FoodReference.com (since 1999)
COOKING TIPS & HINTS SECTION

 You are here > Home > 

Next

See also: High Altitude Cooking

BOILING and BOILING POINT

The boiling temperature of water at high altitudes effects baked goods since the moisture steams out sooner, causing baked goods to dry out.  To adjust for this you may need to use a little more liquid, reduce the baking time and increase the oven temperature. The increase in oven temperature helps to set dough sooner, trapping the moisture.

Boiling potatoes, pasta and beans takes about 10% longer for each increase of 1,000 feet in altitude.

The lower boiling point also causes roasted meats to dry out before they brown.

The boiling point of water:

Sea level, 212 F, 100 C

2,000 feet, 208 F, 98 C

5,000 feet, 203 F, 95 C

7,500 feet, 198 F, 92 C

10,000 feet 194 F, 90 C