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Tonight one of the judges told the contestants that things take longer to deep fry at 18,000 ft.
Sounds like baloney. Oil temp is oil temp at any altitude...right? Oil doesn't boil in frying so air pressure shouldn't matter.
Likewise, sous vide at high altitude should be the same times and temp as sea level.
Your thoughts?
Tonight one of the judges told the contestants that things take longer to deep fry at 18,000 ft.
Sounds like baloney. Oil temp is oil temp at any altitude...right? Oil doesn't boil in frying so air pressure shouldn't matter.
Your thoughts?
