[Sca-cooks] High Altitude Cooking (was Cooking In Atenveldt

[Jonathan and Rebecca Barber]

> -----Original Message-----
> From: "Jonathan and Rebecca Barber" <barber at runbox.com>
> We've test-cooked it once and made some modifications.  Now we need to test cook it up there (Erud Sul is Flagstaff, which sits around 6500-7000 feet).  I have no experience cooking at that altitude so it will be an interesting experiement the first time!
> <<<
> 
> Speaking from personal experience ... in general, things will take longer to cook, especially boiled things.  For example, a pot of veggies that would take, say, ten minutes to cook at sea level will take around 2-5 minutes longer at altitude.  Baked goods (such as custards and pies) will also take a little longer.
> 
> And I'd highly recommend baking your bread at home and just bringing it along, if that's an option.  Adjusting bread recipes to account for altitude (as well as lack of humidity) can be tricky, though if you like, I can put you in touch with people who have done it successfully.  (I'm personally rather bread-challenged, but working to overcome that handicap <grin>.)
> 
> For roasted meats and such, you will probably not notice any difference in cooking times.

Followup question - I just found out that the site has only convection ovens - do standard conversions apply or does the altitude make a difference there?

Our current plan is to get the bread made and I may well make the spaetzle at home (1200 feet or so).  We'll see.  We're going to test cook the whole thing up there just to see.

Oh, do cookies have any modifications needed?

Ru