High-altitude cooking

High-altitude cooking is cooking done at altitudes that are considerably higher than sea level. At elevated altitudes, any cooking that involves boiling or steaming generally requires compensation for lower temperatures because the boiling point of water is lower at higher altitudes due to the decreased atmospheric pressure. The effect starts to become relevant at altitudes above approximately 2,000 feet (610 m). Means of compensation include extending cooking times or using a pressure cooker to provide higher pressure inside the cooking vessel and hence higher temperatures.

Boiling

At sea level, water boils at 100 °C (212 °F). For every 500-foot (150 m) increase in elevation, water's boiling point is lowered by approximately 0.5 °C. At 8,000 feet (2,400 m) in elevation, water boils at just 92 °C (198 °F). Boiling as a cooking method must be adjusted or alternatives applied. Vegetables and some starches will simply take longer to cook, while rice and legumes (beans) usually require a pressure cooker. Pasta will also require a pressure cooker.[1]

Methods used at high altitudes

A pressure cooker is often used to compensate for the low atmospheric pressure at very high elevations. Under these circumstances, water boils at temperatures significantly below 100 °C and, without the use of a pressure cooker, may leave boiled foods undercooked. Charles Darwin commented on this phenomenon in The Voyage of the Beagle:[2]

"Having crossed the Peuquenes (Piuquenes), we descended into a mountainous country, intermediate between the two main ranges, and then took up our quarters for the night. We were now in the republic of Mendoza. The elevation was probably not under 11,000 feet [...]. At the place where we slept water necessarily boiled, from the diminished pressure of the atmosphere, at a lower temperature than it does in a less lofty country; the case being the converse of that of a Papin's digester. Hence the potatoes, after remaining for some hours in the boiling water, were nearly as hard as ever. The pot was left on the fire all night, and next morning it was boiled again, but yet the potatoes were not cooked."

Boiling point of pure water at elevated altitudes

Based on standard sea-level atmospheric pressure (courtesy, NOAA):

Altitude, ft (m)Boiling point of water, °F (°C)
0 (0 m)212°F (100°C)
500 (150 m)211.1°F (99.5°C)
1,000 (305 m)210.2°F (99°C)
2,000 (610 m)208.4°F (98°C)
5,000 (1524 m)203°F (95°C)
6,000 (1829 m)201.1°F (94°C)
8,000 (2438 m)197.4°F (91.9°C)
10,000 (3048 m)193.6°F (89.8°C)
12,000 (3658 m)189.8°F (87.6°C)
14,000 (4267 m)185.9°F (85.5°C)
15,000 (4572 m)184.1°F (84.5°C)

Source: NASA.[3]

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gollark: Almost certainly mostly environment, yes.
gollark: It's easy to say that if you are just vaguely considering that, running it through the relatively unhurried processes of philosophizing™, that sort of thing. But probably less so if it's actually being turned over to emotion and such, because broadly speaking people reaaaallly don't want to die.
gollark: Am I better at resisting peer pressure than other people: well, I'd *like* to think so, but so would probably everyone else ever.
gollark: Anyway, I have, I think, reasonably strong "no genocide" ethics. But I don't know if, in a situation where everyone seemed implicitly/explicitly okay with helping with genocides, and where I feared that I would be punished if I either didn't help in some way or didn't appear supportive of helping, I would actually stick to this, since I don't think I've ever been in an environment with those sorts of pressures.

References
  1. USDA Food Safety and Inspection Service (2011-09-28). "High Altitude Cooking and Food Safety" (PDF). Retrieved 2017-06-02.
  2. Journal and remarks, Chapter XV, March 21, 1835 by Charles Darwin.
  3. Parsons, C. L.; Norcross, G. A.; Brooks, R. L. (1984). <0321:RPSPEU>2.0.CO;2 "Radiosonde Pressure Sensor Performance: Evaluation Using Tracking Radars". Journal of Atmospheric and Oceanic Technology. 1 (4): 321–327. Bibcode:1984JAtOT...1..321P. doi:10.1175/1520-0426(1984)001<0321:RPSPEU>2.0.CO;2. ISSN 1520-0426.
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