What Adjustments are Needed when Cooking & Baking at High Altitudes? https://www.visualveggies.com/wp-content/uploads/2013/03/blueberry-muffin-recipe.jpg 600 350 Visual Veggies Visual Veggies https://www.visualveggies.com/wp-content/uploads/2013/03/blueberry-muffin-recipe.jpg April 11, 2013 April 7, 2017

What Adjustments are Needed when Cooking & Baking at High Altitudes?

April 11, 2013

What Adjustments are Needed when Cooking & Baking at High Altitudes?

Did you know at high altitudes, breads and cakes could rise too much and crack in the center? Brownies could be overly gummy and have sunken centers? Cookies can turn out drier and can over-brown easily? And pastas, eggs, meats, and vegetables can take longer to cook?

Certain foods cooked and baked in kitchens stationed around 3,500 feet or more above sea level may need to have one or more adjustments to the recipe in order to make a successful product. The following tips can be used in your kitchen so your family, your guests, and your patients all receive high-quality meals:

The factor: Air pressure is lower at high altitudes
The problem: Foods can take longer to cook or bake
The solution: Adjust the oven temperature or the cooking temperature a little higher, or increase the amount of time to cook or bake the product

The factor: Liquids
The problem: Liquids tend to evaporate quicker
The solution: The amounts of flour, sugar, and liquids may need to be adjusted so the batter isn’t too gummy, sticky, or dry

The factor: Gasses
The problem: Gases expand more and dough rises faster
The solution: Leavening agents (baking soda and baking powder) may need to be decreased, and doughs could require shorter rise times or an additional “punch down”

The factor: Boiling water
The problem: Water boils at lower temperatures when cooking at higher altitudes
The solution: The water temperature and/or the cook time might need to be increased

Example Alterations

Food	What could happen	Alterations to the recipe to try
Quick Breads	May expand too much during baking Bread may partially collapse Sticky or tacky to the touch Dipped center	Decrease baking soda or baking powder (1/8 to 1/4 tsp) Decrease sugar (1 to 2 Tbsp) Decrease fat (2 Tbsp to 1/4 cup) Increase water (1 to 4 Tbsp) Increase flour (2 to 4 Tbsp) Increase oven temperature by 15°F to 25°F
Yeast Breads	May expand too much during rising time Drier texture Bread may have large holes throughout	Decrease flour and/or increase liquid until dough is soft and elastic Allow dough to rise only until double in size (rising time may be shorter) Punch down (deflate) dough (and allow to rise) twice
Bars & Brownies	Overbaked sides, underbaked center Sunken center Gummy texture Greasy appearance or touch	Decrease oven temperature by 25°F Decrease oil (1 Tbsp to 1/2 cup) Increase flour (1 Tbsp to 1/3 cup) Increase water (1 Tbsp to 1/3 cup) Increase bake time (up to 10 minutes)
Angel Food Cake	Over-rising and spilling over pan sides Coarse texture Falls out of pan when cooled upside down	Decrease oil and/or sugar (1 Tbsp to 1/3 cup) Beat egg whites only to soft-peak stage Increase flour (1 Tbsp to 1/3 cup) Increase water (up to 1/3 cup) Increase oven temperature by 25°F
Layer Cake	Too dry, crumbly, pasty or dense Sunken center Overbaked exterior, underbaked interior Overly moist layer at top or bottom Cake “falls” (not enough structure)	Decrease oil or shortening (1 to 2 Tbsp) Decrease baking soda or baking powder (1/8 to 1/4 tsp) Increase liquid (1 to 4 Tbsp) or add an egg Increase flour (1 Tbsp to 1/2 cup) Increase bake time until doneness is achieved
Cookies	Drier texture May spread too much May not spread enough Over-browning Underdone	Decrease butter or shortening (2 Tbsp to 1/4 cup) if cookies spread too much Decrease sugar slightly if cookies spread too much (amount depends on size of batch and other ingredients) Increase liquid by 1 to 2 Tbsp only if dough is too dry and cookies don’t spread Increase flour (starting with 1 or 2 Tbsp) if cookies spread too much Increase bake time by 1 to 3 minutes Decrease bake time by 1 to 2 minutes
Muffins, Biscuits & Scones	Drier texture Muffins have flat tops that flow together Too brown	Decrease baking soda or baking powder (1/8 tsp) Decrease sugar slightly if batter is too thin and flows out of muffin cups Increase number of muffins (because batter at high altitudes has more volume) Increase liquid by 1 to 2 Tbsp if batter is too thick Increase flour (starting with 1 Tbsp) if batter is too thin and flows out of muffin cups Increase or decrease bake time by 1 to 3 minutes
Hard-Cooked & Soft-Cooked Eggs	May take longer to cook Liquid may evaporate faster	Add a pinch of salt to the water before heating For hard-cooked eggs, boil 5 minutes, then cover and let stand 15 minutes After allowing to stand, drain and rinse with cold water
Grilled Foods	May take longer to cook	Watch foods carefully while grilling Allow more time for larger foods to cook thoroughly Use a meat thermometer to check for doneness Place food further from heat to avoid burning Baste foods during last 5 to 10 minutes Grill over lower heat to keep foods from drying out and burning (and it may take longer to cook)

Meats	May take longer to cook	Watch meats carefully when cooking by any method Allow more time for meats to cook thoroughly Use a meat thermometer to check for doneness
Pasta & Rice	May take longer to cook Liquid may evaporate faster	Increase cooking liquid (water), if it is evaporating too fast and it seems necessary Increase the cooking time
Slow-Cooker Foods	May take longer to cook	Defrost frozen meat, poultry and vegetables before cooking in slow cooker Do not remove lid from slow cooker, especially during first 3 hours Check temperatures of cooked foods with a meat thermometer Turn cooker to High heat setting after adding ingredients near end of recipe (such as for gravy or sauce) Increase the liquid amount if using cornstarch or flour to thicken e sauce or gravy
Soups, Stews & Sauces	May take longer to cook Liquid may evaporate faster	Add water to get the consistency you want (for sauces, start with 1 to 2 Tbsp; for soups and stews, amount needed could be up to 1 cup)
Vegetables	May take longer to cook	Increase cook time up to 5 minutes or until hot and tender