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High-Altitude

Most recipes are designed to be made at sea level. Above about 3000 ft in elevation, the physical chemistry of cooking changes and recipes may have to be adjusted slightly to have desired results

• What happens at altitude

  • Air pressure is lower as altitude increases
  • High altitudes usually correspond with lower humidity
  • Due to lower air pressure, liquids boil at lower temperatures
  • Also due to lower air pressure, gas produced from leavening agents (baking soda, etc.) expand faster
  • Low humidity causes moisture to evaporate from foods quicker during baking processes
  • Low humidity also causes flour and similar ingredients to absorb more liquid

• Boiling, Poaching, etc.

  • Since water boils at a cooler temperature, wet cooking methods will require increased cooking time.
  • These methods rely on water reaching a temperature which can not be reached at altitude (increasing temperature under boiling water will have no effect)
  • Food varies too much to have a definitive answer, but in general wet cooking methods will require an increase in time of 5% - 10% per 1000 feet in elevation above 3000 feet above sea level
  • For example, a "3 minute egg" at 5000 feet elevation will take about 3.5 minutes

• Baking

  • Cakes

    Cakes that use chemical leaveners (i.e., baking soda or powder) expand too rapidly at altitude. This causes anything from bad texture to fallen cakes. To correct, any of the following can be tried:

    • Reduce baking powder by 1/8 teaspoon per recipe tablespoon for every 1000 feet over 2000 foot elevation (i.e., 1/8 teaspoon/tablespoon at 3000 feet, 1/4 teaspoon/tablespoon at 5000 feet, etc.)
    • Reduce sugar by 1/2 tablespoon per recipe cup for every 1000 feet over 2000 foot elevation (i.e., 1 tablespoon/cup at 3000 feet, 2 tablespoons/cup at 5000 feet, etc.)
    • Increase liquid (water) by 1 tablespoon per recipe cup for every 1000 feet over 2000 foot elevation (i.e., 2 tablespoon/cup at 3000 feet, 4 tablespoons/cup at 5000 feet, etc.)
    • Increase flour by 1/4 tablespoon per recipe cup for every 1000 feet over 2000 foot elevation (i.e., 1/2 tablespoon/cup at 3000 feet, 1 tablespoon/cup at 5000 feet, etc.)
    • Bake at 15% - 25% hotter temperature to set the batter faster and produce deeper color
    • Using very cold water and eggs will provide stronger cell structure to better contain the raising
    • It may best to use one-size-larger eggs than the recipe calls for to replace evaporated moisture
    • Including a pan full of water on a lower rack in the oven can keep lost moisture at a minimum during baking

  • Cookies

    Cookies generally need very little adjusting, however:

    • Increasing cooking temperature by 15 - 25 degrees F will generally improve cookie appearance and texture
    • Cookies with large amounts of chocolate or nuts may need baking powder reduced as for cakes
    • If cookies have a slightly soapy aftertaste, reduce baking soda or powder by 1/8 teaspoon
    • If cookies spread too much during baking, either reduce sugar or fat (butter) by 1/4 or reduce liquid by 1/4

  • Breads

    • Lower air pressure will cause breads to rise quicker - the higher the altitude, the faster the rising
    • Too-quick rising may affect the flavor and texture of the bread for the worse. To compensate, use less yeast or let the dough rise twice before shaping
    • Lower humidity at altitude may cause the recipe to require slightly more water or less flour
    • Add flour a little bit at a time until dough pulls slightly from the sides of the bowl

  • Quickbreads

    • The firmer structure of most quickbreads allows them to absorb some of the increased leavening experienced at altitude
    • If bread has a porous, sugary crust after baking, or has a soapy aftertaste, adjust baking soda or powder as for cookies

  • Puddings & Cream Pies

    • Puddings and fillings thickened with cornstarch in a double-boiler may not thicken correctly when prepared at over 5000 feet elevation due to low boiling temperatures
    • At these altitudes, use direct heat when thickening, but be careful not to overcook (overcooking will cause the mixture to break down and appear watery)

• Candies, Syrups, Jellies

  • Lower boiling points at mixture will cause more evaporation at lower temperatures when cooked at altitude, resulting in mixtures that are too concentrated (too sugary or hard)
  • To adjust, reduce the cooking temperature by the difference between water's boiling point at your altitude at 212 degrees F

• Deep Frying

  • Deep frying foods at altitude will result in too-brown outside and/or uncooked inside if not adjusted
  • In general, frying temperature should be reduced 3 degrees F for each 1,000 feet over sea level (i.e., if the recipe calls for frying at 370 F, at 3000 feet the frying temperature should be about 361 F)

• Eggs

  • Eggs will take longer to cook at altitude, but should not require higher temperatures
  • In recipes requiring eggs for moisture (baking, etc.) it may best to use one-size-larger eggs than the recipe calls for to replace evaporated moisture

• Microwave Ovens

  Cooking in microwave ovens at high altitudes may require several adjustments:

  • Water will boil faster at high altitudes
  • Butter and other foods will soften and boil quicker in microwave ovens; watch these carefully
  • Check the internal temperature of meat and poultry just before the minimum cooking time listed to guard against over-drying

• Slow Cookers

  • Slow cookers will require increased cooking time at higher elevations
  • Since simmering temperatures are lower at high altitude, foods in slow cookers may not reach safe temperatures. Cooking at least an hour at the high setting is recommended even if recipe doesn't call for the high setting (if it does, extend the high time)