Acclimating ourselves to living in the highlands of Mexico is an ongoing lesson. Many of us came from locations at or near sea level and don’t give much thought to how significantly higher altitudes can affect our lives. For those of us who’ve been cooking and baking for years, it usually doesn´t cross our minds that we´re now living nearly a mile above sea level and we need to make some adjustments.
Were you aware that, at high altitudes, water boils at a lower temperature than at sea level? Each 500-foot increase in altitude causes a one degree (Fahrenheit) drop in the boiling point. This means that it takes longer to develop the internal temperature of a food product at higher altitudes than it does at sea level. If you´re making fudge, for example, it needs to boil longer to reach the necessary temperature to cause the gooey mixture to harden while cooling. A good thermometer would come in handy!
Some foods, such as vegetables, eggs and braised or simmered meats, require a longer cooking time as altitude increases due to the lowering of atmospheric pressure. But because of varying proportions in recipes, there are no hard and fast rules. Once you get above 3,000 feet, you will need to make some adjustments to recipes. The basic principles to remember for high altitude cooking are:- Increased time for boiled foods.
- A change in proportion of ingredients used in leavened foods.
- A change in baking temperatures, in some instances.
- Adjustments in the time and/or pressure, when canning foods.
Baking cakes and yeast breads need special consideration. As you ascend, the lessened atmospheric pressure causes leavening gases to expand more and could cause that beautiful cake or bread to fall flat! Also, in some yeast breads, fermentation needs to continue long enough to cause changes in the gluten. Less flour may be needed because, in high, dry climates, flours tend to be drier so that they absorb more liquid.
How did we ever survive without the internet? Here are two good sites that will provide you with more answers and guidance for adjusting your cooking habits for better results:
- www.bettycrocker.com/tips/tipslibrary/baking-tips/baking-cooking-high-altitudes
- www.fsis.usda.gov/factsheets/High_Altitude_Cooking_and_Food_Safety/index.asp
And, just remember, keeping those brain cells challenged and alert really is good for you!