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Jan20-13, 02:04 AM
P: 52
Why does it take longer to cook in lower pressures?

The way I understand it is, because the boiling temperature of water is lower, if you want to boil something without all the water evaporating into steam, you have to keep the water temperature lower than you would if you were at a lower altitude. Hence the food takes longer to cook at high altitudes because the water it's being boiled in is not as hot as boiling water at low altitudes.