In case you didn’t know - all of New Mexico is considered high altitude. This presents challenges for getting some recipes to turn out right. This month we will look at the effects of altitude on what we cook and how to counteract our elevation to get the best possible product Information for this series is taken from NMSU-CES Publication Guide E-215 High-Altitude Cooking. Foods such as vegetables and stews cooked with moist heat take much longer to cook at high altitudes. Since the air pressure is lower at higher altitudes, the atmospheric pressure is less on both leavened products and the surface of boiling liquids. Water boils faster, but foods take longer to cook to a safe internal temperature.
17 ноя 2022
