How altitude affects cooking?
The higher you go, the gravity pull increases, and the atmospheric pressure decreases. It happens because the air on higher altitudes has less oxygen, and so the atmospheric pressure is also low. The moisture quickly evaporates from the food. When you are cooking or heating food at less atm. pressure, the heat needs more energy to transfer from the stove to the pot or pan.
Similarly, if you are boiling water, the water molecules in the pot need more energy to escape from the pot. At higher altitudes, there are fewer air particles. The decreased air pressure takes longer for the food to cook or water to boil. At altitudes above 3000, the cooking time and temperature usually vary.
Which types of stoves are best for high altitude?
Canister stoves, liquid, and multi-fuel stoves are better for cooking at high altitudes. Among these, the Liquid fuel stove is the best to cook food at high altitudes. The liquid fuel stove has a fuel bottle that regulates the pressure. As you cook, you pump the fuel bottle providing maximum pressure for the food to cook quickly.
The canister stove works in a similar way. But it generates the output from the pressure inside the canister. When the temperature drops, the pressure drops too. As the temperature on high altitudes is usually low, there isn’t any way to increase the pressure. When you have a liquid fuel stove, you can enjoy a hot meal or beverage despite the frigid temperature of winter.
However, canister stoves are lightweight and best for backpacking. Depending on where you are going, you have to choose between portability and fast cooking time of the stone.
Is the food thermometer necessary for cooking at high altitudes?
Though you can cook without a food thermometer, it’s still a very useful accessory for cooking on high mountains. Using a food thermometer is the only way to check that the food has reached a safe internal temperature. When cooking at high altitudes, it is easy to overcook foods such as meat, poultry, fish, and casserole. To prevent overcooking, use a food thermometer to check the internal temperature of the food.