What You Need to Know
High-altitude cooking is cooking done at altitudes that are considerably higher than sea level. At elevated altitudes, any cooking that involves boiling or steaming generally requires compensation for lower temperatures because the boiling point of water is lower at higher altitudes due to the decreased atmospheric pressure. The effect starts to become relevant at altitudes above approximately 2,000 feet (610 m). Means of compensation include extending cooking times or using a pressure cooker to provide higher pressure inside the cooking vessel and hence higher temperatures.
Key Parameters
Equipment
Steps
- 1.
Andean Pachamanca (Peru): Traditional earth oven cooking adapted for high-altitude steam release
- 2.
Tibetan Butter Tea (Himalayas): Requires vigorous churning to emulsify at lower boiling points
- 3.
Swiss Fondue (Alps): Compensates for cheese separation issues at altitude