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See also: Boiling Point; Bread at High Altitude


1. High altitudes affect cooking times, methods and ingredient proportions of most foods due to the lower boiling point of water, and lower air pressure.

2. Water boils at 212° F at sea level; at 10,000 feet water boils at about 194° F. (the boiling point falls 0.18° F for each 100 feet in altitude).  The lowered temperature increases cooking times - it can take several hours to boil potatoes above 10,000 feet!

3. Lower air pressure at high altitudes has a major affect on baked goods. Batters begin to lose moisture at lower temperatures, leavenings work faster, but the starch and proteins set slower.

4. Deep fried foods get very dark on the outside before the insides are cooked.

5. Roast meats cook slower.




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