{"id":6893,"date":"2018-07-20T12:57:26","date_gmt":"2018-07-20T19:57:26","guid":{"rendered":"http:\/\/www.forestcamping.com\/dow\/suzi\/?p=6893"},"modified":"2018-07-14T12:58:06","modified_gmt":"2018-07-14T19:58:06","slug":"cooking-at-elevation-tips-and-tricks","status":"publish","type":"post","link":"https:\/\/www.forestcamping.com\/dow\/suzi\/cooking-at-elevation-tips-and-tricks\/","title":{"rendered":"Cooking at Elevation – tips and tricks"},"content":{"rendered":"

I read a cookbook like some people read a Tom Clancey or Stephen King novel. \u00a0But none of my reading prepared me for cooking at elevation. Under-cooked chicken, over-cooked peas, gravy best suited for pothole repair, and biscuits that should have been registered with the local police authorities as weapons are a few of the disasters my husband, Fred, has suffered bravely through. \u00a0But gradually, I have been able to regain my sea-level status as a \u201cgood\u201d cook.\u00a0 Here are some of my tricks and tips for cooking at elevation.<\/p>\n

Basic fact – water doesn’t boil at 212:<\/strong>\u00a0\u00a0One of the most important facts I learned was \u201chigh elevation\u201d is anyplace above 2,000 feet. \u00a0Even at 2,000 feet water boils at a lower temperature (208 degree instead of the 212 degree we all learned in school).\u00a0 A rough estimate is to subtract about two degrees reduction in the boiling temperature for every 1000 foot increase in elevation.\u00a0So how do you prepare something that requires boiling to be properly cooked, such as soft-boiled eggs, pasta, or rice? \u00a0 Just as at sea-level but now the water must to brought to a furious boil. \u00a0None of this gentle, lady-like, simmering stuff but \u201cdamn-the-torpedoes-full-speed-ahead\u201d FURIOUS boil. And give yourself a little more time.<\/p>\n

Tip:<\/strong>\u00a0\u00a0 At 5,000-feet a three-minute egg will take 4-minutes, pasta will require an additional 3 to 5-minutes, and boiled white rice up to 25-minutes (brown will take 50). \u00a0At 10,000 give that egg about 5-minutes, pasta closer to 10 additional minutes will be needed and just pre-cook your rice at a lower altitude and reheat or use instant rice. \u00a0Don\u2019t even think about cooking something beans unless they are canned.<\/p>\n

Best to go low and slow:\u00a0<\/strong>Turning the flame up under the pot does not cook the food faster.\u00a0 Patience and a lower flame will get the job done well.\u00a0\u00a0Once the liquid, water, or juices\u00a0 reach boiling point, the liquid\u2019s temperature will go no higher. So pour yourself a glass of wine or pour a cup of tea and enjoy what’s going on around you.<\/p>\n

Tip:\u00a0<\/strong>Two useful tips: use a meat thermometer; and add moisture. \u00a0Another tip to \u201cspeed up\u201d the cooking process is to use thinner cuts of meat or deboned chicken.<\/p>\n

Moisture is important:\u00a0<\/strong>And last, because of a rapid rate of evaporation, it is easy to overcook food the higher you go.\u00a0 Anyone who has spent time at high altitude knows how quickly the air robs their skin of moisture.\u00a0 \u00a0 The same thing happens to food. \u00a0Leave a sandwich out and the bread will soon resemble roofing shingles.\u00a0 A bit more water, a watchful eye, and a tight fitting lid can reduce several potential problems.<\/p>\n

Tip:\u00a0<\/strong>Canned vegetables are an alternative. \u00a0To make canned vegetables taste less \u201ccanned\u201d rinse several times with fresh cold water.<\/p>\n

\"\"<\/a> \"\"<\/a> \"\"<\/a><\/p>\n

<\/div>