Nathan Myhrvold quoteNathan Myhrvold [1959-0]
American Businessman 
Quote rank: 407
| 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. |
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