Since most recipes are created for conditions at sea level, you will have to change them a little if you are cooking at an elevation of 3,500 feet, or 1,075 meters. This covers a good chunk of the western United States and Canada. Fortunately, the changes you have to make are not difficult. Here's get excellent results from everyday recipes.
Instructions
1. Adjust the times for foods that will be boiled. It will take longer for food to cook thoroughly, since the boiling temperature is lower at high altitudes. For example, rice that cooks at sea level will take 20 to 25 minutes, while rice cooked at 5,000 feet will take an additional 5 minutes to absorb all the water.
2. Keep cakes and other baked goods moist. Slightly reduce the leavening agents like baking powder and baking soda (about an 1/8 tsp. works well). Increase flour by 1 tbsp. at 3,000 feet and by an additional tablespoon for every 1,500 feet in altitude. Add 1 to 2 tbsp. of liquid, and use an additional 1 to 2 tbsp. for every 1,500 feet.
3. Grease metal pans well and increase cooking temperatures by 25 degrees F when making baked goods. This will keep them from rising too quickly in high altitudes.
4. Watch yeast breads carefully. They will double in bulk faster at high altitude than they do at sea level due to the lower air pressure.
5. Reduce the oil temperature by 15 degrees F if you are deep frying. This will ensure even cooking. Otherwise you may get an over-browned coating and raw or undercooked food in the middle.
6. Find out from your county agricultural extension office whether you should increase time or temperature, or both, when home canning using a pressure cooker or water bath at your altitude.
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