When a box of pasta says “cooking time 7-9 minutes”, does that time decrease at higher altitudes because water boils more quickly?
In: Physics
The reason water boils more quickly at high altitudes is because the low air pressure allows the water to boil at a lower temperature. So, actually, the pasta would take *longer* to cook at high altitudes, because you’d be cooking it at a lower temperature.
Lower pressure = lower boiling temperature. Lower temperature = slower cooking. Same exact concept with high pressure cookers.
Substances have a certain ability to hold together, with water as the example even in a vacuum it will freeze solid when cold enough; it takes energy to overcome that tendency to melt or evaporate it.
Pressure helps by pushing from the outside, making them hold together better, meaning it takes more energy (heat) to get the water to split apart (evaporate/boil)
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