In article >,
"<RJ>" > wrote:

> My rice still doesn't turn out right !
>
> We moved from Pa. ( alt 900 ft ) to Az. ( alt 4400 ft )
>
> I'd always ignored those "high altitude" directions.
>
> Now, I find so many cooked items take longer....
> Baked goods are an adventure.....
>
> Here's a typical changes for a pkg of cookie mix;
> Hi Altitude;
> Stir in an extra tbs of flour.
> Reduce oil from 4tbs to 2tbs
> Increase water from 2 tbs to 3 tbs.
> Increase baking time 3 > 4 min per batch.
>
> I'm wondering if all of my favorite baking recipes
> will turn out unpredictably.
>
> Does anyone have any "rule of thumb" hints
> for hi-altitude kitchens ?
>
> <rj>

For some stuff (such as rice, beans, potatoes, carrots) buying a
pressure cooker will solve most of your problems.

For the baked goods, we used to live at 6,000 ft. and never had a
problem, so I don't know what to say about that! :-o
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson