[Sca-cooks] Re: High Altitude Cooking

[Martin G. Diehl]

Sheila McClune wrote:
> 
> > > -----Original Message-----
> > > From: "Jonathan and Rebecca Barber" <barber at runbox.com>
> > Followup question - I just found out that the site has 
> > only convection ovens - do standard conversions apply 
> > or does the altitude make a difference there? 

With the oven providing a somewhat calibrated cooking 
temperature, probably not.  

The rules about high altitude cooking apply to foods cooked 
in boiling water ... because ... 

    The reason ... is because the boiling point of water 
    changes with altitude. As you go higher, the boiling 
    temperature decreases. 

    At sea level, the boiling point of water is 212 degrees 
    F (100 degrees C). 

    As a general rule, the temperature decreases by 
    1 degree F for every 540 feet of altitude 
    (0.56 degrees C for every 165 meters). 

    On top of Pike's Peak, at 14,000 feet, the boiling point 
    of water is 187 degrees F (86 degrees C). So pasta or 
    potatoes cooked at sea level are seeing 25 degrees more 
    heat than pasta or potatoes cooked on Pike's Peak. 
    The lower heat means a longer cooking time is needed. 

Quoted from How Stuff Works: 
"Why do many foods have High Altitude Cooking Instructions?" 
http://science.howstuffworks.com/question63.htm 

In the case of a 10,000 ft. elevation, water boils at 
193.5 degrees F instead of 212 degrees F.  

(Note to SCAdians (and others) living in NYC: that second 
number is not an area code <g>)

Side note ... 

This also applies to cooking with propane v. butane in 
winter hiking conditions.  In cooler weather, e.g. 20 
degrees F, at sea level, a butane canister may not operate.  
That is because the temperature and pressure conditions are 
insufficient for the butane to boil and therefore there is 
no gas pressure or only a reduced pressure.  

No gas pressure = no flame = no cooking.  OTOH, at higher 
altitudes, butane will be a usable fuel.  

This reasoning also lets us predict that (volume for 
volume) butane canisters weigh less than propane tanks. 

Cassette Feu - Portable Stoves
http://www.iwatani.com/asp/w_product/Category.asp?CategoryID=1 

I am willing to bet that Master Adamantius has seen this 
type of stove used for 'table service'.  ... and not just 
in "Bread and Chocolate".  <g>  

[snip]

> > Our current plan is to get the bread made and I may 
> > well make the spaetzle at home (1200 feet or so).  
> > We'll see.  We're going to test cook the whole thing 
> > up there just to see.

I know that spaetzle is cooked in boiling water -- the 
recipe that I use says to wait for it to rise to the top.  

Can someone say the "rise to top" compensates correctly 
for water temperature?  

> I think the "make the spaetzle at home and heat it in a 
> roaster" plan sounds like a great idea. :)  So does test 
> cooking at the feast altitude.  
> I've got lots of stories of friends who have gone off 
> backpacking in the mountains at 10,000+ feet and then 
> wondered why they were having so much trouble getting 
> the spaghetti to cook!

See comments above re: propane v. butane fuel.  

P.S. I hope nobody becomes upset upon hearing that the 
temperature of boiling water is not a constant.  

[snip]

> Arwen
> Caerthe, Outlands
> (Denver, CO)

Vincenzo

-- 
Martin G. Diehl

http://www.renderosity.com/gallery.ez?ByArtist=Yes&Artist=MGD

Reality: That which remains after you stop thinking about it.
  inspired by P. K. Dick