High Altitude cooking

[Guest guest]

We used to live at 4000 feet in the California desert, and really you should

have no problem cooking beans. A lot of other things, such as bread,

muffins and cakes may be a lot different. To be honest, I was beginning to

question my cooking talents.

 

Now that I am back at sea level in San Diego, my abilities have returned...

 

tony

 

 

" have just relocated to CO, and

am wondering if anyone has good tips for high altitude cooking -- a

brief glance through one guide book (*very* meat heavy!) has me

feeling like I'll never be able to make any kind of beans without a

pressure cooker, and I'm hoping that's not entirely true! I've been

wanting to buy one, but not to eat every meal out of! "

[Guest guest]

Rudy,

 

I've lived in Colorado all my life and have never really had a problem with

cooking at high altitude. The only tip I can suggest in regards to beans,

is omit any salt until after the cooking is done. You might need to increase

cooking time 5 minutes or so, but that should be it.

 

Good Luck!

 

Amanda

 

____________________

Sometimes the majority only means that all the fools are on the same side.

 

-

" Rudy Leon " <rudileon

<Veg-Recipes >

Monday, January 03, 2000 8:15 AM

High Altitude cooking

 

 

" Rudy Leon " <rudileon

 

Hello all, and happy New Year! I have just relocated to CO, and

am wondering if anyone has good tips for high altitude cooking -- a

brief glance through one guide book (*very* meat heavy!) has me

feeling like I'll never be able to make any kind of beans without a

pressure cooker, and I'm hoping that's not entirely true! I've been

wanting to buy one, but not to eat every meal out of!

 

So, how have other high altitude vegetarians dealt with the tough

bean and other problems?