"" 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>

You've already learnt most of the rules! Things take longer, may need
higher temps and because it's Arizona, need extra water.

Most baked goods will rise higher than at sea level. Reduce the amount
of leavening if it's a real problem. The only place that has mattered,
here at nearly 6000 feet, is in the breadmaker; had to reduce the yeast.
Other baked goods we don't bother changing anything.

Your dry ingredients will be drier than before. Just look at the texture
and make adjustments. There are cookbooks for high altitude if you find
you can't cope.