I'm going to be doing some simple baking (cobblers, dump cake, etc.) when out west skiing soon. My recipes do not indicate how to handle high altitude. Does it take food longer to bake or less time? Do you increase the oven temp or lower?
Tx!!
2007-01-25 04:32:05 · 2 answers · asked by golfgirl 1 in Food & Drink ➔ Cooking & Recipes
http://search.yahoo.com/search?search=high+altitude+baking&ei=UTF-8&fr=ks-ques&ico-yahoo-search-value=http%3A%2F%2Frds.yahoo.com%2F_ylt%3DAmDKdxVLpyNnr20McayfN5536xR.%2FSIG%3D111gjvvgj%2F*-http%3A%2F%2Fsearch.yahoo.com%2Fsearch&ico-wikipedia-search-value=http%3A%2F%2Frds.yahoo.com%2F_ylt%3DAm34CdG83K9_pF1ZyFtWCDV36xR.%2FSIG%3D11ia1qo58%2F**http%253a%2F%2Fen.wikipedia.org%2Fwiki%2FSpecial%253aSearch&p=high+altitude+baking
Yes, altitude makes a difference. Click on the link above for the results of a Y! search. These results will answer your questions.
2007-01-25 04:57:51 · answer #1 · answered by Treadstone 7 · 0⤊ 0⤋
The temperature in the oven should be consistent regardless of altitude.
The only time I know altitude can effect heating is, for example, boiling a pan of water, the water would boil at a lower temperature because the air pressure is lower and it evaporates more easily. This would not apply to oven cooking however.
I guess that you get little air bubbles in baking so they could expand and things might rise extra fast but it depends what you bake.
2007-01-25 04:42:24 · answer #2 · answered by Anonymous · 0⤊ 0⤋