High Altitude Cooking #2 

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. Because the boiling point changes at higher altitudes, the evaporation rate is also effected. This means that confectionary recipes should be adjusted for elevation. The information included here will help you insure that all you tasty treats are prepared to perfection.