Английская Википедия:High-altitude cooking

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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 Шаблон:Convert. 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 Шаблон:Convert. For every Шаблон:Convert increase in elevation, water's boiling point is lowered by approximately 0.5 °C. At Шаблон:Convert in elevation, water boils at just Шаблон:Convert. Boiling as a cooking method must be adjusted or alternatives applied. Food will simply take longer to cook.

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:[1]

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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 (1,524 m) 203°F (95°C)
6,000 (1,829 m) 201.1°F (94°C)
8,000 (2,438 m) 197.4°F (91.9°C)
10,000 (3,048 m) 193.6°F (89.8°C)
12,000 (3,658 m) 189.8°F (87.6°C)
14,000 (4,267 m) 185.9°F (85.5°C)
15,000 (4,572 m) 184.1°F (84.5°C)

Source: NASA.[2]

References

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External links