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- Q5757471 subject Q7214242.
- Q5757471 abstract "High-altitude cooking is the opposite of pressure cooking in that the boiling point of water is lower at higher altitudes due to the decreased air pressure. This may require an increase in cooking times or temperature and alterations of recipe ingredients. For home cooking, this effect becomes relevant at altitudes above approximately 2000 feet (600 m). At that altitude, water boils at approximately 208 °F (98 °C) and adjustments sometimes need to be made to compensate for the reduced air pressure/water boiling point.".
- Q5757471 wikiPageExternalLink Prep_High_Alt.aspx.
- Q5757471 wikiPageExternalLink air-tea.asp.
- Q5757471 wikiPageExternalLink books?id=UUWXjlu_JWQC&pg=PA396.
- Q5757471 wikiPageExternalLink cooking_altitudes.htm.
- Q5757471 wikiPageExternalLink Calib-boil.html.
- Q5757471 wikiPageWikiLink Q1003183.
- Q5757471 wikiPageWikiLink Q1035.
- Q5757471 wikiPageWikiLink Q1768515.
- Q5757471 wikiPageWikiLink Q219239.
- Q5757471 wikiPageWikiLink Q271997.
- Q5757471 wikiPageWikiLink Q38695.
- Q5757471 wikiPageWikiLink Q44797.
- Q5757471 wikiPageWikiLink Q720398.
- Q5757471 wikiPageWikiLink Q7214242.
- Q5757471 wikiPageWikiLink Q81809.
- Q5757471 wikiPageWikiLink Q898823.
- Q5757471 comment "High-altitude cooking is the opposite of pressure cooking in that the boiling point of water is lower at higher altitudes due to the decreased air pressure. This may require an increase in cooking times or temperature and alterations of recipe ingredients. For home cooking, this effect becomes relevant at altitudes above approximately 2000 feet (600 m).".
- Q5757471 label "High-altitude cooking".