- steaming
- marinating
- baking
Key Concepts
hydrogen bonding
polarity
thermal energy
Questions to Reflect On
- How does water’s polarity affect ingredient interaction?
- What dishes benefit most from water’s high heat capacity?
A Different Perspective
Water’s properties can limit certain techniques like frying or low‑temperature cooking.
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