|Let's say you're in Atlantis,||which happens to be 1 km below sea level|
|It's also at equilibrium with the sea. You have been born there and are fully acclimated to the pressure, in air which is made of a mixed gas with the right proportions for human life.
This is because, just like all the fictional adaptations of Atlantis, you can just swim into the submerged sea and get outside the dome. No airlocks, just equilibrium. Let's imagine their bodies have made the needed adjustments.
1km isn't as deep as you may think, elephant seals dive to more than twice this depth; there is a way. It's important to note, no one is going to the surface. This is STP as far as your little village is concerned. No pressure transitions; but that doesn't matter to the question, which is only about food processing. They are living there now, that's the point. And they want to cook. The problem of the question is this: They sit down to a nice meal and chat, or get up and make breakfast. Then I thought, "Would they smell bacon? Would grease boil? Can they talk over tea?" Hence, this question! Water boils differently. Carbonation happens differently. Maybe yeast works differently?
Some things our people would like to enjoy are listed below, and I would like to know how processing these treats would be different at 1 km below sea level, on Earth.
- Tea and coffee
- Buttered toast (they have vegetable margarine, actually)
- Poached eggs
- Cooking pasta
- Ice cream (or similar - sherbet?)
- Fruit pie
- grilled fish (deep seafish)
- Turkey bacon
I believe I can derive the implications to other recipes from this representative group of culinary preparations.
All ingredients are local, nothing came down from the surface pressure.