Tips about cooking with water

Some simple tips about using water sourced from Ruhlman'sTwenty which I posted about yesterday.

He says that cooks commonly don't use big enough pots or enough water when they are cooking pasta or vegetables.  He is of the view that you need a sufficiently large quantity of water so that it doesn't go off the boil when you put the pasta or veges in.  Then they will cook much more quickly and better too. 

Another suggestion he had was to cook meatloaf in a water bath in the oven rather than with direct heat.  I am certainly going to try this out.