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Puester wrote:
> <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 Lowlander! ;-> jim |
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