The temperature at which water boils at high altitudes is lower than the temperature it boils at lower altitudes. Therefore, when cooking on a high mountain the water may boil 98 instead of 100 C so you should boil it (less, more).
2. Water boils when water boils. Turning up the heat won't make water that is boiling rapidly boil "faster".
Pasta packages often have different direction for cooking at high altitudes.
a.) According to the directions, should you boil the pasta for a longer to shorter time? Why?
b.) If the pasta water boils rapidly over medium-high heat, is there any reason to turn the heat up all the way to high? Why or why not?
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