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Why pulses cook at higher altitudes …

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Why pulses cook at higher altitudes ?????
  • 1 answers

Yogita Ingle 7 years ago

At high altitudes, the atmospheric pressure is lower than that at sea level, so the boiling point at high altitudes is quite low, which means water boils very fast and at low temperatures. The food inside it does not get enough heat to get cooked and thus food is difficult to cook at high altitudes.

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