why do we need longer time to cook food in the mountain ?
Answers
Answered by
2
Answer:
On mountains, the atmospheric pressure is less. Therefore, the boiling point of water is less than the normal boiling point of water in mountains. Thus cooking in open vessels take long time in mountains
Answered by
2
Answer:
Because water boils at a lower temperature at higher elevations, foods that are prepared by boiling or simmering will cook at a lower temperature, and it will take longer to cook. High altitude areas are also prone to low humidity, which can cause the moisture in foods to evaporate more quickly during cooking.
Explanation:
hope it's helpful
Similar questions