2006-12-06 10:49:42 · 4 answers · asked by bsktballchik 4 in Food & Drink ➔ Cooking & Recipes
probably because the air is thinner and it needs to be a certain temperature. Like when you make a cake, you have to flour the pan in high altitude as well as add extra flour or oil. It is strange, but that is how it is.
2006-12-06 10:53:34 · answer #1 · answered by fatiima 5 · 1⤊ 1⤋
At higher altitudes water boils at a lower temperature Because there is not as much oxygen in the air. So to properly thaw out the peas they have to boil longer.
2006-12-06 11:09:43 · answer #2 · answered by Cante S 1 · 0⤊ 1⤋
Water boils at a lower tepurature at higher altitudes therefore longer cooking times
(ie: 20,000' water boils at 173 degrees f)
2006-12-06 10:54:53 · answer #3 · answered by fly_girl_pc12 2 · 1⤊ 0⤋
It's because the boiling water isn't quite as hot. Water boils when its vapor (steam) pressure equals or exceeds atmospheric pressure. At high altitude, atmospheric pressure is lower, so it doesn't take as much steam pressure for the water to boil, so it boils at a lower temperature.
2006-12-06 10:54:05 · answer #4 · answered by pluck_tyson 2 · 1⤊ 1⤋