![]() ![]() On the other hand, even with adjustments, some sea-level recipes may never produce the same results at higher altitudes. Since most recipes are created for sea level, success at high altitudes may require adjustments in time, temperature, or ingredients. It takes longer to cook vegetables, dried beans, pot roasts, stews or anything in liquid. In high country, a three-minute egg may not be done in three minutes, and a bowl of soup may come to a boil quickly but not be especially hot. You may wonder why potatoes take longer to cook, cookies spread too much, or cakes keep falling. To file a complaint, write to the UW Employment Practices/Affirmative Action Office, University of Wyoming, Department 3434, 1000 E. Persons with disabilities who require alternative means for communication or program information (Braille, large print, audiotape, etc.) should contact their local UW Extension office. Persons seeking admission, employment, or access to programs of the University of Wyoming shall be considered without regard to race, color, religion, sex, national origin, disability, age, political belief, veteran status, sexual orientation, and marital or familial status. Bret Hess, Interim Dean/Director, College of Agriculture and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071. Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. University of Wyoming Extension nutrition and food safety (NFS) educators serve every county and the Wind River Reservation and can provide guidance on high-altitude food preparation and preservation. Nor does it imply approval of products to the exclusion of others that may also be suitable.Īuthors and Reviewers: Vicki Hayman, Phyllis Lewis, Melissa BardsleyĬookbook and High‑Altitude Series Development:Ĭhavawn Kelley, editor, Tanya Engel, designer and photographer The information given herein is supplied with the understanding that no discrimination is intended, and no endorsement information of products by the University of Wyoming Extension is implied. Trade or brand names in this publication are used only for the purpose of educational information. Fill baking pans only one-third full instead of one-half full.Cooking and Baking it Up! Altitude Adjusters.Add an extra egg to help hold the structure.Increasing flour should not cause the cake to be dry, especially because extra liquid is added. One tablespoon for the first 3,000 feet and then one more for each additional 1,500 feet. Proportionally this would be 40 degrees for 9,600, but unless protection from browning and burning is added, this is probably not feasible Increase oven temperature 25 degrees for 6,000 feet.Reduce leavening agent (baking soda and baking powder) by 1/8 to 1/4 tsp.Reduce sugar by 1-2 T for every 3,000 feet (the town of Breckenridge is 9,600 feet and some surrounding homes sit upwards of 11,000 feet).Increase liquid by 2-4 T per cup for every 1,000 feet of altitude.To improve structure, because you can't raise the oven temperature too high or the cake with just burn, add an egg and up to approximately 3 T more flour. Raise oven temperature at least 25☏ so that the cake hits maximum rise at the same time it hits the approximately 200° F gelation point (doneness). To adjust most recipes to high altitude, add more liquid, more structure, less leavening and less sugar. Cakes rise too quickly with less atmospheric pressure (even less at higher and higher altitude) and will rise past their structural integrity. ![]() For other items that require boiling, like pasta, the simple equation is to add more time. In modern age at high altitude, using a pressure cooker is the only way to ensure you can complete the process of softening any bean denser than a lentil. However, there was no way miners could get dried beans cooked in the mining cabins around Breckenridge. The steel cans (made of real steel without poisonous linings) could conveniently be heated to warm the contents. This is easy to picture if you've ever found a rusty old can while hiking around ghost towns. ![]() Miners ate from an opened can of beans pulled right off the campfire. As most recipes are written for sea level cooking, these subtle changes at high altitude can deflate the baking spirits faster than watching a cake fall. ![]() The boiling temperature in Breckenridge is closer to 194° F rather than the standard 212° F. High altitude causes water to boil at a lower temperature and evaporate faster, requires longer times for cooking and baking, and results in leavening gases expanding faster. Get value High Altitude Cooking and Baking at 9,600 feet The DifficultyĪir pressure is lower at high altitude which can wreak havoc for those accustomed to sea level cooking and baking standards. ![]()
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