Why does paella come out better on the coast than on the mountains?
vegetable paella

Why does paella come out better on the coast than on the mountains?

There are people who cook intuitively, and yet, all meals usually work out well for them. On the other hand, others must follow the recipes step by step so that nothing fails in preparation. From the exact amount of ingredients correct fire temperatureEverything is important for the food to be perfect. But sometimes important details like the height at which they cook can be forgotten. And cooking is not the same a paella In the middle of the Valencia lagoon, from the top of the Sierra Nevada. One might think the difference is that Valencians know better how to prepare paella, but it’s possible that even they were placed uphill at 2,000 metres. Literally.

The key to how the same dish comes out so differently at different heights is, at atmospheric pressure. And it’s climbing the meters above sea level, the pressure in question decreases by changing factors as important as the boiling temperature of water. It is often said that boils at 100°C, but this is data for a pressure of 1 atmosphere. As you rise, this temperature drops and can be around 92°C at around 2,000 metres.

But that doesn’t mean it’s bad for cooking at high altitudes. Food can be good as long as we remember this. cooking should be slower. If not, for example in the case of paella, it is possible that the rice does not end with the right dot.

What about pressure and height?

In general, atmospheric pressure depends on the volume of the column of air falling on an object at a given height. If we are at sea level, that column will be much larger. rough modeWe have a lot of air above us. However, as you increase the height, this column decreases and with it the column decreases. atmospheric pressure.

But what does that have to do with boiling temperature of water? To answer this question, we need to know what vapor pressure is. This is what particles of a liquid apply just before they pass into the liquid. gas state. Therefore, the surface of a liquid is considered to boil when its vapor pressure is equal to the ambient pressure. Therefore, the lower the atmospheric pressure, the faster the same liquid boils. This applies, for example, to water.

So if we’re going cook paella or any other dish that is too high, we must bear in mind that the water will boil earlier, and as a result, we need to cook it on low heat so that all the ingredients are properly cooked.

Cooking paella this way also has its advantages.

The low atmospheric pressure found at high altitudes can also provide benefits when cooking.

For example, a team of scientists in 2015 Nestlé Research Center Lausanneconducted a study in Switzerland It aims to analyze what pressure conditions are best for cooking a vegetable broth..

Curiously, they observed that the cells were much better protected at lower pressures equivalent to higher altitudes. organoleptic features vegetables in broth. Logically, this could be achieved artificially. No need to set up the broth factory on the top of a mountain. Although it may be a detail to consider. What is clear is that there are no bad places to cook paella, broth, or any other dish. At best, maybe a bit of scientific ignorance, but nothing without a solution.

#paella #coast #mountains

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