Cooking at high altitude Air

Cooking in a climate of high altitude can be the first experience for those who have never done before. You may find that the food that you do not really want to try cooking, as she had expected. Perhaps it seemed much longer before he could do. What's going on here? Why is this happening? Good questions. Let's take a closer look because the cooking in the amount varies so much.

First, you mustTo understand how the air pressure at different heights. The atmospheric pressure at lower elevations, such as 500 meters above sea level, is much less than 7500 meters above sea level. You probably already know if you've been in the mountains on foot. Sometimes it's hard to breathe. The same change in air pressure also affects your kitchen.

We all know that water boils at 212 degrees, but did you know that boils at 7500 meters above sea level, the water198 degrees? This is a big step when it comes to cooking food available. This difference has a dramatic effect on the food of your taste and flavor, and the cooking process.

If you cook food in boiling water to 212 degrees, the amount that you can literally cook dry. Water and moisture in food to cook faster, the lot. Then you need some changes in temperature oil or water that you cook the food if this could not happen in your food outside and raw.

Their recipes for cooking cakes, jellies and glazes should be adjusted. Sugar syrups that you stick in these recipes is much faster at high altitude cooking them at low altitude.

The cooking in crock pot, can be very different. You have to cookFoods> in your crock-pot a lot longer than normal at high altitudes. One suggestion that may help is to use aluminum foil. If you tear a piece of aluminum foil and place it over the pot and lid, it is reflected back down the heat to cook the food chain you are. This is great when cooking at high altitudes.

Another important point you should be aware of safety concerns, such as canned tomatoes, canned vegetables and fruit. Due to their lowerboiling temperatures at high altitude, these foods have not been completely transformed. What does this mean? Food such as poultry, meat and vegetables may contain acids Lower Austria bacteria resistant to heat, because it was not processed long enough to kill him.

Cook also requested information on the amount of air pressure differences and how they affect the food to cook. I recommend reading some books on theNeed. This book is exceptional in this area, "The New High Altitude Cookbook" by Beverly Anderson and Donna Hamilton. It covers all the problems of cooking at high altitude. You will enjoy it.

Do not let that scare you from the mountains turns your favorite recipes cooking for your family. Just learn the changes that must be done as a professional and you can cook quickly!