Does making broth at a high elevation change anything? Learn how altitude can affect the boiling point and what that means for your cooking time.
1 Answer
At higher altitudes, water boils at a lower temperature, which can extend the cooking time needed to extract flavor and nutrients when making broth. You may need to adjust your recipe and cooking time accordingly.
Detailed Explanation:
Altitude significantly impacts the boiling point of water. As altitude increases, atmospheric pressure decreases. This lower pressure means that water molecules require less energy to escape into the gaseous phase, resulting in a lower boiling point. At sea level, water boils at 212°F (100°C). However, at higher elevations, the boiling point can drop significantly. For example, at 5,000 feet, water boils at approximately 203°F (95°C).
When making broth, the lower boiling point at higher altitudes affects the extraction of flavors and nutrients from the bones, vegetables, and herbs. Because the water is not as hot, the chemical reactions that break down these components and release their essence into the broth occur more slowly. This means that you will likely need to increase the cooking time to achieve the same depth of flavor and nutritional value as you would at sea level.
To compensate for the lower boiling point, consider increasing the simmering time by 25-50%, depending on your altitude and desired broth concentration. Regularly check the broth's flavor and adjust the cooking time as needed. You may also want to ensure your pot is well-covered to minimize evaporation, as the longer cooking time can lead to a significant reduction in liquid volume.
Pro Tip:
Consider using a pressure cooker at high altitudes. Pressure cookers increase the internal pressure, raising the boiling point of water and significantly reducing cooking time, effectively counteracting the effects of altitude on broth making.