Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

TdeV

TdeV

15 minutes ago, Smithy said:

According to the USDA, the boiling point of water drops 1 degree F per 500' of altitude, so you'd be looking at 210.5F assuming standard atmospheric pressure.

 

Thanks, Smithy. That's the boiling point of water for me, then? If so, what is a gently simmer?

TdeV

TdeV

14 minutes ago, Smithy said:

According to the USDA, the boiling point of water drops 1 degree F per 500' of altitude, so you'd be looking at 210.5F assuming standard atmospheric pressure.

 

Thanks, Smithy. That's the boiling point of water for me, then? If so, what is a gently simmer?

×
×
  • Create New...