Hypoxia and Medicine

why do foods cooked in boiling water at high altitudes need to be cooked longer then at sea level?

Public Comments

1. Because the boiling point of water reduces dependant upon air pressure.
2. Food needs a certain total amount of heat to cook it. At high altitudes, the air pressure is reduced, so boiling takes place at a lower T. In order to get enough heat to cook the food, it has to be cooked longer at the lower T.
3. Cooking at high altitude * All cooking processes are directly affected by atmospheric pressure. * At sea level, water boils at 212º F, but on mountaintops and other high-altitude regions, the boiling point is much lower. * For about every 500 feet of ascent, the boiling point is lowered 1ºF. * At a 7,000 foot elevation, water would boil at about 198º F. Because the water is boiling at a lower temperature, it would take longer to cook food by boiling. http://www.crisco.com/basics/tips/high_altitude.asp