Cooking Adjustments For 7500Ft - 7500ft Chef Blog at Allrecipes.com - 113747

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Cooking Adjustments for 7500ft 
 
Jul. 17, 2009 7:00 am 
Updated: Jul. 20, 2009 6:39 am
Boiling/Braising:

Increase cooking time by 30%
Increase liquid by 15%

Hard boiled eggs require 30 minutes

Frying:

Decrease temperature by 20º, increase cooking time (eyeball it)

Yeast Breads:

Decrease rise by ¼ time (wait for double)
Or Decrease yeast (1 package yeast to 15 cups flour)

Quick Breads:

Biscuits – increase 1 Tbsp liquid for each cup flour, reduce baking powder
Muffins – decrease sugar by 1 tsp
Fruit/Nut loafs – reduce sugar & fat by ¼
Popovers – increase eggs, decrease fat
 
Baking:

Increase Oven Temperature by 25º (no adjustment for glass pans)
Increase Flour by 3 Tbsp
Increase Liquid by 3 Tbsp for each cup of flour (extra egg for cakes)

Decrease Baking Powder/Soda by ¼ tsp for 1 tsp, ½ for 1.5 tsp, ¾ for 2 tsp and 1 tsp for all others
Decrease Sugar by 2 Tbsp for each cup
Decrease Baking time by 5-8 minutes per 30 minutes

Using shortening for cakes with fat

Cookies:

Increase temperature by 15-20º
Decrease baking soda/powder
Decrease sugar by ¼ and replace with nonfat dry milk powder

Candies:

Soft Ball stage is 219-225º
Firm Ball stage is 227-233º
Hard Ball stage is 235-253º
Soft Crack stage is 255-275º
Hard Crack stage is 285-295º

Jelly Finishing stage is 205º
 
 
Comments
Jul. 17, 2009 9:02 am
This is terrific. Great job! What altitude are you at? Happy Friday to ALL!
 
Jul. 17, 2009 12:55 pm
Interesting...I can't imagine boiling an egg for 30 minutes! Where do you live with that altitude?
 
Jul. 17, 2009 4:24 pm
We have a ranch northeast of Pie Town, New Mexico (the western part of the state) at 7,500 ft above sea level. The continental divide actually runs through our ranch. We spend most of our time at 1,600 ft in Phoenix, Az - so when I tried making biscuits a couple of weeks ago at the ranch only to end up with golden hockey pucks, I knew something was wrong!! Made deviled eggs today and actually boiled a dozen for 35 minutes, came out prefectly. Weird, I know!!
 
Jul. 19, 2009 4:48 pm
For hard boiled eggs at 4500 ft I put eggs in pan cold water and bring to boil remove from heat and let set covered for 12-15 minutes. Then I run cold water over them and they are Perfect. What is NOT perfect is the peeler (me) and I cannot figure out why? Does anyone know how to get Hard Boiled Eggs to peel? I hope I get a keeper! Thanks!
 
Jul. 20, 2009 6:39 am
I add a lot of salt to the water; heard this tip on the food channel, it does seem to help especially if the eggs are super fresh.
 
 
 
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TheCattlemansWife

Home Town
Clovis, New Mexico, USA
Living In
Pie Town, New Mexico, USA

Member Since
Aug. 2001

Cooking Level
Expert

Cooking Interests
Baking, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern

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Reading Books, Charity Work

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