Le 2011/09/06 01:27, Jim Henderson a écrit :
> On Mon, 05 Sep 2011 19:32:49 +0100, Orchid XP v8 wrote:
>
>>>> Yes, but under /normal/ circumstances, it boils at 100°C, which is why
>>>> it's defined that way. :-P
>>>
>>> Not here at 4,000 feet - "normal" circumstances here have it boiling at
>>> a slightly lower temperature. :P
>>
>> 96.2°C, a piffling 3.8° lower.
>
> Which is still not 100C no matter how you slice it.  The difference in
> humidity, altitude, and other things makes cooking things that require
> precise measurements (usually baked goods) slightly different than at
> other altitudes and in other conditions.
>
>>> IOW, it all depends on how you define "normal".  (Hence my suggestion
>>> of reducing the atmospheric pressure, because here, lower pressure is
>>> 'normal').
>>
>> This is why the /actual/ specification is far more complicated. But for
>> any sane real-world purpose, you can more or less ignore such
>> technicallities.
>
> Baking is a real-world purpose.  An awareness of the 'normal' as well as
> 'current' environment are, for some things, absolutely *critical* in
> order to be successful.
>
> Jim

That's why, in some areas, you have cook books that gives several 
cooking times sorted by altitude ranges.

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