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I can't answer on the acidic water question but as someone at 7000 ft; I have been told that ~3000 ft is when you need to make adjustments in some foods. Even
by nyrikki 1y ago
I can't answer on the acidic water question but as someone at 7000 ft; I have been told that ~3000 ft is when you need to make adjustments in some foods.
Even at ~15F / ~7C lower it only takes a few min more for pasta for me usually, I can always just use the max on the package and then test from there.
ETA: That is with a silicone boil over lid at full rolling boil, which may impact the time also.
- ocdtrekkie 1y agoOne of those wild things about being from Illinois is I don't even think I know anyone who knows their altitude, much less how to adjust cooking instructions because of it!
- cortesoft 1y agoWell, the highest point in Illinois is only just over 1000 feet, so it isn't really necessary to adjust any cooking for elevation anywhere in the state. People who live in mountain areas are used to changing elevation quickly, and you really notice the difference. They will know their altitudes.