"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 spoonful's of love to all my recipes. Love added to all things good makes them just a little bit better."
High Altitude Cooking Adjustments
- Allow all products to simply cook longer in high elevations, this may be anywhere from 1 minute as for scrambled eggs, to 1- 2 hours longer as for soups or large roasts ( 24 LB. Turkey).
- Many have heard and questioned confusing advice as to if they should increase or decrease the temperature when cooking at high altitude. For the record, I have never increased the temperature when cooking; for that will only cause the product to overcook and dry on the outside before the center has a chance to catch up. Although it is a given rule of thumb that products will take a bit longer to cook in higher elevations, I have found the following tips to have wonderful results.
- When directed to set the temperature of 400°F or 425°F decrease the temperature by 25-30°F.
- When roasting beef, poultry or vegetables, decrease the given temperature by 5-10°F.
- Water will boil at a lower temperature in higher elevations, so for avoiding rapid moisture evaporation, always set the temperature at medium to medium high when boiling anything. Additionally, use a slightly larger pot than indicated, allowing the liquid to expand at full boil, rather than flow over the sides of the pot.
- All ovens cook and heat differently. Therefore always check you product for doneness prior to removing from the oven.
- Add more liquid to cooked products, beginning with an extra 2 tablespoons per cup.
- When roasting, baste the product often, unless using a pressure cooker.
- Make sure all fresh products is cleaned before using. Always clean using luke warm water, not hot or cold.
- If cooking with a crust or crumb topping, and it appears to be browning too soon, simply cover it with a piece of tin foil and continue cooking.
- To retain moisture, always keep cooked products covered in tin foil prior to serving. When storing cover all meats and poultry in tin foil, seafood and vegetables in cellophane or tinfoil. To reheat, cover product in with a lid or tin foil and heat at specified temperature for 10-20 minutes or until hot.