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High-altitude cooking is cooking done at altitudes that are considerably higher than sea level. At elevated altitudes, any cooking that involves boiling or steaming generally requires compensation for lower temperatures because the boiling point of water is lower at higher altitudes due to the decreased atmospheric pressure .
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
The effects of high altitude on humans are mostly the consequences of reduced partial pressure of oxygen in the atmosphere. The medical problems that are direct consequence of high altitude are caused by the low inspired partial pressure of oxygen, which is caused by the reduced atmospheric pressure, and the constant gas fraction of oxygen in ...
Water in Earth's atmosphere is not merely below its boiling point (100 °C), but at altitude it goes below its freezing point (0 °C), due to water's highly polar attraction. When combined with its quantity, water vapor then has a relevant dew point and frost point , unlike e. g., carbon dioxide and methane.
Hypobaric decompression is the reduction in ambient pressure below the normal range of sea level atmospheric pressure. Altitude decompression is hypobaric decompression which is the natural consequence of unprotected elevation to altitude, while other forms of hypobaric decompression are due to intentional or unintentional release of pressurization of a pressure suit or pressurized compartment ...
Atmospheric pressure decreases with altitude while the O 2 fraction remains constant to about 85 km (53 mi), so PO 2 decreases with altitude as well. It is about half of its sea level value at 5,500 m (18,000 ft), the altitude of the Mount Everest base camp, and less than a third at 8,849 m (29,032 ft), the summit of Mount Everest. [8]
High-altitude adaptation in humans is an instance of evolutionary modification in certain human populations, including those of Tibet in Asia, the Andes of the Americas, and Ethiopia in Africa, who have acquired the ability to survive at altitudes above 2,500 meters (8,200 ft). [1]
En-route charts are divided into high and low versions, with information on airways and navaids for high- and low-altitude flight, respectively. The division between low altitude and high altitude is usually defined as the altitude that marks transition to flight levels (in the United States, this is taken to be 18,000 feet MSL by convention).