High Altitude Cooking: Hot Tips in Cold Places

Wednesday

Hot Tips in Cold Places

Yes, you're in my refrigerator but there's a pretty good reason for that! Do you store your green onions in water? If you do you'll hardly ever have to buy new ones. The green tops happily replenish themselves...

2 comments:

Cheryl said...: That's fascinating.. I'm going to try it. I just moved to 7,000 ft in Colorado. I want to make fresh pasta, but I cannot find a recipe for it at high altitude. Any ideas?; February 24, 2012 at 7:59 AM
Kate/High Altitude Gardening said...: You probably wouldn't need adjustments in making fresh pasta but watch the boiling time closely. Get a rapid, rolling boil going before adding the pasta and perhaps time a test noodle. (That probably sounds like a lot of extra work, but I run into mushy problems with fresh pasta at high altitudes.); February 27, 2012 at 1:57 PM

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High Altitude Cooking Recipe Adjustments:

Baking Powder:
Reduce each teaspoon by 1/3.
Baking Soda:
Decrease as baking powder.
* No adjustments needed with acidic (fruit juice, ex.) ingredients.
Boiling Water:
Allow an extra 10 minutes.
* Water boils much slower at high altitudes.
Cookies:
No adjustments needed.
Fats:
No adjustment unless substituting, then 1 cup shortening = 3/4 cup butter or oil.
Oven Temp:
* Increase 25 degrees (F) for metal dishes.
* Glass dishes: decrease oven temp by 25 degrees (F.)
Package Mix Cakes, Breads & Brownies:
Add 1 tablespoon flour to mix (in addition to other high altitude directions that may be listed on the box.)
Rice, Veggies, Soups:
Increase 25% per cup water, cook longer.
* Boiling point is lower at high altitude and water evaporates faster.
Sugar:
Decrease each cup by 2-3 tablespoons.
Yeast Breads:
Best of luck to you.