COOKING AT HIGHER ALTITUDES

If you live at elevations of 3,500 feet or higher, you have some unique cooking challenges. Air pressure is lower, so water has a lower boiling point and liquids evaporate faster. That means recipes for both conventional and microwave cooking need to be adjusted so they'll turn out right. Unfortunately, no set of rules applies to all recipes; sometimes the only way to make improvements is through trial and error. Here are some guidelines to help you conquer your high-altitude cooking challenges:

• Boiling foods such as pasta, rice, vegetables and cooked eggs will take longer.
   
  
• When you microwave, you may need to add more water and cook foods longer. However, this guideline may be affected by the type and amount of food, the water content of the food and the elevation.
   
  
• Cooking meat in boiling liquid or steam takes longer, sometimes as much as 50 percent to 100 percent. Cooking large meat cuts, such as roasts and turkeys, in the oven also takes longer. You can create your personal guidelines by using a meat thermometer and writing down how long meats take to cook.
   
  
• You can improve most baked goods made with baking powder or baking soda - not yeast - with one or more of the following changes:
       - Increase the oven temperature by 25°.
       - Increase the liquid.
       - Decrease the baking powder or baking soda.
       - Decrease the sugar and/or use a larger pan.
   
  
• Very rich recipes, such as pound cakes, will turn out better if you decrease the fat. Quick breads and cookies usually don't need as many adjustments.
   
  
• Yeast bread dough rises faster at high altitudes and can easily overrise. Let dough rise for a shorter time (just until double). Flour dried out more quickly at high altitudes, too, so use the minimum amount in the recipe, or decrease the amount by 1/4 to 1/2 cup.
   
  
• If you're using a mix, look for specific directions right on the package.
   
  
• Because water evaporated faster at higher altitudes, boiled candy, cooked frostings and other sugar mixtures concentrate faster. Watch the recipe closely during cooking so it doesn't scorch. You also may want to reduce the recipe temperature 2°F for every 1,000 feet of elevation. Or use the cold water test for candy.
   
  
• Deep-fried foods can be too brown on the outside but undercooked on the inside. So that both the outside and inside of food are done at the same time, reduce the temperature of the oil by 3°F for every 1,000 feet of elevation and increase frying time, if necessary.

MORE HIGH-ALTITUDE TIPS

If you're new to high-altitude cooking, call your local U.S. Department of Agriculture (USDA) Extension Service office, listed in the phone book until "county government," for answers to your questions. Recipes are also available from the Food Science and Human Nutrition Cooperative Extension Service at Colorado State University, 200 Gifford Building, Colorado State University, Fort Collins, CO 80523-1571. Phone 970-491-7334 for brochures. Check your library and local bookstores for high-altitude cookbooks.