When cooking at a high altitude, things get a little weird. Labels don’t do much in the way of informing whoever is preparing the food just what the altitude can do to their food, and so it’s up to the chef to know a few tips and tricks of just how to make their food when they’re that high up in the air.
The very substance of baking and cooking comes down to the ingredients, and so it’s important to have a general idea of what alterations should be made to the recipe if you want to prepare a good meal.
-Sugar should be decreased by one teaspoon per cup, as increased evaporation increases the concentration of sugar, which can break down the foundation of your baked good.
-At 3,500 feet, one more tablespoon of flour should be added to each recipe. Each additional 1,500 feet should have another tablespoon.
Timing is everything, they say, and it’s particularly true in cooking. With the altitude affecting a variety of aspects of cooking, it’s important to know what time alterations need to be made to prepare a good meal.
-Decrease baking times by five to eight minute per every half hour. Higher temperatures bake products faster, and that’s good in an environment where food dries out so easily.
With the setting of various ingredients being affected by the inherent dryness of the altitude, it’s important to compensate in the way of heat.
-Increase oven heat by 15 to 25 degrees, since evaporation proceeds faster up high, it’s important to set the structure of baked goods before they dry out.
People high up in the air need cookies like the rest of the world needs cookies, and with their inherently small ingredient amount and overall mass, things are a little different with.
-Increase water slightly, as this will help the dough come together. The previous methods though, higher temperature and shorter time, still stays true.
While cookies are heavenly, there’s a lot more to the dessert world than the round little chunks of perfect, and people in higher altitudes deserve to know how to make perfect baked goods of all kinds.
Cakes- Use extra eggs to increase liquids, and if only a part of the egg is needed, use the whites.
Fried Dough- Lower the temperature by about three degrees for every 1,000 feet, and increase cooking times.