How Weather Affects Cooking

Even though we may think we have become so modernized - particularly in the kitchen - that we are immune to the concerns that plagued cooks of past generations, the fact is our cooking is still influenced by things beyond our control…like the weather. Since cooking is really a science, understanding how changes in the weather can affect the way ingredients react and interact with each other can be helpful for even the beginning cook. 

Baking is one of the areas where a cook will most likely notice the variables of weather. Flour, cereals and grains tend to absorb humidity and dry out when the weather is cold and dry. That is one of the reasons why most bread recipes will list a range for flour. As you develop as a cook, you will be able to sense as you are adding flour to cakes, cookies, pastries and breads whether you have reached the right amount. The general rule is that you may need more flour when the weather is cool and dry than when it is hot and humid. 

Rising bread is very easily affected by weather and changes in temperature or drafts. This is why old recipes recommend letting the bread rise in a warm, dry place, free from drafts and wind. 

Sugars are also affected by the weather. Damp weather may be reflected in your sugars after they have been cooked - such as in meringues and candy-making. My mother used to tell me that it was impossible to make fudge when it was raining. In fact, the more humid the weather, the longer cooking-time many candy recipes will require. This makes the likelihood of burning or scorching more likely, so I stick with my mother’s recommendation. The same can be said for any cooked jams or jellies. They may take longer to set or gel when the weather is wet and humid, so it is best to wait for a cool, dry day, if possible. 

Creaming butter and sugars can be affected by climate as well. Warm, wet days may prove problematic. In old days, it was known that stormy days, or days when a storm was on the horizon were not good days for churning butter. The moisture and humidity can make it very challenging for the butter to come together and “clump.”