Gregory Morrow wrote:
>
> Arri London wrote:
>
> > LOL you don't live at high altitude do you? Pressure cookers are very
> > popular here in the Rockies. Otherwise that pot of pinto beans could
> > cook for three or four hours and still be al dente.
>
> Nope. Chicawgo is I believe around 600' elevation :-)
>
> Now if I were cooking at sub - sea level (Death Valley, Sea of Gallilee, New
> Orleans...) what would be the effect on pressure - cooking a pot 'o beanz I
> wonder...???
>
> --
> Best
> Greg ;---)

LOL it would need to be just a bit farther under sea level before an
effect is seen in the kitchen. But in theory the beans would take less
time to cook, as water would boil at a higher temp than at sea level.