chemistry

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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 -

    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".

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