Cooking at High Altitudes

When preparing to bake one many times sees special instructions for those who live in high altitudes. One is considered to live in a high altitude if they are at an altitude of 3,000 feet or higher. Higher altitudes have thinner air and there is less oxygen in the air as well. Along with less oxygen the atmosphere has less pressure. When one is living in a high altitude area, ovens and burners must be adjusted to a lower temperature. To avoid dried out food, a cover should be used on pots and pans during the cooking process. With the temperature changes, the cooking lengths of time will increase as well.

When one cooks food at higher altitudes the food will take longer to get done. In addition the food has a tendency to become dry. Liquids boil at a lower temperature at high levels than at lower ones. When baking cakes and breads those who live in high altitudes will experience a difference in the outcome as cakes and breads have leaven in them that expands even further the higher altitude.

If one is new to cooking in high altitudes they may experience hard cookies, and cakes that instead of rising as they should, collapse. Lower air pressure causes foods to rise at a faster rate of speed. As a result, bubbles and tunnels in the baked good can cause it to collapse or become harder. In addition to collapsed baked goods these goods can rise so fast that the batter will overflow from the pan.

By adjusting temperatures of water and oils when cooking in high levels, the moisture of the food will not boil off too quickly and the outside will not cook before the inside is done. This will prevent having food that is cooked on the outside, but raw on the inside.

Many love to cook with their crock-pot. However, the cooking times differ with this type of cooking as well. Everyone cooks slowly in a crock-pot, but those in high altitudes will need to cook their foods much longer in the pot. Some, who are accustomed to cooking in high altitudes, make use of aluminum foil to reflect the heat back into the pot while cooking. Placing the foil over the top allows for this reflection to take place.