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xkcd #3187: High Altitude Cooking Instructions
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xkcd #3187: High Altitude Cooking Instructions
Title text:
1,300,000-1,400,000 ft: Ask a crew member to show you how to use the ISS food warmer.
Transcript:
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Source: https://xkcd.com/3187/
I used to live at 3300 feet. Cooking times increased slightly over what most recipes recommended, sometimes more baking powder was needed, but I don't remember having to add more water.
The higher altitude, the lower the atmospheric pressure, and the lower the boiling point of water. At 3300, you were down to 207°f. I used to work at a restaurant at 8k feet and we were down to a boiling point of 195, which was enough to make things like, say brownies, noticeable dryer if you didnt compensate for the extra water boiling off durrong cooking.
We actually had a fancy oven for pastry that you could set the pressure inside of, allowing us to cook things as though at sea level.
I don't know how much that is in the Boiling Water system
The extra cooking time results in more water loss. I'd imagine in most recipes it'd be nearly imperceptible.
Definitely not as much as half a cup.
Wouldn't it depend on how many cups the original recipe calls for?
I wonder if it's assuming you don't use a slightly lower heat output though despite the lower boiling point?
If you're cooking something at altitude you shouldn't lower the heat - you still need to cook it properly.
Boiling water is a fixed temperature at a given air pressure. Turning up the heat doesn't make the water hotter. You just lose it faster. If you need higher temperatures and are cooking in boiling water, then you have to use a pressure cooker.
Who said anything about turning the heat UP?
I'm not sure if it's still the case but most of the population in Mexico is above 3000 feet so recipes had variations for sea level instead (the recipe was made for 1000msnm)
Sometimes it was confusing if you got something imported from the US or some brand that needed to be adjusted for high altitude