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Originally Posted by BillyMac
If I can correctly recall the gas laws that I learned in my high school and college chemistry classes correctly, cooking instructions for some foods vary depending on the elevation, and thus the air pressure, of the region. Water boils at a lower temperature at higher elevations and some foods require more cooking time, compared to if they were cooked at a lower elevation.
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Actually, I've found most foods have cooked more quickly since moving from Johnston, Iowa (elevation 957 feet) to Grand Junction, CO (elevation 4586 feet).