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Baking and Cooking
Transition to the high altitude can be a culinary catastrophe for the uninitiated. It isn't called the Mile High City for nothing. It is true and that fact remains. Denver is one mile above sea level, the altitude affects food preparation. If you are new to higher elevations, it might be a good idea to adhere to the following recommendations before preparing a feast or simple nuking a TV dinner. Cooking times and various proportions of ingredients must be adjusted due to the difference in air pressure in Denver. Water boils at 202 degrees here as opposed to boiling at 212 degrees at lower elevations. What does this mean? Well, food cooks at lower temperatures in Denver, therefore cooking times will be longer. Low air pressure also causes baked goods to rise much faster, leaving your leavening time considerably shorter than usual. So leave your biscuits in the oven longer and your tea not boiling so long. Amazing how those seemingly useless tidbits of knowledge they teach us in science class actually come in handy in the real world. |
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When cakes rise too fast they can be coarse and dry and have a sunken middle. For more information, see below for a PDF document about High Altitude Cooking. |
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