Adjustments Need To Be Made In The Way You Cook When You Live At Higher Elevations

Dear Laura: I have a problem, and I hope you can help.

We built a home on a ridge south of Liberty Lake. The elevation is about 3,100 feet. Usually I broil or microwave meals. The problem comes with dinner parties when I have the ovens going. Food does not get done on time, and it never seems to be very hot when served.

I have checked the oven temperatures with a thermometer and they seem OK. The question is, do I need to adjust with hotter cooking temperatures and longer times at this altitude? What is the rule? A friend says she has the same trouble high up in the Ponderosa area. Thanks for your help! - JoAnn, Liberty Lake.

Dear JoAnn: Yes, your cooking problems may be due to altitude. As altitude rises above sea level, air pressure decreases, liquid evaporates faster and water has a lower boiling point. Although water boils quicker at higher altitudes, it never reaches as high a temperature as water boiling at sea level.

Whenever possible, select recipes designed for higher altitudes. (I’ve noticed that Betty Crocker recipes sometimes include high-altitude variations.) Adapting your favorite recipes will require experimenting until you get the right formula of time and ingredients for your location. These guidelines will help:

Increase the cooking time for boiled foods, including eggs in the shell.

Follow high-altitude directions on package directions for mixes. For “scratch” cakes, it may be necessary to reduce baking powder and/or baking soda. “Sunset Good Cook’s Handbook” suggests reducing each teaspoon of baking powder by 1/8 teaspoon and each cup of sugar by 1 tablespoon, and increasing each cup of liquid by up to 2 tablespoons when baking a shortened cake at altitudes between 3,000 and 5,000 feet.

You also may need to use larger pans. Grease and flour pans well, because cakes have a greater tendency to stick at higher altitudes. Bake cakes with shortening at 25 degrees higher than the recipe suggests.

Items with an egg structure, such as popovers and cream puffs, may require an extra egg. For angel food cakes, beat egg whites just to the soft-peak stage, reducing sugar by 1 tablespoon for each 1,000 feet of elevation above 3,000 feet.

Yeast breads will rise faster. Let them rise just until doubled, or use less yeast. Use two risings to strengthen the dough for improved texture.

Pastry should be relatively unaffected, but may require slightly more liquid to offset the rapid evaporation at higher elevations.

For candy and cooked frostings, cook at a temperature lower than the recipe states. Subtract 2 degrees for every 1,000 feet above sea level.

For deep-fried foods, reduce the temperature about 3 degrees for each 1,000 feet above sea level.

Meats cooked in liquid require longer cooking time. The time for oven-roasted meats should not be affected by altitude.

Fresh or frozen vegetables and dried beans and lentils require longer cooking times, and may need additional liquid to avoid scorching.

Dear Laura: After 30 years of cooking and baking, I find that my first grandchild is allergic to egg products - even the egg substitutes. Help! Her second birthday is coming up and I don’t have a recipe for a cake, or cookies, for that matter. Thank you for your help. - Hela, Spokane.

Dear Hela: One of these two eggless cake recipes should be the answer to your granddaughter’s birthday treat. Several cookie alternatives are also available. Many unbaked cookies, such as those containing peanut butter, corn syrup and cereal, use no eggs. Shortbread cookies, the following Mexican Wedding Cookies and many others also meet the noegg requirement.

Butterless, Milkless, Eggless Cake

1 cup sugar

1 cup water

1/4 cup shortening

1 teaspoon cinnamon

1 teaspoon cloves

1/2 cup chopped dates

1/8 teaspoon salt

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 cup chopped nuts

Caramel or other favorite frosting, optional

Combine sugar, water, shortening, cinnamon, cloves, dates and salt; bring to a boil. Boil 2 minutes. Cool to lukewarm. Stir in remaining ingredients.

Pour batter into a greased and floured 8-inch round cake pan and bake at 350 degrees for 20 to 25 minutes. This cake is good served plain or lightly sprinkled with powdered sugar for garnish. Frost, if desired.

Yield: 1 layer.

One-Bowl Chocolate Cake

This one is also known as Chocolate Economy Cake or Wacky Cake. It may be mixed in the baking pan or a bowl.

3 cups flour

2 cups sugar

1/2 cup cocoa

2 teaspoons baking soda

1/2 teaspoon salt

1/2 cup vegetable oil

2 tablespoons white or cider vinegar

1 teaspoon vanilla

2 cups cold water

Preheat oven to 350 degrees. Mix the flour, sugar, cocoa, soda, and salt together until well blended. Add the oil, vinegar, vanilla and water; mix well. Pour into a 9- by 13-inch baking pan. (Grease and flour the pan if you plan to remove cake from the pan for frosting before serving.) Bake at 350 degrees for 30 to 40 minutes.

Yield: 12 to 15 servings.

Mexican Wedding Cookies

1 cup soft butter or margarine

1/2 cup sifted powdered sugar

1 teaspoon vanilla

1/2 teaspoon salt

3/4 cup finely chopped nuts

2 cups flour

Additional powdered sugar for rolling

Cream butter and sugar together. Stir in vanilla, salt and nuts; mix well. Stir in flour. Chill dough slightly.

Form dough into 1-inch balls. Bake on ungreased cookie sheet at 400 degrees for 10 to 12 minutes, until set but not brown. Roll in powdered sugar while still warm. Roll again in powdered sugar just before serving.

xxxx

The following fields overflowed: CREDIT = Laura Carnie The Spokesman-Review