How does altitude affect cooking time?

The impact of altitude on cooking time is primarily due to changes in atmospheric pressure, which affects the boiling point of water. At higher altitudes, the air pressure is lower, which results in a decreased boiling point of water. For instance, while water boils at 100°C (212°F) at sea level, it may boil at only around 95°C (203°F) in mountainous regions.

Because the boiling point is lower, foods that rely on boiling or simmering will cook at these lower temperatures, which can actually lead to longer cooking times when compared to cooking at sea level. Since water heats up to a lower temperature, it takes more time for food to reach a proper cooking temperature, especially for items that require thorough cooking, such as grains and meats. This phenomenon means that adjustments in cooking techniques and times are necessary when preparing food at high altitudes.

Other options suggest incorrect outcomes, such as cooking faster or having no effect. However, the reality of lower boiling points means that cooking often takes longer and requires careful attention to time and temperature adjustments for successful results.