As at higher altitudes the boiling point decreases bcx vapour pressure decreases but why it does take more time to cook food over there as the b.p is already decreased so it would be easy to reach that temp easily?

1 Answer
Richard G.
Feb 19, 2018

Food has to reach a specific temperature to be cooked

Explanation:

Water boils at a lower temperature at higher altitudes. If a potato needs to reach 95C in the middle to be cooked, and the water starts boiling (and thus, by definition, not getting any hotter) at 92C, the potato will never get cooked. Note: This example is not true, since I’m not sure exactly what internal temperature a potato must reach to be cooked, but the principle is correct.

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