[purpleflame1257]

One other fun thing about living at altitude is that the recipes you use need to be redesigned because the boiling point of water is lower.

[addaon]

Very asymmetrically, too. There's a (relatively) small impact on cooking grains and pasta and stuff, but even at 5000 ft where I live beans can easily take 2x as long to cook. It's a challenge.

[eichin]

Hmm, is coffee a problem? (some of the extraction depends on temperature, but if water boils before reaching that temperature then the extraction wouldn't work...)

[LargoLasskhyfv]

Have you tried baking bread? Pizza dough? Some surprises wait :)

[mch17]

It's not just the boiling point. Food tastes less salty as well.

I once cooked a stew for friends at 8000 ft. I thought I had made a mistake because it tasted so bland. After the trip I had the leftovers at sea level and realized it tasted just fine. It gave me an appreciation for the fragile relationship between location and following recipes. (Humidity also changes taste)

[sharadov]

Probably why airplane food is made extra salty to compensate for the rise in altitude

[dalf]

I remember the kettle took forever at ~ 9000 ft (near Huanglong, Sichuan Province).

[hdgvhicv]

Kettle should boil sooner as it will boil at a lower temperature