<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>


We are in suburban Denver at 5800 feet. I usually don't
do much to modify baking, but anything that is boiled
will take longer than at sea level because water boils
at only 202 degrees here.

You will notice the greatest difference in things like
jam or candy-making, where temperature and consequent
evaporation are important to the finished product.

The best way to get informaiton is to contact your county
agriculture agent. They can usually provide you with
print-outs giving hints for your location. If you
aren't successful with that avenue, email me and I'll
see what I can find for you.

gloria p