September 2009 Blog Posts (1)

High Altitude Outdoor Cooking and boiling

The higher the elevation, the lower the atmospheric pressure. The less atmospheric pressure that bears down on the surface of the liquid, the easier it is for water molecules to escape into the air. Water comes to its full rapid boil at a lower temperature at 6000 feet (1828 meters) than at sea level. For each thousand feet above sea level, the boiling point of water drops almost 2° F. Knowing this I normally boil my water longer at high altitudes especially areas prone to contamination such as… Continue

Added by Ali Alami on September 8, 2009 at 10:34am — No Comments

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