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- High-altitude_cooking 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 208ºF (98ºC) and adjustments sometimes need to be made to compensate for the reduced air pressure/water boiling point.".
- High-altitude_cooking wikiPageExternalLink books?id=UUWXjlu_JWQC&pg=PA396.
- High-altitude_cooking wikiPageExternalLink cooking_altitudes.htm.
- High-altitude_cooking wikiPageExternalLink Prep_High_Alt.aspx.
- High-altitude_cooking wikiPageExternalLink Calib-boil.html.
- High-altitude_cooking wikiPageExternalLink air-tea.asp.
- High-altitude_cooking wikiPageID "14898958".
- High-altitude_cooking wikiPageRevisionID "600317410".
- High-altitude_cooking subject Category:Cooking_techniques.
- High-altitude_cooking 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).".
- High-altitude_cooking label "High-altitude cooking".
- High-altitude_cooking sameAs m.03h0ybq.
- High-altitude_cooking sameAs Q5757471.
- High-altitude_cooking sameAs Q5757471.
- High-altitude_cooking wasDerivedFrom High-altitude_cooking?oldid=600317410.
- High-altitude_cooking isPrimaryTopicOf High-altitude_cooking.