Some astronomers made a paella at 2,000 meters above sea level in Almería. And they discovered the best cooking point for rice
If you like cook a paellait is best that you do it on the coast. And not only because of how pleasant the impression of having a rice at the beach bar looking at the sea is. Also because, basically, it will cook better. Astronomers know this well. Calar Alto Observatoryin Almería, who have a curious anecdote with this story. It wasn’t the chef’s fault.. Years ago, the astronomers at the Calar Alto Observatory enjoyed the dishes prepared by a magnificent chef, from a small town in the province of Almería, during their work days. In his municipality he was known precisely for the quality of his rice. However, I had a thorn in my side with the paellas I was trying to prepare at the observatory. Rice never suited him. At least, not as tasty as normally. In Xataka We have spoken about it with Ana Guijarro, one of the astronomers at this observatory. One day she explained to him that he should not martyr himself. The fault was not his, but rather the fact that the facilities They are 2,168 meters above sea level. The physics behind. As we rise meters above sea level, the atmospheric pressure is lower. To understand it, we can visualize it: there is less column of air above our heads, therefore there is also less pressure acting on them. The boiling point of liquids depends on the pressure. If we heat waterthe molecules that make it up will move faster and faster, colliding with each other. When they reach the surface, they may attempt to “escape,” turning into vapor. However, atmospheric pressure pushes them down and prevents this from happening. If the atmospheric pressure decreases, so does the boiling point. That is, the temperature at which the liquid can begin to turn into vapor. At sea level, the boiling temperature of water is 100ºC. However, at 2,168 meters, water boils at approximately 92.6ºC. A cooking class. For rice to cook properly, it is necessary for the starch in its grains to hydrate and gelatinize correctly, and for that to happen, sufficient heat is needed. The problem is that, when a liquid boils, all its energy is invested precisely in that change of state instead of continuing to raise the temperature. The 100ºC at sea level, or 92ºC at higher altitudes, remain stable so that the liquid turns into a gas. Therefore, there is not enough temperature to process the rice grains in the best possible way. And what about Andean rice? In the Andean countries there are many rice-based dishes that are very tasty. The height is even higher than that of the Calar Alto Observatory, but in these places, where they have no choice but to cook at high altitudes, They have a very precious trick: the pressure cooker. Precisely the objective of this utensil is to artificially increase the pressure, so that the boiling point rises and the food can be cooked for longer. It is valid for rice and all types of stews. Even at sea level it is very precious for cooking certain dishes, such as stews. Sometimes physics makes it difficult for us, but there are tricks to deal with it. It’s not just a matter of rice. Ana Guijarro tells us that this does not only happen with rice. “For example, tea or any infusion They don’t taste the same in the mountains, because the water boils at a lower temperature and that affects the extraction of the flavor that these things have.” It is something that can frustrate a chef a lot, but with which people who, like astronomers, usually work many meters above sea level, are more than familiar. Better paella on the beach. In short, the next time you have a paella on the beach, remember that it is the best place you can have it. And everything is much more enjoyable when you know the science behind it. Images | MagnificentJorgechp In Xataka | The paella Taliban have been growing strong for years. More and more evidence points to the contrary.