"There is one extraordinary ingredient that goes into everything I cook and bake. Please, do not forget this ingredient for it is important to all recipes. When I am cooking or baking, I add extra spoonfuls of love to all my recipes. Love added to all things good makes them just a little bit better."
The following tips and advice have been successfully used for over 29 years to date.
Basic Rules of Thumb
Throughout the years of personally and professionally cooking and baking for others in higher elevations, many have asked for my secrets and tips. Honestly, for me it is simply a matter of trial and error, with an extra cup of logic mixed in.
The higher one goes in altitude, the lower the air pressure becomes. Hence, the largest problems caused by this lower air pressure in the wonderful world of food, is .....
(1) The Hot Air Ballon Effect in which a product may rise too rapidly and deflate just as quickly.
(2) Loss of Moisture soup stocks and cooked items need a little more liquid added, and any product cooked, roasted, simmered or baked will take a little bit longer to cook.
The following tips and rules of thumb have all been used for decades. If you continue to have questions please see my books, Baking at High Altitude/The Muffin Lady's Old Fashioned Recipes and Sharing Mountain Recipes/The Muffin Lady's Everyday Favorites, or feel free to contact me.