Do I need to adjust slow cooker recipes for high altitude?
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 the recipes for high altitudes?
Best Answer
It really depends on the length of time recommended. Due to the usual long length (>4 hours) of slow-cooker recipe cook times most elevation differences would be negligible. However if a recipe calls for a cook time of less than 4 hours you may see some foods not cooking as usual. Legumes might especially be sensitive to this as they take a very long time to cook completely. Below is a table from Wikipedia on elevation vs water boiling temperatures.
Altitude, m Boiling point of water, °C
(0ft) 100 (212°F)
(984.25ft) 99.1 (210.3°F)
(1968.5ft) 98.1 (208.5°F)
(3280.8ft) 96.8 (206.2°F)
(6561.68ft) 93.3 (199.9°F)
(13123.36ft) 87.3 (189.1°F)
(19685.04ft) 81.3 (178.3°F)
(26246.72ft) 75.5 (167.9°F)
You may need to experiment with longer cook times for foods that you are having trouble with.
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Quick Answer about "Do I need to adjust slow cooker recipes for high altitude?"
Slow Cookers At high altitudes, the slow cooker simmers at a lower temperature, making it more difficult for the food to reach a safe temperature and for bacteria to be destroyed. If your slow cooker has an adjustable temperature control, select a setting that will maintain the food at 200°F or higher.What do you have to change in your recipe if you are cooking at high altitudes?
Baking at High Altitudes Liquids evaporate faster, so amounts of flour, sugar and liquids may need to be changed to prevent batter that is too moist, dry or gummy. Gases expand more, so doughs rise faster. Leavening agents (baking soda and baking powder) may need to be decreased.Does food cook slower high altitude?
How is the air different at high altitudes? Above 2,500 feet, the atmosphere becomes much drier. The air has less oxygen and atmospheric pressure, so cooking takes longer.Do you cook longer or shorter at high altitude?
Boiling or simmering foods at high altitude means lower temperatures and longer cooking times.Does meat cook slower at high altitude?
A. Some foods take longer to cook by some methods at altitudes higher than 3,000 feet above sea level. But other foods actually take less time, according to the Department of Agriculture. The key factor is declining air pressure at higher altitudes.High Altitude Baking Pat 3 | Adjusting Recipes And Ingredients
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Answer 2
The first adjustment you can make for altitude is to cook something to a desired internal temperature rather than just "time and temperature". Your pot roast is done at an internal temperature of 160°F regardless of your altitude.
Following is a chart of temperatures you can use as a baseline:
Internal temperatures for various meats. Always use a meat thermometer.
Ground Meat and Meat Mixtures:
Ground beef, pork, veal, lamb -- 160°F Ground turkey, chicken -- 165°F
Fresh Beef, Veal, Lamb:
Medium rare -- 145°F Medium -- 160°F Well Done -- 170°F
Poultry:
Chicken & Turkey, whole -- 180°F Poultry breasts, roast -- 170°F Poultry thighs, wings, legs -- 180°F Duck & Goose -- 180°F Stuffing (cooked alone or in bird) -- 165°F
Fresh Pork:
Medium -- 160°F Well Done -- 170°F
Ham:
Fresh (raw) -- 160°F Pre-cooked (to reheat) -- 140°F
Eggs & Egg Dishes:
Eggs -- Cook until yolk & white are firm Egg dishes -- 150°F Leftovers & Casseroles -- 165°F
The real impact of a 'low and slow' technique is that at altitude your liquid will evaporate more quickly at the same temp, since that liquid is a heat transfer medium for most slow cooking, you will need more of it. You should add more water at the beginning or be prepared to add more water throughout the cooking time.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Katerina Holmes, Max Vakhtbovych, Katerina Holmes, Katerina Holmes