Cooking in a high altitude climate can be quite an experience for anyone who has never done so before. You may notice that the food you were trying to cook didn't really taste as you had expected it would. Perhaps it also seemed to take a lot longer for it to get done too. What is going on here? Why is this happening? Good questions. Let's take a closer look at why cooking food in high altitude is so much different.

First you need to understand how air pressure works in different altitudes. The air pressure in lower altitudes, like 500 feet above sea level, is much lower than it is at 7500 feet above sea level. You most likely already know this if you've ever been in the mountains walking. It is sometimes harder to catch your breath. This same variation in air pressure also affects your cooking.

We all know that water boils at 212 degrees, but did you know that at 7500 feet above sea level, water boils at 198 degrees? That is a huge point when it comes to cooking any foods. This difference will have a dramatic affect on your food