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  2. High-altitude cooking - Wikipedia

    en.wikipedia.org/wiki/High-altitude_cooking

    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 .

  3. Food Lover's Companion - Wikipedia

    en.wikipedia.org/wiki/Food_Lover's_Companion

    Edition details Edition Published ISBN Pages Entries First: January 1990: 0-8120-4156-9: 582: Over 3,000 Second: January 1995: 0-8120-1520-7: 600: Over 4,000 Third

  4. List of cooking techniques - Wikipedia

    en.wikipedia.org/wiki/List_of_cooking_techniques

    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 ...

  5. Pressure cooker - Wikipedia

    en.wikipedia.org/wiki/Pressure_cooker

    A pressure cooker can be used to compensate for lower atmospheric pressure at high elevations. The boiling point of water drops by approximately 1 °C per every 294 metres of altitude (see: High-altitude cooking), causing the boiling point of water to be significantly below the 100 °C (212 °F) at standard pressure. This is problematic because ...

  6. Baker percentage - Wikipedia

    en.wikipedia.org/wiki/Baker_percentage

    A dough with very high hydration. In a recipe, the baker's percentage for water is referred to as the "hydration"; it is indicative of the stickiness of the dough and the "crumb" of the bread. Lower hydration rates (e.g., 50–57%) are typical for bagels and pretzels, and medium hydration levels (58–65%) are typical for breads and rolls. [25]

  7. Acclimatization - Wikipedia

    en.wikipedia.org/wiki/Acclimatization

    Acclimatization or acclimatisation (also called acclimation or acclimatation) is the process in which an individual organism adjusts to a change in its environment (such as a change in altitude, temperature, humidity, photoperiod, or pH), allowing it to maintain fitness across a range of environmental conditions.

  8. Effects of high altitude on humans - Wikipedia

    en.wikipedia.org/wiki/Effects_of_high_altitude...

    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 ...

  9. Organisms at high altitude - Wikipedia

    en.wikipedia.org/wiki/Organisms_at_high_altitude

    An Alpine chough in flight at 3,900 m (12,800 ft). Organisms can live at high altitude, either on land, in water, or while flying.Decreased oxygen availability and decreased temperature make life at such altitudes challenging, though many species have been successfully adapted via considerable physiological changes.