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KITCHEN CORNER -
High Altitude Recipes & Outdoor Tips

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High Altitude Cooking Tips & Techniques
Summary by Gary Courtney

For 2,500 feet or more above sea level, like at Vallecito
and surrounding environs.

Remember:

	Atmospheric pressure decreases,
	Humidity decreases (which can be good for hardening Hershey's cocoa fudge), and
	Evaporation rate of liquids increases.

Therefore, as a result:

	Water boils at 202 degrees Fahrenheit at 5,000 feet, as compared to 212 degrees at sea level.
	Foods at high altitudes will never cook at the same temperature and time used for the same recipe elsewhere, at lower elevations.
	Blanching time for canning food must be increased.
	More liquid must be added to flour, due to the low humidity.
	Some cooking time, such as for candy, frostings, and jellies, must actually be reduced, because of the faster evaporation rate of the sugar solutions.
	Deep-fat frying works better, because the boiling oil is a lower temperature.
	Baking a fish whole, with the head on, helps to seal in the juices at high altitude.
	Potato water and oatmeal are effective moisturizers for making breads.
	Tea brewing and coffee are both effected by the high altitude lower boiling point of water. Tea must be brewed in a rolling boil water, and allowed to steep longer.
	Batters expand more rapidly at high altitudes.
	Egg whites can easily have too much air beaten into them, such as for angel food cakes..

Your best allies:

	A heavy saucepan with a tight-fitting lid, and
	Heavy aluminum foil, to control evaporation,
	Meat and candy thermometers, to eliminate the guesswork of doneness after atmospheric pressure adjustments,
	A pressure cooker,
	Double-acting baking powder, for slow release of leavening in cold mixtures,
	Butter, sour cream and buttermilk, for moisture in bread recipes, and
	Containers to seal both ingredients, such as flour, and cooked foods from evaporation drying.

            Note:
                    If you are just starting to cook at high altitude, print these
                         reminders, and post them on your refrigerator door.

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< This segment is a place for favorite recipes or culinary tips you want to share.>

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High Country Fish Batter

Use this batter to seal in the tenderness and moisture of freshly-caught fish.

            1 - 11-ounce can of beer, preferably made in Durango,
            1 - teaspoon of salt,
            1/8 - teaspoon curry powder,
            1 - Tablespoon of double-acting baking powder,
                 Cake flour, added for thickness.

                     1.    Combine all ingredients, using just the amount of cake flour to make
                            the desired thickness. Thin batter makes a crisper coating, and thick batter
                            will make a heavier coating.

                    2.    Dip fish in batter. Deep-fat fry in hot cooking oil or shortening,
                            pre-heated to 350 to 360 degrees F., or fry in a heavy skillet in preheated
                            shortening or oil about 1/8 inch deep. A cast iron skillet is best.
                            Fish is done when golden brown on both sides.

If cooking out of a backpack, plain ole cornmeal is the next best thing.
Carry it sealed in a plastic, screw-top container.

Packhorse trips usually have beer for batter, but it is usually already drank,
by fish cooking time.

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