When baking cakes, I often find that there are instructions for high altitude, which usually is just a matter of adding some extra flour. I understand the conc
I'm trying several pizza crust recipes at an altitude of 4,500' (about 1500 meters). All of the recipes I have are presumably for sea level, and the results ar
When baking at high altitude it seems that most recipes advise to include a little more flour to the mix. Is it related to boiling point?
I used to live at several thousand feet above sea level, but now I live only a few hundred feet above sea level. Will this affect the temperatures and times in
I am making a Blue Cheese Souffle today and because I live in the Mile-Hi city, I am a little concerned about it not working. Are there any special tips - spec
I have a Viking gas stove. My front burners make a clicking sound when it is set on low. It doesn't seem to do this when the gas is higher. I have had a certifi
I live at a high altitude and love to use my slow cooker, but I don't think the meals are coming out as expected when I follow the recipes. Do I need to adjust
I am thinking of getting a 2 quart Le Creuset Tagine for braising. I'm at around 5000 feet, and so am stuck with a lower boiling temperature for water - 9 degr
As I understand it, it is due to the relative atmospheric pressure that water boils at lower temperature further above sea level: 70C at the top of Mt Everest,
I recently signed up for America's Test Kitchen Cooking School and followed their directions for poaching eggs. I brought my water w/ vinegar & salt to a l
I recently bought a 9.5 Quart Tramontina Pressure Cooker for the purpose of cooking dried beans and legumes since I've moved to an altitude that makes simple st
OK, I know right of the start that asking which way to go is opinion based, and the both still likely have their pros and cons, but still asking, more for what
We now live in the mountains at 8,500’ (2600 m) and I cannot make matza balls for chicken soup up here. They explode into dust in boiling water. Water boi