# High altitude cooking: how much salt to raise the boiling point to 212 F? **URL:** \ **Category:** Factual Questions\ **Created:** [June 7, 2005, 2:05am UTC](https://boards.straightdope.com/t/high-altitude-cooking-how-much-salt-to-raise-the-boiling-point-to-212-f/307246 "2005-06-07T02:05:39Z")\ **Posts on this page:** 13\ **Page:** 2
**Author:** ![NoCoolUserName](https://avatars.discourse-cdn.com/v4/letter/n/5fc32e/32.png) [@NoCoolUserName](https://boards.straightdope.com/u/NoCoolUserName)\ **Post date:** [June 7, 2005, 1:12pm UTC](https://boards.straightdope.com/t/high-altitude-cooking-how-much-salt-to-raise-the-boiling-point-to-212-f/307246/21 "2005-06-07T13:12:59Z")
Well! I’m so happy to have supplied such an interesting problem for everyone! I will continue to cook the oatmeal for 10 minutes–that works OK. I don’t do coffee, and NoCoolSpouseName seems to be happy with the way our current coffeemaker is working, so no worries there. I’ll mention the bake pans. Thanks for the welcome, but we moved from Lakewood. The move has only added 10 minutes to my commute, and living among the pine and aspen is certainly worth it (except for the pine tree pollen…when the heck does this stop?). Thank you all!!! ---
**Author:** ![Squink](https://avatars.discourse-cdn.com/v4/letter/s/b5e925/32.png) [@Squink](https://boards.straightdope.com/u/Squink)\ **Post date:** [June 7, 2005, 2:49pm UTC](https://boards.straightdope.com/t/high-altitude-cooking-how-much-salt-to-raise-the-boiling-point-to-212-f/307246/22 "2005-06-07T14:49:25Z")
If the final taste and difference in cooking time really bothers you, why not get a couple centrifugal fans and pressurize your kitchen to 760mbar? You’d need to seal all the doors and windows, and be careful to prevent anyone from opening them once you started to cook (explosive boiling is dangerous). But wouldn’t the yummy food, plus bragging rights as the first on your block to have a sea-level kitchen make it all worthwhile? ---
**Author:** ![Finagle](https://avatars.discourse-cdn.com/v4/letter/f/b19c9b/32.png) [@Finagle](https://boards.straightdope.com/u/Finagle)\ **Post date:** [June 7, 2005, 2:57pm UTC](https://boards.straightdope.com/t/high-altitude-cooking-how-much-salt-to-raise-the-boiling-point-to-212-f/307246/23 "2005-06-07T14:57:03Z")
> [@Squink](#): > > If the final taste and difference in cooking time really bothers you, why not get a couple centrifugal fans and pressurize your kitchen to 760mbar? You’d need to seal all the doors and windows, and be careful to prevent anyone from opening them once you started to cook (explosive boiling is dangerous). But wouldn’t the yummy food, plus bragging rights as the first on your block to have a sea-level kitchen make it all worthwhile? A practical and thoughtful idea, but I’m not sure that it wouldn’t be cheaper just to drill a 2000 foot shaft in the basement and install a dumbwaiter with a microwave on it. Put the oatmeal in, lower it to altitude, cook the oatmeal, and raise it back up. Transit time would only be two or three times the ten minutes that it’s taking to cook the oatmeal now. ---
**Author:** ![gazpacho](https://avatars.discourse-cdn.com/v4/letter/g/6f9a4e/32.png) [@gazpacho](https://boards.straightdope.com/u/gazpacho)\ **Post date:** [June 7, 2005, 5:40pm UTC](https://boards.straightdope.com/t/high-altitude-cooking-how-much-salt-to-raise-the-boiling-point-to-212-f/307246/24 "2005-06-07T17:40:02Z")
> [@Cheez\_Whia](#): > > Ah, the joys of living in the High Country! I used to live at a similar altitude, and the advice I have for you is: get a pressure cooker and Air Bake baking pans. You should also be able to get a high altitude coffee maker. I used to live at 7200 feet. I have never heard of a high altitude coffee maker? What is it? ---
**Author:** ![robcaro](https://avatars.discourse-cdn.com/v4/letter/r/df705f/32.png) [@robcaro](https://boards.straightdope.com/u/robcaro)\ **Post date:** [June 7, 2005, 9:26pm UTC](https://boards.straightdope.com/t/high-altitude-cooking-how-much-salt-to-raise-the-boiling-point-to-212-f/307246/25 "2005-06-07T21:26:16Z")
Here in Bogotá, Colombia, it takes too long to cook oatmeal. We are a little less than 9,000 feet, so I have taken to eating my 1 minute oats raw with milk and fruit. Tastes better too and saves a bunch of time. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [June 7, 2005, 9:38pm UTC](https://boards.straightdope.com/t/high-altitude-cooking-how-much-salt-to-raise-the-boiling-point-to-212-f/307246/26 "2005-06-07T21:38:46Z")
> [@robcaro](#): > > Here in Bogotá, Colombia, it takes too long to cook oatmeal. We are a little less than 9,000 feet, so I have taken to eating my 1 minute oats raw with milk and fruit. Tastes better too and saves a bunch of time. You sound like my brother. He actually prefers his oatmeal cold, with a sprinkling of sugar-cinnamon over it. Having tried it, I must say, I might actually agree with you guys. ---
**Author:** ![Waterman](https://avatars.discourse-cdn.com/v4/letter/w/b2d939/32.png) [@Waterman](https://boards.straightdope.com/u/Waterman)\ **Post date:** [June 8, 2005, 12:33am UTC](https://boards.straightdope.com/t/high-altitude-cooking-how-much-salt-to-raise-the-boiling-point-to-212-f/307246/27 "2005-06-08T00:33:25Z")
> [@pulykamell](#): > > Sorry, that was a typo on my part. I meant moles per kilogram solvent. Although it may be hard to follow, I am indeed dividing by kilograms solvent (3.63 kg, which should more accurately be 3.725 kg, apparently). Using you numbers, then, 913.1 g/KG = 3.3 kg per gallon or, since NaCl disocciates into two ions, about 1.65 kg NaCl per gallon to impel an 8C change. > > And 8 C is approximately the change required at 7700. I misstated my Fahrenheit figures to begin with. The boiling point at that elevation is about 198, or 92.2 C. I had looked at a chart, saw 198.3F and 92.4C listed at 7500 feet, and somehow remembered 193F and 92C. I don’t have my reference books at home but what is the solubility of sodium chloride in water at 20 Degrees C? And how does that compare to your calculated value? ---
**Author:** ![Squink](https://avatars.discourse-cdn.com/v4/letter/s/b5e925/32.png) [@Squink](https://boards.straightdope.com/u/Squink)\ **Post date:** [June 8, 2005, 1:45am UTC](https://boards.straightdope.com/t/high-altitude-cooking-how-much-salt-to-raise-the-boiling-point-to-212-f/307246/28 "2005-06-08T01:45:07Z")
NaCl solubility in water is 357 g/L (6.1 molar) at 0°C and 391.2 g/L (6.7 molar) at 100°C. From CRC. ---
**Author:** ![Lamar\_Mundane](https://avatars.discourse-cdn.com/v4/letter/l/85f322/32.png) [@Lamar\_Mundane](https://boards.straightdope.com/u/Lamar_Mundane)\ **Post date:** [June 8, 2005, 2:07am UTC](https://boards.straightdope.com/t/high-altitude-cooking-how-much-salt-to-raise-the-boiling-point-to-212-f/307246/29 "2005-06-08T02:07:50Z")
> [@This Year's Model](#): > > Sorry, you’re just going to have to learn to live with it. Wait till you try cookies or cakes or bread - then things will get really interesting. Do not bake your first cake at high altitude and expect to serve it to company that night, or even the dog. > > Welcome to Colorado! No shit. I could build a nice storage shed with the bricks that were supposed to be whole grain breads. It’d withstand a hurricane. ---
**Author:** ![NoCoolUserName](https://avatars.discourse-cdn.com/v4/letter/n/5fc32e/32.png) [@NoCoolUserName](https://boards.straightdope.com/u/NoCoolUserName)\ **Post date:** [June 8, 2005, 2:22am UTC](https://boards.straightdope.com/t/high-altitude-cooking-how-much-salt-to-raise-the-boiling-point-to-212-f/307246/30 "2005-06-08T02:22:08Z")
OK, is this the Air Bake we’re talking about? > [@](#): > > Air Bake Nonstick Plus Baking Sheet > Mirro/Wear Ever > Patented, insulated air technology-guarantees even baking and no burning. Consumers love the remarkably even baking provided by Air Bake Nonstick Plus, the only insulated bakeware that maintains a consistant cushion of insulating air across the entire baking surface. Research shows that consumers prefer to use metal utensils with nonstick bakeware. Now they can, thanks to the revolutionary metal-safe nonstick surface. Exclusive metal-safe surface features eye-catching Midnight Gold interior color. Air Bake Nonstick Plus will remain rust-free forever. Safe for use with metal utensils. And, if yes, what does the “consistant cushion of insulating air” do for me at high altitude? ---
**Author:** ![Waterman](https://avatars.discourse-cdn.com/v4/letter/w/b2d939/32.png) [@Waterman](https://boards.straightdope.com/u/Waterman)\ **Post date:** [June 8, 2005, 3:57am UTC](https://boards.straightdope.com/t/high-altitude-cooking-how-much-salt-to-raise-the-boiling-point-to-212-f/307246/31 "2005-06-08T03:57:01Z")
My guess would be that baking would be less less impacted (though I don’t mean to infer uneffected) than cooking that depended on heating in boiling water. I believe that there are direct adjustments that can be made for baking times at altitude that should be easier to follow and accept. I don’t think the type or style of baking sheet, in and of itself, is going to amount to much of a difference. ---
**Author:** ![Cheez\_Whia](https://avatars.discourse-cdn.com/v4/letter/c/d26b3c/32.png) [@Cheez\_Whia](https://boards.straightdope.com/u/Cheez_Whia)\ **Post date:** [June 8, 2005, 10:24am UTC](https://boards.straightdope.com/t/high-altitude-cooking-how-much-salt-to-raise-the-boiling-point-to-212-f/307246/32 "2005-06-08T10:24:47Z")
> [@gazpacho](#): > > I used to live at 7200 feet. I have never heard of a high altitude coffee maker? What is it? I never bought one, either, but they sold them in the hardware store where I worked. I don’t know what the differences were, but the boxes were clearly marked “High Altitude”. Looked the same as the regular ones; I seem to remember Mr. Coffee being one of the brands. YMMV. ---
**Author:** ![Cheez\_Whia](https://avatars.discourse-cdn.com/v4/letter/c/d26b3c/32.png) [@Cheez\_Whia](https://boards.straightdope.com/u/Cheez_Whia)\ **Post date:** [June 8, 2005, 10:26am UTC](https://boards.straightdope.com/t/high-altitude-cooking-how-much-salt-to-raise-the-boiling-point-to-212-f/307246/33 "2005-06-08T10:26:03Z")
> [@NoCoolUserName](#): > > OK, is this the Air Bake we’re talking about? > > And, if yes, what does the “consistant cushion of insulating air” do for me at high altitude? Yup, that’s them. They will keep your cookies from being raw on the top and burned on the bottom. Unless you like them that way! 😛 [Previous page](https://boards.straightdope.com/t/high-altitude-cooking-how-much-salt-to-raise-the-boiling-point-to-212-f/307246.md?page=1)