PSA: My old shop teacher's 'just heat it more' advice was wrong for color tubing

I kept getting cracks in my color pulls until a guy at the Asheville studio pointed out I was overheating the core. He said, 'You're cooking the color right off the glass,' and showed me to work it cooler and slower. Anyone else have a basic rule they had to unlearn for specific colors?

3 comments

3 Comments

sagelane1mo ago

Spot this all the time with old rules of thumb. My grandma swore you had to salt pasta water like the ocean, but that just wrecks the pot and isn't needed. Another one is "sear meat to seal in juices," which just isn't how meat science works, it still makes for a good crust though. We get these simple sayings that help us start, but then we have to learn the real details later.

emma_hart25d ago

I always thought searing sealed in juices until I read Kenji's tests on it. Changed my mind completely.

valgibson1mo ago

Actually, salting pasta water well does matter for flavor. The salt gets absorbed as the pasta cooks, seasoning it from the inside. You don't need it as salty as the sea, but a good tablespoon for a large pot makes a real difference compared to unsalted.