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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