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At higher altitudes, air pressure is lower. The reduced air pressure lowers the temperature at which water boils in an open container. So, water actually boils faster at higher altitudes, but it takes longer to cook foods because the water boils at a lower temperature. This lower temperature slows down the physical and chemical changes that take place when foods are cooked in water.
(Sometimes it can take water longer to boil at higher altitudes simply because it is often colder and windier at high altitudes (if you camping), and so it will take longer to heat the water).
If you are taking a chemistry class right now, you might recall your teacher talking about Gay-Lussac's law of P1/T1 = P2/T2. Therefore, given that the volume is constant, as the pressure changes from 1 ATM to a lower number, say .5, temperature must also change in proportion to the atmosphere to fit the equation. The temperature would decrease by 1/2.
See the Related Questions link to the left for more information about how barometric pressure and elevation effect the boiling point of water.
Following the idea of higher altitudes/lower atmospheric pressure, there will be less initial dissolved oxygen in the higher altitude water compared to a pot of water in lower altitudes. This will decrease the quantity of bubbles (oxygen escaping from the water) you see as the water heats but before the water actually begins to boil. If you confuse these bubbles with boiling it will seem as though you are not reaching a boil as quickly as when there is more dissolved oxygen and more bubbles.
The following correction is from a science major with chemistry minor: the above is almost true, but Gay-Lussac's law is expressed a different way. It is P1/T2=P2/T1. What the above formula describes is Boyle's law (P1/T1=P2/T2).
Cooking time is longer at high altitudes because the lower atmospheric pressure at higher altitudes leads to lower boiling points for water. This means that food takes longer to cook as it requires more time to reach the desired temperature for doneness.
Water boils at a lower temperature (less than 100 0C) because the air pressure is lower at high altitudes. 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, it would just cause the food to dry out quicker. No matter how high the cooking temperature, water cannot exceed its own boiling point - unless if using a pressure cooker.
Because water boils at a lower temperature at altitude, things cooked by boiling will take longer.
The principle is evident in the opposite case when using a pressure cooker: because the pressure inside the cooker is higher, things that cook by boiling will cook much faster.
because the boiling point of the food is reduced and so it took more time to cook the food.
Because as you go higher, air pressure reduces and the boiling point of water goes down. Because of the lower boiling point, you need to boil food for longer.
It takes more time to cook food in high altitudes because of the atmospheric pressure. The atmospheric pressure is lower, this results in a change in cooking temperatures, and lower boiling points, which makes food take longer to cook.
Recipes have to be adjusted because water boils at a lower temperature when the air pressure is lower at high altitudes. As an example, eggs have to cook longer. Anything made with eggs will need more water in the recipe because it has to cook longer.
Because cooking temperaures (such as temperatures of boiling water) are effected by atmosphere pressure. Generally speaking, atmospheric pressures are determineed by altitude. That is, the higher a stove is, the less heat needed to boil water or other liquid. Further, pressure highs and lows also depend upon the weather (or maybe visa versa) and hence a boiled egg can vary in amount of being cooked from one day to another. Although this variation is not too noticeable at sea level, at higher altitudes, the potential change is very noticeable.
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How might a lower boiling point affect people who go camping in the mountains?
A lower boiling point at high altitudes means that water will boil at a lower temperature, which can affect cooking times and the preparation of food. It may take longer to boil water for cooking and hot beverages, and food may require adjustments in cooking times to ensure it is cooked properly.
How do density and shape size and amount affect the cooking?
Density affects cooking time as denser foods require more time to cook through. The size of the food item impacts cooking time, with larger pieces taking longer to cook. The amount of food in a pan or oven can affect cooking time and temperature distribution, as overcrowding can result in uneven cooking. Shape can also impact cooking, with thinner shapes cooking faster than thicker ones due to differences in surface area.
Why does it take longer to cook pasta in the mountains than it does at sea level?
Water boils at a lower temperature at higher altitudes due to decreased air pressure. Since pasta cooks by absorbing water, it will take longer to reach the desired tenderness as the water temperature is lower in the mountains.
If you try to cook an egg boiling water while camping at elevation pf 0.5 km in the mountainyou will find that it takes longer than it does at home .Explain why?
At higher elevations, the atmospheric pressure is less. As you reduce the pressure, the temperature at which water boils is reduced. So, it will NOT take longer to boil, but will take shorter. It doesn't have to reach 212ºF at elevations, so it will boil at a lower temperature, which should take less time, unless, of course, you have a lot of wind or something else affecting the time to reach this lower temperature. In fact, the boiling point for water at 500 m above sea level is approximately 209ºF compared to 212ºF at home, depending on where home is.
What do would happen to the boiling point of water if you were to cook pasta near the Dead Sea which is 1296 feet below sea level How would the cooking time compare to sea level?
The boiling point of water decreases as elevation increases, so near the Dead Sea, which is below sea level, the boiling point would be slightly lower than at sea level. Therefore, the cooking time for pasta would be slightly longer near the Dead Sea compared to cooking at sea level due to the lower boiling point of water.
How do you cook at high elevations?
Water and other fluids boil at a lower temperature at high altitudes. When a liquid boils its temperature stops rising. If a recipe that calls for cooking something for a certain amount of time after it begins to boil, there is an implied assumption the cooking process is taking place at sea level. Therefore, you need to adjust your cooking time for a longer period of time at higher altitudes since the cooking temperature is lower than what it would be at sea level. That is why it takes longer to boil an egg in, say, Denver, Colorado than it does in Miami, Florida. See Sources and related links for various links to cooking at high altitudes.
Why do foods require longer microwave cooking time at higher atitudes?
At higher altitudes, the air pressure is lower which affects the boiling point of water. Foods need longer microwave cooking time at higher altitudes because the lower boiling point of water means that it takes longer for the food to reach the necessary internal temperature for cooking.
Would you expect to have a longer or shorter cooking time at a high elevation?
Longer. The higher elevation causes the boiling point to decrease. Cook longer at higher elevations.
How might a lower boiling point affect people who go camping in the mountains?
A lower boiling point at high altitudes means that water will boil at a lower temperature, which can affect cooking times and the preparation of food. It may take longer to boil water for cooking and hot beverages, and food may require adjustments in cooking times to ensure it is cooked properly.
When you cook pulses at mountain it will take more time or less than at sea level?
Cooking pulses at high altitudes typically takes longer due to the lower air pressure, which affects the boiling point of water. Water boils at a lower temperature at higher altitudes, thus requiring more time to cook pulses thoroughly. Adjusting cooking times and potentially using a pressure cooker can help overcome this challenge.
What factors affect the time required for cooking legumes?
Older legumes take longer to cook, and may not get tender at all if they are too old. Larger legumes take longer to cook than smaller ones. The longer legumes soak before they are cooked, the shorter the cooking time. Also, cooking legumes in a pressure cooker reduces cooking time.
Why do hard boiled eggs take longer to cook in different parts of the world?
Because altitude (how far above sea level you are) partly determines cooking time. Different parts of the world have a wide range of altitudes. At sea level, water boils at 100 degrees Celsius. At higher altitudes (lower pressures) it boils at a lower temperature.
Why is a pressure cooker used to cook at higher altitudes?
The boiling point of a liquid goes down as the atmospheric pressure decreases. At sea level water boils at 100 degrees C. As you go up higher the air pressure decreases (because there's less air above you). In 'mile high' Denver, Colorado, water boils at about 95 degrees C. Cooking, like all chemical reactions happens more slowly as the temperature decreases. Thus anything you cook by boiling will take longer at high altitudes. In a pressure cooker the pressure is higher than it is outside, so the water boils at a higher temperature and cooking times are reduced. In fact you don't have to live at high altitudes to benefit from using a pressure cooker. Even at sea level they are useful, especially for reducing the time for slow dishes such as stews, which is convenient and saves fuel.
Why does it take longer to boil water at higher altitudes than lower altitudes?
Water boils at a lower temperature at higher altitudes due to decreased atmospheric pressure. This means that the water must absorb more heat energy to reach its boiling point, resulting in a longer boiling time compared to lower altitudes where boiling occurs at a higher temperature.
What is the difference between slow cooking and presure cooking?
in slow cooking the meat has a longer cooking time in pressure cooking the meat or whatever gets more tender and tastes better.
In higher altitudes should you cook pasta a shorter or longer time?
In the theory of Roberto Leon - in the amounts of higher altitudes, you should cook with 3,000 pounds of water because I am in love with cole bonds.
Can you substitute cabbage for kale?
Yes, but cabbage needs a longer cooking time.
