That’s the thing, the water is boiling, it just isn’t hot. You’re right that it wouldn’t brew tea better than water at the same temperature at sea level though. I wonder how bubbling factors in, if at all.
Well, yes, technically it is indeed boiling, but as it is not hot, I called it bubbling to emphasis that it is not hot.
Have you ever wondered why restaurants on or near mountain summits don’t offer pasta? That’s because while the cooking water up there is boiling, it is not hot enough to cook pasta.
Have you ever wondered why restaurants on or near mountain summits don’t offer pasta? That’s because while the cooking water up there is boiling, it is not hot enough to cook pasta.
I did not wonder this, because I’ve yet to eat at a summit restaurant, but that’s fascinating. Does this matter much in a town like Breckenridge (9600ft) or Aspen (8000ft), or does it only really become a factor once you get up to the summits?
Can a restaurant in Leadville, CO (elevation 10,158ft or 3,096m, highest incorporated city in the US) cook pasta? Or would it require an unappetizing amount of salt?
Does season make a difference? Like, the density altitude is surely lower in winter than it is in summer.
I have so many questions!
Edit: okay it sounds like you just have to boil it longer because the water isn’t as hot. It still cooks, just takes more time.
Edit: okay it sounds like you just have to boil it longer because the water isn’t as hot. It still cooks, just takes more time.
Have you ever tried to cook pasta at lower temperatures, but longer? The results might still be nourishing, but that’s it. The mouth feel is totally off.
If you boil water in a vacuum and then remove the vacuum the water has not increased in temperature. You can’t drink it in a vacuum,because you’d die, so presumably you’re going to bring it back into an atmosphere, at which point it won’t be boiling.
That’s the thing, the water is boiling, it just isn’t hot. You’re right that it wouldn’t brew tea better than water at the same temperature at sea level though. I wonder how bubbling factors in, if at all.
Well, yes, technically it is indeed boiling, but as it is not hot, I called it bubbling to emphasis that it is not hot.
Have you ever wondered why restaurants on or near mountain summits don’t offer pasta? That’s because while the cooking water up there is boiling, it is not hot enough to cook pasta.
I did not wonder this, because I’ve yet to eat at a summit restaurant, but that’s fascinating. Does this matter much in a town like Breckenridge (9600ft) or Aspen (8000ft), or does it only really become a factor once you get up to the summits?
Can a restaurant in Leadville, CO (elevation 10,158ft or 3,096m, highest incorporated city in the US) cook pasta? Or would it require an unappetizing amount of salt?
Does season make a difference? Like, the density altitude is surely lower in winter than it is in summer.
I have so many questions!
Edit: okay it sounds like you just have to boil it longer because the water isn’t as hot. It still cooks, just takes more time.
Have you ever tried to cook pasta at lower temperatures, but longer? The results might still be nourishing, but that’s it. The mouth feel is totally off.
If you boil water in a vacuum and then remove the vacuum the water has not increased in temperature. You can’t drink it in a vacuum,because you’d die, so presumably you’re going to bring it back into an atmosphere, at which point it won’t be boiling.