Talk:High-altitude cooking

What is the source of the boiling-point table in this article? It is far from matching the table at. Jeremy Reeder (talk) 21:28, 9 February 2011 (UTC)

To say high-altitude cooking is opposite of pressure cooking is ridiculous. If it is anything that could be described within a statement; it should refer to the type of cooking to be done at high altitude. The scientific and chemical processes involved must deal with the air pressure's effect upon the heat and what's being cooked and how its being cooked. The article's intro is erroneous in stating to increase heat, when water boils it reaches boiling temp and regardless of more heat will not increase in temp, only evaporate and cause dry foods. High-altitude cooking is adjusting the cooking time (longer) and not trying to overheat what can't be (boiling water). Oven baking is not affected being enclosed. Dry cooking at high altitudes must be adjusted so as not to dry out the food. See more info at: High Altitude Cooking and Food Safety.

This talk page was edited as such instead of the article page to encourage other cooking folks to contribute. References, edits, and certain corrections will imminently follow. Deermouse (talk) 02:09, 17 March 2018 (UTC)