I never thought High Altitude Cooking would be my problem. I always looked at the "for high altitude" adjustments in cookbooks and smiled a pitying smile for the poor schmucks living like mountain goats in funny, square-shaped states like
Well, now I'm about to leave Chapel Hill, NC (elevation 486 feet) for half a year in Santa Fe, NM (elevation 7,000 feet), which means that without some tweaking, my pasta will remain raw and my cakes will sag like busted trampolines. Naturally, I'm a little freaked out.
My mom bought me this cookbook, Pie in the Sky: Successful Baking at High Altitudes by Susan G. Purdy, which includes recipes like Mile-High Lemon Meringue Pie and Paradise Peak Chocolate Soufflé. I haven't used it yet, but I'm still safely at sea level. According to Pie in the Sky, 34 out of 50 states have towns or cities at elevations greater than 2,500 feet, so apparently High Altitude Cooking is a common condition. Does anyone have experience with high altitude cooking or baking? Tips?
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Morbid thoughts? Have a cookie
