Pasta packages often have different direction for cooking at high altitudes.
a.) According to the directions, should you boil the pasta for a longer to shorter time? Why?
b.) If the pasta water boils rapidly over medium-high heat, is there any reason to turn the heat up all the way to high? Why or why not?
chemistry - DrBob222, Sunday, May 4, 2014 at 11:44pm
The temperature at which water boils at high altitudes is lower than the temperature it boils at lower altitudes. Therefore, when cooking on a high mountain the water may boil 98 instead of 100 C so you should boil it (less, more).
2. Water boils when water boils. Turning up the heat won't make water that is boiling rapidly boil "faster".