0
Why does it take longer to cook pasta in the mountains than it does at sea level?
Wiki User
∙ 11y ago
In high hills the mean air pressureis lower than on sealevel, so water boils at lower temperature. At lower temperaure it takes more time to 'boil' eggs or potatoes by example to get them 'well-done'.
Wiki User
∙ 10y ago
Wiki User
∙ 10y agoAt high elevation, the air pressure is less than it is at sea level, and that results in a lower boiling point for water. So if you are boiling your food, the temperature is lower and the cooking takes longer. If however you are frying your food, then it does not take longer on the mountains.
Wiki User
∙ 13y agoit is due to change in the atmospheric pressure
Wiki User
∙ 14y agoThe higher the elevation, the less heat it takes to boil water. You might even be boiling water at 160 degrees! This will not cook as much as boiling water at sea level.
Wiki User
∙ 11y agoAt higher elevation the boiling point of water is lower, since boiling water is what cooks the pasta, then it will take longer to cook due to the lower temperature.
Add your answer:
Earn +20 pts
What do would happen to the boiling point of water if you were to cook pasta near the Dead Sea which is 1296 feet below sea level How would the cooking time compare to sea level?
The boiling point of water would be higher than at sea level. On average it will be about 101 degrees C. This isn't enough to make much difference in cooking time.
Where would it take longer for an egg to cook Death Valley or Mount Everest?
The boiling point of water is dependent on the air pressure or altitude. On Mount Everest the boiling point of water is 69 0C.
Does water boil faster with or without vinegar?
Adding salt to water increases the boiling temperature, causing the water to come to a boil more slowly. This increase in the cooking temperature will, in theory, cause foods boiled in salt water to cook faster. Pure solutions will generally have lower boiling points than mixtures. Adding sugar to the water will have a similar effect but would not be nearly as nice to cook food in! Note that if pure water is heated up to a high temperature prior to the addition of the salt, the addition could cause the entire pot to start boiling suddenly. This is a result of the grains of salt acting as nucleation sites. This has the effect of making nearly-boiling water actually boil more quickly when salt is added. The tiny amount of salt required to cause a nucleation effect would have no effect on the temperature of the boiling water. In this regard, you can think of the salt as a catalyst, facilitating the change of state of the water from liquid to boiling. We said "in theory" above because adding salt to water to raise the boiling point for cooking doesn't actually work in practice. The amount of salt you'd typically add to water for cooking would have negligible effect on the boiling temperature. Let's look at some numbers. Assuming fresh water at sea level, you'd need to add 230 grams of table salt to raise the boiling point of one liter of water just 2 degrees C. To raise the boiling point of the two quarts of water you're cooking pasta your pasta in by that same two degrees, you'd have to stir in 435 grams of salt. That's well over half of an entire 737 gram blue Morton salt container! The pasta may cook faster in the hotter water, but people would probably not be coming back for second helpings of your ultra-salty linguini. Salt added to the cooking water also "hardens" the surface of the starches in pasta, reducing their stickiness. This prevents the pasta from sticking together in clumps. Somewhat counter-intuitively, oil added to boiling water does not reduce the stickiness of the pasta. It does reduce the surface tension of the water, increased by the starches in the pasta. This tends to reduce foaming. The bottom line is this: You can add a few grains of salt to pure water to kick off the boiling process with nucleation. Beyond that, add salt to water to flavor what you're cooking and to keep the pasta from sticking together. It will not have any measurable effect on cooking temperature or time.
When water boils its temperature?
The boiling point of water is 100 degrees Celsius or 212 degrees Fahrenheit. However, water boils at a lower temperature at higher altitude. Salt water boils at a higher temperature than pure water.
If you try to cook an egg boiling water while camping at elevation pf 0.5 km in the mountainyou will find that it takes longer than it does at home .Explain why?
At higher elevations, the atmospheric pressure is less. As you reduce the pressure, the temperature at which water boils is reduced. So, it will NOT take longer to boil, but will take shorter. It doesn't have to reach 212ºF at elevations, so it will boil at a lower temperature, which should take less time, unless, of course, you have a lot of wind or something else affecting the time to reach this lower temperature. In fact, the boiling point for water at 500 m above sea level is approximately 209ºF compared to 212ºF at home, depending on where home is.
What takes longer to cook pasta or peas?
Pasta
Why does pasta take longer to cook in boiling water at elevations high above sea level?
The boiling point of any liquid is dependent upon the pressure of the atmosphere above the liquid therefore water boils at a lower temperature at higher altitudes. Because of this, the pasta takes longer to cook in the cooler boiling water.
Why does it take pasta longer to cook when there isn't much water?
Because it should cook in lots of water.
How long do you cook penne rigate pasta?
At my family we love pasta normally the sauce takes longer to cook it all depends on what temperature you cook it at, how big your stove is and how much water you put in to boil the pasta.
Why does spaghetti take 9 minutes to cook at sea level but 14 minutes to cook in the mountains?
At high altitudes, air pressure is lower. That means that the boiling point of water is lower as well (lower air pressure means that water molecules need less energy to turn into gas), and because the water is boiling at a lower temperature it takes longer for it to cook the pasta.
Why do elevations above sea level increase the cooking time of pasta?
As you get higher above sea level, air pressure decreases. Water boils at a lower temperature when the air pressure is lower. When the water temperature is lower, pasta and anything else takes longer to cook.
Who cooks pasta?
Anyone can cook pasta. This can be anyone whether a chef or a bad cook.
What is the simplest recipes to cook pasta?
1. Bring salted water to a boil 2. Put pasta in water 3. Boil until cooked You can even skip the salt. Thicker pasta takes longer to cook than thinner spaghetti. It is ready to eat when it feels right for you to eat.
Can you cook pasta a head of time?
You can cook the pasta earlier in the day, or the day before, then refrigerate it. You can then use it in a pasta salad or refry it.
How do you cook raw pasta in oven?
The only way you can cook raw pasta in a oven is by layering the pasta with a sauce, like a meat sauce or white sauce.
Can you cook pasta in a double boiler?
Pasta needs to cook in rapidly boiling water, so a double boiler won't work that well for cooking pasta.
Which cooks faster pasta or spaghetti?
Fresh homemade pasta cooks the fastest as it does not need to be re-hydrated as part of the cooking process. As for dry pasta, the thinner and lighter the pasta the faster it will cook. Typically a thin egg noodle or a thin spaghetti will cook faster than a thick tube shape. Also whole wheat flour pastas tend to take longer than traditional flour. Traditional flour is already broken down in processing, the whole grain in whole wheat takes longer to be penetrated by the water. There are many different kinds of pasta made from many different ingredients, but it's pretty simple to figure out that the thinner the pasta, the faster the water will penetrate and soak through to cook it.
