Here is some good information for you to remember in your cooking adventure.
How does elevation affect cooking?
- Water boils at 212º at sea level
- At 3,000 feet, the boiling point is 208º
- A mile above (5,000 feet) it boils at 203º
- A pressure cooker raises the boiling point to about 250º
- This decreased pressure affects food preparation in two ways:
- Water and other liquids evaporate faster and boil at lower temperatures.
- Leavening gases in breads and cakes expand more quickly.
As altitude increases and atmospheric pressure decreases, the boiling point of water decreases. To compensate for the lower boiling point of water, the cooking time must be increased. Turning up the heat will not help cook food faster. No matter how high the cooking temperature, water cannot exceed its own boiling point – unless if using a pressure cooker. Even if the heat is turned up, the water will simply boil away faster and whatever is being cooked will dry out faster.
