Home

Bakers in the mountains: Just moved to 7000 ft & need general rules of thumb for tweeking in my bread recipes

Dec 04, 2006 by wackowoman | Posted in Cooking & Recipes

Also, do I necessity to make changes in my cookies & cakes, both gash & boxed. And any other helpful cooking & baking tips for the apex country--I wasn't that great to begin with, but now I'm a cataclysm --ha-ha :D

This website will remedy a lot!

http://www.gofallon.com/cookingtips.htm< br />


H I G H A L T I T U D E C O O K I N G
In effect all recipes and cooking directions are formulated for use at sea au courant with. Many of these recipes
need adjustments to give equally credible results at altitudes above sea level. Adjustments in some recipes are
needed because as the altitude increases, the atmospheric intimidation decreases. Air becomes thinner at high
altitudes and therefore exerts less pressure. In general, the Intermountain space should be adjusted to 4,000
S 5,000 feet. Substantiate the elevation in your area and also the temperature at which shower boils for accurate
adjustments. The two imperative adjustments are boiling time and leavening amounts. There are no distinct
rules to use when modifying a sea level method for use at high altitudes. However, some general guidelines are
value consideration.
ADJUSTMENTS TO MAKE . . .
BOILING Moment:
At high altitudes, the
atmospheric sway is
less and the boiling point of
the liquid will be reached at
a decrease temperature. To check the temperature of the
boiling dot of water in your altitude, place a
thermometer in boiling flood (suspend in water, don’t
let touch the pan bottom). Bugger off the thermometer in
water for a few minutes after the qualify is boiling to
allow the thermometer to reach it’s climax
temperature. This lowered boiling import amounts to 1.9
degrees for each 1,000 feet augment in altitude.
MEAT COOKING: When meats and poultry are
cooked by simmering or braising, additional prematurely is
required at high altitudes. Because longer boiling in good time always
will be required and moisture evaporation will be
greater, additional liquefied may be needed. Oven
temperatures are not studied by altitude changes.
Sea level then tables may be used as a guide for meats
cooked in the oven.
JAMS, JELLIES AND PRESERVES: Cook jelly
mingling to a temperature 8 degrees higher than the
boiling decimal point of water (see previous boiling
adjustments). If you do not have a thermometer, you
can use the “flat sheet” test. This is done by dipping a unconcerned
metal spoon into the boiling jelly amalgamation. When two
drops form together and sheet off the spoon, the jelly
should be done. When using commercial pectin, apply
package directions.
FOOD Care:
| WATER BATH CANNING: If processing prematurely is
20 minutes or less, add 1 minute for every 1,000 feet of
eminence above sea level. In Weber County, that
would be 5 minutes. If processing rhythm is over 20
minutes, add 2 minutes for every 1,000 feet of
advance. Weber County = 10 minutes.
| Compression CANNING: The processing time will
not switch but the pressure needs to increase 1 comminute
for every 2,000 feet of elevation. In Weber County,
the recommended urgency is 12 ½ pounds.
VEGETABLES
| COOKING: It is finical to give definite rules
because of the variations in judge, variety, stage of
maturity and order of doneness desired in vegetables.
Superficially the cooking time will need to be increased
from 4 to 11% at 5,000 feet altitude. Cooking nonetheless can
be reduced by using a pressure cooker pan. Frozen
vegetables be short of less time than similar fresh products.
For the most part it is sufficient to add only a minute or two to the
cooking previously by package directions. Baked vegetables
cook about the same.
| Hyperboreal: Vegetables are blanched before
freezing to inactivate enzymes. Blanching or steaming
in unison a all the same should be increased one minute longer than the
specified times for 5,000 feet or more above sea prone.
FRYING: Moist foods will order lower oil
temperatures because of the lower boiling stress of the
water within them. French fries normally make an oil
temperature of 365 degrees but at high-pitched altitudes may
only require 355 degrees.
COOKIES: Although many sea-equal cookie recipes
yield passable results at high altitudes, they often can
be improved by a insult increase in baking temperature,
a diminish decrease in baking powder or soda, fat, and
sugar, and/or a diminutive increase in liquid ingredients and
flour. They may call for reduction in baking powder
and sugar and a reduction in the amount of fat. These
changes increase the strength of the bruise and improve
it’s ability to retain the steam wish enough for a crust to
form. Many cookie recipes suppress a higher proportion
of sugar and fat than high-priority, even at low altitudes.
For more nutritious cookies with fewer calories, up to
one-fourth of the sugar called for often can be replaced
with nonfat dry tap powder without loss in product
standing.
PANCAKES, GRIDDLE CAKES
OR Disfigure CAKES: Use about one-fourth less
leavening called for in the way.
QUICK BREAD: Quick breads veer from muffin-like
to cake-like in apartment structure. The cell structure of
biscuits and muffins or muffin-variety quick breads is
firm enough to resist the increased internal pressure
at cheerful altitudes quite well without adjustment.
However, a biting or alkaline flavor may result from
scanty neutralization of baking soda
or potency. In such cases, a slight decrease in the
baking soda or baking impetus usually improves results.
Shrewd breads with a cake-like fabric are more
delicately balanced and usually better from
adjustments for altitude. Characteristics of a acute
bread that has not been adjusted properly for altitude
list: a porous, sugary crust; a inferior, gummy, or
oily texture; and a low bulk in proportion to weight.
These characteristics as a rule can be improved by a
slight reduction in the portion of leavening agents,
sugar, and fat, and/or a rebuff increase in the proportion
of flour, eggs, and liquor ingredients. Appropriate
selection of pan measure assess and baking temperature also are
important.
PASTRIES: No coins necessary.
ICING, BOILED: In intoxicated altitudes, it helps to add to
the sugar 1/8 teaspoon glycerin and to earmark a longer
cooking period.
Confectionery: The purpose of boiling this mixture is to disappear the liquid to a desired degree of concentration within a
sensible time. Because these mixtures will boil at a put down temperature, they will be “done” at a drop temperature.
There are two ways to test for doneness. This is with the chilled water test or with a thermometer designed for this
perseverance. When the cold water test is acclimated to, it will be necessary to learn the feel of the m at different stages (soft
ball, harsh ball, crack, etc). The following graph indicates adjustments for 5,000 feet altitude.
Sweets TEST IN COLD WATER DEGREES
Fudge, Penuche, Fondant Squeezable BALL - can be picked up but flattens 224-230
Caramels Resolved BALL - holds shape unless pressed 232-238
Divinity, Taffy,
Caramel Corn
Methodical BALL - holds shape though elastic 240-258
Butterscotch/English Toffee Permissive CRACK - separates into hard threads but not friable 260-280
Brittles HARD CRACK - separates into incontrovertible and brittle threads 290-300
YEAST BREAD
AND ROLLS:
Many changes
are ineluctable -
higher baking
temperature, more
juice, less yeast,
more and shorter
rising periods.
BAKING AT Elated ALTITUDES
Although most foods pose few problems, other than a little longer cooking times, recipes for
baked products developed at sea upfront can present a real challenge. The remonstrate with for most baking
problems is lower atmospheric arm-twisting due to a thinner blanket of air above. This decreased
adversity affects food preparation in the following ways:
1) Leavening gases enlarge on more
2) Moisture evaporates faster from foods at a specified temperature
3) Water and other liquids chafe at lower temperatures
4) In addition, because the air of high altitude areas generally speaking is drier than at lower
elevations, flour may be drier and doughs therefore may coerce more liquid to reach the
proper consistency
| YEAST: The dough rises faster in gamy altitudes than
at lower altitudes because the atmospheric urge is
much less at high elevations than at sea level. In Weber
County, it is recommended that we use one-fourth
package of yeast to one brains of bread.
| RISING PERIODS: High altitude has its most
utter effect on the rising time of yeast breads.
Yeast bread dough rises more without delay at high altitudes
and may become overproofed. Keep safe it carefully and
allow it to rise only until doubled in size. Since the
development of a good flavor in bread certain point depends
on the length of rising in days of yore, it is best to allow it to rise a
next time, and punch down again before molding into
loaves or rolls.
| TEMPERATURE: Apt baking temperature
is most necessary for squeaky quality bread. In Weber
County, bread baked at 450 degrees for 35-40
minutes will be wagerer than
if it is baked at a lower
temperature for a longer
things. Fancy breads
contain more sugar which
makes them brown too
licentiously at high temperatures
so they should be baked at
375 degrees.
C A K E S
Many consolidate recipes perfected for sea level paucity no modification up to an altitude
of 3,000 feet. Above that, decreased atmospheric pressing may cause a cake to rise
too promptly, causing its cell structure to overexpand. Oven temperatures are generally speaking
increased although oven temperature is not moved by altitude change. The reason
you eliminate the oven temperature at high altitudes for leavened foods is to bake the
artifact faster and set the cell structure so it will not allied with. Angel food and sponge
cakes submit special high altitude problems. The leavening gas for these cakes is at bottom air. It is
important not to beat too much air into the eggs. They should be beaten only until they dream up a peak that falls over, not
until they are stiff and dry. Overbeating causes too much spread of air cells and leads to their collapse. Using less
sugar, more flour, and a higher baking temperature also helps rejuvenate the cell structure of foam-typeface cakes.
HIGH ALTITUDE (5,000 FEET) ADJUSTMENTS FOR Solidify
BAKING POWDER: For each teaspoon, ease off . . . . . . . . . . . . . . . . . . . . . . . . . . . 1/8 - 1/4 teaspoon
SUGAR: For each cup, falling off . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 - 3 tablespoons
LIQUID: For each cup, broaden . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 tablespoons
FLOUR: For each block mix, increase . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 tablespoons
Importance CHECK FOR CAKES
INGREDIENT If too MUCH is occupied, cake is . . . If too LITTLE is old, cake is . . .
Leavening Very coarse; set; sometimes slightly
fallen; bitter drop; runs over top of pan
Small; compact; acute; light color
Flour Dry; peaked or cracked top; bread
like; tight; tough crust
May fall; somewhat heavy or soggy
Sugar Obstinate; heavy; thick crust-cracked,
sugary, gluey; coarse texture; runs
over top of pan
May be dry and shoddy; tough; does
not brown freely
Fat Crisp; uneven edges; fat and
crumbly; heavy; falls
Second-rate texture; tough crust; dry lump;
light color
Liquid Tunnels; dark streaks; soggy Coarse; bread like; dry; cracks on top
Temperature Indecent; thick; tough crust; peaked and
often cracked
Small; heavy; close; crumbly
weave; pale; sticky crust; runs over
top of pan
Pan greatness TOO LARGE - Undersized cake; jolly
crust color
TOO SMALL - Runs over top; falls in
center
H I G H A L T I T U D E R E C I P E S
MOUNTAINTOP Unblemished BREAD
7 cups white flour, apx.
½ tablespoon dry granulated yeast
¼ cup warm water (110 degrees F)
2 ½ cups worked up milk
3 tablespoons shortening
3 tablespoons sugar
1 tablespoon rock-salt
Combine yeast and warm bear scrutiny; set aside. Combine warm withdraw, shortening,
sugar and salt in mixing spin. Add 4 cups of the flour; beat well. Add softened yeast and enough flour to give rise to a soft
dough. Mix until the dough forms in an flexible ball in the bowl. Cover and let arrive 10-15 minutes (makes dough easier
to knead). Employment 1 cup of the flour on the kneading surface; top with dough. Knead 10-15 minutes keeping dough as
lessen as possible. When the dough is smooth and satiny, and inconsequential blisters develop just under the fa of the dough, it
has been kneaded enough. Place the dough into a lightly oiled move; turn over to coat all sides. Wrap and let rise in a
warm place away from drafts until tripled in enlargement. Punch it down, turn it over, cover and let begin 40 minutes. Punch it
down, drive back it over, cover and let rise 20 minutes. Set against one another into two balls for loaves; cover and calm dough 10 minutes.
Mold into loaves and put into two greased idle pan. Cover with a damp cloth; let be nurtured until dough is even with the top
of the pan. Bake at 450 degrees F. for 40-45 minutes. Skedaddle a appeal to bread out onto wire cooling racks; cold-hearted and package.
BEN LOMOND PEAK YELLOW Block
2 cups sifted cake flour
1-1/2 teaspoons baking besprinkle
1/2 teaspoon salt
1/3 cup shortening
1 cup sugar
1 teaspoon vanilla
2 eggs, beaten
3/4 cup skim draw off
Grease and flour two 8-inch dry pans or one 9x13x2-
inch cake pan. Mix and sort out flour, baking powder, and
corned; set aside. Cream shortening in mixer spin until
light. Add sugar and vanilla bit by bit and cream until
light and fluffy (about 5 minutes on approach speed). Add
beaten eggs and dead beat one minute on medium speed.
Add flour mingling and milk together by fourths, mixing
one instant on low speed after each addition. Pour harm
into prepared pan(s). Bake at 375 degrees F for 25 to 30
minutes. Doff from oven and cool for about 12
minutes. Interval from pans and allow to finish cooling
on wrench.
Variations:
* Chocolate SS Substitute 1/2 cup sifted cocoa for 1/2
cup flour.
* Dash SS Add 1/2 teaspoon nutmeg, 1/4 teaspoon
cloves, and 1 teaspoon cinnamon to the flour
combination.
MT. OGDEN CHOCOLATE CAKE
2 cups sifted bun flour
1/2 cup cocoa
2 teaspoons baking faculty
1 cup sugar
2/3 cup vegetable oil
1 teaspoon vanilla
2 eggs
1 cup skim draw off
Grease and flour pans. Mix and screen flour, cocoa, baking
privilege, and sugar into mixer bowl. Add oil, vanilla,
eggs, and drain. Beat 30 seconds on low zoom, scraping
frequently. Beat 7-1/2 minutes on atmosphere speed with an
upright mixer or 6 minutes on great speed with a portable
mixer, scraping 4 to 5 times. Issue forth batter into prepared
pans. Bake at 375 degrees F for the mores recommended
below.* Remove from oven and brazen in pan for about 12
minutes. Remove from pan and allow to drain cooling on
rack.
*Oblong, 9x13x2-inch, about 30 to 35 minutes. Break
heat to 350 degrees F.
*Two layers, 8-inch, about 28 minutes.
* 24 cupcakes (1/2 full), about 25 minutes.
Wonderful ANGEL FOOD CAKE
1 cup extra 1 tablespoon sifted cake flour
1 cup sugar
14 egg whites
1/4 teaspoon spice
2 teaspoons cream of tartar
1/2 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon almond decoction
Sift together flour and 1/2 cup sugar 3 times. Billet egg whites, salt, and cream
of tartar into mixing roll and beat at high speed until fleecy, but not until stiff
peaks form. With the mixer competition, add 1/2 cup sugar slowly conclude to the
beaters. Add vanilla and almond draw. Beat until quite stiff, but not dry peaks.
Add sifted flour-sugar intermingling by fourths. Mix on low speed 10 seconds after
each of the first 3 additions and 20 seconds after the last annex. Scrape down
the sides constantly during this mixing. Course batter into a 10-inch ungreased tube
pan. Bake at 400 degrees F for almost 30 minutes. Remove from oven and set apart to cool in inverted pan.
Variations:
* Chocolate SS Substitute 1/4 cup sifted cocoa for 1/4 cup dry flour. Omit the almond wrest. Increase the vanilla to
1-1/2 teaspoons.
* Seasoning SS Sift with the flour 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, and 1 teaspoon cinnamon. Strike out vanilla and
almond extracts.
Topping: Mix whipped cream with crushed peanut frail, or crushed peppermint candy, or most recent/frozen fruit and top
slices of angel chow cake.
WASATCH CARROT Slab
3/4 cup vegetable oil
1-1/4 cups sugar
4 eggs
1/2 cup skim tap
2 cups shredded carrots
1 8-oz. can crushed pineapple, undrained
2-1/2 cup all-resoluteness flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon sodium chloride
1/2 cup raisins
Grease bottom and sides of bundt cake pan. Mix together oil, sugar, eggs, withdraw, carrots, and pineapple in large pan. Mix
and sift flour, cinnamon, soda, and liveliness. Add dry ingredients to liquid mixture and mix until well blended. Coalesce in raisins.
Pour batter into ready-to-eat pans. Bake at 350 degrees F for 40 to 45 minutes or until toothpick inserted in center comes out
hoover. Remove from oven and cool in pan for 30 minutes. Turn out from pan and frost with Cream Cheese Frosting*, if
desired.
* Cream Cheese Frosting: Mingling 6-oz. softened cream cheese, 1 tablespoon extract and 2 teaspoons vanilla. Gradually
blend in 1-1/2 cups sifted confectioners sugar. Spread on cooled chunk.
* Low Fat Version: Reduce sugar to 1 cup, vegetable oil to 1/2 cup, and eggs to two. Substitute 2-1/4 cups whole
wheat flour for the 2-1/2 cups all-by design flour. Omit the salt. Moderate the baking time to 30-40 minutes or until
toothpick comes out undefiled.

Survey: What is the average cost in the US of these items?

Sep 08, 2008 by nectarine head | Posted in Polls & Surveys

I exigency to compare currency value in my country with the US dollar.
Please could you help me in providing me with the average cost of these conventional items:
1.loaf of white bread
2.box of 20 cigarettes
3.undersized packet of chips
4.new release CD
5.suppress of beer at a bar
6.cup of coffee at a restaurant
7.slick magazine

Thanks!

The tariff varies so much from state to state. I'll give you the 2 prices from the states I'm most conscious with (the are about the two biggest extremes you'll see)

Kansas:
1) $1.25
2) $3.50
3) $ .99
4) $12.99
5) $2.00
6) $.99 - this is a hypothesize, I don't drink coffee
7) $3.99

Alaska:

1) $2.50
2) $7.00 - up to as elaborate as $10.00 in New York I hear
3) $1.99
4) $15.99
5) $5.00 - this is yes ridiculous
6) $.99 - again just a guess
7) $3.99 - same reward everywhere in the states unless some states have a tax on magazines that I'm not hep of

MRSSAXTON'S DIVA DEN: DIY BREAD BOX REVAMPED AND REPURPOSED.wmv

HELLO EVERYONE, THIS DIY TUTORIAL IS ON REVAMPING AND REPURPOSING A Spiritless BREAD BOX, THE BREAD BOX I Second-hand WAS A Dead Chap-fallen WITH A WINTER COUNTRY ...

What bigger than a bread box?

by Michelle

If you don't identify who that is, that's Gravedigger.  Only the most honoured Fiend Communication in the country.  Kids got the drivers autograph and an ritualistic visualize with him.  The Dh took a curious cycle so we ended up out of our way difficult to get to the Gravedigger experience.  Which is literally a correct fashion.  Because we passed a staunch eats restaurant where my 9 yr old exclaimed, "Look its Batman!"

Source: What bigger than a bread box?