Quote haute cuisine
If you have never cooked at a higher altitude, you will notice that something strange was different.
Foods that you worked so hard to prepare did not quite turn out as expected, were not? It took even longer to finish cooking what he expected.
She has just learned that the strategy of cooking had perfected over the years some "adjustments" are needed.
That's why it happened. At higher altitudes the air pressure in the atmosphere is less thanlower altitudes. This difference in air pressure is very evident when you try to catch his breath. It 'the same difference in air pressure, which, as the food turned out to be affected.
You see, water boils at sea level to 212 degrees F. But at an altitude of 7500 feet, but is reduced to approximately 198 degrees Celsius - the big difference is cooking!
This difference in boiling water has a greater impact on food and cooking methods. It will affect theAroma and taste of food.
The food is not cooked, because the humidity in the same food and water which decreases as it is cooked faster. For this reason, the meal can easily cook dry.
Even if you make any special modifications to the temperature of cooking oil and fried foods on brown on the outside and undercooked inside are.
Another side effect of high altitude cooking is that sugar syrups is used to make cakes, icing and jelliesfocus much more quickly than at lower altitudes.
Aware of one last important fact: the canned fruit, tomatoes and pickles are not handled carefully because of the lowered boiling point of water. And low-acid foods (vegetables, meat and poultry) can feed the bacteria resistant to heat longer and less developed at the highest poundage in a steam pressure canner.
When it comes to individual ingredients themselves, it opens a whole new can of worms.Here is a statement that it is difficult to understand at first, but here goes:
It is a complex interaction between the ingredients, a certain relationship to other bears. And the quality of the final product depends on a delicate balance of ingredients that can only be set with the right amount of each ingredient can be reached.
If you do not understand (as I do not anyway) there is a book you should know that is loaded with information andStrategies to compensate for the unique problems and complexities of high-altitude baking and cooking. The book was first published in 1980 by Random House and is called 'The New High Altitude Cookbook "by Beverly M. Anderson and Donna M. Hamilton.
Well, when it comes to your crockpot, be sure to have more time for cooking and baking at high altitudes.
A little 'edge: a sheet of aluminum to reflect the food cooked on the top or between the edge of the pot and lidthe heat down in the kitchen. This will be particularly useful at higher elevations.
I hope this information useful and safe, on my site for more information and recipes visit!
Copyright 2006 Tony Buel
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